Kitchen Shift

Kitchen

1. Review kitchen AM shift opening procedures.*

The opening kitchen shift is in charge of portioning fries and appetizers for the rest of the day. The opening shift is also in charge of cooking ready to eat food, and stocking the kitchen for the lunch and dinner rush. Another responsibility of the opening kitchen shift is to fix any discrepancies that were found during the Line and QSC checks.

2. Explain the kitchen layout design including its different stations (cold/ hot/ bakery etc.)

There are four stations in at the kitchen, the Grill Station (Burgers), Southwest (Salads), Chip, and Shake. Outside the kitchen the Expo station is located. The Grill and Southwest stations are located vertically to each other, while the Chip and Shake station are vertically of each other as well. During down time there are two cooks and one of them takes the Grill/Southwest side while the other cook takes on Chip and Shake. There are two handwashing sinks, one is located near the Grill, while the other is located by the Shake station. The produce cooler is located close to the Shake station while the Freezer is located closer to the Grill. The Wing cooler is located near the backdoor of the restaurant. The Expo station is located near the entrance of the kitchen

3.

Does this operation use standardized recipes If so where can they be found in the production area?

This restaurant uses standardized recipes, the recipes are found near their corresponding station. For example all the food items that are prepared by the Team Member working on the Grill is located near the Grill, while the Southwest recipe book is located on top of the Southwest station. There is an additional book recipe that is located on the Managers Office (this recipe book contains all the recipes that are used at the restaurant). The managers have a menu recipe in their office in case that a manager needs to review a specific recipe or when coaching a Team Member about a specific