Information
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Checklist Title
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Employee Name
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Conducted on
Pre-Rush Duties
Arrival
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Do you have a hat, non-slip shoes and an apron on you?
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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?
Stocking
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Take 5PM Temps
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Are all your buns stocked and rotated properly?
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Are all your appetizers and salad toppings stocked?
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Are all cold toppings stocked with a backup stored in reach in?
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Are all your regular and sweet potato fries, onion strings stocked?
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Is your butter wheel full?
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Is your wing station set up?
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Are all your sauces stocked?
Dish pit
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Change out ramekins and silverware buckets.
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Empty out a chinese cone and its bucket.
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Make sure dish pit is clean, organized and ready to go for the night.
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Sweep the dish pit and all kitchen floors.
During shift
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You are to work on line as needed.
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You are to complete the rest of the prep that was left over from the day shift.
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Keep the line stocked and ready to go at all times.
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Help keep the dish pit organized.
Post-Rush Duties
To leave you must complete the following
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Make sure the Deep Cleaning was done for today.
Cleaning and closing duties
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Work on Flat Top.
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TURN OFF ALL NUZZLES.
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TURN OFF THE VALVE ON THE SIDE. It should be in horizontal position.
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Empty grease traps on hoods.
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Scrub the flat top, its walls and all shelves.
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Scrub baseboards and walls behind it.
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All stainless steel in back must be wiped down.
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Work on Veggie Cooler and Freezers.
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Wrap all veggies. Includes the line, inside the cooler and fries.
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Scrub the veggie cooler inside, sides, top, lid and handles.
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Wrap all the leftover buns and bread.
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Cover kettle chips.
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Both freezers' doors, sides and handles are wiped off.
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Make sure there is no bread crumbs inside.
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All the walls have been wiped down in the veggie and freezer areas.
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Scrub and organize roller cart and a bun table.
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All stainless is clean including the ticket rails.
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Scrub all drains including the dish and prep areas.
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Work on Prep Area.
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Wipe off all the stainless steal behind the prep table and the fryer.
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Wipe off both prep tables and organize all the shelves above it.
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Wipe off all the walls and baseboards.
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Wipe off three comp sink and all its walls/baseboards.
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Take employee drinks back and wipe the shelf.
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TURN OFF THE FRYER IN THE PREP AREA.
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Make sure the fries cutter is clean.
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Make sure potato cutter and slicer are clean.
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Work on Walk In.
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TURN OFF WALK IN LIGHT.
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Everything is wrapped besides any cooling items.
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Sweep and mop the walk in.
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All products are labeled.
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Make sure all products are stored "First in- First out" way.
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Work on Hand Sinks.
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All hand sinks are scrubbed including all the walls around it.
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Paper towels and soap are present.
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Work on Dry Storage.
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Clean and organize the dry storage.
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Clean underneath the flour and sugar bins.
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Work on Floors. Trash.
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Take out all trashes and tie up bags on them.
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Did you break down all boxes and taken them out?
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Sweep and mop entire kitchen with Grill PM cook.
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Includes behind your coolers and fryers.
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Deck brush all floors in the kitchen including expo all the way to the back door.
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There should be no grimes under any racks of equipment.
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Sweep trash and cigg butts in the back parking lot.
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Organize the dumpster area.
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Make sure the shed is locked and the door is closed.
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Work on Finalizing the Look.
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All brooms, mops and brushes hanging and neatly stored?
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Is employee drink shelf clean, free of glasses and wiped off?
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Is the area by the back door organized and clean?
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Is the shelf above the veggie cooler organized and wiped off?
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Is the path through window organized and wiped off?
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Are the shelved in the prep area organized and wiped off?
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Is the mop sink clean and organized?
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Are both mop buckers stored next to the liquor cabinet?
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TURN OFF HOODS.
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MAKE SURE CLOSING TEMPS WERE TAKEN.
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TAKE ALL YOUR PERSONAL BELONGING BACK HOME.
