Are production books in use
Are recipes being followed per company standard?
Is community following low sugar dessert program
Is chef participating in weekly management meetings
Chef participating in required residents engagement activities each month (chef chat, weekly display/demo cooking, dining) with chef? Are photos sent to RC?
Does the community utilize and post the server, kitchen helper & PM cook timelines?
Are proper on boarding procedures in place at community for new residents?
Is the chef engaged with the sales efforts within the community? Are tours and and guest greeted and presented with a baked item from the kitchen?
Does the community have table linens, skirting and clips as required?
Are pre meal announcements to the residents and meal huddles with the staff conducted each meal as required?
- Sous Chef
- PM Cook
- GM or AGM
Are all required kitchen staff members certified with the food handlers course?
Is the required sous chef training in place and properly recorded and updated with RC?
Are resident meeting notes compiled and forwarded to RC as required?
Are all kitchen related maintenance items quickly identified, entered into TELS and followed up on from the chef?
Was Meal consumed?
Was the meal garnished?
Was the portion size correct?
Was the meal at appropriate temperature?
Stocked in with appropriate signage?
Is the pastry case and entire area clean?
Is the bakery case stocked? Are Fruit & coffee supplies stocked?
Kitchen walls and ceiling
Fans/Vents-free of dust
Counter/shelves – clean and organized
Knives-clean and stored properly
Utensil drawers/clean and stored properly
Ice machine clean/scoop stored properly
Coffee station/clean and organized
Ovens and hoods
Steam table island
Steam kettle if equipped
Steamer/clean and de-limed
Microwave/clean inside and out
Kitchen aid/floor mixer
Reach in refrigerator/including gaskets & thermometer
Walk in refrigerator – including gaskets & thermometer
Walk in freezer – including gaskets & thermometer
Are there any cross contamination concerns
Cleaning logs in place and in use
Sanitizer & cleaning (green & red) buckets at all three stations and test strips available?
Cleaning chemicals/labeled and storages properly
Proper hand-washing procedures for staff? Our gloves in use as required?
Dish machine – clean,de-limed,temps
Chefs office/clean and organized
Dishes clean and unbroken
Silverware – spot free
Dishwashing – no cross-contamination
Detergent/sanitizer levels monitored
Pot sink sanitizer/test strips in use
China/glassware/silverware inventories 150%
Unused open product sealed/label
Scoops not stored inside ingredient bins
Leftovers properly cooled, recorded
Leftovers labeled and dated
Stockroom – stock off floor
Stockroom – required ceiling clearance
Dented cans – stored separately
Bins– clean and labeled
Freezer temp logs in place
Refrigerator temp logs in place
Receiving area/back door
Speed racks clean
Salt & pepper shakers clean/filled
Tables-properly set and sanitized
Chairs clean and sanitized
Tables in rows-45 degree angle
Window & sills clean
Carpets clean & debris free
Proper uniform standards?
Overall financial performance with food cost?
Are all required reports properly completed and sent on time to the RC?
Does the chef monitor punch detail reports for labor management? Are these reports sent in as required to the RC and management staff?
Is GM and AGM engaged in the dining room as required during all meal periods?
Is GM and AGM doing required line checks prior to service?
Is GM and AGM actively conducting walk-throughs in the kitchen sanitation accountability?