Sous Chef Daily Check List

Have you gone through the prep list and made adjustments with the prep team?

Have you gone over the Crib Sheet to see where labour needs to be saved or extended?

Have you set all stations on the line if you are the opener?

Have you gone over the closing check lists from last night and made any needed notes and observations?

Have you done the Produce Order by 3pm?

Have you done the Morton Order by 2pm?

Have you made the Butcher Shoppe Order by 9pm?

Have you assigned putting the orders away?

Have you checked the temp logs?

Have you let chef know about any product we are short on that he needs to pick up by 12pm?

Have you touched base with the FoH MOD to discuss cuts?

Have you checked the waste sheets from last night for accuracy and to see where there is excess waste?

Have you sent Chef your labour plan for today and check in with him for extra duties?

Have you gone over the BEOs and OpenTable to ensure your orders are sufficient for the projected business?