Ability to perform the physical requirements of the position which may include ability to stand and walk for prolonged periods; frequently lift and carry food products, supply boxes, trays and kitchen equipment; push and pull carts and equipment; bend, stoop, kneel, reach and perform repetitive motions with hands and arms and work safely in a fast paced industrial kitchen environment with exposure to heat, steam, cold-storage areas, and slippery surfaces. Instructs staff and offenders on safety rules and regulations, proper use of soaps and chemicals; sanitary procedures, food preparation and portion control, the operation of food service equipment; advises on food requirements and recipes; and calculates monthly, quarterly, semi-annual, and annual food requirements; and prepares and approves requisitions for food items, supplies, and equipment.