Information
-
Checklist Title
-
Employee Name
-
Conducted on
Pre-Rush Duties
-
AM Grill Position is the primary cook position. This position requires to stay on the line for every call. During slow times, prep small items on line, complete dishes, and stock as you go. Inform fellow cooks when you need to leave the line.
Arrival
-
Do you have a hat on you, non-slip shoes and an apron?
-
Do you have a black sharpie on you?
-
Did you clock in right at the scheduled time?
Opening Duties
-
Make AM Prep Sheet.
-
Turn on both heat lamps, grill, flat top, salamander, fryer warmer and a steam table.
-
Drain and clean out all debris from fryer.
-
Is today Monday or Friday?
-
I have changed out oil in both fryers.
-
I have scrubbed the floors right away.
-
I have not changed out the oil on both fryers.
-
Bring up all pans and utensils to the line, i.e. all hot holding pans, knives, spoons, fry warmer pans, lids, tongs.
-
Stock all hot toppings.
-
Stock all cold toppings with backups in the reach in.
-
Stock all cheeses.
-
Make tempura batter.
-
Panko and bread crumbs are fresh.
-
Make grill shake for the day.
-
Stock all your meats, 1/3 lb. patties, sliders, veggies, buffalo's, chicken, and boneless wings, veggie and crab meat.
-
Start drying brown sugar for sweet pots and for your sweet and spicy bacon for the day if needed
During your shift
-
You are to stay on line at all times making sure that you take orders and call for help when needed.
-
If you are slow you are to make sure your line is stocked and ready to go at all times.
-
Complete all flat top prep, along with any small chopping prep you can get done
-
Call for help if more then 2 tickets called.
Post-Rush Duties
Wanna leave huh? Did you...?
-
Take 2PM Temps.
Stocking- Stock your entire line
-
Cold toppings. Help flat with this.
-
Hot toppings.
-
Cheeses.
-
Did you switch out your pans?
-
Meats, 1/3 lb. patties, sliders, veggies, chicken, crab cake, and boneless wings
Cleaning duties
-
Wipe down fryer and salamander.
-
Change foil in grill and salamander.
-
Empty out grease traps.
-
Scrape top of your grill.
-
Clean all utensils.
-
Clean cutting boards.
-
Wipe off all hand sinks.
-
Clean all stainless steel on line including the ticket rail and window.
-
Sweep and mop line. This includes behind your coolers.
-
Wipe down wall behind grill.
-
Take out line trashes, this includes expo if Flat hasn't done it yet.
Deep Clean
-
What day of the week is it today?
- Monday
- Tuesday
- Wednesday
- Thursday
- Friday
- Saturday
- Sunday
-
Walk In.
-
Organize the walk in: scrub all racks, floors, walls, baseboards and fan. Change out all pans and remove any spoiled product form 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.
-
Steam Table. Fryer. Flat Top. Both Coolers.
-
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.
-
Scrub both sinks inside and out: its legs, base, 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.
-
Trash Cans and Drains.
-
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. -
Back Door Area.
-
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.
-
Dry Storage. Prep Area by the music.
-
Remove all the bins, clean the outside of the bins, wheel included. Scrub all the racks an 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.
-
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 walls and baseboards behind it. Organize all the expo bottle and marry them with their lids. Put all extra things back where they belong.
Submittal
Before you clock out...
-
Did you get checked out by your kitchen manager?
-
Your Signature.
