Emmett Smith

Communicating with a manager to see what needs to be done for my shift. Perform all task that need to be preformed to ensure customer satisfaction. Complete the daily Health Inspection sheet, to make sure all food items are at the proper temperature 40 degrees and under. looking at all the temperatures on the all coolers as well as freezers on the line and also the industrial cooler and freezer that is used for storing products. Temping the food products inside the coolers on the line to ensure the proper temperatures are being maintained. Checking all equipment in the kitchen to make sure everything is working correctly. Making new sanitizer buckets. Answering fellow co-workers questions that need to be confirmed. Greeting customers with a warm welcome and assuring all needs are met. Making sure all the food that are to be expedited for customers are properly presented as well as correct. Cleaning up at the end of my shift and making sure everyone stocked, flipped pans, properly labeled food product's that are needed. Checking of my closing checklist for each station that has been done. Setting the line up for the morning shift. Making sure everything is stocked and filled for the next business day. Turning all equipment off to ensure any safety hazard issues.

Set up line precisely. Putting all utensils in the proper place. Filling cold wells as well as hot wells with proper third pans and six pans. Filling hot wells. and hot boxes with water to maintain temperature. Stocking line with food products that need to be stocked. Change all pans to ensure that food products are met to health safety standards. Checking all pans to make sure the correct labels are on them. Turning all equipment for service operation. Filling fryers with oil if needed. Prepare necessary food that is needed for the business day. Season ribs, chicken, and turkey's and loading the products in the smoker. Add wood to the smoker so the meat receives the proper coating. Set the timers for each item for a reminder to remove from the smoker. Cleaning as I go is an important duty that needs to be performed throughout my shift. Place sanitizer buckets in proper place for both stations, with towels in the buckets as well as labels. Pan up all items that were prepared for the day. Wrapping all meat that requires the procedure. Prep items that need attention for the next day of service. Clean both stations at the end of the day to maintain the cleanliness of the store. Sweeping and moping, as well as taking out all trash that is needed.