Cook

SUMMARY Store, prepare, cook, and properly plate all food items in accordance with all local and IHOP Standard Operating Procedures (SOP) regulations. ESSENTIAL DUTIES AND RESPONSIBILITIES Develop and maintain professional functional working relationships with IHOP employees. 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 local 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. 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 customers' 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 coursework as assigned. PHYSICAL DEMANDS The employee regularly is required to stand, walk, sit, use hands to handle objects, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear, and taste or smell. The employee must lift and/or move up to 10 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required include close vision and distance vision. Reasonable accommodations may be made for individuals with disabilities. WORK ENVIRONMENT Exposure to fumes or airborne particles, moving mechanical parts, toxic or caustic chemicals, wet and/or humid conditions, extreme cold, extreme heat, risk of electrical shock, and risk of radiation. Noise level is usually moderate. Employees must be at least 18 years old to operate kitchen equipment. #J-18808-Ljbffr