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.

Click the red item names below to see detailed instructions
#
Item Time Complete?
1.
Deep Clean Item
Click to see today's
Early Click Here
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.
Filter the Fryers both fryers except the one that gets changed on Tuesdays and Fridays

Change the Fryer
-- on Tuesday the one next to the griddle; on Friday the one away from the griddle
Early Click Here

Click Here
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 Cleaning
Wipe Inside and outside of:
1) Hand Washing sink - wipe it out;
2) Omelet Refrigerator (and Egg Refrigerator if have);
3) Refrigerator;
4) Freezer;
5) Prep Table, top and bottom shelf;
6) Microwave
After break
9.
Hot Side Kitchen Cleaning

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) Toaster and Toaster table;
2) Syrup warmer;
3) Egg Stove;
4) Grill
Clean according to procedure;
5) Grease Tray
6) Grill Board
7) Wash presses and other utensils
8) Separator between Grill and Fryers
9) Fryers
10) Soup Stove and Table
11) Stainless Steel wall. 
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

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




Cook's Deep Clean Items - 1st Shift         

Monday - Friday there these couple extra items to clean.

Mon Tue Wed Thu Fri
1) Kitchen Fridge Deep Clean:

Remove all items; run shelves through dishwasher; wipe out the insides and bottom; wipe doors, wipe inside and outside


2) Kitchen Freezer Deep Clean:

Remove all items; run shelves through dishwasher; wipe out the insides and bottom; wipe doors, inside and outside
1) Syrup Warmer:

Empty the syrup into a separate container; wash inside syrup warmer by filling with hot water and rinsing out (do not submerge); return the syrup to the warmer

2) Bread Lowerators:

Remove bread; remove lowerators; remove springs and metal tubes; run through dishwasher.
1) Cook Line Cabinets:

Spray and wipe the front of all cabinets from the toaster table to the soups stove.


2) Shelf Under Grill:

Use long stick and towel, reach under grill, wipe clean.


1)  Egg Stove:

Pull the tray(s) underneath and wash; scrub grates; wipe table underneath; scrub pan bottoms at sink.


2) Soup Stove:

Pull tray underneath and wash; scrub grates; wipe table underneath
Prep Table:

Remove all items; wipe down table; remove items from drawer (or bin) and wipe out; remove items from bottom shelf and wipe

Omelet Top Refrigerator:

Remove contents in bottom area, wipe out the entire inside; return contents.

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

Daily Oil Filtering - 2nd Shift Image of Fryer

Caution - Allow oil to cool to 160 degrees and wear Neoprene Safety Gloves

Image of Fryer Filtering Image of Neoprene Safety Gloves
  1. Open the fryer door and turn the gas control knob to the "PILOT" position. (Some fryers have an on/off)
  2. Caution! Allow the fryer oil to cool to 160 degrees before continuing with this procedure. Test the temperature with the stemmed food thermometer.
  3. Wear hot mitts!
  4. Screw the drainpipe into the valve fitting
  5. Position the large fryer oil pot into place
  6. Position filter cone over oil pot directly under drainpipe
  7. Open drain valve and allow oil to drain out of fryer and into pot
  8. With drain still in the open position, ladle some oil from the pot back into the fryer to loosen and rinse crumbs and sediment
  9. CAUTION: Close the drain valve!
  10. Ladle all remaining oil back into the fryer. CAUTION: LADLE, DO NOT PICK UP AND DUMP THE LARGE FRYER OIL POT UNTIL NEARLY EMPTY!
  11. Add additional fresh oil as necessary.
  12. Return fryer to "ON" position.


Oil Changing/Fryer Cleaning Procedure - 2nd Shift Image of Fryer

Caution - Allow oil to cool to 160 degrees and wear Neoprene Safety Gloves

Image of Fryer Filtering Image of Neoprene Safety Gloves and Sign
  1. Open the fryer door and turn the gas control knob to the PILOT position. (Some fryers have an on/off)
  2. Caution! Allow the fryer oil to cool to 160 degrees before continuing with this procedure -- test the temperature with the stemmed food thermometer.
  3. Wear hot mitts!
  4. Position the grease shuttle.
  5. Screw the drainpipe into the valve fitting
  6. Open the drain valve and discard the oil into the grease shuttle
  7. At this point the fryer should be empty -- close the drain valve.
  8. Spray the inside of the pot including the back-splash with Oven Spray and let stand for 2-3 minutes
  9. Use metal scrubber to scrub off caked-on caramelized oil that has built up in the pot and on the back-splash
  10. Fill the fryer vat 3/4ths full with water.
  11. Use a towel to slosh the Easy Off from inside the fryer pot and back-splash.
  12. Open the drain and pour several ladle pans full of water into the fryer to flush out remaining crumbs
  13. Use a dry towel and wipe the inside of the fryer vat dry.
  14. Fill with fresh oil.

Prepwork 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


Warning Image 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 "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.

Wrap Silverware Silverware RollSilverware Bucket

Wrapping silverware is tedious. It's a lot easier if two people do it.




Final Stocking

Refrigerator  - rule of thumb is 1 + 1 extra for backup.

  • Wheatcake batter -- double batches left for 1st shift, single batches left for other shifts
  • French Toast batter, if container is gross pour into clean one.
  • Lettuce bucket washed new lettuce under old
  • Tomato tray stocked
  • Dressings topped

Freezer stocked

Omelet Cooler - PC's stocked putting new under old

Onions & Pickles stocked

Empty the Garbage

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

Dishes and Dish MachineImage of Checklist

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

  • Pull the "scrap tray" and empty it
  • Wipe down dishwasher tables and overhead racks
  • Empty the silverware soak tray and refill it

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.