ENVIRONMENTPhysical Job Requirements(for essential functions only)Lifting/Pushing/Pulling/Carrying Describe the type(s) of required lifting,pushing, pulling, and/or carrying to include objects,weights and frequency20% of shift lifting, pushing, pulling and carrying food items and operating culinary production equipment and tools. May be continuous and repetitive.No Lifting/Pushing/Pulling/Carrying RequiredBending/Kneeling Describe the type(s) of required bending and/or kneelingto include when, why and how often10% of shift retrieving food items and culinary production equipment and toolsNo Bending/Kneeling Required.Mobility Describe the type(s) of mobility required to includedistances and % of time involved.30% of shift to supervise, demonstrate and expedite in various kitchen production areas.Stationary PositionContinuous Standing Describe the reasons to include time period and frequency90% of shift to supervise, demonstrate and expedite in various kitchen production areas.No Continuous StandingClimbingStairs: Up to approx. steps % of shift.Ladders: Up to approx. steps % of shift.___X___No Climbing RequiredDriving Describe type of vehicle, distances, % of time involved andfrequency___X___No Driving RequiredWork EnvironmentInside: 95 % of shift.Outside: 5 % of shift.Describe any abnormal temperature exposures: May be exposed to high heat, steam, water, and cold.Hearing Critical ___X__Moderate MinimalExplain: One-on-one communication with employees and managers.Vision ___X__Critical Moderate MinimalExplain: Inspection of food & beverage products.Speech Critical ___X__Moderate MinimalExplain: One-on-one communication with employees and managers.Literacy ___X__Critical Moderate MinimalExplain: Read and prepare activity reports, employee performance evaluations, menus, and purchasing specifications.Chemicals/Agents Describe any chemicals/agents to include what they are,warnings and frequency of useMay be indirectly exposed to cleaning agents.None requiredProtective Clothing Type: protective eye wear/glovesApprox. 100 % of shift.Chef’s jacket, closed toed shoes, and gloves.None requiredEquipment Operation List type of equipment and frequency of useCulinary production equipment and tools use 75% of shift, Computer use 10% of shift, telephone use 10% of shift, Computer printer 5% of shift.None requiredOther ConsiderationsNoneAdditional Information
