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SUMMARY
Store, prepare, cook and properly plate all food items in accordance with federal, state and local regulations and IHOP Standard Operating Procedures (SOP).
ESSENTIAL DUTIES AND RESPONSIBILITIES
These include the following:
Develop and maintain professional functional working relationships with IHOP Team Members.
Prepare food according to specifications set forth in the IHOP SOP manuals. Memorize and apply all IHOP-specialized galley terminology, plating, menu items, procedures, galley utensils, abbreviations and methodologies.
Maintain a clean and sanitary work station.
Comply with all federal, state and local regulations as well as with the IHOP Safety Manual and SOP health, sanitation and safety guidelines.
Comply with IHOP uniform and appearance standards per SOP guidelines. Perform other assignments or tasks as assigned by the General Manager, Assistant Manager or acting supervisor.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION AND/OR EXPERIENCE
Six months to one year of related experience and/or training or equivalent.
LANGUAGE SKILLS
Ability to read and comprehend instructions, correspondence and memos. Ability to understand oral instructions in English and read English or Spanish well enough to understand recipes and guests’ food orders.
MATHEMATICAL SKILLS
Ability to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions and decimals.
REASONING ABILITY
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
OTHER SKILLS AND ABILITIES
IHOP training course work as assigned.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the Team Member regularly is required to stand, walk and sit. The Team Member frequently is required to use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; stoop, kneel, crouch or crawl; talk or hear; and taste or smell. The Team Member regularly must lift and/or move up to 10 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision and distance vision.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the Team Member regularly is exposed to fumes or airborne particles. The Team Member frequently works near moving mechanical parts and is frequently exposed to toxic or caustic chemicals. The Team Member occasionally is exposed to wet and/or humid conditions, extreme cold, extreme heat, risk of electrical shock and risk of radiation. The noise level in the work environment is usually moderate. Team members must be at least 18 years old to operate kitchen equipment.
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