Cook: PM Grill

• Checklist Title

• Employee Name

• Conducted on

  Date

• PM Grill Position is the primary cook position that requires to stay on the grill for every call. During slow times the position requires prepping small items on line, completing dishes while slow and stocking as you go. Inform fellow cooks when you need to leave the line.

Arrival

• Do you have a hat, non-slip shoes and an apron on you?

  Yes

  No

• Do you have a sharpie on you?

  Yes

  No

• Did you clock in right at the scheduled time?

  Yes

  No

Stocking

• Take 5PM Temps

  Yes

  No

  N/A

• Make PM Prep List.

  Good

  Issue

• Are your cold topping stocked?

  Yes

  No

• Are your hot topping stocked?

  Yes

  No

• Are all cheeses stocked?

  Yes

  No

• Are the pans switched out?

  Yes

  No

• Are your meats, 1/3 lb, chicken, crab cake, boneless winds, veggies, sliders stocked?

  Yes

  No

• Make sure your grease pans above your grill and fryer were changed earlier that day- if not empty

  Good

  Issue

During your shift

• You are to stay on line at all times calling for assistance as needed.

  Yes

  No

  N/A

• Prep any small chopping prep and prep that is done on flat top.

  Yes

  No

  N/A

• Keep a stocked line, not going too far over par levels that there will be a lot of waste at the end of the night.

  Yes

  No

  N/A

To leave you must complete the following

• Make sure the Deep Cleaning was done for today.

  Good

  Issue

Cleaning and closing duties

• Work on Grill and Salamander.

• Clean three hoods above grill to dish and move the rest down.

  Good

  Issue

• Empty grease traps on hoods.

  Good

  Issue

• Soak all grill parts, scrub them and clean off all burner covers.

  Good

  Issue

• Clean salamander rack and its front side.

  Good

  Issue

• Change foil on grill and salamander.

  Good

  Issue

• Change out all meat pans.

  Good

  Issue

• Wrap all meats.

  Good

  Issue

• Take all meats to walk-in covered and in their proper areas according to health regulations.

  Yes

  No

• Clean meat cooler drawers and walls.

  Good

  Issue

• Degrease stainless wall and all baseboards/walls behind it.

  Good

  Issue

• Grill must be completely clean, in and outside of grill. If you have questions on how to do this ASK!!!

  Good

  Issue

• TURN GRILL AND SALAMANDER OFF!

  Good

  Issue

• Work on Cheese Cooler.

• Wrap all cheeses.

  Good

  Issue

• Clean cheese cooler: doors, insides, sides, handles, top and lid.

  Good

  Issue

• Scrub walls behind the trash cans and cheese cooler.

  Good

  Issue

• Wipe down and clean all stainless steel on line.

  Good

  Issue

• Along with the ticket rail and window.

  Good

  Issue

• Work on Fry Warmer and Fryer.

• Strain all debris.

  Good

  Issue

• Scrub all walls and doors of the fryer.

  Good

  Issue

• Degrease fry warmer. There should be NO YELLOW!

  Good

  Issue

• Clean sides, doors, front, top and lids of the fryer.

  Good

  Issue

• TURN FRY WARMER OFF!

  Good

  Issue

• Work on Dish Pit.

• Complete all dishes.

  Good

  Issue

• Spray and clean all mats.

  Good

  Issue

• Bleach all cutting boards.

  Good

  Issue

• Do not stack them on one another.

  Good

  Issue

• Put all dishes away.

  Good

  Issue

• Did you organize the Clean Dish Rack where all the expo bottles and pans go?

  Yes

  No

• Did you put away all ramekins?

  Yes

  No

• Make sure the FOH person soaks all silverware for the night.

  Good

  Issue

• Wipe off the glass rack, all shelves and tables.

  Good

  Issue

• Drain the dish washer and wipe it off.

  Good

  Issue

• Empty dish washer food catcher.

  Good

  Issue

• Wipe off and organize the chemical rack.

  Good

  Issue

• Clean walls and baseboards in the dish area, including behind the trash can.

  Good

  Issue

• Wipe down the trash can in dish area.

  Good

  Issue

• Polish all stainless in dish pit area.

  Good

  Issue

• Work on Steam Table.

• Drain the steam table.

  Good

  Issue

• Clean all walls and shelves.

  Good

  Issue

• Put all hot toppings in reach-in so you have easy access if needed.

  Good

  Issue

• TURN BOTH NUZZLES OFF!

  Good

  Issue

• Work on Floors.Trash.

• Take out all trashes and tie up bags on them.

  Good

  Issue

• Did you break down all boxes and taken them out?

  Yes

  No

• Help Flat PM cook sweep and mop entire kitchen.

  Good

  Issue

• There should be no grimes under any racks or equipment.

  Good

  Issue

• Includes behind your coolers and fryers.

  Yes

  No

• Deck brush all floors in the kitchen including expo all the way to the back door.

  Good

  Issue

• Sweep trash and cigarette butts in the back parking lot.

  Good

  Issue

• Organize the dumpster area.

  Good

  Issue

• Make sure the shed is locked and the door is closed.

  Good

  Issue

• Work on Finalizing the Look.

• Are all brooms, mops and brushes hanging and neatly stored?

  Yes

  No

• Is employee drinks shelf clean, free of glasses and wiped off?

  Yes

  No

• Is the area by the back door organized and clean?

  Yes

  No

• Is the shelf above the cheese cooler organized and wiped off?

  Yes

  No

• Is the path through window organized and wiped off?

  Yes

  No

• Are all shelves for pans and expo bottles organized?

  Yes

  No

• Is the mop sink all clean and organized?

  Yes

  No

• Are both mop buckets stored next to the liquor cabinet?

  Yes

  No

• TAKE CLOSING TEMPS.

  Good

  Issue

• TAKE ALL YOUR PERSONAL BELONGING BACK HOME.

  Good

  Issue