| Item |
Time |
Complete? |
Chili Meat
Thawing?
Make
sure there is a chili meat thawing in the back
refrigerator. |
Early |
|
Steaks Thawing?
Make
sure there are two pans of steaks thawing in back
refrigerator |
Early |
|
Prep Work
On Monday, prep work items are
delivered, refer to the "Prep Work Intake
Report everyday" on the bulletin board. Do
prep until it's all done leaving none for
the weekend. "Prep Work how-to instructions,
click here.
|
Start Early- work at it throughout shift |
|
Meal
Breaks
$$ Order your food on the POS before preparing it $$.
Tables must be set and dishes caught up
before each break. |
12-1 am
|
|
Stock
Click
here to
see required stock levels. or to leave
feedback to the manager when someone
under-stocks for you. |
Early and as necessary
|
|
Cold
Side Kitchen Clean
Wipe
down (inside and outside of):
1) Hand
sink
2) Omelet refrigerator
3) Kitchen Refrigerator
4)
Kitchen Freezer
5)
Prep table
6) Microwave
|
During shift cleanup |
|
| Hot
Side Kitchen Clean
 We don't
close the grill to clean it.
It will kill off business during that time everyday if
you do. Quickly clean it between orders
and get it back into operation.
1)
Toaster, and table it sits on.
2) Egg stove and stove tray
3) Grill - according to procedure click
here.
Empty grease tray under grill!
4) Bacon presses, utensils, and area
between grill and fryers
5) Soup stove and table it sits on.
6) Stainless steel wall - wipe with
microfiber mop.
|
During shift cleanup
|
|
Red/Green
Buckets
Empty
and refill every two hours or as needed.
|
Every two
hours |
|
Empty
the Garbage & Sweep
Pull
bags, tie and place in back or take to dumpster.
Sweep floors
- pick up sweepings. |
Before going home
|
|
Dishes, Silverware, Buckets,
Towels
Servers and Cooks both do dishes! 1)
Dishes washed and put away; 2) "scrap
tray" emptied; 3) silverware
soak tray emptied and refilled; 4) red
& green buckets emptied and refilled; 5)
excess towels hung above linen bag to dry for
later use. |
Before leaving |
|