Store. prepare. cook and properly plate all food items in accordance with federal, state and local regulations and lHOP Standard Operating Procedures (SOP).
ESSENTIAL DUTlES AND RESPONSIBILITIES These include the following:
- Develop and maintain professional functional working relationships with lHOP Team Members.
° Prepare. food according to specifications set forth in the lHOP SOP manuals.
- Memon‘ze and apply all lHOP—specialized galley terminology, plating, menu items, procedures. galley utensils, abbreviations and methodologies.
- Maintain a clean and sanitary work station.
~ Comply m‘Ith all federal, state and local regulations as well as with the [HOP Safety Manual and SOP health. sanitation and safety guidelines.
- Comply with [HOP uniform and appearance standards per SOP guidelines.
- Perform other assignments or tasks as assigned by the General Manager. Assistant Manager or acting supervisor.
To perform this job successfully, an individual must be able to perform each essential duty satisfacton'ly. The requirements listed below are representative of the knowledge, skill and/0r 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.
Ability to read and comprehend instructions, correspondence and memos. Ability to understand oral instructions in English and read English or Spam'sh 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 fumished I'n wn'tten, oral. or diagram form. Ability to deal with problems involving several concrete van'ables in standardized situations.
OTHER SKILLS AND ABILITIES
lHOP training course work as assigned.
The physical demands descn'bed here are representative of those that must be met by a Team \u'lember 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.
The work environment characteristics descn'bed 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 electn'cal shock and n'sk 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.