Intro & Tour
Welcome them to the store!
Lockers - Personal Items in the Back
Cell phones are for Managers Only. No cell phones out while clocked in.
Does the Trainee know how to clock in?
Clock in before Training
Introduce trainee to as many people as possible.
Make sure they have the store's contact info and explain calling out.
Are they in correct uniform?
Non Slip Shoes or Shoes for Crews
Black Socks Only (No Colors)
Only Black Undershirts or No Show V-Necks
Clean Shaven at all times
Appropriate Hair off collar and tasteful
Natural Color Hair
Earrings - Plain small earrings
Necklaces - Tucked into shirt
Rings - No gemstones
Watches - Not allowed in food prep areas
Bracelets/Wrist Bands - Not allowed
No false finger nails
Solid Natural color
No Glitter or Metallic Colors
Explain how important Hand Washing is!
Hand Wash Sinks
Only use for Hands (Nothing Else!)
After Handling Money
In Between Tasks
After going to restroom
After Touching Trash or Floors
Before & After Wearing Gloves
Touching Uniform, Face, Nose, Hair etc.
Where is Everything?
Request off book
Requests need to be in by End of day Saturday
How to bridge/break the ice
Wash, Rinse Sanitize
Never place knives in the sink
Raw Chicken - Yellow
Always put raw chicken dishes on bottom shelf
Place dishes exactly the same each time. Refer to laminated chart to place dishes correctly.
Sink Sanitizer (Red)
Blue recycling bags
Filtered water vs. Unfiltered
How to brew Tea
Hang ladle in the tea to indicate sugar has already been added
Whisk up whirlpool of tea
Chill in cooler; no containers on ground
Red - Bathrooms
Blue - Dining Room / Front Counter / some kitchen
Yellow - Kitchen
Break down all boxes
Take trash out if needed
Back Door & Buzzer
Explain security and looking out the window
Employees when coming to work must always come through the front doors
This is to keep calibrated on what the customer sees. We always want to focus on how they are perceiving us and the business.
Show Panic Alarms
Show Panic Alarms
Bullets for milkshakes (strawberry topping) explain limited time flavors
Do not throw these away!
Chocolate milk, regular milk, apple juice, orange juice, Applesauce
FIFO (First In First Out)
Lemonade (Regular vs. Diet)
Hot and Iced Coffee
Regular Coffee - Silver Bags
Decaf Coffee - Gold Bags
Day Dot Stickers
Explain Kanban System
Importance of organization
Don't leave empty or almost empty boxes
Explain Cup Location and Sizes
Explain Bag Sizes
Red Fire Extinguishers (Class A)
Non-Oil & Regular Combustibles
Silver Fire Extinguisher (Class K)
ANSUL System (Wet Chemical Fire Suppresion)
Henny Penny Fires (Emergency Only)
Shut down store for the day
Yellow = Raw Chicken
Those people have leprosy - Don't touch them or anything yellow.
Explain Kanbans Completely
How to make Coffee
New Thrive Coffee
Hold Time is Only 1 Hour
Pre-Heat Coffee Server
Bleed out 2 oz to get rid of water
Ice Dream Machine
Never open the doors before opening or after closing
Explain and show all panic buttons
In case of robbery
Do as you are told, observe discreetly, use silent alarms only if safe
DO NOT play the "hero"
Lock doors then call the police
Importance of keeping it clean and organized.
TMS bags/ flowers etc.....
Putting out signs
Outside seating area
Parking Lot Sweep
Look for trash explain why it is important (gum, cigarette butts, leaves/organic matter)
Right side is for trash
Left side is for cardboard
Make sure there is no trash outside on the sidewalk or cement
Importance of keeping it clean and organized.
Manager keys for getting in.
Lean Chicken Entrees
Explain why we use the lean method
Explain how to use the iPad for recommended amounts.
Explain Kanbans and color coding of each.
Handling and Labeling Raw Chicken
Explain the importance of yellow gloves and aprons and the dangers of cross contamination.
Know when To change gloves
Using foot pedals to open doors on the fridge and freezers helps to minimize the speed of contamination.
Try your best not to spread raw coated onto non raw chicken surfaces and equipment, utensils, or cooked products.
Raw chicken transfer pans and utensils should be washed, rinsed, sanitized, and air dried every 4 hours.
Setting Up For Closing
Ensure that the Use First Clip has been moved
Thaw Cabinet and Holding Pans
Show thaw cabinet and explain first in, first out rotation. Make sure to use clips!
Rails should be cleaned daily.
Explain breakfast filets and chick fil a filets can be fileted directly into 6" deep stainless steel pans at the breaking table.
Explain where Spicy filets, breakfast filets, grilled filets, and grilled nuggets are stored at the breaking table.
Explain transferring frown chicken to thaw cabinet using the yellow trays.
Explain color distinctions of what color bags hold which frozen item.
Always clean and sanitize cabinets and surfaces as you go.
Never remove more chicken than can be fileted within 30 mins.
Verify filet is thawed.
Go over filet station set up
Take internal temperature to ensure they are ready to be fileted.
Show how to break tendons on rough side of filet.
Show how To roll and stretch filet
Inspect filets for blood spots, loose or hanging fat, bones, veins, or cartilage.
Asses size and weight
Show how to properly cover, date, and refrigerate pans with date labels and food film.
Explain how to marinate using correct size pans and amount of marinade.
Explain Marinade and how we marinade 1-1. One bag of Grilled meat for one bag of marinade
Importance of mixing up the marinade very well so that all filets are thoroughly covered
Stress filleting the chicken from the top to the bottom to ensure large filets. (The grill does not press them down, it is our job to make them big!)
Grab appropriate amount of Filets indicated on breading table iPad and carry over to the grill
Place Grills on the grill shiny side down with tips pointing outward
Setting Up Breading Table
Turn on breading table as soon as you come in
Show where coater and Milkwash are located.
Stress the importance of leaving the strainer in the Milkwash
Add coater and chicken and prepare to bread
First in first out. Make sure to go over proper rotation of items stored.
Make sure breaking table iPad is on and explain how it should be cleaned at the beginning and end of each day.
Be sure that raw chicken sanitizer bucket is in place.
Sanitizer bucket should be changed every four hours at least or after a major clean up. If it looks gross.....clean it!
Set up - Get fry box and place bag inside of it, get 5 filters out of the filters box
Pull out drip pan and dump into the bag
Untwist wing-nut and pull out the filter bottom
Stand up lid against trash can and place pieces inside drip pan.
This helps keep oil off of the floor.
Replace all filters and drip pans
Always use filtered water
8 Quarts of water in a 12 Quart Container
Pour in 2 bags into water and whisk, then pour the remaining and stir
Lids and sticker with day sticker. Place underneath the lowboys
Explain what we use salad meat for and to ask the Lean person on how much meat they need.
Cook Grilled, Un-marinated grilled, and Spicy Grilled meat for the day
Show chart on fridge for daily amounts.
Notice and show empty slots in the breading table
Day stickers on full length pan
Dump chicken using the Use Next clip. Explain the importance of always getting the same cases to ensure proper rotation.
Place full length pans in the bottom of the breading table or thaw cabinets if preparing for lunch
Grab yellow trays per the amount needed. Label trays with day stickers in ascending order from the number that is written on the thaw cabinet
Rip off label of the chicken case and place 2 bags on 3 of the same numbered trays
Setting up Boards
Show where frozen items are kept.
Show where refrigerated items are kept.
Bacon and Sausage should be stored in refrigerator and thawed for 48 hours.
Show where to get bagels, clusters, and mini rolls and where to store them on boards. Note: these should be thawed atleast 2-3 hours prior to cooking.
Show where to get tortillas. Allow them to be thawed atleast 2-3 hours prior to using.
Explain how each piece of equipment works and how to turn on and off.
Note: 375 degrees for minis and clusters.
Duke holding station
Pass thru chutes
Fry Warming Station
Show how to prepare Kanbans , 2 for each item. Explain where they go when empty and need to be refilled.
Setting up butter flavored oil.
Preparing Honey Butter spread using the correct 2 inch pastry brush.
Show how to correctly heat tortillas on pan in the biscuit warmer.
See pamphlet on preparing breakfast burritos
Verify pepper/onion blend and hash browns are stocked in reach in freezer.
Verify bacon and sausage are available in reach in refrigerator.
Set up breakfast grill organizer including liquid eggs keeping over ice) and oil spray.
Set up pickle container
Verify icing is on hand.
Set up cold holding station for breakfast with cheese, lettuce and tomato.
Assemble shredded Monterey/Cheddar cheese container for breakfast burritos.
Note: Should be held in refrigerator or over ice!
Printing and Placing Special Labels
Explain the printing system and where labels come out.
Explain how to bump items and print them and how to place on different containers.
Note: Printed labels should cover Chick Fil A logos on items that are applicable.
Chick Fil A Holding Systems
Explain Holding Systems and go over each timer.
Explain the timer panel and how to use it. What it means when timers go off, how long each item cooks etc....
Explain how to discard product when out of holding time.
The Chicken Cool Down Process
Explain the two critical points for cooling chicken.
1. We want the chicken to reach 70 degrees or below within the first two hours of cooking.
2. We want the chicken to reach 40 degrees or below within an additional 4 hours after that.
Explain what we use each of these items for when cooling:
1. Regular breaded chicken
2. Spicy breaded chicken
3. Grilled chicken filets
4. Grilled Fil A filets ( i.e. Un marinated, or special chicken)
5. Grilled nuggets
Show which containers are used for the cooling process including covering and date labeling.
Show where to store each item for cooling.
Maintaining oil and pressure in fryers
Show how to quick clean the hennies.
Show how to thorough clean hennies. Supposed to be done 2 times a day.
Explain how we do boil outs on hennies.
Show how to skim oil/ quick clean fryer.
Show how to thorough clean fryer. Supposed to be done 2 times a day.
Cooking filets for breakfast
Show how to verify the chicken is properly placed on racks.
Show how to drop chicken in hennies and which timer button to press for each product.
Show how to close lid tightly.
Show how to wipe hennie surfaces after dropping chicken to keep them clean.
Show how to pull up chicken and dump into correct Kanbans.
Explain which timers to press for each kanban once a new batch is placed under the chicken warmers.
Cooking and Holding Bacon or Sausage
Before cooking, show how to ensure the grill has been cleaned and build up brushed off.
Oiling the grill.
Verify the duke holding system is pre heated and the holding compartments are set up correctly.
Bacon has a gray ventilated lid and a low rise false bottom insert.
Sausage has a black solid lid and a low rise false bottom.
Explain how to place each item on the grill, how many at a time, and which button to push for cooking.
Explain the set up of the egg grill, making sure all parts including the ice bath for eggs are in place and all required sanitary clothing is being worn ( gloves, apron, hair net, or hat).
Be sure to show where to get liquid eggs from to replenish the kitchen refrigerator and explain how to make the container of eggs for breakfast that go in the ice bath.
Show how to turn the griddle on and that it is at 275 degrees.
Explain the process, using the egg mold, of spraying, cooking, and folding the eggs for use.
Show where to place eggs in holding station.
Demonstrate and explain the importance of scraping the grill before each batch of eggs is cooked.
Using the same methods as before, demonstrate how to clean, spray and make scrambled egg for burritos. Explain different holding pan for scrambled eggs.
At the end of breakfast, be use to demonstrate and explain how to clean all parts of the egg station to get it ready for lunch.
Preparing Breakfast Sandwiches
Make sure all required sanitary clothing is being worn to begin ( gloves, apron, hair net, or hat). Ensure that all holding systems are properly assembled and that biscuits are cooked to procedure.
Demonstrate and explain how to remove biscuits from holding system and how to properly cut and butter them.
Go through each type of biscuit sandwich and demonstrate how to assemble each one properly in the correct order, as well as wrap and/or add stickers.
Demonstrate and explain where each item goes in the chutes.
Demonstrate how to properly cut and toast bagels using the proper equipment.
Demonstrate how to assemble each bagel breakfast item, as well as, packaging, stickers, and proper chute.
Preparing chick n minis
Demonstrate where to find mini bread and how to unwrap and cover with pan liners.
Note: once taken out of plastic wrap, holding time for bread begins. We must wrap as we go, not all at once.
Demonstrate how to properly cook mini bread in the oven on 375, using a baking pan with 2 on each pan, and placing them one rack apart in the oven for 3-4 minutes.
Note: We may bake no more than 6 pans at a time.
Once baking is complete, demonstrate how to remove and set up for buttering, checking temperature to ensure baking is complete using the thermometer.
Ensure that honey butter is not completely melted and demonstrate how to stir it using a spatula before use. Using the correct 2" pastry brush, demonstrate how to brush the mini bread evenly.
Once buttering is complete, demonstrate how to recover and place under warmers.
Demonstrate how to assemble and package minis, making sure they are placed the right way in the box and the correct tab is pushed ensuring the steam can escape the container.
Explain the correct places in the chutes to put minis.
Demonstrate where to find oatmeal packets and demonstrate the process of thawing them in the stockpot with hot water. (Up to,16 pouches)
Demonstrate how to remove pouches from water and where to place in holding equipment.
Using the pouch opener, demonstrate how to open and package oatmeal, as well as, which chute to properly place when ready to serve.
Preparing Cinnamon Clusters
Demonstrate where to find cinnamon clusters and explain the thawing process. Also verify the oven is pre heated to 375.
Demonstrate how to cook thawed clusters, placing 6 on a baking sheet and cooking for 3-4 minutes on 375.
Once baking is complete, demonstrate how to take them out and where to place them in holding compartment.
Demonstrate how to package, butter and ice clusters showing which chute to place them in.
Explain where to find tortillas and where each item is located for assembling breakfast burritos.
Demonstrate and explain the process of heating tortillas either in the C-VAP machine or warming drawer.
Demonstrate the process of cleaning the griddle and cooking frozen peppers and onions.
Demonstrate the process of assembling each different breakfast burrito, how to wrap, sticker and which chute they go in.
Setting up Biscuit Table.
Demonstrate how to fill up the ice bath with ice and water, stirring with a spoon.
Ensure all tools are in place including mixing bowl and parts.
Make sure biscuit mix and flour is stocked.
Demonstrate how to open biscuit mix and add ice water.
Demonstrate how to mix biscuit mix in the mixing bowl using proper measurements and time.
Demonstrate how to fold, roll out, and cut biscuits.
Demonstrate how to place biscuits in oven, when to turn, and how long to bake.
Once cooking is done, demonstrate how to butter biscuits properly and carry up to front to the holding system.
Transitioning from Breakfast to Lunch
Demonstrate setting up new kanbans if needed and setting up new timers on holding systems.
Be sure to turn oven to 325 or turn off if not needed.
Demonstrate how to set up soup for lunch using the thawing method and transferring to soup pot.
Demonstrate adding the correct soup packet and stirring before serving.
Demonstrate how to set up new matrix for boards including green leaf, tomato, chicken salad patties, and cheeses.
Explain where to find wheat berry bread, buns for sandwiches, and multigrain buns and demonstrate where to hold them.
Preparing and Toasting Buns
Demonstrate how to butter, and correct way to place buns in the toaster.
Demonstrate how to toast wheat berry bread and mulitgrain buns in toaster.
Assembling Chick Fil A and Spicy Chicken Sandwiches
Demonstrate how to assemble chick fil a chicken sandwiches, spicy chicken sandwiches and how to package and put them in the chutes correctly.
Assembling Deluxe Sandwiches
Demonstrate the correct order and process of assembling chick fil a deluxe sandwiches and how to package and sticker them correctly and put them in the correct chute.
Boxing Nuggets and Strips
Demonstrate, using the correct spoon, how to package each box of nuggets being sure to press the correct tab before putting in the correct chute.
Demonstrate the correct box and way to package each number of strips, pressing the correct tabs before placing in the chute.
Slicing Hot Nuggets For Salad Base
Demonstrate where to find salad bases and how to chop the correct number of nuggets for salad bases and where to place when complete.
Cooking and Holding Grilled Chicken
Before grilling products, ensure that holding stations and grills are on correct timers and temperatures.
Demonstrate how to clean and oil the grills before breader can load them.
Demonstrate what each button is used for and which ones to push for grilled nuggets and grilled filets.
Demonstrate how to unload each grill and where to place products in holding stations using the correct timers.
Note: For cooking bacon, refer to breakfast boards!
Assembling Grilled Sandwiches
Demonstrate how to assemble grilled sandwich products and which chute to place them in after packaging.
Demonstrate how to package each number of nuggets and which chute to place them in.
Chicken Salad Sandwich
Demonstrate how to toast, assemble , and package chicken salad sandwiches and which chute to place them in when done.
Demonstrate how to package each size of soup being sure to clean the rims of each bowl before serving. Show where to place them when ready for bagging.
Demonstrate the process by which we discard or save product and where to place them for cooling down.
Demonstrate how to properly clean each station using the correct chemicals.
Demonstrate how to turn off equipment before cleaning.
Demonstrate cleaning the but toaster, wiping out the boards matrix, and cleaning the holding stations.
Demonstrate setting up tools for morning breakfast the next day including clean utensils and trays, biscuit wraps etc...
Fries and Hash Browns
Cooking Waffle Fries
Show where we keep fries in the front freezer and back freezer for re stocking purposes.
Explain how the fry hennie works and what each button does. Also explain how the fry warmer works and be sure it is set up correctly and warm.
Demonstrate how to pour fries into the back being sure not to fill it to high. Replace the fire back in the freezer if not immediately in use.
Be sure to explain the dos and don'ts of cooking fries.
Don't leave the back sitting out.
Don't leave fries hanging over the oil.
Do drain the oil for 10 secs before dumping.
Demonstrate the correct button to press for cooking waffle fries and the correct button for hash browns.
Demonstrate the correct way to drain and dump fries into the warmer explaining the holding time for fries in the dump station and fries that have been bagged in the chute.
Dump station: Discard after 5 minutes / Hash browns discard after 10 minutes.
Bagged fries or hash browns in the chute: Discard after 2 minutes
Demonstrate how to lightly salt the fries front to back not side to side, in order to keep salt from getting into the hennies and breaking down the oil.
Demonstrate how to bag each size of fries making sure the containers look full, but we aren't pressing down or breaking fries while filling them.
Hash browns should have at least 14 hash browns in the small box.
Demonstrate how we weigh fries occasionally to ensure we are giving the correct amount to our guests.
Small: 3.4 oz
Medium: 4.4 oz
Large: 5.8 oz
Cooking Hash Browns
Follow each step from the waffle fry section.
Maintaining the Open Fryer
Demonstrate how to quick clean (filter lockout) the open fryer showing them how to open the drain, skim the vat, etc....
Demonstrate how to fill the white box canola oil into the oil compartment of the open fryer.