Supervisor Checklist
Daily Routines Week Ending:
Staff Initial Completion Daily
Mon Tue Wed Thur Fri Sat Sun
Employee
Item Mgr Comments
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 Tue Wed Thur Fri Sat Sun
Employee
Item Mgr Comments
1 Sanitizer In Place & Changed As Needed
2
3 All Food Properly Labeled & Stored
4 All Prep Area Shelving Wiped Down
5 All Prep Area Tables Clean
6 Alto Sham Cleaned Inside & Out
7 Clean Both Prep Sinks and Hand Sink
8 Clean Cooler Wall, Doors & Handles
9 Clean Grill Top and Shelf
10 Clean Hobart Mixer & Table
11 Clean Oven Doors
12 Clean Robot Coupe, Store On Half Sheet Pan
13 Dirty Towels Removed & Stored Properly
14 Empty & Replenish Sanitizer Buckets
15 Knives Clean and Stored Properly
16 Organize & Clean Spice Shelves
17 Product Organized & Rotated (FIFO)
18 Soup Kettle Drained & Clean
19
20
21
22
23
24 Your Walk-in Is Organized At Shift Beginning & End
25 Prep Sheet Filled For Tomorrow
Daily Complete List & Personally Return To Supervisor
Night Prep
Daily Routines Week Ending:
Staff Initial Completion Daily
Mon Tue Wed Thur Fri Sat Sun
Employee
Item Mgr Comments
1 Sanitizer In Place & Changed As Needed
2
3 All Food Properly Labeled & Stored
4 All Prep Area Tables Clean
5 All Prep Area Shelving Wiped Down
6 Alto Sham Cleaned Inside & Out
7 Clean Both Prep Sinks and Hand Sink
8 Clean Cooler Wall, Doors & Handles
9 Clean Grill Top and Shelf
10 Clean Hobart Mixer & Table
11 Clean Oven Doors
12 Clean Robot Coupe, Store On Half Sheet Pan
13 Clean Top & Bottom Steamer, Inside & Out
14 Dirty Towels Removed & Stored Properly
15 Empty Sanitizer Buckets
16 Knives Clean and Stored Properly
17 Organize & Clean Spice Shelves
18 Prep Sink Thawing Foods Put Away
19 Product Organized & Rotated (FIFO)
20 Soup Kettle Drained & Clean
21
22
23
24 Your Walk-in Is Organized At Shift Beginning & End
25 Prep Sheet Filled For Tomorrow
Daily Complete List & Personally Return To Supervisor
Saute
Daily Routines Week Ending:
Staff Initial Completion Daily
Mon Tue Wed Thur Fri Sat Sun
Employee
Item Mgr Comments
1 Sanitizer In Place & Changed As Needed
2 Corn Fritters Are On Ice
3
4
5
6
7
8
9
10 All Counters Cleaned Thoroughly
11 All Food Properly Labeled & Stored
12 All Shelving Wiped Down
13 Burners Cleaned
14 Change-out Pans - No Edges With Residue
15 Dirty Towels Removed & Stored Properly
16 Ice Is Emptied From Line
17 Product Orgaized & Rotated (FIFO)
18 Pull All Fish & Shellfish To Meat Walk-in
19 Pull Shrimp/Lobster From Prep Area Sinks
20 Remove Everything From Top Cooler Unit
21 Station Restocked for Next Shift
22 Turn Off App Heat Lamp, Ovens, Burners
23
24 Your Walk-in Is Organized At Shift Beginning & End
25 Prep Sheet Filled For Tomorrow
Daily Complete List & Personally Return To A Supervisor
Pantry
Daily Routines Week Ending:
Staff Initial Completion Daily
Mon Tue Wed Thur Fri Sat Sun
Employee
Item Mgr Comments
1 Sanitizer In Place & Changed As Needed
2
3
4
5
6
7
8
9
10 All Counters Cleaned Thoroughly
11 All Food Properly Labeled & Stored
12 All Shelving Wiped Down
13 Change-out Pans - No Edges With Residue
14 Dirty Towels Removed & Stored Properly
15 Fryers Cleaned & Strained
16 Product Organized & Rotated (FIFO)
17 Pull All Fish & Shellfish To Meat Walk-in
18 Remove Everything From Top Cooler Unit
19 Salmon Flight Boards Cleaned
20
21
22
23
24 Your Walk-in Is Organized At Shift Beginning & End
25 Prep Sheet Filled For Tomorrow
Daily Complete List & Personally Return To A Supervisor
Saucier
Daily Routines Week Ending:
Staff Initial Completion Daily
Mon Tue Wed Thur Fri Sat Sun
Employee
Item Mgr Comments
1 Sanitizer In Place & Changed As Needed
2 Sauces Tasted & Adjusted
3 Utensils On Line
4
5
6
7
8
9
10 All Counters Cleaned Thoroughly
11 All Food Properly Labeled & Stored
12 All Shelving Wiped Down
13 Dirty Towels Removed & Stored Properly
14 Product Organized & Rotated (FIFO)
15 Pass Bar Wiped Down
16 Steam Wells Off, Drained, Wiped Out
17 Turn Off Entre Heat Lamp
18
19
20
21
22
23
24 Your Walk-in Is Organized At Shift Beginning & End
25 Prep Sheet Filled For Tomorrow
Daily Complete List & Personally Return To A Supervisor
Grill Station
Daily Routines Week Ending:
Staff Initial Completion Daily
Mon Tue Wed Thur Fri Sat Sun
Employee
Item Mgr Comments
1 Sanitizer In Place & Changed Each Hour- Labeled
2 Yesterdays Ashes Removed Properly
3 Friends Platters Restocked (3)
4
5
6
7
8 Line Alto Sham Emptied & Clean
9 All Counters Cleaned Thoroughly
10 All Food Properly Labeled & Stored
11 All Shelving Wiped Down
12 Cooler Drawers Clean Inside, Bottom & Outside
13 Dirty Towels Removed & Stored Properly
14 Cedar Boards Clean
15 Platters Restocked (3)
16 Grills Clean, Grease Pans Empty
17 Grill Station Walls Wiped Down
18 Salmon Sticks Clean & Stored Away
19 Shelving Under Station Neat & Clean
20 Pull All Fish & Meat To Meat Walk-in
21 Turn Off Alto Sham & Montegue
22
23
24 Your Walk-in Is Organized At Shift Beginning & End
25 Prep Sheet Filled For Tomorrow
Daily Complete List & Personally Return To A Supervisor
New
Daily Routines Week Ending:
Staff Initial Completion Daily
Mon Tue Wed Thur Fri
Employee
Item
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Daily Complete List & Personally Return To A Supervis
Sat Sun
Mgr Comments
Return To A Supervisor
