Title Page

Corporate Purpose

  • "To glorify God by being a faithful steward of all that is entrusted to us and to have a positive influence on all who come in contact with Chick-fil-A."

General Information

  • Trainee:

  • Date

Train Track

  • The Training Track is to simplify the training process by breaking down each position by level of difficulty, and weekly.

Level 1: Weeks 1-3

  • Eggs

  • First Shift Rating

  • Second Shift Rating

  • Third Shift Rating

  • Fourth Shift Rating

  • Fifth Shift Rating

  • Hashbrowns

  • First Shift Rating

  • Second Shift Rating

  • Third Shift Rating

  • Fourth Shift Rating

  • Fifth Shift Rating

  • Buns

  • First Shift Rating

  • Second Shift Rating

  • Third Shift Rating

  • Fourth Shift Rating

  • Fifth Shift Rating

  • Primary 1

  • First Shift Rating

  • Second Shift Rating

  • Third Shift Rating

  • Fourth Shift Rating

  • Fifth Shift Rating

  • Secondary 1

  • First Shift Rating

  • Second Shift Rating

  • Third Shift Rating

  • Fourth Shift Rating

  • Fifth Shift Rating

Level 2: Week 4-5

  • Primary 2

  • First Shift Rating

  • Second Shift Rating

  • Third Shift Rating

  • Fourth Shift Rating

  • Fifth Shift Rating

  • Secondary 2

  • First Shift Rating

  • Second Shift Rating

  • Third Shift Rating

  • Fourth Shift Rating

  • Fifth Shift Rating

  • Secondary Fries

  • First Shift Rating

  • Second Shift Rating

  • Third Shift Rating

  • Fourth Shift Rating

  • Fifth Shift Rating

  • Primary Fries

  • First Shift Rating

  • Second Shift Rating

  • Third Shift Rating

  • Fourth Shift Rating

  • Fifth Shift Rating

Level 3: Week 6-7

  • Breader

  • First Shift Rating

  • Second Shift Rating

  • Third Shift Rating

  • Fourth Shift Rating

  • Fifth Shift Rating

  • Machines

  • First Shift Rating

  • Second Shift Rating

  • Third Shift Rating

  • Fourth Shift Rating

  • Fifth Shift Rating

  • Kitchen Utilities

  • First Shift Rating

  • Second Shift Rating

  • Third Shift Rating

  • Fourth Shift Rating

  • Fifth Shift Rating

  • Dishes

  • First Shift Rating

  • Second Shift Rating

  • Third Shift Rating

  • Fourth Shift Rating

  • Fifth Shift Rating

Eggs

Eggs Training

Eggs Training Process

Folded Yellow

  • Spraying the Griddle

  • Using the Scoop to load the Egg Griddle Tray

  • Using the Correct Timers for Folded Yellow

  • Using the Spatula to Fold the Eggs and Place in The Pans

  • Using a Scoop to Load Yellow Egg for Scrambled on Griddle

  • Placing Eggs in the Correct Merco

  • Cleaning/Scrapping Eggs in between Drops

Folded Egg Whites

  • Spraying the Griddle

  • Using the Scoop to load the Egg Griddle Tray

  • Using the Correct Timers for Folded Egg Whites

  • Using the Spatula to Fold the Eggs and Place in The Pans

  • Placing Eggs in the Correct Merco

  • Cleaning/Scrapping Eggs in between Drops

Scrambled Eggs

  • Spraying the Griddle

  • Using the Scoop to load the Egg Griddle Tray

  • Using the Correct Timers for Scrambled

  • Using a Scoop to Load Yellow Egg for Scrambled on Griddle

  • Placing Scrambled Eggs in the Correct Merco

  • Cleaning/Scrapping Eggs in between Drops

Extras That Comes with Eggs

  • Locating All the Supplies

  • Empty Eggs in to Ice Baths

  • Communicating with Line

  • Cleaning/Scrapping Eggs in between Drops

Feedback Session

  • What is one thing you learned about them personally? (ex. Where they go to school? What hobbies do they have? What is something you can ask them weekly?)

  • What was the hardest part about Dining Room?

  • What was the easiest part about Dining Room?

  • Positives: (What did the team member do well on?)

  • Opportunities: (What could the team member improve on?)

  • Notes for Training Coordinator: (What went well? What needs to be changed?)

Rate the Team Members ability to be Scheduled Alone on Position

  • From 1-5, Rate the Team Members ability to be Scheduled Alone on Position

Hashbrowns

Hashbrowns Training

Hashbrowns Process

  • Loading Bag of Hashbrowns in Baskets

  • Dropping Hashbrowns with Correct Timer

  • Weighing and Knowing the Correct Weight and Number of Rounds per Box

  • Closing the Box and Pressing the "Other" Tab

  • Proper Placement in the Chute

  • What all the Timers Mean/What to Look for When the Machine Beeps

Extras that Comes with Hashbrowns

  • Setting Up/Locating Supplies

  • Stocking the Fry Freezer

  • Quick Cleans/Filling Oil

  • How to Set up for Next Team Member

Area for Growth

  • What is one thing you learned about them personally? (ex. Where they go to school? What hobbies do they have? What is something you can ask them weekly?)

  • What was the hardest part about iPOS?

  • What was the easiest part about iPOS?

  • Positives: (What did the team member do well on?)

  • Opportunities: (What could the team member improve on?)

  • Notes for Training Coordinator: (What went well? What needs to be changed?)

Rate the Team Members ability to be Scheduled Alone on Position

  • From 1-5, Rate the Team Members ability to be Scheduled Alone on Position

Buns

Buns Training

Bun Making Process

  • Buttering Buns

  • How to put Buns through a Toaster

  • Placement of Pickles and How Many

  • Buns With Pickles/Without

  • No Butter or Extra Pickles

Extras that Comes with Buns

  • Where to Get More Buns

  • Where to Get/Stock Pickles

  • How to Set up for Next Team Member

Feedback Session

  • What is one thing you learned about them personally? (ex. Where they go to school? What hobbies do they have? What is something you can ask them weekly?)

  • What was the hardest part about Cashier?

  • What was the easiest part about Cashier?

  • Positives: (What did the team member do well on?)

  • Opportunities: (What could the team member improve on?)

  • Notes for Training Coordinator: (What went well? What needs to be changed?)

Rate the Team Members ability to be Scheduled Alone on Position

  • From 1-5, Rate the Team Members ability to be Scheduled Alone on Position

Primary 1

Primary 1 Training

Primary 1 Lunch

Primary 1 Process

  • Grabbing a Tray of Buns

  • Loading Filets on Buns

  • Wrapping Original Sandwiches

  • Wrapping Spicy Sandwiches in Correct Foils

  • Placing Items in Correct Chutes

  • Extras that Comes with Primary 1 Lunch

  • Understanding and Utilizing AHA

  • Communicating with Breader

  • Communicating with FOH

  • Following and Reading KPS Screens

  • Locating Supplies (Foil Bags, Clambshells, Ect.)

  • How to Set Station up for Next Team Member

Scanning Pans

  • Scanning in the Nuggets and Strips Pans

  • Watching Monitor Times and Checking for Expired Nuggets/Strips

  • Temping Nuggets/Strips when the timer has expired

Primary 1 Breakfast

Primary 1 Process

  • Cutting and Buttering Biscuits

  • Loading Regular and Spicy Filets

  • Wrapping Biscuits in Foils

  • Placing Items in Correct Chutes

  • Extras that Comes with Primary 1 Breakfast

  • Calling For Biscuit Pans (And Communicating with Biscuit Maker)

  • Communication with Breader

  • Communication with FOH

  • Understanding and Utilizing AHA

  • Following and Reading KPS Screens

  • Watching Hashbrowns

  • Locating Supplies (Foil Bags, Clambshells, Ect.)

  • How to Set Station up for Next Team Member

Scanning Pans

  • Scanning in the Nuggets and Strips Pans

  • Watching Monitor Times and Checking for Expired Nuggets/Strips

  • Temping Nuggets/Strips when the timer has expired

Feedback Session

  • What is one thing you learned about them personally? (ex. Where they go to school? What hobbies do they have? What is something you can ask them weekly?)

  • What was the hardest part about Expediter?

  • What was the easiest part about Expediter?

  • Positives: (What did the team member do well on?)

  • Opportunities: (What could the team member improve on?)

  • Notes for Training Coordinator: (What went well? What needs to be changed?)

Rate the Team Members ability to be Scheduled Alone on Position

  • From 1-5, Rate the Team Members ability to be Scheduled Alone on Position

Secondary 1

Secondary 1 Training

Minis Process

  • Getting Mini Bread from the From the Merco

  • Cutting the Mini Bread on the Lines

  • Putting Honey Butter on the Bread

  • Stuffing the Bread with Nuggets

  • Putting Minis in Correct Boxes

  • Closing the Boxes and Pressing the "Other" Tab

  • Placing Minis in the Correct Chutes

Nuggets Process

  • Grabbing Boxes from the Holders

  • Counting Correct Nuggets for the Correct Sizes

  • Closing the Boxes and Pressing the "Nuggets" Tab

  • Placing the Boxes in the Correct Chutes

Strips Process

  • Grabbing Boxes from the Holders

  • Counting Correct Strips for the Correct Sizes

  • Closing the Boxes and Pressing the "Strips" Tab

  • Placing the Boxes in the Correct Chute

Scanning Pans

  • Scanning in the Nuggets and Strips Pans

  • Watching Monitor Times and Checking for Expired Nuggets/Strips

  • Temping Nuggets/Strips when the timer has expired

Stocking Area

  • Stocking Nuggets/Strips Boxes

  • Getting More Boxes from the Catering Ally

Outside of Position Tasks

  • Communicating with Breader

  • Knowing When to Call Back for More Nuggets/Strips

  • Following and Reading KPS Screens

  • Following LEAN iPad and Not Overfilling Chutes

  • Staying Busy with no bags/trays to run

  • How to Set Station up for Next Team Member

Feedback Session

  • What is one thing you learned about them personally? (ex. Where they go to school? What hobbies do they have? What is something you can ask them weekly?)

  • What was the hardest part about Server?

  • What was the easiest part about Server?

  • Positives: (What did the team member do well on?)

  • Opportunities: (What could the team member improve on?)

  • Notes for Training Coordinator: (What went well? What needs to be changed?)

Rate the Team Members ability to be Scheduled Alone on Position

  • From 1-5, Rate the Team Members ability to be Scheduled Alone on Position

Primary 2

Primary 2 Training

Primary 2 Breakfast

Primary 2 Process

  • Locating Supplies (Foil Bags, Clambshells, Ect.)

  • Setting Up Soup Station

  • Using Thermalizer

  • Calling Back Eggs and Egg Whites (If your taking a full pan)

  • FIFO on Grilled and Sausages

  • Merco Timers and Procedures

  • Toasting Muffins and When to Pull More

  • Biscuit/Muffin Procedures and Toppings of each Biscuit/Muffin

  • Following and Reading KPS Screens

  • Placing Items in Correct Chutes

  • How to Set Up for Next Team Member

Primary 2 Lunch

Primary 2 Process

  • Making Original and Deluxe Sandwiches

  • Sandwich Procedures and Toppings of each Sandwich

  • Setting Up Soup Station

  • Cupping Soup (Ensuring Clean Cups/Bowls)

  • Preparing Soup

  • Using Thermalizer

  • Locating Supplies (Foil Bags, Clambshells, Ect.)

  • Merco Timers and Procedures

  • Following and Reading KPS Screens

  • Placing Items in Correct Chutes

  • How to Set Up for Next Team Member

Scanning Pans

  • Scanning in the Nuggets and Strips Pans

  • Watching Monitor Times and Checking for Expired Nuggets/Strips

  • Temping Nuggets/Strips when the timer has expired

Feedback Session

  • What is one thing you learned about them personally? (ex. Where they go to school? What hobbies do they have? What is something you can ask them weekly?)

  • What was the hardest part about Desserts?

  • What was the easiest part about Desserts?

  • Positives: (What did the team member do well on?)

  • Opportunities: (What could the team member improve on?)

  • Notes for Training Coordinator: (What went well? What needs to be changed?)

Rate the Team Members ability to be Scheduled Alone on Position

  • From 1-5, Rate the Team Members ability to be Scheduled Alone on Position

Secondary 2

Secondary 2 Training

Secondary 2 Breakfast

Secondary 2 Process

  • Making/Wrapping Bowls and Burritos

  • Chopping Nuggets for Salads

  • FIFO on Grilled and Sausages

  • Merco Timers and Procedures

  • Making Bacon

  • Calling Back Eggs and Egg Whites (If your taking a full pan)

  • Calling Back Special Items to Prep

Secondary 2 Lunch

Secondary 2 Process

Mac and Cheese

  • Putting Mac in the Oven (When and Where to get it)

  • Setting Timers for Macs on Merco

  • Reading the KPS Monitor for what to Make

  • Cupping Mac and Cheese

  • Putting it to the Correct Destination on the Chutes

Grilled Nuggets

  • Setting Timers for Grilled Nuggets

  • Reading the KPS Monitor for what to Make

  • Cupping Up Grilled Nuggets (Which Count for Which Sizes)

  • Putting it to the Correct Destination on the Chutes

Grilled Sandwiches

  • Toasting Multigrain Buns

  • Grilled Sandwiches Procedure

  • Making Sandwiches with Gluten-Free Buns

Prep Items

  • Chopping Nuggets for Salads

  • Putting Grilled Chicken on Salads

  • Putting Fried Filets on Salads

  • Calling Back Special Items to Prep

Out of Position Tasks

  • FIFO on Grilled

  • Making Bacon

  • Merco Timers and Procedures

  • How to Set up for Next Team Member

Feedback Session

  • What is one thing you learned about them personally? (ex. Where they go to school? What hobbies do they have? What is something you can ask them weekly?)

  • What was the hardest part about Mobile Drinks?

  • What was the easiest part about Mobile Drinks?

  • Positives: (What did the team member do well on?)

  • Opportunities: (What could the team member improve on?)

  • Notes for Training Coordinator: (What went well? What needs to be changed?)

Rate the Team Members ability to be Scheduled Alone on Position

  • From 1-5, Rate the Team Members ability to be Scheduled Alone on Position

Secondary Fries

Secondary Fries Training

  • Setting Up/Locating Supplies

  • Dropping Fries

  • Salting Fries and Mixing

  • Knowing the Three Sized of Fries

  • Proper Placement of Different Sizes in the Fry Chute

  • Weighing and Knowing the Correct Weight for each Size

  • Stocking the Fry Freezer

  • Knowing When to Drop fries and How Much during Slow Times

  • No Salt Fry Procedures

  • Quick Cleans/Filling Oil

  • What all the Timers Mean/What to Look for When the Machine Beeps

  • How to Set up for Next Team Member

Feedback Session

  • What is one thing you learned about them personally? (ex. Where they go to school? What hobbies do they have? What is something you can ask them weekly?)

  • What was the hardest part about Stocker/Runner?

  • What was the easiest part about Stocker/Runner?

  • Positives: (What did the team member do well on?)

  • Opportunities: (What could the team member improve on?)

  • Notes for Training Coordinator: (What went well? What needs to be changed?)

Rate the Team Members ability to be Scheduled Alone on Position

  • From 1-5, Rate the Team Members ability to be Scheduled Alone on Position

Primary Fries

Primary FriesTraining Process

Primary Fries Process

  • Setting Up/Locating Supplies

  • Dropping Fries

  • Salting Fries and Mixing

  • Knowing the Three Sized of Fries

  • Proper Placement of Different Sizes in the Fry Chute

  • Weighing and Knowing the Correct Weight for each Size

  • Stocking the Fry Freezer

  • Knowing When to Drop fries and How Much during Slow Times

  • No Salt Fry Procedures

  • Quick Cleans/Filling Oil

  • What all the Timers Mean/What to Look for When the Machine Beeps

  • How to Set up for Next Team Member

Feedback Session

  • What is one thing you learned about them personally? (ex. Where they go to school? What hobbies do they have? What is something you can ask them weekly?)

  • What was the hardest part about Window?

  • What was the easiest part about Window?

  • Positives: (What did the team member do well on?)

  • Opportunities: (What could the team member improve on?)

  • Notes for Training Coordinator: (What went well? What needs to be changed?)

Rate the Team Members ability to be Scheduled Alone on Position

  • From 1-5, Rate the Team Members ability to be Scheduled Alone on Position

Breader

Breader Training

Breading Process

Breading Filets

Regular Filets

  • Dipping Raw Chicken In Milkwash

  • Applying Coater to the Filets

  • Flipping and Pressing the Filet

  • Using Transfer Pans over to the Hennys

  • Loading Chicken in the Baskets (Which side of the Filet is Put Up)

Spicy Filets

  • Dipping Raw Chicken In Milkwash

  • Applying Coater to the Spicy Filets

  • Flipping and Pressing the Filet

  • Using Transfer Pans over to the Hennys

  • Loading Chicken in the Baskets (Which side of the Filet is Put Up)

  • Changing Gloves if Switching Coater Type

Breading Nuggets

  • Putting the Raw Chicken In Milkwash

  • Applying Coater to the Nuggets

  • Shaking Nuggets in Sifter Basket

  • Using Transfer Pans over to the Hennys

  • Loading Chicken in the Baskets

Breading Strips

  • Putting the Raw Chicken In Milkwash

  • Applying Coater to the Strips

  • Using Transfer Pans over to the Hennys

  • Loading Chicken in the Baskets

Grilled Products

Grilled Nuggets

  • Change Gloves Before (If Touching Breaded Beforehand)

  • Marinating the Grilled Nuggets

  • Loading the Grill With Nuggets

  • Change Gloves After

Grilled Filets

  • Change Gloves Before (If Touching Breaded Beforehand)

  • Marinating the Grilled Filets

  • Loading the Grill With Filets (Which Side is Facing Up)

  • Change Gloves After

Outside of the Breading Process Tasks

  • Sifting the Coater/Reworking

  • Communication with Line

  • What to Do with Unusable Chicken

  • Pulling Chicken From the Thawing Cabinet/Stock Cabinet

  • Breading Table Set Up

  • Chicken Storage

  • Knowledge of Yellow Being Raw/And Food Safety that Comes With it

  • When to Ask for a Second Breader

  • Closing the Breading Tables

  • How to Set up for Next Team Member

Feedback Session

  • What is one thing you learned about them personally? (ex. Where they go to school? What hobbies do they have? What is something you can ask them weekly?)

  • What was the hardest part about Drive Thru Drinks?

  • What was the easiest part about Drive Thru Drinks?

  • Positives: (What did the team member do well on?)

  • Opportunities: (What could the team member improve on?)

  • Notes for Training Coordinator: (What went well? What needs to be changed?)

Rate the Team Members ability to be Scheduled Alone on Position

  • From 1-5, Rate the Team Members ability to be Scheduled Alone on Position

Machines

Machines Training

Machines Process

  • Which Pressure Cookers are Used for Which Products (open fryer vs. Pressurized)

  • Dropping Filets and How Long to Cook

  • Dropping Nuggets and How Long to Cook

  • Cooking Grilled Nuggets

  • Cooking Grilled Filets

  • Keeping Communication with the Line

  • Scanning Products into AHA When Moving to the Line

  • Reviewing AHA and its Function/Purpose

  • Performing a Quick Clean on the Pressure Cooker

  • Maintaining the Grill and Henny's Throughout Shift

  • Review Waste Tracking System

  • How to Set up for Next Team Member

Feedback Session

  • What is one thing you learned about them personally? (ex. Where they go to school? What hobbies do they have? What is something you can ask them weekly?)

  • What was the hardest part about Drive Thru Bagger?

  • What was the easiest part about Drive Thru Bagger?

  • Positives: (What did the team member do well on?)

  • Opportunities: (What could the team member improve on?)

  • Notes for Training Coordinator: (What went well? What needs to be changed?)

Rate the Team Members ability to be Scheduled Alone on Position

  • From 1-5, Rate the Team Members ability to be Scheduled Alone on Position

Kitchen Utilities

Kitchen Utilities Training

Kitchen Utilities Process

  • Thaw Allocation/Reviewing Numbers

  • Chicken Rotation

  • Fileting Chicken

  • Marinating Grilled Nuggets and Filets

  • Changing Trash Cans

  • Sweeping Floors

  • Putting Away Truck

  • Product Placement

  • Stocking Fries

  • Filling the Soup Thermalizer

  • What to do with Waste

  • Cross Contamination Procedures

  • Jolt Checklists

  • How to Set up for Next Team Member

Feedback Session

  • What is one thing you learned about them personally? (ex. Where they go to school? What hobbies do they have? What is something you can ask them weekly?)

  • What was the hardest part about Front Counter Bagger?

  • What was the easiest part about Front Counter Bagger?

  • Positives: (What did the team member do well on?)

  • Opportunities: (What could the team member improve on?)

  • Notes for Training Coordinator: (What went well? What needs to be changed?)

Rate the Team Members ability to be Scheduled Alone on Position

  • From 1-5, Rate the Team Members ability to be Scheduled Alone on Position

Dishes

Dishes Training

Dishes Process

  • What Items can go into the Dishwasher

  • Different Timers for Different Items in Dishwasher

Normal

  • Rinse/Wash/Sanitize

  • Checking Sanitizer Concentration

  • How to Properly Dry Dishes after Sanitation

  • Where to Put Clean Dishes

Raw

  • Rinsing Dishes from the Yellow Tub in Mop Sink

  • Correct Color of Tools for Raw

  • Rinse/Wash/Sanitize

  • Correct Drying Procedure

  • Where we Put Clean Dishes (Cross Contamination)

  • Changing Out all the Water and Sanitizing All Surfaces

  • Mop Sink Maintenance

  • Ensure Cleanliness of Dry Dishes

  • How to Take Apart Certain Dishes (IceDream Less Teas)

Outside of the Bagging Process

  • Helping Guests with Replacement Orders

  • Taking Requests and Relaying them to the Kitchen Post Tender

  • Focusing on Speed and Accuracy

  • How to Set Up for Next Team Member

Feedback Session

  • What is one thing you learned about them personally? (ex. Where they go to school? What hobbies do they have? What is something you can ask them weekly?)

  • What was the hardest part about Front Counter Bagger?

  • What was the easiest part about Front Counter Bagger?

  • Positives: (What did the team member do well on?)

  • Opportunities: (What could the team member improve on?)

  • Notes for Training Coordinator: (What went well? What needs to be changed?)

Rate the Team Members ability to be Scheduled Alone on Position

  • From 1-5, Rate the Team Members ability to be Scheduled Alone on Position

60-74 Day Checklist

45-60 Day Checklist

Position Specific Tasks

Be Observed on Machines

  • Perform a Quick Clean on Henny

  • Perform a Boil Out on Henny

  • Be Observed Dropping a Round of Filets

  • Be Observed Dropping and Stirring Nuggets

Be Observed on Breading

  • Correct Breading Procedures

  • Transferring Correctly

  • Correct Maintenance of the Table (Sifting Coater, Closing the Table, Opening the Table)

Be Observed at Primary

  • Be Observed Dropping and Stirring Nuggets

  • Be Observed Making a Deluxe

Be Observed at Secondary

  • Be Observed Boxing Nuggets/Strips

  • Be Observed Making Cupping Mac

  • Be Observed Putting Chicken on Salad

  • Be Observed Making/Sleeving Grilled Sandwiches

Be Observed on Dishes

  • Correctly Cleaning Dishes through the Dishes Process

  • Quality Checking Dishes to Ensure Cleanliness

  • Spraying Raw

  • Sanitizing Area after finishing with Raw

  • Putting Dishes in the Correct

Fries

  • Be Observed Dropping and Salting Fries

  • Performing a Quick Clean

  • Filing the Reserve Oil

Out of Position Tasks

  • Change a Trash

  • Replace Paper Towels

  • Bail out the Bailor (18+ only)

  • Take the Whale to the Dumpster

Thawing/Rotating Raw

  • FIFO on Chicken

  • Restocking the Thawing Cabinets Correctly

  • Making Milkwash

  • Knowledge of Food Safety Procedures

Specific to Opening

Putting Equipment Together

  • Cooked Pans for Chicken

  • Eggs Station

  • Breading Table

  • Turning Equipment On

Specific to Closing

Breaking Down Equipment

  • Filters on Hennys

  • Turning off Chutes

  • Breaking Down Dishes

  • Putting Dishes Back after being Cleaned

  • Turning off Equipment

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