Back of House Team Member

Line Cook/Utility Cook

Opening Duties:

• Set up soap and sanitizer buckets at each station
• Ensure trash cans are clean of debris and lined with a new bag
• Ensure floor is clean, swept and mopped
• Ensure that all equipment is clean and free of debris (including coolers)
• Utilize fire up procedures for restaurant
• Set up triple compartment sink
• Assist with putting away the delivery truck(s) on delivery days
• Ensure each station is stocked with necessary trays, bowls, liners, etc.
• Clean and organize coolers and freezers
• Organize dry storage areas

Prep and Portion:

• Get prep from Manager on Duty (MOD) and prep items according to the needs of the shift
• Ensure proper containers are used, fill to appropriate fill lines, and First In First Out (FIFO) procedures are being followed
• Clean and sanitize station and put away prepped items when finished (adhere to clean as you go method)
• Adhere to prep sheet and obtain MOD approval for any adjustments

Shift Change Responsibilities:

• Clean and stock each station following FIFO guidelines
• Ensure all soap and sanitizer buckets are changed every four hours
• Empty any trash containers that need to be empty
• Wash all necessary dishes in the three compartment sink
• Sweep floor and mop when necessary
• Ensure all product is not expired and ready to be served

Closing Responsibilities:

• Wash all dishes used throughout the day and clean triple compartment sink when complete
• Wash and polish exhaust hood and vents
• Sweep, scrub and mop the floor
• Remove all soap and sanitizer buckets from the line and return to designated area
• Power down and clean all equipment
• Clean, sanitize and organize all storage and shelving
• Clean out the cold rail, including behind drawers, inside refrigeration units, cutting boards and shelving
• Wipe down and store all sauce bottles

SET YOUR FELLOW TEAM MEMBERS UP FOR SUCCESS!  LEAVE THE RESTAURANT THE WAY YOU WOULD WANT IT WHEN YOU START YOUR SHIFT!