| Item |
When
|
Check
|
Monday Deep
Clean - Kitchen Refrigerator
Kitchen Refrigerator: Remove items where needed and wipe/clean the shelves, and the bottom.
|
First hour |
|
Chili Meat
Thawing?
Keep
one or two chili meats thawing in back refrigerator.
When taking one, wash pan and start thawing another.
|
First hour |
|
Steaks Thawing?
Keep
two pans of steaks thawing in back refrigerator at all
times.
|
First Hour |
|
 Prep Work
Refer to the posted "Prep Work Intake
sheet " everyday until there's none left for
the weekend. "Prep Work Item instructions,
click here.
|
Start Early- work between customers |
|
Meal
Breaks
Breaks are required. If too busy during break window, try later. When going, have the place in shape for your coworker. Order your food, and when it's ready, go on break.
|
12-2 am*
*Prime time for breaks.
|
|
Stock
Click
here
to see what & how much, or to leave
feedback when someone under-stocks. |
Early and often as necessary
|
|
Red/Green
Buckets
Empty
and refill every two hours or more as needed.
|
Every two hours
and end of shift |
|
Cold
Side Kitchen Clean Up
Wipe out inside
and outside of:
1) Hand
sink
2) Omelet top
refrigerator
3) Kitchen
Refrigerator
4) Kitchen Freezer
5) Prep Table
6) Microwave
|
Last hour or so |
|
| Hot
Side Kitchen Clean Up
 We don't
close the grill to clean it! It will
kill business. Quickly clean it between
orders.
1)
Wipe Toaster, and counter.
2) Wipe Egg stove
grates, wash tray underneath, and scrub egg pan bottoms
at sink.
3) Clean Grill - per
procedure click
here.
Empty grease tray under grill!
4) Wash Bacon presses,
utensils, and wipe table between grill and fryers
5)
Skim Fryer oil of food crumbs
6)
Wipe Soup stove and table it
sits on.
7) Wipe Stainless steel wall
with microfiber mop.
|
Last hour or so
|
|
Empty
Garbage & Sweep Floor
Pull bags, tie and place in back or
take to dumpster. Sweep floors
- pick up sweepings. |
Before
going home |
|
Dishes, Silverware, Buckets,
Towels
1)
Dishes washed and put away; 2) "scrap
tray" emptied; 3) silverware
soak tray refilled fresh; 4) red
& green buckets refilled fresh; 5)
excess towels hung above linen bag to dry. |
Before leaving |
|