COOK'S DAILY DUTIES

The work outlined below is easily doable as long as you work at it between customers during the shift. You can't get everything done if you stand around between customers. So refer to the shift duties list. Most of the work takes just moments to do and makes the place look nice.

Click for PDF with links to detailed instructions

Image of Shift Duties Schedule

Deep Clean Item

Each day there is a deep clean item to do that takes just moments to complete.Image of Deep Clean Schedule

Red & Green Buckets

Keep clean and sanitized terry towels ready for use.

Soapy WaterImage of Soapy Bucket

Fill the green Kleen-Pail with soapy water from the dispenser. Hand wash the soiled towels by swishing with your hands.

Bleach WaterImage of Sanitizer Bucket

Fill the red Kleen-Pail with bleach and water from the dispenser. Soak the towels in the bleach water to keep them white and to sanitize.

Image of Important Post-It

Never put filthy grill towels into these buckets!



Chili Meat Thawing

What's this about?

The large package of meat for making chili, takes a long time to thaw out.This means that we must at all times make sure there is one thawing in the refrigerator. Go check on this and take one out of the freezer if needed.

2nd Shift - Daily Fryer Filtering / Changing

Click here for instructions.

Prep Work Image of Prepwork Instructions

"Prepwork" is the portion controlling of various food items. It's for convenience to the cook and for controlling food cost.

There are numerous food items that need to be "prepped", examples are:

  • French Fries
  • Onions Rings
  • Omelet mix

Prepwork Intake Report

Refer to the "Prepwork Intake Report" to see what needs to be done on your shift.


Meal Breaks

Start the first break right at the beginning of the "window".

Break Windows:

  • 1st Shift: 8-10am
  • 2nd Shift: 3-5pm
  • 3rd Shift: 12 mid-1 am

Stock

Early and often throughout shift not leaving it for the end.

Styro Cups and Lids, Crackers, Coffee, etc.

Cold Side Kitchen Cleaning

During the last hour or so of the shift, use a sanitized towel to methodically clean from one side to the other wiping each item.

  1. Hand Washing SinkImage of Kitchen Cold Side
  2. Freezer
  3. Refrigerator
  4. Prep Table
  5. Microwaves
  6. Omelet Top Refrigerator

Hot Side Kitchen Cleaning

During the last hour or so of the shift, use a sanitized towel to methodically clean from one side to the other wiping each item.

Start on the Toaster Side and Wipe and Clean:

  1. Toaster Image of Kitchen Hot Side
  2. Toaster Table
  3. Syrup Warmer
  4. Egg Stoves
  5. Grill
  6. Grill TrayImage of Microfiber Mop
  7. Grill board
  8. Separator between Griddle and Fryer
  9. Fryers
  10. Soup Stove and Table
  11. Stainless steel back wall.Use this Microfiber Mop.

Grill Cleaning Instructions


IMPORTANT NOTICE TO COOKS AND SERVERS

We don't close the grill to clean it. "Closing the grill" will kill off business during that time everyday. So never tell customers, or the server, the grill is "down" or "closed" for cleaning.

Just quickly clean the grill between orders and get it back into operation without saying anything.


1st & 2nd Shifts - Lard and Grill-Pad Cleaning Method Image of Grill Cleaning Products

Caution - Wear Neoprene Safety Gloves

  1. Apply small amount of lard to grill
  2. Use the "grill pad with handle"
  3. Scrub forward and backward until all surfaces, including the corners and sides of the grill are shiny clean
  4. Place a "grill screen" under the grill pad and polish the surface
  5. Scrape any remaining lard from the grill
  6. Wipe the grill with the grill pad
  7. Empty grease pan under grill into bucket in back and wash grease pan
  8. Wipe the stainless sides around grill.

3rd Shift - Scotch Brite Liquid Cleaning MethodImage of Grill Cleaning Products

Caution - Wear Neoprene Safety Gloves

  1. Attach the pad to the long handled pad holder
  2. Pour the contents of one packet of Scotch Brite Quick Clean Griddle Liquid evenly over the hot grill
  3. Spread liquid around the surface of the grill, the grill sides, and grill back using pad on pad holder
  4. Use moderate pressure to scour away burnt-on food
  5. Using the long handled squeegee, scrape the liquid into the grease trap
  6. Wipe the surface thoroughly with a damp towel
  7. Rinse the towel out and wipe clean a second time
  8. To prevent the grill surface from sticking, melt a tiny bit of lard on the grill.
  9. Place a "grill screen" under the grill pad and polish the surface
  10. Use a clean dry towel and wipe off excess lard on the grill
  11. Empty grease pan under grill into bucket in back and wash grease pan
  12. Run pad holder, the pad, and the squeegee through the dishwasher.

Sweep Sweeping Image

Sweep the floors and spot mop as needed.

Dishes and Dish MachineImage of Checklist

Finish the dishes at the end of the shift and put them away.

Red & Green Buckets

Keep clean and sanitized terry towels ready for use.

Soapy WaterImage of Soapy Bucket

Empty and refill the green Kleen-Pail with soapy water from the dispenser. 

Bleach WaterImage of Sanitizer Bucket

Empty and refill the red Kleen-Pail with bleach and water from the dispenser.

Hang Wet Towels to DryImage of Linen Bag

At end of shift, hang excess towels to dry and reuse for dirty jobs.

Empty the Garbage

Just before end of shift, empty the rubbish container, tie the bag and take to the dumpster.