| Item |
Time |
Complete? |
2nd Shift
Filter
both Fryers
Filter everyday
except the one that gets changed on Tuesdays and
Fridays.
Change
one Fryer
On Tuesday the one next to
the griddle; on Friday the
one away from griddle.
|
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 |
|
Prep Work
Starting Monday, when prep work items are
delivered, refer to the "Prep Work Intake
Report" on the bulletin board. Work each
day at prep work until it's all done leaving none for
the weekend. For "Prep Work Item Instructions",
click here.
|
Start Early- work at it throughout shift |
|
Meal
Breaks
Start first break right at the
beginning of the window (3-5 pm). 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 |
|
Empty
the Garbage & Sweep
Pull
bags, tie up, and place in back or take to
dumpster. Sweep floors
and pick up sweepings. |
Before going home
|
|
Dishes, Silverware, 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 |
|