Supervisor Checklist

Daily Routines
Week Ending:
Staff Initial Completion Daily

Mon
Employee

Tue

Wed

Thur

Fri

Sat

Sun
Mgr Comments

Item
Opening Routines
5 Minute Pre-Service with All Cooks, Prep Cooks Sanitizer In Place & Changed As Needed

Service Routines
Customer Line Of Sight Is Clean Check Freshness & Garnishes Check Plates for Proper presentation Manage Customer Special Requests Manage Staff Breaks w/o Impacting Business Manage Waitstaff Requests & Feedback

Closing Routines
10:30 Walk-thru, Delegate Details as Needed All Food Properly Labeled & Stored All Staff Must Be Checked Out By Supervisor Before Leaving Clean out Reach-ins Dirty Towels Removed & Stored Properly FIFO Is Enforced Fish Display Broken Down Properly Lock-up Pull Product For Next Shift Rear Tile Wall Wiped Down Steam Wells Off, Drained & Wiped Out Write a Daily Log e-mail

Day Prep
Daily Routines
Week Ending:
Staff Initial Completion Daily

Mon
Employee

Tue

Wed

Thur

Fri

Sat

Sun
Mgr Comments

Item
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25
Sanitizer In Place & Changed As Needed All Food Properly Labeled & Stored All Prep Area Shelving Wiped Down All Prep Area Tables Clean Alto Sham Cleaned Inside & Out Clean Both Prep Sinks and Hand Sink Clean Cooler Wall, Doors & Handles Clean Grill Top and Shelf Clean Hobart Mixer & Table Clean Oven Doors Clean Robot Coupe, Store On Half Sheet Pan Dirty Towels Removed & Stored Properly Empty & Replenish Sanitizer Buckets Knives Clean and Stored Properly Organize & Clean Spice Shelves Product Organized & Rotated (FIFO) Soup Kettle Drained & Clean

Your Walk-in Is Organized At Shift Beginning & End Prep Sheet Filled For Tomorrow

Daily Complete List & Personally Return To Supervisor

Night Prep
Daily Routines
Week Ending:
Staff Initial Completion Daily

Mon
Employee

Tue

Wed

Thur

Fri

Sat

Sun
Mgr Comments

Item
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25
Sanitizer In Place & Changed As Needed All Food Properly Labeled & Stored All Prep Area Tables Clean All Prep Area Shelving Wiped Down Alto Sham Cleaned Inside & Out Clean Both Prep Sinks and Hand Sink Clean Cooler Wall, Doors & Handles Clean Grill Top and Shelf Clean Hobart Mixer & Table Clean Oven Doors Clean Robot Coupe, Store On Half Sheet Pan Clean Top & Bottom Steamer, Inside & Out Dirty Towels Removed & Stored Properly Empty Sanitizer Buckets Knives Clean and Stored Properly Organize & Clean Spice Shelves Prep Sink Thawing Foods Put Away Product Organized & Rotated (FIFO) Soup Kettle Drained & Clean

Your Walk-in Is Organized At Shift Beginning & End Prep Sheet Filled For Tomorrow

Daily Complete List & Personally Return To Supervisor

Saute
Daily Routines
Week Ending:
Staff Initial Completion Daily

Mon
Employee

Tue

Wed

Thur

Fri

Sat

Sun
Mgr Comments

Item
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25
Sanitizer In Place & Changed As Needed Corn Fritters Are On Ice

All Counters Cleaned Thoroughly All Food Properly Labeled & Stored All Shelving Wiped Down Burners Cleaned Change-out Pans - No Edges With Residue Dirty Towels Removed & Stored Properly Ice Is Emptied From Line Product Orgaized & Rotated (FIFO) Pull All Fish & Shellfish To Meat Walk-in Pull Shrimp/Lobster From Prep Area Sinks Remove Everything From Top Cooler Unit Station Restocked for Next Shift Turn Off App Heat Lamp, Ovens, Burners Your Walk-in Is Organized At Shift Beginning & End Prep Sheet Filled For Tomorrow

Daily Complete List & Personally Return To A Supervisor

Pantry
Daily Routines
Week Ending:
Staff Initial Completion Daily

Mon
Employee

Tue

Wed

Thur

Fri

Sat

Sun
Mgr Comments

Item
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25
Sanitizer In Place & Changed As Needed

All Counters Cleaned Thoroughly All Food Properly Labeled & Stored All Shelving Wiped Down Change-out Pans - No Edges With Residue Dirty Towels Removed & Stored Properly Fryers Cleaned & Strained Product Organized & Rotated (FIFO) Pull All Fish & Shellfish To Meat Walk-in Remove Everything From Top Cooler Unit Salmon Flight Boards Cleaned

Your Walk-in Is Organized At Shift Beginning & End Prep Sheet Filled For Tomorrow

Daily Complete List & Personally Return To A Supervisor

Saucier
Daily Routines
Week Ending:
Staff Initial Completion Daily

Mon
Employee

Tue

Wed

Thur

Fri

Sat

Sun
Mgr Comments

Item
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25
Sanitizer In Place & Changed As Needed Sauces Tasted & Adjusted Utensils On Line

All Counters Cleaned Thoroughly All Food Properly Labeled & Stored All Shelving Wiped Down Dirty Towels Removed & Stored Properly Product Organized & Rotated (FIFO) Pass Bar Wiped Down Steam Wells Off, Drained, Wiped Out Turn Off Entre Heat Lamp

Your Walk-in Is Organized At Shift Beginning & End Prep Sheet Filled For Tomorrow

Daily Complete List & Personally Return To A Supervisor

Grill Station
Daily Routines
Week Ending:
Staff Initial Completion Daily

Mon
Employee

Tue

Wed

Thur

Fri

Sat

Sun
Mgr Comments

Item
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25
Sanitizer In Place & Changed Each Hour- Labeled Yesterdays Ashes Removed Properly Friends Platters Restocked (3)

Line Alto Sham Emptied & Clean All Counters Cleaned Thoroughly All Food Properly Labeled & Stored All Shelving Wiped Down Cooler Drawers Clean Inside, Bottom & Outside Dirty Towels Removed & Stored Properly Cedar Boards Clean Platters Restocked (3) Grills Clean, Grease Pans Empty Grill Station Walls Wiped Down Salmon Sticks Clean & Stored Away Shelving Under Station Neat & Clean Pull All Fish & Meat To Meat Walk-in Turn Off Alto Sham & Montegue

Your Walk-in Is Organized At Shift Beginning & End Prep Sheet Filled For Tomorrow

Daily Complete List & Personally Return To A Supervisor

New
Daily Routines
Week Ending:
Staff Initial Completion Daily

Mon
Employee

Tue

Wed

Thur

Fri

Item
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25

Daily Complete List & Personally Return To A Supervis

Sat

Sun
Mgr Comments

Return To A Supervisor