COOK

SUMMARY


Store, prepare, cook, and properly package all food items in accordance with federal, state and local regulations and IHOP standards.


ESSENTIAL DUTIES AND RESPONSIBILITIES


These include the following:

• Develop and maintain professional functional working relationships with IHOP Team Members.
• Prepare, plate, and package food according to specifications set forth in the IHOP training and manuals.
• Memorize and apply all IHOP-specialized galley terminology, plating, garnishing, packaging, menu items, procedures, galley utensils, abbreviations, and methodologies.
• Maintain a clean and sanitary workstation.
• Comply with all federal, state and local regulations as well as with the IHOP Safety Manual and health, sanitation and safety standards and guidelines.
• Comply with uniform and appearance standards.
• Perform other assignments or tasks as assigned by the Restaurant Manager or acting supervisor.
• Dispose of trash properly.
• Stock and rotate all needed supplies in the kitchen, prep, and expo areas.
• Unload, un-box, rotate and store food, equipment and supplies, as necessary.
• Pick up, sort, wash, and sanitize all pots, pans, utensils, etc.
• Follow dish machine and/or sink procedures according to IHOP standards.
• Perform all cleaning duties according to IHOP standards.
• Identify food that was prepared incorrect and remedy the problem before it is delivered to the guest.

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.