Summary:

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

Essential Duties and Responsibilities:

Develop and maintain professional functional working relationships with IHOP Team Members and guests. 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 workstation. Comply with all federal, state and local regulations as well as with the IHOP Safety Manual 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.

Qualifications:

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. Education and/or

Experience:

Six months to one year of related experience and/or training or equivalent.