Cook Training Basics

Cooking Process

Count Up

As orders come in, before putting anything on the grill, first count up the needed ingredients. For example, count up the number of hamburger patties, fries, hashbrowns, orders of sausage, bacon, etc. Get everything out you will need prior to placing food on the grill.

Set Up

To set up is to plan ahead. After counting up, it's time to set up. Before cooking any food, plan where the food will go on the grill and after it's been cooked. Get the plates out and up on the board, the bun tops on the grill and the bottoms on the plates before putting any food on the grill.


The correct cooking time for the different meal items is essential. Hashbrowns, omelets, and grilled sandwiches are a few dishes that take longer to prepare than, say, hamburgers, fries, or sausage. The products that will take the longest to cook should go on the grill first, followed by the items that will cook more quickly.


Communication is essential when the workload calls for two cooks. The second cook, which is the runner and egg/toaster person should count up items and help set up by saying, example: "we need four hashbrowns, two orders of bacon and one order of sausage." The cook will concentrate on cooking the food and reviewing guest checks. Then again, the runner or egg/toaster person would say as eggs go on the plates, "hashbrowns to go on this OE, sausage on this OM."

Handling the Rush

There will be times when orders continue to arrive in waves. Prepare multiple groups of tickets when this happens. Take a reasonable group of tickets (4,6,8) and end there for now. Add up the ingredients for that group of food. Begin preparing that group, and as you do so, start preparing for the next.

Station ReadinessImage of Scraper

After finishing a group of orders, leave the grill the tools and the grill board in order before walking away to do anything else. Scrape the grill. Wipe the scraper inside the grill towel. Wipe the grill down with the bottom of the grill towel. Place the tools on the board, not in the grill trough. Wipe the board with a sanitized towel. Now you're ready to walk away, or to start another group of orders.

The purpose of wiping the grill is to keep a nice smooth surface without excess grease or crumbs.

Grill Pad TowelImage of Important Post-It

Keep the grill pad towel folded in half at all times.  In this manner, you can wipe the tools inside the fold and use the bottom of the towel to wipe the grill. Do not wipe the food turner on the top of the grill towel as this makes the tops of the folded towel black and greasy. It should stay clean and white. Also, do not use the grill towel for wiping the grill board as it is a food contact surface so it must be wiped only with a sanitized wiping towel.

George Webb Hamburger

There is only one way to make a George Webb hamburger. Here's how:

1) The bun top must be served warm. Warming takes a bit of time. So start by placing the bun top on the grill! 2) As you put the top on the grill, place the bun bottom on the board or plate. 3) Next the patty, lettuce, toppings, mayo, etc. should be brought out and set on the grill board. 4) Now onto the grill, goes the patty. If the hamburger has fried onions, grab the onion can and bring it over to the meat that's cooking on the grill. Dip your hand in and grab a few onion pieces along with some water from the can and place the onions on top of the meat. We don't place the onions separately on the side of the meat as the onions need the meat juices to cook properly. We also never cook onions with butter. 5) Now allow the patty to cook, then flip the patty only once after the underside has turned grayish brown but before it has shrunk. Never pat, squeeze, or press the patty's juices out. If this is a cheeseburger, this is the time to add the slice of cheese, then squirt a little water to aid in melting the cheese. 6.) Now the meat is done... so scoop the bun top with the turner and position it on top of the patty, then scoop both and place them on the bun bottom.


Image of Important Post-It


What's the first step to making a hamburger?

Answer:  Bun top on the grill first!

Storage/Keeping of Fresh Sliced Onions

Image of Fresh Sliced Onions and Onion Can

There are two stainless steel onion cans. One in use at the grill board, and the other in the refrigerator. Keep both filled with onions and topped with water. To freshen the onions in use, pour off the water periodically, and add fresh water.

Egg Preparation

Over EggsImage of Over Eggs

Melt the butter in the pan over medium heat. Carefully place the eggs on top of the melted butter. Cook on the first side until about halfway done, then "flip" the eggs and continue to cook on the other side. Cook until the eggs are to the desired degree of doneness. Depending on how the eggs look, you might flip the eggs back to the first side in order to present the "prettier" side.


Scrambled Eggs Image of Scrambled Eggs

Crack two eggs in a mixing bowl. Squirt one-tablespoon water to the egg mixture. Beat with a fork until the white and yolks are thoroughly mixed. In the mean time, melt the butter in the pan over medium heat. Pour the egg mixture directly onto the melted butter. After the eggs set up around the edge of the pan, begin to stir using the plastic fork. Continue stirring until the desired degree of doneness. Remove the eggs from the pan at once when they have been cooked to customer's request.


OmeletsImage of Omelet

Melt the butter in the pan over low heat. Prepare egg mixture as you would for scrambled eggs. Add portion omelet mix (Denver, Mushrooms or Ham, etc.) to eggs. Pour egg mixture into pan on top of the butter. Cover the egg pan and cook the omelet slowly over low flame. DO NOT BROWN THE OMELET. "Flip" the omelet using the nylon turner or by flipping in the pan. Continue to cook on the second side until cooked through. Flip the omelet back to the first side in order to present the "prettier" side. Fold the omelet and slide onto serving plate. Layer one portion of shredded cheddar cheese over omelet before folding.

Flipping the OmeletImage of Red Turner

You can use the nylon turner pictured here to flip the omelets. Here's how: Slide the turner under; raise up to allow the uncooked egg to run off (makes the omelet lighter); then flip it over.

Important - Don't Brown the Omelets!

Image of Flame Down

Egg Pans - Care and Use

The teflon coated egg pans will last a long time if you take simple care of them.


Wheatcakes Image of Wheatcakes

Image of Scraper Keys:


The grill must not have any food debris or excess oil. So scrape it, then wipe it down each time before starting cakes. Now carefully pour 1-1/2 spoonfuls of batter using the large spoon. When the bubbles in the cakes have just begun to pop, check the underside, if they are a nice golden brown, flip them over. Trim any batter spillage from the cake using the turner edge or scraper. Cook on the second side until just cooked through. Remove the cakes with the turner and stack shingle style on the plate.

Cutting Toast and Sandwiches

Image of Angle Cut

Quick-SellsImage of Quick Sell

A quick-sell is a small carryout order, for example a couple of burgers that comes in during busy times when the seats are full with dine-in customers and the kitchen is loaded with orders.

Quick sell customers are not willing to wait as long as seated dine-in customers. Therefore, the cook should watch for quick-sells, pluck them out of order, and get them done quickly!

Every Shift Has a "Runner"Runner Image

The runner is the cook on the egg stove side who runs our front and assists and coordinates the activities of the server(s) in order to expedite customer order taking.

Grill Temperature

Image of Griddle

If one side or the other of the grill seems to hot or not hot enough, you can make a slight adjustment.

An experienced cook knows the appropriate temperature by sense of cooking speed rather than only relying on the position of the dials.

Please inform management immediately should there be a problem with temperature control of the grill.

Running Low of Food or Supplies?Image of Phone

Our policy is to never have to tell a customer we are out of anything.

If you are low or out of anything call the manager immediately.

If the manager is not responsive, call Tom Aldridge (262) 893-1124.

The Last Half Hour (of the Shift, Service Must Continue Uninterrupted)

Imagine going to a McDonald's and being told "we're not taking orders right now."

It never happens.

Yet here at GW we've had:

Customers aren't going to wait for that!

Cook: Do not tell the servers anything about "cleaning the grill" or "not taking orders". Do your cook line cleaning, including cleaning the grill, between orders. Do the grill quickly get it back into operation all without any announcement about it.

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