| Item |
Time |
Complete? |
Deep
Clean - Saturday
Soup Stove: Remove and scrub grates; pull tray underneath and wash; wipe table underneath
|
Early |
|
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 |
|
Meal
Breaks
Start first break right at the
beginning of the window (8-10 am). Breaks are
mandatory. $$ Order your food on the POS before preparing it $$.
Tables must be set and dishes caught up
before each break. |
3-5 pm
|
|
Stock
Click to see required stock levels.
Or to leave feedback to the manager when
someone under-stocks for you click
here. |
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
4) Empty grease tray under grill
5) Bacon presses, utensils, and area
between grill and fryers
6) Soup stove and tableit sits on.
7) 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 |
|
Sweep
& Empty the Garbage
Floors
as needed and sweepings picked up. Pull bags,
tie up, and place in back or take to dumpster.
|
Before going home
|
|
Dishes, Buckets,
Towels
Servers and Cooks do dishes. Both must make sure: 1)
Dishes are 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 |
|