Certified Lead Culinary Manager Certification

• Auditor

• Restaurant:

• Conducted on

  Date

• Prepared by

• Location
  Address

Prep Sheets

• Prep Sheets are used daily for production

  Yes

  No

  N/A

• Manager records accurate on-hands each shift

  Yes

  No

  N/A

• Pars are updated weekly

  Yes

  No

  N/A

• Corrected system is in place for updating pars - 4 week rolling average

  Yes

  No

  N/A

• CMOD monitors prep throughout each shift

  Yes

  No

  N/A

• Each employee's prep is validated by the CMOD before punch out

  Yes

  No

  N/A

Thaw Pull

• Thaw pull performed each shift according to pars and guest forecast

  Yes

  No

  N/A

• Thaw pull is performed by opening broil cook first thing in the morning. Thaw pull is verified by CMOD

  Yes

  No

  N/A

• Product is rotated properly and labeled

  Yes

  No

  N/A

• All rolling racks and lexans are clean and in good repair (no chipped lexans)

  Yes

  No

  N/A

Ordering

• Updated order guides are in use

  Yes

  No

  N/A

• Pars are up-to-date

  Yes

  No

  N/A

• On-hands are taken by CMOD before order is placed

  Yes

  No

  N/A

Receiving

• Back door is locked or manager is in position at back door

  Yes

  No

  N/A

• CMOD properly checks each item as it is delivered checking temperatures where needed, condition of packaging, specs of product and expiration dates

  Yes

  No

  N/A

• All items are quickly and properly stored in walk-in cooler or dry storage

  Yes

  No

  N/A

• All items are correctly rotated when received

  Yes

  No

  N/A

• HACCP Delivery log in use and kept on file for 30 days

  Yes

  No

  N/A

Labeling System

• Managers initial all labels

  Yes

  No

  N/A

• Managers inspect / taste product before initialing labels

  Yes

  No

  N/A

HACCP

• HACCP system is used each shift

  Yes

  No

  N/A

• HACCP/ Critical checklist is completed each shift and all outstanding items are addressed and corrected

  Yes

  No

  N/A

• Hot Prep Cool down and Heated Food charts are in use each shift

  Yes

  No

  N/A

• HACCP forms are stored in the office for a minimum of 30 days

  Yes

  No

  N/A

QFC

• QFC is performed each shift

  Yes

  No

  N/A

• Managers have all necessary tools for completing QFC

  Yes

  No

  N/A

• QFC is thorough and on time each shift

  Yes

  No

  N/A

• Managers use QFC as a training opportunity for their hourly team members

  Yes

  No

  N/A

• Bio-therms are available and in use for each cook in their station

  Yes

  No

  N/A

• Restaurant has at least 2 working therms

  Yes

  No

  N/A

Safety / Sanitation

• Sanitizer buckets are in use in every station

  Yes

  No

  N/A

• Sanitizer buckets - 1 towel per bucket

  Yes

  No

  N/A

• Hand washing - employees know the correct method for washing their hands

  Yes

  No

  N/A

• Hand washing - employees and managers are washing their hands throughout the shift

  Yes

  No

  N/A

• All hand washing stations are fully stocked - soap, trash can, hand towels, hot/cold running water, signage

  Yes

  No

  N/A

• Dish machine is in good working condition and all chemicals are connected

  Yes

  No

  N/A

• Current Ecosure score meets standard

  Yes

  No

  N/A

• Cutting gloves in use

  Yes

  No

  N/A

Facility

• All equipment is in excellent condition

  Yes

  No

  N/A

• Ceiling tiles are clean

  Yes

  No

  N/A

• Hoods are clean and working properly

  Yes

  No

  N/A

• All walk-in coolers / freezers are in excellent condition and holding at correct temperature

  Yes

  No

  N/A

• All reach-in coolers on the line are in excellent condition and holding correct temperature

  Yes

  No

  N/A

• All walls in HOH are clean and in excellent condition

  Yes

  No

  N/A

• All tile floors are clean and dry and in excellent condition

  Yes

  No

  N/A

Dry Storage

• Dry storage area floors and walls are clean and dry

  Yes

  No

  N/A

• Shelving is clean and in good condition. Correctly labeled

  Yes

  No

  N/A

• All product arranged sheet-to-shelf

  Yes

  No

  N/A

• All light bulbs working and covered

  Yes

  No

  N/A

Food Quality / Standards

• Two ticket system is correctly used each shift

  Yes

  No

  N/A

• Manager is managing the HOH, driving food production, ticket times and standard adherence. NOT tied to CA position

  Yes

  No

  N/A

• Ticket time standards are met each shift

  Yes

  No

  N/A

• Managers run out any re-cook

  Yes

  No

  N/A

• CA's are thoroughly trained and focused on food quality and ticket times

  Yes

  No

  N/A

Shift Transition

• CMOD is present in the HOH during shift change

  Yes

  No

  N/A

• CMOD checks out all cooks before they leave - Prep lists, station cleanliness and side work

  Yes

  No

  N/A

• CMOD checks in all dinner shift cooks as they arrive

  Yes

  No

  N/A

• Kitchen is stocked and clean for dinner shift

  Yes

  No

  N/A

Manager presence in the HOH

• CMOD is in the kitchen throughout the shift driving production, sanitation, recipe adherence and employee productivty

  Yes

  No

  N/A

• HOH Pre-Shift is held each shift by the CMOD or FOH Manager

  Yes

  No

  N/A

Inventory

• Inventory system is in place and followed each week

  Yes

  No

  N/A

• All Managers understand inventory system

  Yes

  No

  N/A

• Inventory is accurate and posted on time each week

  Yes

  No

  N/A

• GM and LCM complete EOP inventory

  Yes

  No

  N/A

A vs. T

• Restaurant A vs. T is within standard

  Yes

  No

  N/A

• Management team discusses A vs. T results each week and addresses any outlying issues

  Yes

  No

  N/A

HOH Labor

• HOH schedules are created each week based on guest count projections peak business flow

  Yes

  No

  N/A

• HOH is fully staffed

  Yes

  No

  N/A

• HOH schedules are validated by the GM and posted on time

  Yes

  No

  N/A

Security

• Cheddar's safety / security standards are followed each shift

  Yes

  No

  N/A

• Back doors always locked

  Yes

  No

  N/A

• Office door always locked. Safe is kept locked

  Yes

  No

  N/A

• Managers never alone in the restaurant

  Yes

  No

  N/A

HOH Training

• Minimum of 4 HOH trainers that can effectively train and communicate Cheddar's standards to all new employees / Managers

  Yes

  No

  N/A

• Current HOH training materials on site

  Yes

  No

  N/A

• Training for all employees is validated by Manager-on-duty each training shift

  Yes

  No

  N/A

• GM / Manager conducts all new-hire Orientations

  Yes

  No

  N/A

• Trainers in each department receive regular feedback and coaching from Managers

  Yes

  No

  N/A

• All employees are validated / certified before they finish training

  Yes

  No

  N/A

Staffing / Turnover

• Restaurant is staffed in HOH (plan for staffing in place if below par)

  Yes

  No

  N/A

Ecosure

• Most recent Ecosure score meets or exceeds company standard<br>

  Yes

  No

  N/A

Key issues to be addressed:

Final Results / Next Steps

• Signature

  Sign

• Signature

  Sign