Chick-Fil-A Kitchen Training

• Document No.

• Audit Title

• Conducted on

  Date

• Team Member:

• Prepared by

Phase 1: Breading - 24hrs./4 Days w/ 2 Opening Shifts when AM (Including Evaluation)

• • Setting up Breading Table

• • Fileting

• • Marinating Grilled Items

• • Breading

• • Milk Wash

• • Coater Maintenance

• • iPad Numbers (LEAN chicken)

• • Loading Baskets

• • Food Safe Temps

• • Preparing Grill for Use

• • Cooking Grilled Products

• • Lockout on Pressure Fryer

• • Cleaning the Garland Grill

• Name and Signature

  Sign

Phase 2: Breading Closing - (Final 3 days of Breading Lunch/Dinner)

• • Cleaning/Closing Hennies

• • Filters (both friers)

• • Cleaning the Garland Grill

• • Cleaning/Closing Breading Table

• Name and Signature

  Sign

Phase 3: Boards Lunch/Dinner - 18hrs./3 Days (Including Evaluation) Primary Boards Lunch/Dinner

• • Temps

• • Timing System

• • iPad Numbers (LEAN Chicken)

• • How/When to stock Randell Cold Rail

• • Buttering/Toasting Buns

• • Preparing Sandwiches/Specials

• • Preparing Grilled Sandwiches

• • CSS

• • Preparing Bacon

• • Cleaning/Maintaining Toaster/Teflon

• Name and Signature

  Sign

Phase 4: Secondary Boards Lunch/Dinner - 6hrs./2 Days (Including Evaluation)

• • Temps

• • Timing System

• • iPad Numbers

• • Buttering/Toasting Buns

• • Boxing Nuggets

• • Preparing Salads

• • Preparing Spicy/Spicy Specials

• • Cookies

• • Grilled Nuggets

• • Cleaning/Maintaining Toaster/Teflon

• Name and Signature

  Sign

Phase 5: Primary Boards Breakfast - 20hrs./4 Days w/ 1 Opening shift when AM (Including Evaluation)

• • Temps

• • Timing System

• • iPad Numbers

• • How/When to stock Randell Cold Rail

• • Buttering/Cutting Biscuits

• • Assembling Chicken Biscuits

• Assembling Biscuit Specials

• • Assembling Bagels

• • Assembling Platters

• • Prepare Gravy/Assembling Gravy Biscuit

• • Cleaning/Maintaining Toaster/Teflon

• Name and Signature

  Sign

Phase 6: Secondary Boards Breakfast - 12hrs./3 Days 1 Opening Shift when AM (Including Evaluation)

• • Temps

• • Timing System

• • iPad Numbers (LEAN Chicken)

• • How/When to stock Randell Cold Rail

• • Assembling/Preparing Minis

• • Assembling Cinnamon Clusters

• • Preparing/Assembling Oatmeal

• • Assembling Burritos

• • Preparing/Assembling Hashbrowns

• • Preparing Eggs

• • Folded

• • Scrambled

• • Portioning for Platters

• • Preparing Onion/Pepper Blend

• • Cleaning Flat Top Grill

• • Cleaning/Maintaining Toaster/Teflon

• Name and Signature

  Sign

Phase 7:Fries - 6hrs./1-2 Days (Including Evaluation)

• • Storing/Handling Fries

• • Hold Times

• • Reading Screens to determine yield

• • Salting/Boxing Fries

• • Preparing Soup

• • Chicken Portioning (Chicken Noodle/Tortilla)

• • Bowl Portioning/Presentation

• • Quick Cleaning Open Fryer/Forcing Lockout

• Name and Signature

  Sign

Phase 8: Biscuits - 15 hrs./3 Days (Including Evaluation)

• • Setting up Biscuit Station

• • Heating Ovens

• • Preparing Biscuit Mix

• • Rolling/Cutting Biscuits

• • Cooking Biscuits/Rotating Pans

• • Cooking Mini Bread

• • Cooking Cinnamon Clusters

• • Cleaning Table

• • Setting Out Bread for Next Day

• Name and Signature

  Sign

Phase 9: Equipment Cleaning and Maintenance

• • 4-Hour Small-Ware Rotation

• • Duke Multi-use Holding Cabinet

• • Duke Warming Stations

• • Randell Cold Rail

• • Thawing Cabinet

• • Boil-Out

• Name and Signature

  Sign

Phase 10: Core Competencies:

• • Sense of Urgency

• • Effective Communication

• Name and Signature