Information
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Trainee name
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Clock in number
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Photo of trainee
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Conducted on
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Date of Recertification
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Conducted by
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Comments (make sure to sign your name under each comment)
Before you get started
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Does Leader on shift know which position you are training?
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Is there an available spot in the kitchen to train on?
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Can you send someone on break to take their position?
When your trainee arrives...
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Proper uniform.
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Black socks
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Slip resistant shoes
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Oobie pants
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Oobie shirt tucked in
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Tattoos covered if not working in breading
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Name tag
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Appropriate or no jewelry
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Appropriate hair
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Does trainee know how to clock in?
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*Wash hands
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Warm water
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Wet hands
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Dispense soap
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Scrub ~20 seconds
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Dry with paper towel
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Use paper towel to turn off water
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Dispense sanitizer
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When do we wash hands?
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Beginning of shift
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After touching hands, face or body
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Trash or floors
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Before and after wearing gloves
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After break
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Bathroom (twice)
Store Tour
BOH
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Introduce to team
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Parking lot (where to park/look for trash)
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If employee is 2nd shift - discuss leaving together
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Dumpsters
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Marketing closet
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Marquee closet
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Kitchen storage closet
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Back door
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Door bell
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*Discuss safety &. ALWAYS looking through window to prevent robbery
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What do we do if a robbery occurs
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Do as you are told, observe discreetly, use alarms only if safe!
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Lock doors after
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Call police
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Do not chase robber or play hero
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Trash bin
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Breaking down boxes
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Mop sink
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* Mops and buckets
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Yellow - Raw chicken
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Red - restrooms and bodily fluids & kitchen floors
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Blue - dining room/front line
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Scrubbers/squeegees/Mop It
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*Degreaser/multi-purpose/floor soap
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Storage baskets (gloves, trash bags, hair nets, etc.)
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*Sanitizer solution
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Green packet for 2 1/2 gallons water
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Red packet for sink 10 gallons water
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Walk-in cooler/Freezer
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Point out key items
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Organization
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FIFO
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Panic alarms & lock
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Dry stock
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Point out key items
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Organization
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Don't leave 3 milk washes or 3 biscuit mixes in a box
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Coats and hangers
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Cup/phone/purse shelf
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They cannot have a phone on them unless they have children
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Bulletin board
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OE scores
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Explain how to ask off
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Fire extinguishers
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CLASS K - oil/fat/grease fires - silver extinguisher
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CLASS A B C - non-oil & regular combustible fires - red extinguisher
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ANSUL system - wet chemical fire suppression
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Henny Penny fires - ONLY in an EMERGENCY - will shut store down!
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Explain how the kitchen works (flow of chicken)
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Explain restocking chicken
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Where do we store raw chicken
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Tray orders board
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Where to look for restocking various supplies
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Dish sink
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What's in each compartment
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Explain "raw chicken" sign and "clean" sign
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Drying rack
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Fry freezer
Frontline
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Show how the drive thru works
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Explain differences between front and back
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Show schedule book
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How should call out and what is the process
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Have someone of equal or more skill replace you
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Have a manger sign off or else it is invalid
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Explain the incident report system
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Current break policy
Training timeline/checklist
HR Team
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Paper Work
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Orientation
Training Team
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Initial videos
Morning kitchen
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Baking Biscuits
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Minis
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Boards
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Open top Grill
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Hash browns
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Transition from lunch to dinner
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Can run full shift smoothly
Lunch/Dinner
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Fries
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Nuggets
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Boards
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Garland Grill
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Open
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Midday
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Close
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Machines
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Can run full shift smoothly
Breading table
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Breading Filets
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Breading nuggets and strips
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LEAN thaw system
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Can run full shift smoothly
LEAN Prep
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Basic Food Prep
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Advanced Food Prep
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Run full shift smoothly
