Kevin Fischer

First scrub all surfaces and sanitize. Then collaborate with ticket caller to prioritize appetizers. Also, work with him so all fried foods are dropped, and come up with grilled items. During rushes, make pizzas and salads or help with prep if needed. Filter or change fryers every night, and keep fryer station clean and stocked. Mop restaurant every night for the dishwasher, and take out garbage for him. Put away all clean dishes and cooking items. Do dishes Saturday morning and afternoon, and fill in for dishwasher when needed.

Do baked items early to fill display cases. Next, prepare batters fresh batters daily. Slice and portion fresh meats. Cut fresh fruit. Follow recipes to prep the latest promotional items. Then cook for breakfast and lunch rushes. Do dishes and/or prep as needed. Cook 2 or 3 weekday nights, and close cook's line and dish area also.

Lead cook responsible for opening or closing procedures for cook, prep, and dish areas. Open restaurant four days a week, and close on Sunday nights. On first shift, prepare the daily list, and complete items for prep and freezer pull. Make fresh gravies and soups. Keep all freezers and coolers clean and stocked. Keep grills clean, and fryers filtered or changed. Sanitize all food preparation areas as necessary. Keep hot foods at least at 140 degrees, and cold foods at most 40 degrees. All equipment was on wheels for easy cleaning of all surfaces, including exhaust filters and hoods on Sunday. Clean kitchen floors and dish area, including putting away all clean items. Make sure all prep, stocking, dishes, and sanitizing are done, so the next shift is simply ready to cook.