TEAM LEADER Training Checklist

• JIB Number

• TL Name

• Conducted on

  Date

• Prepared by

Start

• TL can demonstrate what the first 4 things to do right after arriving to the store as the PIC?

  Yes

  No

  N/A

• TL conducted a walk thru Outside the store (parking lot, drive way and dumpster area) indicating all things they need to check?

  Yes

  No

  N/A

• TL conducted a walk thru Inside the store (lobby/restrooms) indicating all things they need to check?

  Yes

  No

  N/A

• TL washed and sanitize hands right after the walk-thru?

  Yes

  No

  N/A

• TL did corrective action by sending employee(s) to clean or fix any issue and/or communicate with other Management team?

  Yes

  No

  N/A

• Does TL ensure ALL EMPLOYEES are properly uniformed, (shirts tucked in, no jewelry, slip resistant shoes, name tags, etc)?

  Yes

  No

  N/A

• Comments

FSC Book

• TL can demonstrate how to do FSC?

  Yes

  No

  N/A

• Team Leader Can demonstrate how to do Dial Thermometer Calibration page of FSC?

  Yes

  No

  N/A

• TL knows how many days need to be rechecked on the FSC book, and the right way to do it?

  Yes

  No

  N/A

• TL knows how to do a corrective action in FSC book?

  Yes

  No

  N/A

• Comments

BACK OF THE HOUSE

• TL checked the walking cooler and is able to explain to you the most important things to be aware off. Did corrective action if needed. (Eggs are located on a separate shelve, No cases on floor)

  Yes

  No

  N/A

• TL checked the walking freezer and is able to explain to you the most important things to be aware of? (No boxes on floor, have a hanging termometer, etc)

  Yes

  No

  N/A

• Why do all meat boxes on the freezer needs to be close and with plastic?

  Yes

  No

  N/A

• TL show you where the chemicals are and explain why they need a separate place?

  Yes

  No

  N/A

• TL shows you the dry storage and checked at least 3 condiments expiration dates. Can explain how things should be stored? Ask what to do if corrective action is needed.

  Yes

  No

  N/A

• Comments

PROBE CALIBRATION AND TEMPERATURES

• TL washes and sanitize hands before calibrating the thermometer.

  Yes

  No

  N/A

• TL demonstrate how to calibrate the thermometer and show you all procedure.

  Yes

  No

  N/A

• What is the correct temperature probe should give you when calibrating it?

  Yes

  No

  N/A

• Team Leader can demonstrate how to check sanitizer water in buckets and three compartment sinks?

  Yes

  No

  N/A

• Shake temp. TL demonstrate how to take the temp. And know corrective action

  Yes

  No

  N/A

• Fryers. TL demonstrate how to take all fryers temperature.

  Yes

  No

  N/A

• TL showed you the corrective action if one of the fryers did not give the temperature

  Yes

  No

  N/A

• How many days does the oil last?

  Yes

  No

  N/A

• How many times a day do we filter and why?

  Yes

  No

  N/A

• How do you know when is time to change the oil?

  Yes

  No

  N/A

• Rice. TL demonstrate how to check the rice temp

  Yes

  No

  N/A

• Grill. TL demonstrate the right procedure when taking the grill lanes temperature.

  Yes

  No

  N/A

• Patty temp check, TL knows and demonstrates how to do a patty check for a food safety?

  Yes

  No

  N/A

• Ask what is the correct procedure when a patty does not meet the temperature?

  Yes

  No

  N/A

• Comments

KITCHEN KNOWLEDGE.

• Have TL drop eggs and make sure he/she follows all procedure

  Yes

  No

  N/A

• Have TL make a chicken fajita or other sandwich to ensure practice at the kitchen

  Yes

  No

  N/A

• How many presses do we keep on flat grill at all times?

  Yes

  No

  N/A

• What is the recovery time of presses after washing them to reheat on the grill?

  Yes

  No

  N/A

• What are the utensils that we change every 4 hours?

  Yes

  No

  N/A

• At any point did the TL did any coaching in the kitchen?

  Yes

  No

  N/A

• Comments

HAND WASHING

• Can the TL demonstrate how to administer a hourly hand wash as PIC?

  Yes

  No

  N/A

• Did TL call out hand wash and directed order team washed hands in?

  Yes

  No

  N/A

• All the employees washed and sanitize their hands with the TL supervision with in 15 mins?

  Yes

  No

  N/A

• Was there any corrective action made by the TL

  Yes

  No

  N/A

• Comments

Cash Handling Procedures

• Team Leader can demonstrate how to prepare a drawer for use?

  Yes

  No

  N/A

• Team Leader can demonstrate how to count down drawer and drop money in Loomis safe?

  Yes

  No

  N/A

• Team Leader understands stand bank safe procedures and how to verify?

  Yes

  No

  N/A

• Team Leader follows and is knowledgeable of all safety and security responsibilities of their shift? (IE: Backdoor, Keys, Manager Cards and Passwords, wet floor procedures, etc....)

  Yes

  No

  N/A

• Team Leader understands and demonstrates employee cash handling procedures? (IE: Only Employee assigned to drawer uses drawer, inserting of all $50s and $100s I’mn Loomis safe before excepting them to check for counterfeits, no more then (5) $20s in a drawer, Ext....)

  Yes

  No

  N/A