Cook

h4SUMMARY/h4Store, prepare, cook, and properly plate all food items in accordance with all local andIHOP Standard Operating Procedures (SOP) regulations.h4ESSENTIAL DUTIES AND RESPONSIBILITIES/h4These include the following: ulliDevelop and maintain professional functional working relationships with IHOP employees.liPrepare food according to specifications set forth in the IHOP SOP manuals.liMemorize and apply all IHOP-specialized galley terminology, plating, menu items,procedures, galley utensils, abbreviations, and methodologies.liMaintain a clean and sanitary work station.liComply with all local and SOP health, sanitation, and safety guidelines.liComply with IHOP uniform and appearance standards per SOP guidelines.liPerform other assignments or tasks as assigned by the General Manager, Assistant Manager, or acting supervisor./ulh4QUALIFICATIONS/h4To 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.h4EDUCATION AND/OR EXPERIENCE/h4Six months to one year of related experience and/or training, or equivalent.h4LANGUAGE SKILLS/h4Ability 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. h4MATHEMATICAL SKILLS/h4Ability to add, subtract, multiply, and divide in all units of measure using whole numbers,common fractions, and decimals.h4REASONING ABILITY/h4Ability 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.h4OTHER SKILLS AND ABILITIES/h4IHOP training course work as assigned.h4PHYSICAL DEMANDS/h4The 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.brbrWhile 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.h4WORK ENVIRONMENT/h4The 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.brbrWhile 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.