Title Page
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Date completed
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Opening Leader
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Openers
Equipment Startup
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Turn on and set up breading table correctly (30 minutes to chill)
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Prepare cold holding station (30 minutes to chill)
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Turn on warming drawer - Set to 170 F (Moist) Preheat 25 minutes
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Turn on warming station (top and bottom) Preheat 20 minutes
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Turn on breakfast griddle (set to 275 F) - Preheat 20 minutes
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Turn on Merco hot holding, switch to breakfast - Preheat 20 minutes
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After checking oil levels in open fryers, turn on - Preheat 15 minutes
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Turn on oven (set to 375 F; LOW fan) - Preheat 15 minutes
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After checking oil levels, turn on pressure fryers - Preheat 15 minutes
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Turn on grills and spray with release agents - Preheat 10 minutes
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Turn on chutes and lights
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Turn on bun and muffin toasters
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Ensure all utensils are available for use
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Ensure all paper items are stocked: Biscuit wraps, mini boxes, hashbrown boxes, ETC.
Pre-Lunch Transition
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Complete breakfast eRQA/SAFE
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Ensure lettuce and tomatoes are prepped for sandwiches
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Ensure all paper items are stocked
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Prepare soup
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Restock breading table
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Ensure all henny penny's are quick-cleaned for lunch
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Ensure all open fryers are quick-cleaned for lunch
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Fill butter pans
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Fill pickle container
Post-Lunch Transition
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Empty all trashes
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Take trash to dumpster/empty cage
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Filet chicken for next shift
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Clean all dishes and sinks
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Restock fry freezer
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Prepare milkwash for next shift
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Prepare produce for next shift
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Debread chicken for next shift
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Clean and sanitize utensils
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Clean and sanitize surfaces
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Sweep floors
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Complete Lunch eRQA/SAFE
Weekly Duties for BOH Morning
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Monday: Deep clean all sink areas and drains; including primary and secondary drains
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Tuesday: Scrub wheels on both fry machines
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Wednesday: Sweep and scrub walk in floors
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Thursday; Wipe down and clean inside of ALL Thaw Cabinets
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Friday:
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Saturday:
