Busser/Dishwasher

ESSENTIAL DUTIES AND RESPONSIBILITIES

• 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 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 incorrectly and remedy the problem before it is delivered to the guest.

QUALIFICATIONS

• Six months to one year of related experience and/or training or equivalent.
• 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.
• Ability to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.
• 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.
• 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.