Work inside in commercial kitchen environment, exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards, bacteria, mold, fungi, chemical hazards, fumes, vapors, gases, electrical hazards, work with hands in water, work around machinery with moving parts, work on slippery surfaces. Special Knowledge, Skills, and Abilities: Knowledge of methods, materials, equipment, and appliances used in food preparation Knowledge of food handler safety Ability to manage personnel Effective organizational communication and interpersonal skills.