Area Leadership Verification: Kitchen

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

• Type of Verification:

  Select

• Verification Conducted on

• Date:

  Date

• Coach:

• Time:

  Date

TARGETS

Targets

• MFY Target:

• MFY Actual:

• Sandwich Count Target:

• Sandwich count Actual:

• Waste Target:

• Waste Actual:

Leading the Area

• Shift huddles: communicate area targets, goals, and other relevant information.

  Yes

  No

  N/A

• Is the Kitchen area clean?

  Yes

  No

  N/A

• Fry or hash brown person positioned according to Shift Preparation tool/ VSPT

  Yes

  No

  N/A

• Ensures SIP (Stay In Place) is followed at all times. Effectively reposition when necessary.

  Yes

  No

  N/A

• Effectively prioritizes and makes decisions using the Decision-Making Model (observe, prioritize, decide, and communicate) replenish

  Yes

  No

  N/A

Leading Through Others:

• Stays free and manages the entire area during the peak hours. the 5 step coaching model (Observe, give and receive feedback, demonstrate the right way, agree on what will change, and follow up)

  Yes

  No

  N/A

Ensure Food Safety, Sanitation & Cleanliness:

• Ensures Digital Daily Food Safety Checklist is completed properly.

  Yes

  No

  N/A

• Clean towel buckets contain proper concentration of sanitizer solution, with a lid and timer

  Yes

  No

  N/A

• Ensures clean-as-you-go is followed, sanitary and clutter free using the appropriate procedures

  Yes

  No

  N/A

Ensure Food Quality

• Secondary holding times are clearly marked on product at prep table, product in extra Cambro containers

  Yes

  No

  N/A

• Tomatoes are stored, rotated properly and have a cleaning timer

  Yes

  No

  N/A

• FIFO Followed and executed model (Observe, give and receive feedback, demonstrate the right way, agree on what will change, and follow up)

  Yes

  No

  N/A

• Buns meet golden standard

  Yes

  No

  N/A

• Follow up on bun pull executed properly

  Yes

  No

  N/A

• Observes and reacts appropriately to danger zones. Calls Shift Leader if help is required

  Yes

  No

  N/A

• Ensures there is no extra product in the HLZ/OAT/BLZ

  Yes

  No

  N/A

Maintain Safety & Security:

• Ensures a safe work environment for all employees and guests

  Yes

  No

  N/A

• Ensures stock areas are kept secured when not in use and follows back door policy

  Yes

  No

  N/A

• Follows and enforces all safety procedures

  Yes

  No

  N/A

Area Leadership Verification: Kitchen

• Build Employee Commitment o Present a professional image

  Yes

  No

  N/A

• Show confidence

  Yes

  No

  N/A

• Uses incentives to reward employees for achieving targets

  Yes

  No

  N/A

• Enforces all applicable laws and policies (Code of Conduct, Discrimination, Harassment, Wage & Hour, DE&I and Violence in the Workplace)

  Yes

  No

  N/A

• Offers support and assistance to help others improve their performance

  Yes

  No

  N/A

Post-Shift Analysis

• Communicates priorities from the Pre-Shift to next Area/Shift Leader & resolves any opportunities before

  Yes

  No

  N/A

• Talk with the next Area/Shift Leader about: shift targets, goals and other relevant information o Completes the post shift section on the Kitchen Pre-Shift Checklist

  Yes

  No

  N/A

Leading the Area

• Lead through others?

  Select

Ensure Food Safety

• Did area leader follow up with food safety throughout the shift?

  Select

Sanitation

• Was all required sanitizing of small equipment happening during shift?

  Select

• Did they ensure the kitchen was clean during the shift

  Select

Ensure Food Quality

• Food Quality met expectations

  Select

Analysis

• What went well?

• What are the 2 opportunities to work on for next shift?

• What support do you need from your coach moving forward?