Information
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Checklist Title
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Employee Name
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Conducted on
Pre-Rush Duties
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AM Flat Position is a the secondary cook position. It entails working together with the Grill position during rushes, and focusing on prep during slow times.
Arrival
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Do you have a hat on you, non-slip shoes and an apron?
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Do you have a black sharpie on you?
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Did you clock in right at the scheduled time?
Setting Up
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Is today Monday or Friday?
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I have changed oil in both fryers.
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I have scrubbed floors right away.
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I have not changed oil in both fryers.
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Take 10 AM Temps
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I have laid out all mats.
Stocking:
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All buns, and rotate properly
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All appetizers and salad toppings
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All cold toppings with a backup stored in reach in.
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Regular and sweet potato fries, onion strings
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Butter wheel
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Wings station
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All sauces
Dish Pit
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Did you set up silverware and ramekins buckets?
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Did you set up a black bus tub?
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Did you set up a chinese cone for drinks drainage?
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Did you set up three bay sink: soap, rinse, sanitizer?
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Do you have towels and sanu bucket set up on the line?
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Did you place a mat by the dish pit?
Line work throughout the day
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Did you work as secondary lone cook throughout the day as needed?
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Did you help keep the line stocked throughout the day?
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Did you get part of the prep list done?
Post-Rush Duties
Before you leave you must...
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Take 2 PM Temps
Stocking
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All PREP must be complete.
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Stock and rotate all buns
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All appetizers and salad toppings
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All regular and sweet potato fries, onion strings
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All cold toppings
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Butter wheel
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All sauces
Cleaning duties
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Clean the flat top
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Did you wipe off the bottom shelf?
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Wipe down fryer and flat top cooler inside and out
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Organize all product in walk-in making sure to abide by all health safety regulations
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Sweep and mop walk-in getting all coners
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Wrap,cover, or bin up all cooled items in walk-in
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Wipe down crumbs, in and outside of freezer
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Wipe down all back kitchen pipes and drains
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Wipe down all stainless in prep area including the sides
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Sweep and mop all areas of kitchen, including expo
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Change out water in three bay sink
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Help with all dishes
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Make sure all soap and towel dispensers are full
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Take out back kitchen trashes, including expo
Deap Clean
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What day of the week is it today?
- Monday
- Tuesday
- Wednesday
- Thursday
- Friday
- Saturday
- Sunday
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Walk In.
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Organize the walk in: scrub all racks, floors, walls,baseboards and fan. Change out all pans and remove any spoiled product from the area. Make sure that all labels are up to date and EVERYTHING is in the right location. Scrub the door inside and out. Sweep and Mop.
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Steam Table. Fryer. Flat top. Both Coolers.
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Steam table: scrub the steam table inside and out: legs, shelves, wheels and piping. Clean all walls, floors and baseboards in this area. Scrub down the path through window, ticket rails and heat lamps.
Flat Top: scrub the flat top inside and out: table, legs, feet and shelves. Scrub the outside of the fryer and its doors. Scrub the fry warmer top to bottom.
Both Coolers: scrub both coolers inside and out. Clean its walls, shelves, top to bottom, all handles. Organize the inside of both coolers. Scrub and organize the shelves with plates and condiments. -
Prep Area by the back door.
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Scrub both sinks inside and out, its legs, bays, feet and plumbing. Scrub all walls and baseboards in this area. Scrub the prep table and its legs, scrub walls and baseboards behind. Organize, relabel and wipe off all the shelves in this area.
Stove and Fryer: Pull the stove and fryer away from the wall and scrub the walls and baseboards. Scrub the stove itself. Scrub down the slicer, remove the cover and detail it. -
Trash Cans and Drains.
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Scrub all trash cans in the kitchen: remove the plastic bags and wash cans inside and out.
Scrub all drains in the kitchen: remove the food catcher and scrub the walls and bottom of each drain. Run all the removable parts through the washing machine. -
Back Door Area.
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Scrub all walls and baseboards in this area. Wipe off ice machine. Organize all employee shelves and label them. Organize and clean the employee table. Organize and clean the heater room. Scrub the mop sink and hang all the mops. Make sure the degreaser is full and all empty ones are thrown away. Wipe off the back door. Sweep all the back parking lot.
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Dry Storage. Prep Area by the music.
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Remove all bins, clean the outside of the bins, wheels included. Scrub all the racks and organize them. Put all the things back where they belong. Scrub walls, floors and baseboards behind the racks.
Prep Area: scrub the prep table and all the shelves. Put things back where they belong. Scrub both freezers inside and out. Scrub all walls, floors and baseboards behind it. Wipe off the handles of the freezers. Clean out the hand sink and walls around it. -
Dish Pit Area. Clean Dish Rack.
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Scrub all walls and baseboards. All stainless steal should shine. Remove all chemicals from all the shelves, wipe it off and organize it. Scrub the dishwasher inside and out, it should shine.
Clean Dish Rack: scrub all the racks, organize all clean dishes. Move it and scrub the wall and baseboards behind it. Organize all expo bottles and marry them with their lids. Put all extra things back where they belong.
Submittal
Before you clock out...
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Your Signature.
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Did you get checked out by the kitchen manager?
