The Food Delivery Packer is responsible for ensuring efficient, accurate, and high-quality packing and handling of all takeout and delivery operations. This role supports delivery service in a full service kitchen that also executes in-house dining. To do so, the Food Delivery Packer prepares and stocks to-go wares supplies, stamps COTE branded to-go materials, packs all orders with care, stickers/labels to-go containers and coordinates timely handoffs to customers and delivery couriers in a courteous and accurate manner. They do all of this in a shared working space and collaborate with other departments such as Food Runners to ensure all customer needs across delivery and in-house dining are met. Acting as a key link between the kitchen and front-of-house teams, the Food Delivery Packer helps maintain food safety standards, manages allergen-specific orders, and upholds cleanliness and organization in storage areas. Additional responsibilities include assisting with food delivery packing station setup and breakdown, training other potential Food Delivery Packers and providing support across the restaurant as needed. 

Essential Job Duties & Responsibilities: Job duties and responsibilities include, but are not limited to the following:

● Complete all assigned side work related to set up and breakdown of food delivery stations in the kitchen area. 

● Stock and organize supplies for food deliveries, and to-go and delivery operations before service begins.

● Ensure coolers, and walk-ins are stocked, organized, and clean with to-go inventory.

● Inventories and informs management or chefs when supplies are running low for food delivery items.

● Prepares utensils, to-go bags, and items related to food delivery

● Delivers to the designated drop off area and hands off to either the customer, courier or host/coat check department team member overseeing the food delivery pick-up zone.

● Ensures food is served in accordance with safety standards (e.g. proper temperature).

● Liaises between Front of the House and Back of the House team members.

● Alerts Management and/or Chefs on duty if any food items are not prepared to the quality standards set by the company.

● Reads the food order tickets and ensures that any customer with allergies is delivered the correct to-go food items in an accurate and timely manner.

● Reports to each scheduled shift on time, in uniform, and ready to work.

● Responsible for training new employees as assigned. 

● Assists other stations or areas of the restaurant when requested by management.

Standards:

● Display knowledge of COTE brand, culture, and product.

● Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability and stewardship.

● Maintain professional and respectful behavior when in contact with customers, management, and teammates.

● Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook.

● Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.

● Attend and participate in all scheduled meetings, training sessions, and continuing education activities as requested by management

● Take care of all company property.

● Maintain safety, cleanliness, and sanitation standards.

● Comply with federal, state, and local laws and regulations.

Qualifications:

● Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English and/or Spanish.

● Must be reachable by email and able to communicate via phone as well.

● Communicates information effectively and efficiently.

● Excellent organizational skills and attention to detail.

● Possesses a positive, results-oriented, team-player mentality.

● Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.

● Ability to under pressure and maintain professionalism when working under stress.

● Knowledge of workplace safety procedures and local Department of Health standards.

● Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.

● Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.

● Must be of legal age to serve alcohol.

● Certification for responsible alcohol service or ability to obtain within 6 months.

● Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.

● Ability to execute steps of service in adherence with company policy.

● Excellent interpersonal and customer service skills.

● Excellent communication with management and teammates.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform those essential functions. While performing the essential duties of this job, the employee is regularly required to: 

● Exert well-paced mobility for periods of up to 12 hours per day and at least 60 hours per week.

● Lift and carry up to 50 pounds.

● Frequently stand, walk, reach, bend, stoop, push, pull, and kneel.

● Frequently utilize the stairs, often while lifting and carrying heavy items.

● Occasionally crouch and climb.

● Be exposed to hazards including, but not limited to, burns, cuts, scrapes, and frequent exposure of hands to water.

● Withstand fluctuations in temperature within the work environment, from high heat to below freezing.

● Handle heavy equipment and machinery.

The Restaurant Manager is a dynamic hospitality professional responsible for daily restaurant administration, maintaining facilities and DOH compliance, building & supporting excellent team morale and accountability, building customer relations and problem solving, and supporting the General Manager in all facets of the restaurant’s day to day operations and financial goals. They collaborate with all culinary and front of house departments to run the restaurant harmoniously in an efficient and cost-effective manner. They inspire team members to perform at their highest potential and drive great customer experiences in service nightly.

Essential Job Duties & Responsibilities:

Hospitality:

• Promotes the core values and culture of COTE, including but not limited to excellence in food and beverage, service, and hospitality. 
• Liaises between the FOH and culinary team during service. 
• Provides and oversees the service for all VIP customers when on property.
• Develops positive customer relationships and addresses customer service needs. Responds to customer feedback as needed. 

Operations:

• Oversees daily restaurant administration including payroll, opening/closing administration, service floor plans, daily walkthroughs, etc. 
• Manages hourly employees in their daily responsibilities at COTE, providing clear, effective direction. 
• Creates systems of accountability and provides consistent feedback, coaching, and disciplinary action as needed. 
• Performs all back office POS functions including employee profile and menu creation. 
• Plans, executes and communicates all promotions and company information effectively and efficiently.
• Conducts Department of Health (“DOH”) walk-throughs multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately.
• Promotes and practices safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.
• Ensures that all team members are educated on our products and services. 
• Ensures that all COTE drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards.
• Participates in community events and helps to ensure corporate social responsibility goals of the company are met.

Staff Management:

• Hire, train, supervise, manage, coach, counsel, and evaluate FOH hourly employees. Develops and inspires the team. 
• Acts as role model for outstanding service; continuously works to elevate service standards, and personally embodies hospitality in daily actions.
• Consistently monitors, coaches and encourages management team and hourly service employees to meet Company’s service standards.
• Resolves team member or customer conflicts consistent with COTE’s complaint handling guidelines. 
• Builds morale and team spirit by fostering a work environment where team members’ input is encouraged.
• Responsible for training new employees as assigned.

Standards:

• Display knowledge of Cote brand, culture, and product.
• Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability and stewardship.
• Maintain professional and respectful behavior when in contact with customers, management, and teammates.
• Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook. 
• Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.
• Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
• Take care of all company property.
• Maintain safety, cleanliness, and sanitation standards.
• Comply with federal, state, and local laws and regulations.

Qualifications:

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently. 
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.  
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace. 
• Working understanding of human resource principles, practices, and procedures.
• Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards. 
• Ability to effectively train others.
• Excellent time management skills with a proven ability to meet deadlines.
• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Strong analytical and problem-solving skills.
• Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.
• Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers. 
• Ability to maintain a positive working relationship with all third-party vendors.
• Degree in Hospitality, Culinary Management, or similar subject preferred.
• Ability to execute steps of service in adherence with company policy. 
• Must be of legal age to serve alcohol. 
• Certification for responsible alcohol service or ability to obtain within 6 months. 

Runners are dynamic hospitality professionals responsible for the rapid delivery of food orders from the kitchen to customer tables. Runners elegantly present each dish to the table with detailed explanations of the item’s major components, ensuring all additional communication on allergies or gifts are noted to the diners. Runners also act as a liaison between the kitchen and service.

Essential Job Duties & Responsibilities:

Job duties and responsibilities include, but are not limited to the following:

• Completes all assigned side work related to set up and breakdown of runner stations in the kitchen area. Stocks and organizes supplies for restaurant dining, and to go and delivery operations before service begins. 
• Ensure coolers, and walk-ins are stocked, organized, and clean. 
• Informs management or chefs when supplies are running low. 
• Prepares plate ware, silverware, and garnishes. Plates dishes according to standards set by the Executive Chef. 
• Packs to go and delivery orders with care, and delivers them to pick up customers and delivery couriers. 
• Delivers customer dishes to their assigned position and table quickly and accurately. Maintains tables by removing courses as completed, replenishing utensils, refilling water glasses and being alert to customer needs when delivering food.
• Answer customers’ questions about ingredients and menu items including all allergy notes. 
• Communicates when items are a gift from the house, contain allergies, or have been modified to accommodate a customer request. 
• Runners should have thorough knowledge of all menu items, allergies, and presentation to answer all customer inquiries and maintain quality control.Ensures food is served in accordance with safety standards (e.g. proper temperature).
• Liaises between Front of the House and Back of the House team members.
• Reads the order tickets and ensures that any customer with allergies are delivered the correct dishes. 
• Reports to each scheduled shift on time, in uniform, and ready to work. 
• Responsible for training new employees as assigned.
• Assists other stations or areas of the restaurant when requested by management. 

Standards:

• Display knowledge of COTE brand, culture, and product.
• Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability and stewardship.
• Maintain professional and respectful behavior when in contact with customers, management, and teammates.
• Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook. 
• Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.
• Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
• Take care of all company property.
• Maintain safety, cleanliness, and sanitation standards.
• Comply with federal, state, and local laws and regulations.

Qualifications:

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently. 
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.  
• Must be of legal age to serve alcohol.
• Certification for responsible alcohol service or ability to obtain within 6 months.
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace. 
• Ability to execute steps of service in adherence with company policy.
• Excellent interpersonal and customer service skills.
• Excellent communication with management and teammates.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform those essential functions.

While performing the essential duties of this job, the employee is regularly required to:

• Exert well-paced mobility for periods of up to 12 hours per day and at least 60 hours per week.
• Lift and carry up to 50 pounds.
• Frequently stand, walk, reach, bend, stoop, push, pull, and kneel.
• Frequently utilize the stairs, often while lifting and carrying heavy items.  
• Occasionally crouch and climb.
• Be exposed to hazards including, but not limited to, burns, cuts, scrapes, and frequent exposure of hands to water.
• Withstand fluctuations in temperature within the work environment, from high heat to below freezing.
• Handle heavy equipment and machinery.

We are professionals committed to ensuring exceptional hospitality and service to our customers. We are seeking to hire dynamic and experienced Server Assistants to join our award winning hospitality team.

**MUST HAVE OPEN AVAILABILITY**

Benefits:

• Comprehensive Medical, Dental, and Vision benefits
• Flexible Spending Account/Health Savings Account
• Commuter Benefits
• Referral Program
• Employee Discount
• Career Advancement Opportunities
• Employee Recognition Awards
• COTE College
• Paid Time Off
• $7.98/hr + (~$800 - $1300/week in tips!)

Duties & Essential Functions:

• Provide exceptional service to every customer.
• Provides water, tea, and coffee service to guests throughout the night.
• Marks tables with correct utensils once table orders are taken.
• Clears dirty dishes and glassware from tables with elegance and finesse.
• Previous hospitality experience preferred (1-2 years).
• Food safety knowledge.
• Must be able to lift heavy boxes (at least 50 lbs).
• Ability to walk, stand, and bend for extended periods of time over multiple floors.
• Occasional kneeling, bending, crouching, and climbing is required.
• Available to work weekends, nights, and holidays as the business dictates.

Essential Job Duties & Responsibilities:

• Job duties and responsibilities include, but are not limited to the following:
• Sets up and breaks down work stations including the dish slide before and after each shift.
• Cleans and sanitizes all areas and surfaces of the restaurant including the exterior.
• Polishes all glass, metal, and shiny services to a perfect shine.
• Collects all wares and supplies found while cleaning the restaurant and turns them into Management or Sous Chefs.
• Cleans and sanitizes all restaurant equipment such as ice machines, refrigerators, water machines, stoves, ovens, fryers, and dish washers.
• Cleans and sanitizes all dirty glassware, flatware, plate ware, kitchenware, and grill parts for cleaning before, during, and after service. 
• Sets up and breaks down all dining room grills including degreasing the interior wells and polishing all brass surfaces to a perfect shine.
• Removes cracked or defective items from service and informs management.
• Ensures no watermarks, stains, lint, or other debris remain on restaurant products.
• Polishes all metallic grill rims, grill equipment, and kitchen pots and pans using metal polish.
• Polishes all glassware to a perfect shine prior to restocking in the dining room.
• Trash sorting (compost, recycling, and garbage) and disposal. Maintains cleanliness and appearance of the dish pit area at all times.
• Descales and cleans dish washing equipment and machinery at the direction of Sous Chefs and the manufacturer instructions.
• Uses chemicals for cleaning only as directed by the manufacturer.
• Completes all assigned side work related to set up and breakdown of dish pit area.
• Reports to each scheduled shift on time, in uniform, and ready to work.  
• Responsible for training new employees as assigned.
• Maintains restrooms during service including cleanliness, drying wet surfaces, cleaning toilets, restocking supplies etc. 
• Assists other stations or areas of the restaurant when requested by management. 

Qualifications:

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently.
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.
• Good oral communication skills.
• Ability to execute recipes and service in adherence with company policy.
• Knowledge of safety pertaining to chemical use.

Line Cooks are dynamic hospitality professionals responsible for prepping, cooking, and plating delicious dishes by the culinary team and assisting the Chef de Cuisine (CDC) and Sous Chefs with their daily tasks. Their principal goal is to provide the highest quality meals that meet the CDC’s exact specifications, while maintaining clean and orderly kitchen and BOH areas to the highest health and sanitation standards. Line Cooks work with all members of the Back of House team to ensure a smooth continuation of service and play an essential role in contributing to customer happiness and restaurant growth.

Essential Job Duties & Responsibilities:

Job duties and responsibilities include, but are not limited to the following:

• Sets up all assigned stations with appropriate mise en place in advance of service. Station and kitchen is clean, stocked, and ready for action. 
• Attends all assigned pre-shift meetings, and puts out dishes for line check according to company standards. 
• Prepares menu items in cooperation with the kitchen team, at the direction of the chefs.
• Follows all allergy protocols and modifies dishes at the direction of the chefs. Avoids cross contamination by adhering to preparation standards set by the CDC. 
• Ensures that all dishes are prepared according to both quality and timing standards. Actively restocks ingredients at the workstation and meets prep times for smooth delivery while in service. 
• Labels, stocks, and organizes inventory.
• Maintains a neat, orderly, and safe work station while in service. 
• Works efficiently with kitchen team members and complies with company procedures and food safety standards.
• Keeps utensils and equipment clean and sanitary at all times.
• Maintains a positive and professional approach with all front of house and back of house coworkers and customers. Does not engage in horseplay. 
• Breaks down stations fully. Reports waste to chefs on duty. Cleans and sanitizes work stations prior to departing the shift. 
• Reports to each scheduled shift on time, in uniform, and ready to work.   Assists other stations or areas of the restaurant when requested by management.Is quick, diligent, and willing to improve.
• Responsible for training new employees as assigned.

Standards:

• Display knowledge of Cote brand, culture, and product.
• Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability and stewardship.
• Maintain professional and respectful behavior when in contact with customers, management, and teammates.
• Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook. 
• Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.
• Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
• Take care of all company property.
• Maintain safety, cleanliness, and sanitation standards.
• Comply with federal, state, and local laws and regulations.

Qualifications:

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently. 
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs. 
• Good oral communication skills.
• Ability to execute recipes and service in adherence with company policy.
• Proficient knife-handling skills.
• Culinary Arts degree preferred.
• Familiarity with Korean cuisine, preferred.
• 2+ years similar experience preferred.
• Excellent understanding of various cooking techniques, ingredients, equipment, and procedures.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform those essential functions.

While performing the essential duties of this job, the employee is regularly required to:

• Exert well-paced mobility for periods of up to 12 hours per day and at least 60 hours per week.
• Lift and carry up to 50 pounds.
• Frequently stand, walk, reach, bend, stoop, push, pull, and kneel.
• Frequently utilize the stairs, often while lifting and carrying heavy items.  
• Occasionally crouch and climb.
• Be exposed to hazards including, but not limited to, burns, cuts, scrapes, and frequent exposure of hands to water.
• Withstand fluctuations in temperature within the work environment, from high heat to below freezing.
• Handle heavy equipment and machinery.

Service Butchers are dynamic hospitality professionals responsible for handling, deboning, trimming, tying, grinding, and marinating cuts of meat. Service Butchers assist with plating and arranging different cuts for customers and work with all members of the Back of House team to ensure a smooth continuation of service and play an essential role in contributing to customer satisfaction and restaurant growth.

Essential Job Duties & Responsibilities:

Job duties and responsibilities include, but are not limited to the following:

• Sets up butcher station and kitchen area prior to prep work or service. 
• Inspects all meats to ensure that they adhere to the highest quality standards. Reports all discrepancies to the Chef de Cuisine (“CDC”) or Sous Chefs. 
• Prepares primal cuts and large cuts into forms ready for cooking using a variety of actions, including boning, tying, grinding, cutting, and trimming.
• Rotates products to reduce the chance of any meat spoiling to reduce waste and loss of profits. Adheres to principles of First In, First Out (“FIFO”). 
• Maintains and cleans the meat preparation counter to reduce the risk of food contamination and adhere to food safety guidelines.
• Works efficiently with kitchen team members and complies with company procedures and food safety standards.
• Weighs and labels a variety of cuts of meat for on-demand selections by customers in an efficient manner that keeps customers happy.
• Arrange cuts of meat and place them in an attractive manner on butchers’ blocks at the direction of the CDC or Sous Chefs. 
• Keeps utensils and equipment clean and sanitary at all times. Avoids cross contamination by adhering to preparation standards set by the CDC. 
• Maintains a positive and professional approach with coworkers and customers.
• Reports to each scheduled shift on time, in uniform, and ready to work.   Assists other stations or areas of the restaurant when requested by management.Is quick, diligent, and willing to improve.
• Responsible for training new employees as assigned.

Standards:

• Display knowledge of Cote brand, culture, and product.
• Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability and stewardship.
• Maintain professional and respectful behavior when in contact with customers, management, and teammates.
• Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook. 
• Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.
• Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
• Take care of all company property.
• Maintain safety, cleanliness, and sanitation standards.
• Comply with federal, state, and local laws and regulations.

Qualifications:

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently. 
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs. 
• Good oral communication skills.
• Ability to execute recipes and service in adherence with company policy.
• Proficient knife-handling skills.
• Culinary Arts degree preferred.
• Familiarity with Korean cuisine preferred.
• 3+ years similar experience preferred.
• Excellent understanding of various cooking techniques, ingredients, equipment, and procedures.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform those essential functions.

While performing the essential duties of this job, the employee is regularly required to:

• Exert well-paced mobility for periods of up to 12 hours per day and at least 60 hours per week.
• Lift and carry up to 50 pounds.
• Frequently stand, walk, reach, bend, stoop, push, pull, and kneel.
• Frequently utilize the stairs, often while lifting and carrying heavy items.  
• Occasionally crouch and climb.
• Be exposed to hazards including, but not limited to, burns, cuts, scrapes, and frequent exposure of hands to water.
• Withstand fluctuations in temperature within the work environment, from high heat to below freezing.
• Handle heavy equipment and machinery.
• Stand for prolonged periods at a work station.