SUMMARY

Store, prepare, cook, and properly plate all food items in accordance with all local andIHOP Standard Operating Procedures (SOP) regulations.

ESSENTIAL DUTIES AND RESPONSIBILITIES

These include the following:

• 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 dutysatisfactorily. 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 tounderstand 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 course work as assigned.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonableaccommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee regularly is required to stand, walk, and sit. The employee 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 employee 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 an employee encounters while performing the essential functions of this job. Reasonableaccommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee regularly is exposed to fumes or airborne particles. The employee frequently works near moving mechanical parts and is frequently exposed to toxic or caustic chemicals. The employee 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. Employees must be at least 18 years old to operate kitchen equipment.