Training Checksheet BOH

• Trainee Name

• Clock-in Number

• Photo of Trainee

  Media

• Current Trainer

• Comments

• eTrain login and temporary password

• First Shift Start Date

  Date

• Recertification date

  Date

• First day

  Off

  On

Before You Get Started

• Does leader on shift know which position you are training? Use training schedule for guidance.

  Yes

  No

• Go BACK to your leader and tell him BEFORE training starts. Training is only successful if we have constant communication!

  Done

• Start time for First Shift Your goals: 1 hour store tour (or less) 1 hour hands on training with trainer (except prep) 2 hours by themselves you coaching The rest of the shift should be devoted to being productive.

  Date

When Your Trainee Arrives

• Does trainee know how to clock in?

  Yes

  No

• No cell phones on person unless they have kids

  Done

• Put personal items in the back

  Done

• Introduce to minimum 5 team members as you pass by them

  Done

Proper Uniform. Check trainee on the following:

• Slip resistant shoes

  Done

• Black socks

  Done

• Oobie pants

  Done

• Oobie shirt tucked in

  Done

• Tattoos covered

  Yes

  No

• Tattoos have to be covered with sleeves if they are on the arms, but arms MUST be uncovered,if you are breading.

  Done

• White or black undershirt

  Yes

  No

• Undershirt is currently not required, you may wear a black or white tanktop instead.

  Done

• Name tag

  Yes

  No

• Make name tags for trainee. Directions for the label maker are in the office on the machine itself.

  Done

• Appropriate hair

  Yes

  No

• Men only

  Off

  On

• Clean shaven or neatly trimmed mustache ONLY

  Done

• Appropriate or no jewelry

  Done

• Cannot have a watch while breading.

  Yes

  No

  N/A

*Washing Hands

• When should we wash our hands

  Off

  On

• Upon arrival

  Done

• In between tasks

  Done

• After handling money

  Done

• After using restroom (2x)

  Off

  On

• Once in bathroom sink and once at sink in frontline BEFORE entering the kitchen.

  Done

• Touching uniform

  Done

• Touching face, nose, hair etc.

  Done

• After break

  Done

• After touching trash, equipment or floors

  Done

• Before and after wearing gloves

  Done

• How to wash your hands

  Off

  On

• Turn on hot water, then wet hands

  Done

• Dispense soap

  Done

• Scrub well for 20 seconds, then rinse

  Done

• Dry hands with paper towel

  Done

• Turn off water with paper towel

  Done

• Dispense sanitizer into your hands and air dry

  Done

Tour the store together

• Keep the tempo quick, you only have the rest of an hour to use.

• Store Tour

  Off

  On

• Items with the star "*" MUST be explained. If you don't know how to explain it yourself ask a leader.

Start tour at back door

• Trash/cardboard bin

  Done

• Breaking down boxes

  Yes

  No

  N/A

• No trash on cement and NOTHING visible to customers on sidewalk

  Done

Parking Lot

• Kitchen Storage Closet

  Done

• Marquee Closet

  Done

• Marketing Closet

  Done

• Dumpsters

  Done

• Circle building

  Done

• Look for trash & tell why it is important

  Done

• Show employee parking

  Done

• Show Door bell

  Done

• Enter through back door

  Done

*Mop sink (only mop water and nasty stuff)

• *mops/scrubbers/squeegees and colors

  Done

• Yellow-Raw Chicken/kitchen

  Done

• Red-Restrooms AND bodily fluids

  Done

• Blue-where customers see (FL and Lobby)

  Done

• Mop-It

  Done

• Storage baskets (gloves, trash bags, etc.)

  Done

• *change yellow bucket sanitizer every 4 hours or when it is "milky"

  Done

• *sanitizer packets (difference in green and red)

  Done

• *show chemical locations

  Done

Walk-in cooler/freezer

• Explain FIFO

  Done

• Date dot stickers and use first

  Yes

  No

  N/A

• Cooler

  Done

• Point out key items <br>(Best practice is to have you name the item and have them find it, if you simply point it out they won't remember-make it a game!)

  Off

  On

• Show which side is used for mainly kitchen.

  Done

• Spring mix

  Done

• Relish

  Done

• Heavy Mayo

  Done

• Cole Slaw dressing

  Done

• Grape tomatoes

  Done

• Strawberries

  Done

• Blueberries

  Done

• Romaine

  Done

• Leaf lettuce (explain difference from Romaine)

  Done

• Bacon bits

  Done

• Cool down chicken (explain process)

  Done

• Cabbage

  Done

• Carrots

  Done

• Celery

  Done

• Chopped Romaine

  Done

• Prepped leaf lettuce

  Done

• Other prepped items

  Done

• Tomatoes

  Done

• *Panic alarm

  Yes

  No

  N/A

• Freezer

  Done

• Point out key items

  Off

  On

• Frozen chicken

  Done

• Fries and hash browns

  Done

• Mini bread

  Done

• Bagels

  Done

• Wheat berry bread

  Done

• Chocolate chip cookies

  Done

• Soup

  Done

• Frozen diced egg

  Done

• Diced egg

  Done

• Sausage

  Done

• Corn/onion and pepper blend

  Done

• *Panic alarm

  Yes

  No

  N/A

*FIRES

• Class A Red Extinguisher

  Yes

  No

  N/A

• Non-oil & regular combustible fires

  Yes

  No

  N/A

• Class K Silver Extinguisher

  Yes

  No

  N/A

• Oil/fat/grease fires

  Yes

  No

  N/A

• ANSUL system (wet chemical suppression)

  Yes

  No

  N/A

• Henny Penny fires (EMERGENCY ONLY)

  Yes

  No

  N/A

• Shuts down the store for awhile

  Yes

  No

  N/A

• Emergency fire meeting location (employee parking)

  Yes

  No

  N/A

Prep Area

• *date dot stickers

  Done

• Orange stickers and their use

  Done

• Kansan system and short explanation

  Done

• Bowls/lids

  Done

• Scoops

  Done

• Knives

  Done

• Knife sharpener

  Done

• *cut resistant gloves

  Done

• Choppers

  Done

• Music policy

  Done

• Defrosting flax bread

  Done

Dry stock

• Show which side is mainly kitchen

  Done

• Spicy coated

  Done

• Regular coater

  Done

• Biscuit mix

  Done

• Canola oil

  Done

• Peanut oil

  Done

• Trays

  Done

Bulletin board

• OE scores

  Done

• What is OE?

  Done

• Other store information

  Done

Other

• Request off book location

  Done

Show how the kitchen works. Where did CFA start? (with an original chicken sandwich).

• Kitchen

  Yes

  No

  N/A

• Coolers

  Yes

  No

  N/A

• Prep

  Yes

  No

• Boards/fries/machines/breading

  Yes

  No

• Sinks (prep, dishes, hands)

  Yes

  No

  N/A

• Raw chicken sign & when it is ok to put regular dishes in sink

  Yes

  No

• Where is filtered water

  Yes

  No

  N/A

• Prep sink

  Yes

  No

  N/A

• Three hand sinks

  Yes

  No

  N/A

• Tea brewers and why they need to be closed when not brewing

  Yes

  No

  N/A

• Thawing cabinets

  Yes

  No

  N/A

• Coolers/food up front

  Yes

  No

  N/A

• Position and job board

  Yes

  No

• Speed and times board

  Yes

  No

  N/A

• Panic alarms (how and when)

  Yes

  No

• Frontline

  Yes

  No

  N/A

• Show the business, how does Drive Thru work.

  Yes

  No

  N/A

Sum up your tour. Does your trainee have any questions about where stuff is located? Do they have any questions about the business?

• End time (should not exceed an hour)

  Date

• First day and store tour complete?

  Done

Go to next section and start training. Refer to Training Schedule for specific position

Trainers! Remember to Demonstrate, Imitate then Repeat all the tasks below!

Verify which position trainee is supposed to train on according to training schedule.

Training Timeline: Boards

• Shift by shift training

  Off

  On

• 1) shift Fries (with trainer as extra 1 hour)

  Yes

  No

  Additional Training

• Talk about how fries are our most craveable product and one of the easiest to mess up

  Done

• Show where fries are stored

  Done

• Show how to cook fries

  Done

• Show how to recognize how many fries need to be dropped (how many in DT and front waiting to order)

  Done

• 5 minute holding time in warming station

  Done

• 2 minute holding time in chute

  Done

• Total holding time still 5 minutes. Why?

  Done

• How to "box" fries

  Done

• CFA sand kids meal = small fry

  Done

• Where to store the fry scoop (on the edge of the warming station so as to not scratch the metal)

  Done

• 2) shift fries

  Yes

  No

  Additional Training

• 3) shift nuggets (with trainer as extra 1 hour)

  Yes

  No

  Additional Training

• Talk about what a good nugget looks and feels like (tender and juicy)

  Done

• How do you recognize bad nuggets (dry and rubbery and box is greasy)

  Done

• 20 minute holding time for nuggets

  Done

• When do we call for chicken?

  Done

• Explain less more often

  Done

• Show eRQA photos

  Done

• Show how to box: 4,6,8 & 12 nuggets

  Done

• Show how to box 1,2,3 & 4 strips

  Done

• Why do we use tabs for for boxed nuggets and strips (label and ventilation)

  Done

• 4) shift nuggets

  Yes

  No

  Additional Training

• 5) shift feeder (with trainer extra one hour)

  Yes

  No

  Additional Training

• What started Chick fil A? (the original chicken sandwich, show them the poster on frontline with the story)

  Done

• Show how to make a regular sandwich

  Done

• Butter bun

  Done

• Toast bun (crown and heel)

  Done

• Two whole pickle slices (no more than a dime sized hole) side by side not overlappin

  Done

• Fresh piece of chicken (within holding time)

  Done

• Bag sandwich properly (two folds not covering label)

  Done

• Repeat above with spicy sandwich

  Done

• Show how to make specials

  Done

• CFA Deluxe with/without<br>Lettuce<br>Tomato<br>Cheese

  Done

• Spicy Deluxe with/without <br>Lettuce <br>Tomato<br>Cheese

  Done

• Grilled Sandwich and Grilled Club (bun no pickles and no butter)

  Done

• 6) shift feeder

  Yes

  No

  Additional Training

• 7) shift feeder

  Yes

  No

  Additional Training

• 8) shift screens

  Yes

  No

  Additional Training

• Show how to observe screens ( what do the different colors represent)

  Done

• What has priority? Which order is waiting longest/Drive-thru always a priority/regular chicken sandwiches fastest to make

  Done

• When Bagger calls back too many orders you aren't moving fast enough.

  Done

• The goal: serve customers food within 30 seconds

  Done

• Yes

  No

  N/A

• At 1:30 call for help!

  Done

• 9) shift screens

  Yes

  No

  Additional Training

• 10) shift screens

  Yes

  No

  Additional Training

Training timeline: Boards Breakfast

• Shift by shift training

  Off

  On

• 1) shift HB/Minis

  Yes

  No

  Additional Training

Hash browns

• Show where HBs are stored and the difference between fry bag and hash brown bag (red line)

  Done

• Show how to cook HBs

  Yes

  No

  N/A

• Holding time in warming station 10 minutes

  Done

• Holding time in chute is 2 minutes

  Done

• Box small and large hash browns

  Done

Minis show how to bake and what temperature.

• Show how to cook mini bread

  Done

• Place pan liner on rolls

  Done

• Bake for 3-4 minutes at 375 degrees on HIGH fan

  Done

• After buzz remove rolls

  Done

• Add honey butter spread

  Done

• Place in holding station

  Done

• Holding time is 30 minutes

  Done

• Show how to box 3 and 4 minis

  Done

• 2) shift HB/Minis

  Yes

  No

  Additional Training

• 3) shift biscuits

  Yes

  No

  Additional Training

• 4) shift biscuits

  Yes

  No

  Additional Training

• 5) shift biscuits

  Yes

  No

  Additional Training

• 6) shift feeder

  Yes

  No

  Additional Training

• 7) shift feeder

  Yes

  No

  Additional Training

• 8) shift feeder

  Yes

  No

  Additional Training

Training timeline: Prep

• Shift by shift training

  Off

  On

• 1) shift prep

  Yes

  No

  Additional Training

• Pre-prep for coleslaw and chicken salad

  Done

• Parfaits

  Done

• 2) shift prep

  Yes

  No

  Additional Training

• 3) shift prep

  Yes

  No

  Additional Training

• 4) shift prep

  Yes

  No

  Additional Training

• 5) shift prep

  Yes

  No

  Additional Training

Breading and Machines

• Shift by shift training

  Off

  On

• 1) shift breading

  Yes

  No

  Additional Training

• Milk wash

  Done

• 2) shift breading

  Yes

  No

  Additional Training

• 3) shift breading

  Yes

  No

  Additional Training

• 4) shift machines

  Yes

  No

  Additional Training

• Yes

  No

  N/A

Open Fryers

Garland Grill

• Midday clean on grill

  Done

• 5) shift machines

  Yes

  No

  Additional Training

• 6) shift machines

  Yes

  No

  Additional Training

Opening

• Boards

  1

  2

  3

  4

  5

• Fryers/Grill

  Done

• Biscuits

  1

  2

  3

  4

  5

• Breading table

  1

  2

  3

  4

  5

• Prep

  1

  2

  3

  4

  5

Closing

• Boards

  1

  2

  3

  4

  5

• Breading table

  1

  2

  3

  4

  5

• Grill done in:<br>1 - 1 hour or more<br>2 - 45 mins to an hour<br>3 - 30 -45 mins<br>4 - less than 30 mins<br>5 - less than 30 mins AND perfectly cleaned

  1

  2

  3

  4

  5

• Prep

  1

  2

  3

  4

  5

Tasks

• Show them as many of these tasks as you can

  Off

  On

• Dishes

  1

  2

  3

  4

  5

• Cleaning:

  Done

• Oven

  Done

• Vent hoods

  Done

• Thawing cabinets

  Done

• Inside of breading table

  Done

• Under thawing cabinets

  Done

• Kitchen walls

  Yes

  No

  Additional Training

• Floors

  Done

• Freezer floors

  Done

• Refrigerator floors

  Done

• Inside Low Boys

  Done

• Monitors

  Done

• Raw Dish Storage area and drying racks

  Done

• Open top grill crumb baffles

  Done

• Drop station

  Done

Grade your trainee from 1 to 5.

• 1 - has NOT been shown this task/position
  2 - has been shown this task/position but needs more coaching
  3 - is able to repeat this task/position without coaching
  4 - is able move quickly and efficiently
  5 - "dominates" this position and is able to lead others

Primary Secondary Breakfast

• Minis position

  1

  2

  3

  4

  5

• Hash browns

  1

  2

  3

  4

  5

• Open top grill

  1

  2

  3

  4

  5

• Biscuit assembly/wrapping

  1

  2

  3

  4

  5

• Boards Specials/Regulars

  1

  2

  3

  4

  5

• Baking biscuits

  1

  2

  3

  4

  5

Primary Secondary Lunch

• Boards

  1

  2

  3

  4

  5

• Nugget position

  1

  2

  3

  4

  5

• Fries

  1

  2

  3

  4

  5

LEAN Prep

• Basic Prep

  1

  2

  3

  4

  5

• Advanced Prep

  1

  2

  3

  4

  5

Breading Table

• Bread filets and strips/nuggets

  1

  2

  3

  4

  5

• LEAN chicken thawing

  1

  2

  3

  4

  5

• LEAN Chicken Entrees

  1

  2

  3

  4

  5

• Dropping less more often and not running out of chicken while not wasting chicken

  1

  2

  3

  4

  5

• Fileting

  1

  2

  3

  4

  5

• Machines and Grill

  1

  2

  3

  4

  5