Aldridge, Inc.
Cook's Shift Duties Checklist

The Cook is responsible for checking off each item and submitting by end of shift. If it's not checked and submitted, it's not complete. If there are two cooks, which is really a cook and runner, both should work together to complete the list but the main Cook is responsible for submitting the form.

Cook's 5-digit POS number: (required):

Click the red item names below to see detailed instructions

#
Item Time Complete?
1.
Deep Clean Item
Click to see today's for your shift
Early
2.
Red/Green Buckets
Empty and refill every two hours
Early
3.
Chili Meat Thawing?
Check if there is a chili base thawing in back
Early
4.
Fryers
FILTER THE OIL of both fryers except the one that gets changed on Tuesdays and Fridays
CHANGE OIL and clean out the fryer next to griddle on Tuesdays, and away from griddle on Fridays
Early
5.
Prep Work
Refer the the prepwork intake report
Early
6.
Meal Breaks   Start first break right at the beginning of the "window". Breaks are mandatory. Break Windows: 1st: 8-10 AM 2nd: 3-5 PM 3rd: 12-1 AM. Tables must be set and dishes caught up before each break.
1st: 8-10
2nd: 3-5
3rd: 12-1
7.
Stock Kitchen
Stock early and often throughout shift
After break
8.
Cold Side Kitchen
Wipe Inside and outside of: 1) Omelet Refrigerator (and Egg Refrigerator if have); 2) Refrigerator; 3) Freezer; 4) Prep Table, top and bottom shelf; 5) Microwave
After break
9.
Hot Side Kitchen

Warning Image We don't close the grill to clean it. "Closing the grill" will kill off business during that time everyday.  Just quickly clean it between orders and get it back into operation.


1) Soup Stove: scrub down grate with "greenie" or metal scrubby; 2) Filler Tray or Table: Wash presses and other utensils; 3) Grill: Clean according to procedure; 4) Empty grease tray or it will overflow!; 5) Back Wall: Wipe down with microfiber mop; 6) Egg Stove: Take Egg pans to sink to scrub bottoms with metal scrubby. Scrub down egg stove grates. Pull egg stove tray and wash it at sink. Lift egg stove and wipe under it.
After break
10.
Sweep
Sweep debris from kitchen regularly.
Work at it all shift
11.
Final Stocking
  • Lettuce bucket
  • Tomato tray
  • Dressings topped
  • Wheatcake batter (double batches left for 1st shift, single batches left for other shifts)
  • French Toast batter
  • Butter pans filled
  • Freezer stocked
  • Omelet Cooler PC's
  • Onions & Pickles
Always
12.
Empty the Garbage
Empty the rubbish containers, tie the bag, put new bag in
Before going home
13. Dishes, Buckets, Towels
1) Wash and put away all dishes and silverware; 2) pull the "scrap tray" and empty it; 3) empty and refill both buckets; 4) hang excess towels in back above linen bag to dry for reuse later.
 Before going home