Working as an IHOP Cook involves preparing and cooking food products accurately and with minimal waste, following company standards and specialized terminology. This role suits a cook who can maintain a clean work area and perform duties assigned by the supervisor, while adhering to governmental and company policies.
Responsibilities
Develop and maintain professional and functional working relationships with IHOP employees and customers
Prepare food to specifications set forth in the IHOP Standard Operating Procedures Manual (SOP) and recipe cards, and to satisfy customer expectations
Memorize and apply all IHOP specialized galley terminology, plating, menu items, procedures, galley utensils, abbreviations, and methodologies
Maintain a clean and sanitary work station
Perform Food Safety Evaluations (FSE), LTO Training, A/B Status, Operations Excellence (OE), Health Department Inspections (HDI) per the IHOP SOP
Execute the Guest Relations for NGC – Normalized Guest Complaints Index per the IHOP SOP to ensure a quality guest experience
Comply with all local, state, and SOP health, sanitation, and safety guidelines
Perform all cleaning duties according to posted cleaning charts
Comply with IHOP uniform and appearance standards per the IHOP SOP guidelines
Perform other assignments or tasks as assigned by the General Manager, Assistant Manager, or acting supervisor
Requirements
Prior experience as a cook
Skilled in operating kitchen equipment
Skilled in various cooking techniques
Knowledge of and adherence to sanitation procedures
Teamwork and communication skills
Organizational skills
Ability to multitask and act quickly
High school diploma
Ability to maintain a sanitized and well-organized kitchen
Ability to prepare workstations for cooking
Ability to prepare and maintain kitchen equipment
Ability to check the quality of the ingredients
Ability to prepare cooking ingredients using various techniques
Ability to cook food using various culinary techniques
Ability to arrange food and ensure appealing presentation
Ability to manage food storage, stock, and ingredient orders
Six months to a year of related experience and/or training; or equivalent
Ability to read and comprehend simple instructions, short correspondence, and memos
Ability to understand oral instructions in English and read English or Spanish well enough to understand recipes and customers’ food orders, and read instructions, warning, and safety labels
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Tailored applications submitted
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
Ability to stand for up to 8 hours during a shift
Ability to lift at least and/or move up to 50 pounds
Full mobility of hands and arms while performing repetitive tasks
Regularly required to stand, walk, talk, and hear
Frequently 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
Regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 100 pounds
Specific vision abilities required include close vision and distance vision
Employees must be at least 18 years old to operate kitchen equipment
Important Details
Work environment: regularly exposed to fumes or airborne particles; frequently works near moving parts and is frequently exposed to toxic or caustic chemicals; occasionally exposed to wet and/or humid conditions, extreme cold, extreme heat, risk of electrical shock, and risk of radiation; noise level is usually moderate
About the Company
IHOP is a corporation that has created and utilized job descriptions from its Standard Operating Procedures for its franchise organizations.
