Cook Shift Duties Checklist

Touch the buttons as you complete the task, then scroll down and submit by end of shift.Down Arrow Image

Touch any red item title below to see detailed instructions
Item Time Complete?
Chili Meat Thawing?
Make sure there is a chili meat thawing in the back refrigerator.
Steaks Thawing?
Make sure there are two pans of steaks thawing in back refrigerator
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

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

Warning Image 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

Your 5-digit POS number: (required):

Closing Checklist
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