Grilled Chicken

Information

Restaurant Visit - KGC & Boneless

Readerboard: 2 pc Grilled Deal $3.99; New Boneless Mixed Bucket $14.99.
3 new window decals posted. Sustain pot pie and Boneless pending space availability.
Exterior: Boneless DT topper priced at $4.99 posted. Sustain DT speaker lug-on and pole sign.
KGC LE LTO panels posted. 2pc KGC combo $4.99 and 3 pc KGC meal with drink $7.49
KGC HE LTO panels posted. 10pc mixed meal $19.99 and add 10 Bites $4.49
Existing interior 2pc Boneless combo LTO panel placed on FC as counter mat.
Interior: KGC tripod banner posted. Remove Boneless mix and match. Sustain other 2 banners and register wrap.
Bounce back coupons: Boneless post-it notes applied to bucket lids.

Cashiers suggesting 2pc KGC combo for lunch and 10 pc. Mixed Boneless meal for dinner.
Dialogue card posted at each register and Cashiers are executing.
All Cashiers can describe KGC as "Our Grilled chicken is marinated and seasoned and then slow-grilled to perfection."
All Cashiers can describe Boneless as "Same great taste as Original Recipe, just without the bones."
Describe: "Boneless comes in both white and dark meat and is skinless."
All TMs signed off on communication log verifying training complete.
KGC and Boneless on-hand match projections and within hold time.
KGC and Boneless meet quality standards (taste, temp, color, appearance, and size)
Boneless white meat NOT "thick and ball shaped". Black tag being used to identify Boneless dark meat.
KGC served bone down and grill marks present.
2pc KGC combo packed in snack box; 10 pc bucket: 6 COB in #6 bucket and 4 Boneless in snack box.

Job Aids: Seasoning Guides, Color Chart, Racking Diagrams, and new Check Chicken Job Aid are posted.
Cook is certified in KGC and executing procedures (observe).
Grill racks properly seasoned: sprayed and placed in oven for 10 minutes. Racks sprayed once again prior to use.
Chicken is inspected properly: feathers, kidnies, tails, and fat removed. Pop thigh bone and smooth all skin.
Only orange/red label chicken being used. Maximum of 12 pcs per rack and racked per racking diagram.
KGC seasoned per guide on both sides. Seasoning has hold time of end of next day.
KGC is pre-staged for upcoming daypart and has 6 hour hold time in walk-in.
XCEL Oven door is cracked open for 7 sec. then opened slowly for 7 sec. KGC loaded beginning with 2nd slot downward.
XCEL oven gasket sanitized after each cook cycle after KGC is removed from oven. Insulated gloves avaialbe and used.

Cook is certified in Boneless and executing procedures (observe).
Boneless thaw projections posted. Boneless thawing match projections and have correct thaw time.
OR Breading flour is good quality and breading lug at least 1/4 full.
Breading: white and dark pcs kept separate, break fibers in white meat, remove fat, and discard any bone fragments.
Breading: no water before 1st breading, hold for 3 seconds in water after 1st breading, double breaded.
Cook racking no more than 8 Boneless per rack and using clamshell rack for Boneless dark meat.
Cook racking white meat on bottom and dark meat on top. Cook understands difference in set point buttons.

Mclane build-to updated for increase in orange label usage.
Restaurant is staffed with 2nd cook if necessary. Restaurant has at least 10 grilled racks to allow for pre-staging.
XCEL oven operating and maintained properly. Verify gasket quality. Xcel Oven Mastery Job Aids stored in Chicken Mastery Box.