COOK

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 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 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.