Cook

SUMMARY

Store, prepare, cook, and properly plate all food items in accordance with all local and IHOP Standard Operating Procedures (SOP) regulations.

These include the following:

• Develop and maintain professional functional working relationships with IHOP employees.
• Prepare food according to specifications set forth in the IHOP SOP manuals.
• Memorize and apply all IHOP-specialized galley terminology, plating, menu items, procedures, galley utensils, abbreviations, and methodologies.
• Maintain a clean and sanitary work station.
• Comply with all local and SOP health, sanitation, and safety guidelines.
• Comply with IHOP 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 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.

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 customers’ 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.

IHOP training course work as assigned.

The physical demands described here are representative of those that must be met by an employee 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 employee is regularly 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.

The work environment characteristics described here are representative of those an employee 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 employee is regularly 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.