BOH Summary

Information

1.0 FULLY STAFFED, FULLY PREPARED

1.1 Fully staffed for volume based sales?<br>
1.2 Are Outbacker's executing without sacrificing quality, pace and cleanliness?
1.3 Certified trainer board with 6 BOH trainers (one for each position).
1.4 When was the last BOH trainer certification held?
1.5 Is the current LTO board updated?<br>
Additional notes or comments?
Add media

2.1 Meat sheets properly filled out (does the pm count match the am count)?
2.2 Prime Rib- Plan fully filled out (includes cook time, time in, hold, ready) and monitored throughout the cook cycle, starting when the prime goes in the oven.
2.3 Recipe cards actively used by all, and in good condition.
2.4 Daily prep pull printed and used (verify by meat pull and prep sheets that it's being used).
2.5 What were the opportunities and observations on line check? How were they corrected? How did you use the opportunities to teach?
2.6 Potato chart filled out and used?
2.7 Was there an alley rally? What was discussed?
2.8 Did you have the opportunity to teach the difference between the taste of warm food, hot food and cold food, if so how?
2.9 Labeling dating, and rotation in place?
2.1.0 Clean, organized and immaculate restaurant.
2.1.1 Cleanliness of walls, do the walls have a build up on them?

2.1.3 Equipment - (condition of gaskets, shelving, cracked lexans, knives all freezer units free of ice build up and ice machine free of debris or other build up).
2.1.4 Does every cooler have a thermometer inside of the unit, are they all 40 or below?
2.1.5 Temperatures (write below) Walk In, Freezer, Dish Machine.
2.1.6 Dry Storage clean, organized and free of debris or clutter.
2.1.7 Safety and Sanitation- non skid shoes worn by all Outbacker's, cutting gloves worn by all when needed, broken glass bucket, filtering safety gear worn when filtering and safety grid (grate) over filter machine.
2.1.8 Uncompromising sanitation standards - test strips for sanitizer, a bucket or bottle per health department, every bucket has a towel in it.
2.1.9 Uncompromising wood fire standards- torch left in office, spray bottle in good working condition.
2.2.0 Station execution- seasoning levels, spec adherence, presentation and ticket times ( taste of food, temperature of food, presentation of food) how can you teach the Outbacker's in this area?
Additional notes?
Add media

3.1 Morale, teamwork and attitudes are upbeat and positive with salaried and hourly Outbacker's.
3.2 Brand image is well represented in attire by management? How are the Outbacker's uniforms?
3.3 Fun and hospitality is apparent throughout the staff.
Additional comments
Add media

4.1 Daily Intense window management by a salaried manager.
4.2 Teamwork amongst and between managers and Outbacker's
4.3 Adherence to timing standards and communication between Outbacker's and managers.
4.4 All Outbacker's salaried and hourly work with a sense of urgency (leading with pace, and communication).
4.5 KM present on line leading, coaching and training other Outbacker's.
Additional comments
Add media