THE COOK’S

GUIDE TO BREAKTHROUGH

TABLE OF CONTENTS
Introduction 2

Orientation 11

Day 1 22

Day 2 24

Day 3 26

Day 4 28

Day 5 32

Day 6 34

Day 7 36

Day 8 40

Day 9 42

Day 10 44

Day 11 48

Day 12 50

Day 13 54

Day 14 56

Day 15 60

NEW Team Member Training & Development Experience 1

 INTRODUCTION THE COOK’S GUIDE TO BREAKTHROUGH

Welcome to the Denny’s team! We’re so happy that

you’re here! You are the front line of the Denny’s
experience and we could not succeed without you.

This guide will help make your learning process

as easy and efficient as possible as you get to
know the ins and outs of America’s Diner.

WE LOVE TO FEED PEOPLE and we do it with an

Obsession for Hospitality and a Passion for Culinary.
We owe it to our Guests to delight them every time
they visit Denny’s. And with you on our team, we’re
guaranteed to serve up smiles and WOW moments.

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GUIDING PRINCIPLES
We measure success by how we touch the lives of people. Our Guiding
Principles help bring meaning and purpose to our work and impact
the way we treat our team members and Guests.

GUESTS FIRST
We see our Guests as more than just consumers.
They are the very reason why we are in business
and the center of everything we do.

EMBRACE OPENNESS
We are open 24/7 – not just to deliver hot, delicious
meals. We are open-minded and open to all people,
appetites, budgets, and ideas.

PROUD OF OUR HERITAGE

We are the classic American diner and proud of
everything that means. Since 1953, we’ve served
quality food and healthy portions at a fair price.

HUNGRY TO WIN
We are always moving, striving for more, hungry for
greatness. We believe in success through teamwork,
accountability, and breaking boundaries.

THE POWER OF WE
We trust, support, and respect each other. We recognize
the contributions of all and empower each other to
achieve great things – and we have fun doing it.

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 INTRODUCTION THE COOK’S GUIDE TO BREAKTHROUGH

WE ARE AMERICA’S DINER.

There is a place here for everyone.
All day. Every day.

AT DENNY’S, OUR GUESTS ARE MORE

THAN JUST CONSUMERS. THEY ARE THE
VERY REASON WHY WE ARE IN BUSINESS
AND THE CENTER OF EVERYTHING WE DO.

We love to feed people, and this means that we

are committed to ensuring that all Guests are
respected, valued, treasured, and treated as if they
were Guests in our own homes. We are committed
to feeding ALL people. We believe, and know,
that ALL of our Guests deserve the best.

This commitment defines how we serve our

Guests, treat our Guests, and treat each other.
We pledge that our doors are open to all
people, appetites, budgets, and ideas.

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RULES WE LIVE BY
Regardless of our past life experiences, our bias, or our perceptions,
the Denny’s family will come together to build a culture of inclusion for our
Guests and for each other through these non-negotiable rules we live by:

1 EVERYONE IS WELCOME TO DINE AT DENNY’S.

• We will not deny service to any Guest for any reason other than the safety
of our Guests and Team Members.
• We will be sensitive, teach sensitivity, and be aware of potential misperceptions
in waiting for tables, in seating, in server acknowledgments, and in cook times,
so that all feel welcome and well served.

2 EVERYONE IS TREATED LIKE OUR FAVORITE GUEST.

• We will not treat Guests differently or judge them based on their skin color, national
origin, religion, age, gender, gender identity, sexual orientation, disability, weight,
size, clothing, jewelry, tattoos, accent or language skill, or any other distinguishing
characteristics, actual or perceived.
• We will not require that any Guest prepay for their meal
for any reason. We will not contact the police in
anticipation that a Guest may not pay for their meal.
• We will not provide slow or poor service based on
who our Guests are or how they look.
• We will not use language that labels a group of people
according to a stereotype or classification.

3 EVERYONE IS SHOWN KINDNESS AND RESPECT.

• We will not tease, ridicule, or mock anyone.
• We will not behave in a way that would make a reasonable person
believe that we are discussing them or making fun of them.
• We will not verbally abuse, argue, or fight with Guests.
• We will not post derogatory content about Guests on social media.

The time isNOW to be proactive and purposeful and to engage with these
challenging topics. We have the unique opportunity to display our heart for our
Guests every day we come to work, every time we seat a Guest, and every time
we serve a meal. We have a chance to show our Guests who we truly are and how
important they are as we create a culture of inclusiveness that makes us proud.

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 INTRODUCTION THE COOK’S GUIDE TO BREAKTHROUGH

GET TO KNOW THE DENNY’S WAY.

The Denny’s Way helps us consistently operate great restaurants.
Here are the six key areas critical to our ability to deliver outstanding
food and service to every Guest, every shift, every day.

PASSION FOR CULINARY OBSESSED WITH HOSPITALITY

We consistently serve tasty, We delight Guests by creating
craveable, and visually memorable and personalized
appealing food. experiences.

KEY ACTIONS KEY ACTIONS

• Train our Cooks properly • Be delighted to serve
and validate their skills – Welcome
– Beverage Order
• Follow recipes consistently
– Food Order
– made right, tastes right
– Meal Presentation
• Complete Prep & Pull correctly – Invite Back
and on-time
• When something goes wrong
• Ensure the Cook’s line is always with our Guest’s experience,
ready for business we make it right
• Complete effective line checks • Create “Wow Moments” with
at every shift our Guests

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EXECUTE WITH EFFICIENCY PRIDE FOR ENVIRONMENT

We plan and execute efficiently We commit to providing a clean
to deliver on the Guest’s desired and inviting environment
pace and experience with for our Guests.
uncompromised quality.
KEY ACTIONS
KEY ACTIONS • Clean and properly maintain
• Staff each position to meet the restaurants using the daily cleaning
forecasted need for the position, every and maintenance schedule
hour of the day, every day of the week • Create an appealing and welcoming
• Schedule for success with the right atmosphere with attention paid to
people in the right positions, at the temperature, music, lighting and aromas
right time. • Employees are smiling and engaged,
• Organize key restaurant areas to make interacting with Guests and teammates
execution efficient – kitchen, walk-in, to create an upbeat environment
freezer, dry storage, dish area and • Managers are visibly engaged with
server aisle Guests and employees, following the
• Use Walkthrough Checklist properly travel path
to validate restaurant readiness • Employees and managers maintain
• Use teamwork and communication to a professional appearance through
execute and deliver excellent service compliance with uniform standards

BUILD GREAT TEAMS DRIVE FOR RESULTS

We train, coach, and develop our We understand our mission
restaurant teams, empowering and goals, delivering results
them to succeed. that exceed expectations.

KEY ACTIONS KEY ACTIONS

• Recruit and hire only people • Know the key metrics for our
who can be passionate about restaurants and how to access
delivering The Denny’s Way that information
• Train first, before any new employee • Assess our progress towards goals on
assumes their position a daily, weekly, period (and quarterly)
basis and plan accordingly
• Recognize our team members’
performance for a job well done • Plan for changes in business cycles
• Work with our team members to • Effectively communicate restaurant
develop their strengths and provide metrics, goals and performance with
a path for advancement our teams
• Work hard to retain top talent

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 INTRODUCTION THE COOK’S GUIDE TO BREAKTHROUGH

PEOPLE ARE THE HEARTBEAT

OF OUR RESTAURANTS.
Share the Love is a restaurant field encouragement
program designed to embrace the Power of We. It’s a
collaborative effort to appreciate, congratulate, and
celebrate fellow team members for a job well done.

Did a teammate make you smile?

Lend a hand at the right time?
LOVE THEM BACK.

Whether it’s for

work wins, personal
milestones, or a pick-
me-up after a long week,
use your Share the Love
Post-It notes to write
inspiring messages to
your team.

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NEW Team Member Training & Development Experience INTRODUCTION

THE POWER FUND

POWER OF WE EMPLOYEE RELIEF

LIFE IS FULL OF SURPRISES,

SOMETIMES CATASTROPHIC ONES.

If this happens, we want you to know that your

Denny’s family cares. That’s why we created the
POWER Fund to assist team members who have
been impacted by disasters of all kinds – from
unexpected deaths and natural disasters to out-
of-pocket expenses due to illness or injury.

Since its creation in 2005, the POWER Fund

has helped over 579 Denny’s families in need with
donations totaling more than $784,000. Through the
steadfast generosity of Denny’s family and friends,
the POWER Fund is available for all team members,
both corporate and franchise, should the need arise.

You can also do your part by donating to the

POWER Fund to supply the Denny’s community with
help, hope, and healing when it’s needed most.

Visit Dennys.com/PowerFund for details.

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 INTRODUCTION THE COOK’S GUIDE TO BREAKTHROUGH

INTRODUCING

WANT TO ELEVATE
YOUR SKILLS, YOUR CAREER,
AND YOUR FUTURE?
GET READY TO IGNITE!
Ignite is our learning management system designed
to help you develop new skills, enhance service,
and advance your career.

Explore over 15 dedicated channels such as

The Denny’s Way, STAR Trainer Program,
Denny’s on Demand, Module Rollout, and
Brand Standard Recipes, and show the
world that we love to feed people every day!

Ask your manager how to engage with our

new Ignite platform to experience a powerful
Breakthrough both personally and professionally.

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PROFESSIONAL
APPEARANCE
STANDARDS
First impressions are a big deal. At Denny’s, we
are committed to providing a clean and inviting
environment for our Guests. This means that it
is important that team members and managers
maintain a professional appearance through
compliance with uniform standards.

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 ORIENTATION THE COOK’S GUIDE TO BREAKTHROUGH

UNIFORM & CLOTHING

Acceptable NOT Acceptable
• Denny’s skull cap or Denny’s baseball cap • Baggy or over-sized
pants and shirts are
• Denny’s Bistro shirt
not acceptable
• “Dockers” or “Chino” style pants, or non-faded
• Spandex, stretch
black jeans are acceptable
fabric, or elastic
• Solid black belt must be worn if belt loops are present waistbands pants are
• Full poly-weave apron not acceptable

• Denny’s name tag

• All clothing must be clean, wrinkle-free,
and in good condition

SHOES & SOCKS

Acceptable NOT Acceptable
• Black, closed-toe, slip-resistant shoes • Open-toe shoes
– Shoes must have slip-resistant soles • Shoes with exposed
– Heels cannot be more than 2 inches high heels or heels over
– Shoes must be in good condition 2 inches high

• Black socks • Shoes that are not

slip-resistant
• Torn or ripped shoes

HAIR
Acceptable NOT Acceptable
• Hair must be clean, neat, and trimmed Temporary hairpieces
are not allowed, but
• Hair longer than shoulder length must be tied
semi-permanent hair
back so it does not contaminate food items or
extensions that are
food contact surfaces
professionally woven
• Facial hair should be neatly trimmed to no longer are acceptable
than ¼ inch in length
• Beard nets are required where applicable

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PERSONAL GROOMING
Acceptable NOT Acceptable
• Cologne, perfume, or other • Nails or nail extensions (gel or
fragrances must be kept to a acrylic nail tips) may not extend
minimum more than ¼ inch past the tip
of the finger
• Nail cannot exceed ¼ inch past
the tip of finger • No nail art or “press-on” nails
• Nail polish may be worn and • No visible face/body piercings
the polish cannot be chipped
• No intentional body modifications:
• Any nail color is allowed – Forked/split tongue
• Visible tattoos will be allowed – Objects inserted under the skin
with some restrictions (non-medically necessary)
– Enlarged/stretched earlobe
• Gloves must always be worn
if preparing or making food if – Intentional ornamental scarring
wearing artificial nails or polish

JEWELRY
Acceptable NOT Acceptable
• One plain ring is allowed Chains, earrings, watches, multiple
rings or rings with stones are not
• Med-alert identification must be
allowed to be worn while preparing
worn around the neck, not around
foods
the wrist

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 ORIENTATION THE COOK’S GUIDE TO BREAKTHROUGH

HANDWASHING
Handwashing can reduce germs on our hands and the spread of foodborne
illness. Wash your hands often to prevent the spread of germs.

In addition, it is especially important to wash your hands:

BEFORE…
• beginning of work shift – requires double handwash
• handling food
• wearing gloves

AFTER…
• coffee, food, or cigarette breaks – requires double handwash
• using the toilet – requires double handwash
• cleaning up vomitus or any fecal material – requires double handwash
• coughing, sneezing, and using a handkerchief or disposable tissue
• touching sores, bandages, or any bare body parts – nose, face, etc.
• touching hair, beard, clothing or soiled apron
• handling soiled equipment, utensils, and dishes
• handling garbage
• handling raw foods
• bussing tables Studies have shown that
handwashing can prevent:
• wearing gloves
1 in 3
ANYTIME… diarrhea- related
sicknesses
• your hands become contaminated,
prior to doing the next task
1 in 5
• as often as necessary to remove soil respiratory infections
and prevent cross contamination such as a cold or the flu

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BIG 6 FOODBORNE ILLNESSES

Team members with the following foodborne illness
must be excluded from work:

SALMONELLA TYPHI (BACTERIA)

Diarrhea, fever, headache, stomach pain, rash, nausea
Lives only in humans; contracted through ready-to-eat
food or beverages; can stay in feces for weeks after illness.

SALMONELLA NONTYPHOIDAL (BACTERIA)

Severe diarrhea, high fever, blood infection
Lives in many farm animals, contracted through
contaminated food or water; can stay in feces for
weeks after illness.

SHIGELLA (BACTERIA)
Fever, fatigue, severe diarrhea

E. COLI (BACTERIA)
Diarrhea, cramps, nausea, vomiting
If you are diagnosed with
any BIG 6 ILLNESSES,
HEPATITIS A (VIRUS)
inform your manager
Jaundice, fever, fatigue, nausea, abdominal pain
IMMEDIATELY.

NOROVIRUS (VIRUS)
Fever, stomach pain, nausea, diarrhea, headache

Employees with the following are NOT allowed to work with food:
• Symptoms of acute gastrointestinal illness such as diarrhea, fever, vomiting,
jaundice, or sore throat with fever.
• Infections caused by a boil or infected wound that is open or draining, unless
the lesion is covered by a dry, durable, tight fitting bandage and a single-use
glove is worn over the impermeable cover.

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 ORIENTATION THE COOK’S GUIDE TO BREAKTHROUGH

FOOD SAFETY

TO KEEP FOOD SAFE:

DANGER
Temperature between
COLD FOODS must be kept at 40°F or lower 40°F–140°F is called the
HOT FOODS must be kept above 140°F TEMPERATURE
DANGER ZONE

TEMPERATURE REQUIREMENTS
The growth of most microorganisms is drastically reduced in hot and cold
temperatures. Therefore, Denny’s has specific temperature requirements for
holding food.

Food held in the freezer -10°F to 0°F

Frozen food held on the cook’s line -10°F to +10°F

Food held under refrigeration 34°F to 40°F

Food being heated or reheated for hot-holding heated to 165°F

Hot food, such as soup and gravy held to 160°F to 180°F

MONITORING FOOD TEMPERATURES

Food that has been in the temperature danger zone for two hours or less
can be corrected by either:
• Quickly heat it to 165°F within the remaining 2 hours
• Quickly chill it to under 40°F within the remaining 2 hours

The corrective action can only be done once to the product. The time in the
danger zone is accumulative. Food that has been in the temperature danger zone
for four hours or more should be discarded. If you don’t know how long the food
has been out, discard it and inform your manager immediately.

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SAFE FOOD STORAGE

In addition to storing food at the correct temperature, it is also important to
rotate food correctly. Always use the oldest product first. This is called FIFO
(First In, First Out). When you are putting food away or restocking, move the
older product to the front and place the newer product in the back.

Knowing which product is oldest is easy:

• Delivered food will have a date on the label or will be dated when it is received.
• All opened or prepared food will have a clock label. This label shows the date
and time the food was opened or prepared, who prepared it, and when it
should be discarded.

FOOD CONTAMINATION
Here are four important ways to prevent food contamination and protect
Guests from foodborne illness.
• Wash and sanitize your hands frequently and between working
with different foods.
• Clean and sanitize utensils and food contact surfaces before
prepping food and according to procedures.
• Store raw food below ready-to-eat food and keep all food covered.
• Change food service gloves often, washing and sanitizing your
hands when you do.

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 ORIENTATION THE COOK’S GUIDE TO BREAKTHROUGH

YOUR CULINARY TRAINING PLAN

Your Culinary Training experience with us is a dynamic and interactive
program that enables you to become effective right out of training!

Each training day, we will work with you to develop your culinary skills to
be a successful Cook at Denny’s. We will build on each of these areas, like
building blocks, ensuring that you have time to understand and apply each
day’s information. To help you succeed, we give you the opportunity to get
hands-on experience putting those skills to work on the line before moving
on to the next skills.

And because we understand how important it is for you to be a valuable part

of the team as soon as possible, we have designed this program in a way that
enables you to begin working on the line starting on Day 4!

This program is designed to be completed over the course of 15 training days.

So, what’s your training look like? Each day has three parts:

PART 1: Ignite eLearning/Videos | 1 hr

During your time online, you’ll learn about Denny’s Passion for Culinary
approach and understand how your skills matter to your restaurant and to
the Denny’s brand.

PART 2: Guided Food Prep | 1–2 hrs

You will receive hands-on practice with prep items and recipes to become
comfortable with preparing the ingredients that make our meals delicious.

PART 3: Guided Position Skills Training | 4–5 hrs

You will receive guided hands-on experience working at a specific station
on the line, focusing on adding new knowledge and skills each day with
your trainer.

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COOK’S TRAINING PATH

Training will be completed in 15 training days over 3 weeks, as follows:

WEEK 1 PREP: Batters & Mixes, Breakfast Grains, Potatoes,

Days 1–5 Produce: Fresh & Frozen
POSITION: Microwave, Toaster, Fryer, Flat Grills

WEEK 2 PREP: Produce: Fresh & Frozen, Proteins: Thawed &

Days 6–10 Portioned, Soups & Sauces, Miscellaneous Pre-Portioning,
Baked Goods
POSITION: Flat Grills, Egg Station, Calling the Wheel

WEEK 3 PREP: Gravies and Mashed Potatoes, Proteins: Thawed &

Days 11–15 Portioned, Freezer Pull, Miscellaneous Pre-Portioning
POSITION: Calling the Wheel, Denny’s Best Sellers, and
Continued Skills Development

COOK’S PRIORITIES
1 Prepare re-cooks and reorders. 2 Prepare food orders according
to recipe and timing standards.
• Re-order: A Guest changes his
or her mind or wants to order an • Meals must look and taste the
additional item after the order has same no matter what Denny’s
been sent to the kitchen. Team Member prepares them.
• Re-cook: An item has been served 3 Complete prep work.
and is not prepared the way the
4 Complete cleaning and
Guest likes it.
side-work duties.
• Always look for ways to delight
• Clean as you go – work both ways.
our Guests, and gladly prepare
the request. • Wipe down each station after use.

• The re-cook or re-order moves • Follow the proper schedule for

to the front of other orders. cleaning smallwares and other
equipment.

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 ORIENTATION THE COOK’S GUIDE TO BREAKTHROUGH

THE CULINARY
VALIDATION PROCESS
FOR COOKS
The culinary validation process is an opportunity to showcase your skills to
your trainer and managers based on the training and Cook’s line experience
you have received.

WHAT’S THE FOCUS OF THE VALIDATION?

Areas of focus during your validation will include:
• Position basics
• Station setup
• Food safety
• Portioning
• Seasoning
• Food quality indicators
• Recipe execution

WHAT’S INCLUDED IN THE VALIDATION PROCESS?

The overall validation process will include daily knowledge checks in Ignite
as well as hands-on demonstrations prepping food and cooking meals.
The hands-on demonstration validations occur on the following days:
• Day 4
• Day 7
• Day 10
• Day 14

“An investment in knowledge

pays the best interest.”
– Benjamin Franklin

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WHO PERFORMS THE VALIDATIONS?

Your trainer will perform the majority of your validations and be the primary
person that determines if you are ready to be a Cook at Denny’s. You will
have the unique opportunity of preparing a meal for your manager(s) as a
part of your final validation. You will also present the meal to the manager(s)
and discuss the processes and techniques that went into creating the meal.
This allows you to display your overall culinary knowledge as well as highlight
your Passion for Culinary.

VALIDATION RATINGS
During your validations, your performance will be rated one of three
categories: Strength, Meets Expectations and Opportunity. Here’s how
those terms are defined.
Strength:
Cook consistently demonstrates high level of knowledge and skill
Meets Expectations:
Cook consistently demonstrates basic level of knowledge and skill
Opportunity:
Cook does not consistently demonstrate the basic level
of knowledge and skill

so get out there and OBSERVE, LEARN,

APPLY your training to help us
and
provide our Guests with an EXCELLENT
CULINARY EXPERIENCE.

We consistently serve tasty, craveable

and visually appealing food.

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 DAY
1 THE COOK’S GUIDE TO BREAKTHROUGH

 LEARN
IGNITE: Videos & Lessons IGNITE:
Take the Challenge
Our Passion for Culinary
Need score of 90 to pass
Introduction to Prep Station
SCORE:
Clock Label Process

Introduction to the Microwave

Introduction to the Toaster RESOURCES

Passion for Culinary Review the Day 1 job aids

 PRACTICE
GUIDED TRAINING: Prep

Review proper handwashing procedures

Batters and Mixes

Review how to complete a clock label

GUIDED POSITION SKILLS TRAINING

Work the microwave and prepare items according

to recipe and microwave chart during the shift

Identify location of all microwavable products

in storage drawers

Review recipes

Review microwave cook times chart

Review proper placement on plates

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1

This microwave chart is similar to what you will find in your restaurant.
Be sure to check your chart for the specific wattage.

600-800 1000-1200 1400

Item
Watts Watts Watts
Red-Skinned Mashed Potatoes (2 - #20 scoops, using chilled) 1:30 min 1:00 min 45 sec
Nacho Meat (2 - #20 dishers) 1:30 min 1:00 min 45 sec
Nacho Meat (4 - #20 dishers) 3:00 min 2:00 min 1:30 min
Queso, Pepper Jack Cheese Sauce (4 oz. vol.) 2:00 min 1:30 min 1:15 min
Sauces and Gravies (1.5 - 2 oz., in veg. dish) 1:00 min 45 sec 30 sec

GUIDED POSITION SKILLS TRAINING continued

Work the toaster; properly cutting and buttering
the bread during the shift

Review different breads choices

Cover with spread coast to coast

Placement of bread on plates

Review proper open and close procedures

for bread bags

daily WRAP-UP

Perform station recovery

Perform assigned deep cleaning assignment

Review the day’s activities

keep up the GREAT WORK!

Trainer Signature: __________________________________________________________ Date: _______________________________

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 DAY
2 THE COOK’S GUIDE TO BREAKTHROUGH

 LEARN
IGNITE: Videos & Lessons IGNITE:
Take the Challenge
Quality Indicators
Need score of 90 to pass
Introduction to the Fryers
SCORE:
Making Fantastic Fried Foods

Sidework & Recovery

Culinary Communication

RESOURCES

Review the Day 2 job aids

 PRACTICE
GUIDED TRAINING: Prep

Review and demonstrate Batters and Mixes

GUIDED POSITION SKILLS TRAINING

Work the fryer properly including the fryer timer

and seasoning during the shift

Review what product is fried in each fryer and

why the correct fryer is important

Review use of tools and timers

Review use of seasoning and transfer bowls

Review recipes for fried foods

Review proper plating procedures

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2

These fryer charts are like the

ones in your restaurant. Take
note of the quantity listed
by each food item as a quick
reference for how many pieces
to fry for that dish.

 APPLY
MICROWAVES & TOASTERS

Work the microwave and prepare items according

to recipe and microwave chart during the shift

Work the toaster; properly toasting, cutting and

buttering the toast during the shift

daily WRAP-UP

Perform station recovery

Perform assigned deep cleaning assignment

Review the day’s activities

you’re really COOKING!

Trainer Signature: __________________________________________________________ Date: _______________________________

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 DAY
3 THE COOK’S GUIDE TO BREAKTHROUGH

 LEARN
IGNITE: Videos & Lessons IGNITE:
Take the Challenge
What Makes Pancakes Great?
Need score of 90 to pass
Introduction to the Flat Grill
SCORE:
How to Read Recipes

Making Denny’s
RESOURCES
Buttermilk Pancakes
Review the Day 3 job aids
Making Hearty 9-Grain,
Mix-ins & Craft Pancakes

Making Waffles

 PRACTICE
GUIDED TRAINING: Prep

Review and demonstrate Batters and Mixes

GUIDED POSITION SKILLS TRAINING

Review and demonstrate ability to work the

pancake grill during the shift

Review tools to cook pancakes

Prepare pancakes

Prepare pancakes with mix-ins

Prepare French toast and waffles

Review and demonstrate proper Zone Cooking

What product cooks in what zones

Why we practice zone cooking

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3

Four ingredients is all it takes

to prepare the best tasting
pancakes on the planet!
Remember to let the batter sit
for 10 minutes before using.

 APPLY
MICROWAVES, TOASTERS & FRYERS

Work the microwave and prepare items according

to recipe and microwave chart during the shift

Work the toaster; properly cutting and buttering

the bread during the shift

Work the fryer properly including the fryer timer

and seasoning during the shift

daily WRAP-UP
Perform station recovery

Perform assigned deep cleaning assignment

Review the day’s activities & discuss the

validation process that will occur on Day 4

you’ve GOT THIS!

Trainer Signature: __________________________________________________________ Date: _______________________________

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 DAY
4 THE COOK’S GUIDE TO BREAKTHROUGH

 LEARN
IGNITE: Videos & Lessons IGNITE:
Take the Challenge
Get Ready for Hash Browns
Need score of 90 to pass
Cooking Hash Browns
SCORE:
Flat Grill Tips and Tricks

Introduction to the KVS

(if applicable) RESOURCES
Reading Grill Tickets Review the Day 4 job aids

 PRACTICE
GUIDED TRAINING: Prep

Review and demonstrate Breakfast Grains

(Hot Cereals)

Review and demonstrate Potatoes

GUIDED POSITION SKILLS TRAINING

Cook hash browns during the shift

Review tools to cook hash browns

Review recipe, discussing timing and including

quality indicators

Review importance of placing hash browns in

margarine to get golden brown color

Review plating position for hash browns

Explain how to volume cook hash browns with

hash brown in different cooking stages on the grill

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4

GUIDED POSITION SKILLS TRAINING continued

Review and demonstrate how to read KVS or
grill tickets during the shift

Review determining if its Dine-in or To Go

Order details, like severs name and order number

Understanding menu abbreviations

Understanding substitutions and kitchen messages

Understanding color-coding on the KVS

Review All-day Totals on the KVS

 APPLY
PANCAKES, MICROWAVES, TOASTERS & FRYERS

Cook pancakes during the shift

Assist on the fryer, microwaves and toasters

when possible during the shift

daily WRAP-UP
Complete Day 4 Validation

Perform station recovery

Perform assigned deep cleaning assignment

you’ll be there
Review the day’s activities
IN NO TIME!

Trainer Signature: __________________________________________________________ Date: _______________________________

29
 DAY
4 THE COOK’S GUIDE TO BREAKTHROUGH

 VALIDATION
Your trainer will observe you working on the Cook’s line during the course of the
shift looking for the demonstration of the skills and behaviors listed below. Your
trainer will make notes and review with you at the completion of the validation
process. Now’s your chance to show your Passion for Culinary!

BASIC COOK POSITION SKILLS

Meets
Evaluation Criteria: Strength Expectations Opportunity

Demonstrates correct station setup

Follows food safety and sanitation

standards including timely handwashing
and glove use (shelled eggs, raw proteins)

Follows safety precautions

Prepares recipes according to standards

Consistently seasons food to recipe

Uses correct portioning tools

Uses timers correctly

Follows plating procedures correctly

Meets ticket time standards

Prioritizes Re-Cooks and Re-Orders

Prioritizes To-Go orders

Practices “Clean as You Go”

Executes station recovery

Demonstrates effective teamwork

Communicates effectively with peers
and managers

NOTES:

30 Sharing a PASSION FOR CULINARY

 NEW Team Member Training & Development Experience DAY
4

 RECIPE SKILLS
Your trainer will identify both prep and cook recipes for you to prepare during
this part of the validation. This validation is to ensure you understand and can
execute the recipe, any prep steps involved, quality indicators and correct plating
and serving procedures. The validation also verifies that correct cleaning and
sanitation procedures are followed. Your trainer will make notes and review with
you at the completion of the validation process.

NOTE: These items will be prepared in real-time when a Guest orders these
items. In the event the items identified by your trainer are not ordered during
the course of the shift, your trainer will select and note the alternate item
you evaluated from the same family of items, (e.g. Pancake Puppies instead of
Mozzarella Sticks).

RECIPE SKILLS
Meets
Menu Item: Strength Expectations Opportunity

Alternate Item:

Alternate Item:

NOTES:

Trainer Signature: __________________________________________________________ Date: _______________________________

Manager Signature: ________________________________________________________ Date: _______________________________

31
 DAY
5 THE COOK’S GUIDE TO BREAKTHROUGH

 LEARN
IGNITE: Videos & Lessons IGNITE:
Take the Challenge
“Bangin” Burgers,
Bacon, and Sausage Need score of 90 to pass

Cooking a Denny’s Burger SCORE:

Cooking Bacon

Cooking Sausage RESOURCES

Burger Puck – Pull Thaw Review the Day 5 job aids

 PRACTICE
GUIDED TRAINING: Prep

Review and demonstrate Fresh Produce

Review and demonstrate Frozen Produce

GUIDED POSITION SKILLS TRAINING

Cook bacon, sausage and burgers during

the shift

Review recipes

Review proper techniques (flipping bacon, rolling

sausage, use of patty paper, pressing burgers)

Review seasoning a burger

Review quality indicators

Review plating of each product

Your commitment to
Passion for Culinary
“The food is always hot and fresh
makes a difference... and we couldn’t be happier.”
– Satisfied Guest

32 Sharing a PASSION FOR CULINARY

 NEW Team Member Training & Development Experience DAY
5

Five minutes on one side and two to five minutes on the other is all it takes to
make tasty, golden brown hash browns! Never serve “red zone” hash browns.

2:00 3:00 4:00 5:00 6:00 7:00 8:00 9:00 10:00

POOR QUALITY QUALITY HASH BROWNS DARK COLOR
Color too light, Crispy texture, Acceptable for
not crispy golden brown color “extra crispy” requests

 APPLY
PANCAKES, HASH BROWNS & READ KVS OR GRILL TICKETS

Cook pancakes during the shift

Cook hash browns during the shift

Read KVS or grill tickets during the shift

daily WRAP-UP
Perform station recovery

Perform assigned deep cleaning assignment

Review the day’s activities

you’re really COOKING!

Trainer Signature: __________________________________________________________ Date: _______________________________

33
 DAY
6 THE COOK’S GUIDE TO BREAKTHROUGH

 LEARN
IGNITE: Videos & Lessons IGNITE:
Take the Challenge
Plate Presentation
Need score of 90 to pass
Flat Grill Proteins & Vegetables
SCORE:
Maintaining Your Station
& Clean As You Go

Introduction to Cold Table RESOURCES

Building Sandwiches Review the Day 6 job aids

 PRACTICE
GUIDED TRAINING: Prep

Review and demonstrate Fresh Produce

Review and demonstrate Frozen Produce

GUIDED POSITION SKILLS TRAINING

Review and demonstrate Cold table setup

Cold table temperature

Product placement

Product stock levels & rotation

Tools

Cook all flat grill proteins during the shift

Review remaining recipe for flat grill proteins

(fish, steak, chicken)

Review use of basting lid

34 Sharing a PASSION FOR CULINARY

 NEW Team Member Training & Development Experience DAY
6

ZONE COOKING

GUIDED POSITION SKILLS TRAINING continued

Cook/build all hot and cold sandwiches during
the shift

Review recipes (bread types, spreads, use of frill

pick, cutting sandwiches)

 APPLY
PANCAKES, HASH BROWNS & READ KVS OR GRILL TICKETS

Cook pancakes during the shift

Cook hash browns during the shift

daily WRAP-UP
Perform station recovery

Perform assigned deep cleaning assignment keep up the

Review the day’s activities & discuss the GREAT
validation process that will occur on Day 7
WORK!

Trainer Signature: __________________________________________________________ Date: _______________________________

35
 DAY
7 THE COOK’S GUIDE TO BREAKTHROUGH

 LEARN
IGNITE: Videos & Lessons IGNITE:
Take the Challenge
Sizzlin Skillets
Need score of 90 to pass
Menu Knowledge
Basics – Skillets SCORE:

Drop Sequence

Portioning Consistency –
Using Your Tools RESOURCES

Introduction to Steam Table Review the Day 7 job aids

 PRACTICE
GUIDED TRAINING: Prep

Review and demonstrate Thawed Proteins

Review and demonstrate Portioned Proteins

GUIDED POSITION SKILLS TRAINING

Review and demonstrate steam table setup

Temperature

Product placement

Product stock levels

Tools

Use of steam table timer

Cook all ingredients for skillets

and omelettes during the shift
Review skillet and omelette recipes

36 Sharing a PASSION FOR CULINARY

 NEW Team Member Training & Development Experience DAY
7

GUIDED POSITION SKILLS TRAINING continued

Review use of basting lid for the
Loaded Veggie Omelette

Plate ingredients for skillets

 APPLY
COOKING FLAT GRILL ITEMS AND MAKING SANDWICHES

Cook pancakes during the shift

Cook hash browns during the shift

Cook all flat grill proteins during the shift

Cook and build hot and cold sandwiches

during the shift

daily WRAP-UP
Complete Day 7 Validation

Perform station recovery

Perform assigned deep cleaning assignment

Review the day’s activities

you’ve GOT THIS!

Trainer Signature: __________________________________________________________ Date: _______________________________

37
 DAY
7 THE COOK’S GUIDE TO BREAKTHROUGH

 VALIDATION
Your trainer will observe you working on the Cook’s line during the course of the
shift looking for the demonstration of the skills and behaviors listed below. Your
trainer will make notes and review with you at the completion of the validation
process. Now’s your chance to show your Passion for Culinary!

BASIC COOK POSITION SKILLS

Meets
Evaluation Criteria: Strength Expectations Opportunity

Demonstrates correct station setup

Follows food safety and sanitation

standards including timely handwashing
and glove use (shelled eggs, raw proteins)

Follows safety precautions

Prepares recipes according to standards

Consistently seasons food to recipe

Uses correct portioning tools

Uses timers correctly

Follows plating procedures correctly

Meets ticket time standards

Prioritizes Re-Cooks and Re-Orders

Prioritizes To-Go orders

Practices “Clean as You Go”

Executes station recovery

Demonstrates effective teamwork

Communicates effectively with peers
and managers

NOTES:

38 Sharing a PASSION FOR CULINARY

 NEW Team Member Training & Development Experience DAY
7

 RECIPE SKILLS
Your trainer will identify both prep and cook recipes for you to prepare during
this part of the validation. This validation is to ensure you understand and can
execute the recipe, any prep steps involved, quality indicators and correct plating
and serving procedures. The validation also verifies that correct cleaning and
sanitation procedures are followed. Your trainer will make notes and review with
you at the completion of the validation process.

NOTE: These items should be prepared in real-time when a Guest orders these
items. In the event these items are not ordered during the course of the shift,
select and note the alternate item you evaluated from the same family of items
(e.g. Bourbon Bacon Burger instead of Cheeseburger).

RECIPE SKILLS
Meets
Menu Item: Strength Expectations Opportunity

Prep:

Alternate Item:

Alternate Item:

NOTES:

Trainer Signature: __________________________________________________________ Date: _______________________________

Manager Signature: ________________________________________________________ Date: _______________________________

39
 DAY
8 THE COOK’S GUIDE TO BREAKTHROUGH

 LEARN
IGNITE: Videos & Lessons IGNITE:
Take the Challenge
All the Eggs
Need score of 90 to pass
Introduction to the Egg Station
SCORE:
Cooking Liquid Eggs

Cooking Fried Eggs

RESOURCES
How to Flip an Egg
Review the Day 8 job aids
Teamwork – Working with
Multiple Cooks

 PRACTICE
GUIDED TRAINING: Prep

Review and demonstrate Thawed Proteins

Review and demonstrate Portioned Proteins

GUIDED POSITION SKILLS TRAINING

Cook fried and scrambled eggs during the shift

Review technique for flipping an egg

Review cook times for the different types of eggs

Review quality indicators for each egg type

Finish skillets with the cooked egg

Consistently
executing
I also want to compliment the Cooks!
Passion for Their skills made for a delicious meal,
Culinary brings
our Guests back
another reason to come back! Thanks!
again and again! – Grateful Guest

40 Sharing a PASSION FOR CULINARY

 NEW Team Member Training & Development Experience DAY
8

OMELETTE SHELL OVER MEDIUM

EGG COOKING PROCEDURES
1 Heat liquid margarine in omelette pan, 1 Heat liquid margarine in egg pan
add liquid eggs to cook. until it begins to bubble.
2 As the omelette shell cooks, use rubber
2 Crack egg into pan and cook 1:00,
spatula to lift sides to allow the liquid to
shift under the shell and cook. Repeat flip and cook an additional 0:45.
until complete shell is formed. (CP)
EGG WHITES
3 Flip onto opposite side and complete
omelette according to recipe. 1 Heat liquid margarine in egg pan until it
begins to bubble – use only enough to
SCRAMBLED
lightly cover the bottom of the pan and
1 Heat liquid margarine in egg pan, pour out any excess margarine if necessary
add liquid eggs to cook.
2 Add egg whites and scramble or cook
2 Using rubber spatula, continuously mix eggs
until well mixed and scrambled. Use spatula eggs into an omelette shell.
to fluff. Eggs should still have some moisture 3 Cook until just slightly moist. (CP)
when plated for service. (CP)
Scrambled Easy: very moist, no browning. OVER WELL
Scrambled Well: no moisture, light browning 1 Heat liquid margarine in egg pan
SUNNY SIDE UP until it begins to bubble.
1 Heat liquid margarine in egg pan 2 Crack egg into pan.
until it begins to bubble. 3 Cook 1:15, flip and cook 1:15 more, flip
2 Crack egg into pan and cool for 1:15 minutes once again and flip 1:15 for the final side
until whites mostly solidified, yolk still runny.
3 Do not flip (CCP) OVER HARD
1 Heat liquid margarine in egg pan
OVER EASY
until it begins to bubble.
1 Heat liquid margarine in egg pan
until it begins to bubble. 2 Crack egg into pan, break yolk with rubber
2 Crack egg into pan and cook 1:00, spatula and cook 1:00, flip and cook an
flip and cook an additional 0:20. additional 1:00. (CCP)

daily WRAP-UP
Perform station recovery

Perform assigned deep cleaning assignment

Review the day’s activities

BREAKTHROUGH
this is what
LOOKS LIKE!

Trainer Signature: __________________________________________________________ Date: _______________________________

41
 DAY
9 THE COOK’S GUIDE TO BREAKTHROUGH

 LEARN
IGNITE: Videos & Lessons IGNITE:
Take the Challenge
The Denny’s Omelette
Need score of 90 to pass
Menu Knowledge Basics –
Omelettes SCORE:

Plating To Go Items

RESOURCES

Review the Day 9 job aids

 PRACTICE
GUIDED TRAINING: Prep

Review and demonstrate Soups

Review and demonstrate Sauces

Review and demonstrate

Miscellaneous Pre-Portioning

GUIDED POSITION SKILLS TRAINING

Cook and build omelettes during the shift

Review technique for bleeding an omelette shell

Review quality indicators for an omelette

Review how to fold, plate and finish the omelette

with ingredient toppings

Explain why the toppings are necessary for the

server and as a plate garnish

42 Sharing a PASSION FOR CULINARY

 NEW Team Member Training & Development Experience DAY
9

HOW TO FLIP AN EGG

There are four keys to
successfully flipping an egg.
They are:
1 A hot pan
2 Free sliding eggs
3 An arm circle
4 A wrist flick

 APPLY
FRIED AND SCRAMBLED EGGS, SKILLETS

Cook fried and scrambled eggs during the shift

Finish skillets with the cooked egg

daily WRAP-UP
Perform station recovery

Perform assigned deep cleaning assignment

Review the day’s activities & discuss the

validation process that will occur on Day 10

you’ll be there IN NO TIME!

Trainer Signature: __________________________________________________________ Date: _______________________________

43
 DAY
10 THE COOK’S GUIDE TO BREAKTHROUGH

 LEARN
IGNITE: Videos & Lessons IGNITE:
Take the Challenge
Egg Eggcellence
Need score of 90 to pass
Prepare Baked Foods
SCORE:
Calling the Wheel

 PRACTICE
GUIDED TRAINING: Prep

Review and demonstrate Baked Goods

 APPLY
POSITION SKILLS TRAINING

Cook fried and scrambled eggs during the shift

Cook and build omelettes during the shift

Finish skillets with the cooked egg

during the shift

we sell over 45,000,000 EGGS every year.

last year approximately 41% of our
Guests ordered something made with
COOKED-TO-ORDER EGGS.
are you an EGGSPERT?

44 Sharing a PASSION FOR CULINARY

 NEW Team Member Training & Development Experience DAY
10

DENNY’S FOOD TEMPERATURE STANDARDS CHART

daily WRAP-UP
Complete Day 10 Validation

Perform station recovery

Perform assigned deep cleaning assignment

Review the day’s activities

Trainer Signature: __________________________________________________________ Date: _______________________________

45
 DAY
10 THE COOK’S GUIDE TO BREAKTHROUGH

 VALIDATION
Your trainer will observe you working on the Cook’s line during the course of the
shift looking for the demonstration of the skills and behaviors listed below. Your
trainer will make notes and review with you at the completion of the validation
process. Now’s your chance to show your Passion for Culinary!

BASIC COOK POSITION SKILLS

Meets
Evaluation Criteria: Strength Expectations Opportunity

Demonstrates correct station setup

Follows food safety and sanitation

standards including timely handwashing
and glove use (shelled eggs, raw proteins)

Follows safety precautions

Prepares recipes according to standards

Consistently seasons food to recipe

Uses correct portioning tools

Uses timers correctly

Follows plating procedures correctly

Meets ticket time standards

Prioritizes Re-Cooks and Re-Orders

Prioritizes To-Go orders

Practices “Clean as You Go”

Executes station recovery

Demonstrates effective teamwork

Communicates effectively with peers
and managers

NOTES:

46 Sharing a PASSION FOR CULINARY

 NEW Team Member Training & Development Experience DAY
10

 RECIPE SKILLS
Your trainer will identify both prep and cook recipes for you to prepare during
this part of the validation. This validation is to ensure you understand and can
execute the recipe, any prep steps involved, quality indicators and correct plating
and serving procedures. The validation also verifies that correct cleaning and
sanitation procedures are followed. Your trainer will make notes and review with
you at the completion of the validation process.

NOTE: These items should be prepared in real-time when a Guest orders these
items. In the event the items identified by your trainer are not ordered during
the course of the shift, your trainer will select and note the alternate item you
evaluated from the same family of items (e.g. Ultimate Omelette instead of
Loaded Veggie Omelette).

RECIPE SKILLS
Meets
Menu Item: Strength Expectations Opportunity

Prep:

Alternate Item:

Alternate Item:

NOTES:

Trainer Signature: __________________________________________________________ Date: _______________________________

Manager Signature: ________________________________________________________ Date: _______________________________

47
 DAY
11 THE COOK’S GUIDE TO BREAKTHROUGH

 LEARN
IGNITE: Videos & Lessons IGNITE:
Take the Challenge
Passion for Seasoning
Need score of 90 to pass
Pulling Product
SCORE:

 PRACTICE
GUIDED TRAINING: Prep

Review and demonstrate Gravies

Review and demonstrate

Red-Skinned Mashed Potatoes

Review Prep & Pull Process,

determining amounts for the shift

GUIDED POSITION SKILLS TRAINING

Calling the Wheel: Communicate the order to

other Cooks on the line

Assemble and tray perfect food

Assist all stations as needed

 APPLY
COOKING AND PLATING SKILLET INGREDIENTS

Cook all ingredients for skillets and omelettes

during the shift

Plate ingredients for skillets

48 Sharing a PASSION FOR CULINARY

 NEW Team Member Training & Development Experience DAY
11

Seasoning makes all

Seasoning Guide
the difference in the
culinary experience! Wavy-Cut French Fries 2 Shakes per Portion
Seasoning brings out the best in our food.
So season
Seasoning enhancesittheright
flavor of food.
Seasoning at the right time during cooking is important.
Tortilla Chips 2 Shakes per Portion
and make our food Seasoning brings out the best in our food.
flavors pop! SEA SALT & PEPPER

Burgers T FORG 2 Shakes per Side

N’
T-Bone 2 Shakes per Side

DO

ET
Sirloin 2 Shakes per Side

G!
Salmon

TH
2 Shakes per Side
SE I

N
E
SEA SALT & PEPPER Jr. Burgers ASON 1 Shake per Side

Broccolli 2 Shakes per Portion

Tomato Slices (cold sandiches) 1 Shake per Portion
Zucchini & Squash 2 Shakes per Portion
Seasoning enhances the flavor of food.
SEA SALT & PEPPER

Grilled Chicken (sandwiches) 4 Shakes per Side

Tilapia 4 Shakes per Side
Red-Skinned Potatoes 4 Shakes per Portion

ALL-PURPOSE
Seasoning makes good food taste great!

Mediterranean Grilled Chicken 3 Shakes per Side

Seasoning at the right time

during cooking is very important.
GREEK

Confidential and Proprietary Information. © 2018 DFO, LLC. Last Revised: 10/02/2018 - Job Aid Order Code

daily WRAP-UP
Perform station recovery

Perform assigned deep cleaning assignment

Review the day’s activities

keep up the GREAT WORK!

Trainer Signature: __________________________________________________________ Date: _______________________________

49
 DAY
12 THE COOK’S GUIDE TO BREAKTHROUGH

 LEARN
IGNITE: Videos & Lessons IGNITE:
Take the Challenge
Denny’s Best Sellers
Need score of 90 to pass
War on Waste
SCORE:
Deep Cleaning

 APPLY
GUIDED TRAINING: Prep

Thawed Proteins

Portioned Proteins

GUIDED POSITION SKILLS TRAINING

Cook all ingredients for skillets and omelettes

during the shift

Plate ingredients for skillets

Communicate the order to other Cooks on the line

Assemble and tray perfect food

Assist all stations as needed

Prepare Denny’s Best Sellers items

Passion for
Culinary is
I ordered an ultimate omelette, the
consistency very end had a tiny bit of cheese.
in recipe
execution.
I had been here a few weeks ago,
ordered the same thing the omelette
was bigger and had lots of cheese.
– Dissatisfied Guest

50 Sharing a PASSION FOR CULINARY

 NEW Team Member Training & Development Experience DAY
12

Scoops deliver portion consisitency and that’s what helps ensure

our Guests get a consistent meal every visit. Scoop on!

GREEN SCOOP YELLOW SCOOP

Diced Ham Bacon (tot prep)
Sausage Crumbles Cheddar Cheese
Jr. / Slamburger™ Diced Tomatoes
Hash Browns Fajita Blend
Chorizo Pico de Gallo
Sliced Mushrooms Feta Cheese
Italian Blend
Jalapeños
Diced Onions
Caramelized Onions
Cinnamon Crumb Topping
Tomato Bruschetta Topping

daily WRAP-UP
Perform station recovery

Perform assigned deep cleaning assignment

Review the day’s activities

you’re really COOKING!

Trainer Signature: __________________________________________________________ Date: _______________________________

51
 DAY
12 THE COOK’S GUIDE TO BREAKTHROUGH

DENNY’S BEST SELLERS

Over the next four days, work to ensure you are
comfortable with executing these recipes:

Lumberjack Slam

French Toast Slam

Fit Slam

Moons Over My Hammy

Philly Cheesesteak Omelette

Salted Caramel & Banana Cream Pancakes

Santa Fe Skillet

Crazy Spicy Skillet

Zesty Nachos

The Super Bird

Club Sandwich

Build Your Own Burger

Protein Meal – Steak

Protein Dinner – Chicken

Protein Meal – Fish

Fill in your restaurant’s best sellers to ensure you

are comfortable executing these recipes as well:

52 Sharing a PASSION FOR CULINARY

 NEW Team Member Training & Development Experience DAY
12

NOTES:

No matter how
our Guests like
their steak, we
have a way to
cook it just right!
Here’s our steak
chart showing
how to make the
perfect steak for
our Guests.

53
 DAY
13 THE COOK’S GUIDE TO BREAKTHROUGH

 LEARN
IGNITE: Videos & Lessons IGNITE:
Take the Challenge
Appealing, Tasty, and
Craveable Food Need score of 90 to pass

Seasoning Food Correctly SCORE:

Pre-Portioning Product

Knife Skills

 PRACTICE
GUIDED TRAINING: Prep

Freezer Pull

 APPLY
POSITION SKILLS TRAINING

Cook all ingredients for skillets and

omelettes during the shift

Plate ingredients for skillets during the shift

Communicate the order to

other Cooks on the line

Assemble and tray perfect food

Assist all stations as needed

54 Sharing a PASSION FOR CULINARY

 NEW Team Member Training & Development Experience DAY
13

FOOD SAFETY TIP

Calibrate thermometers/thermocouple twice daily before
doing temperature checks with the following method:
1 Fill glass full with ice.
2 Add a 1/2 cup of cold water.
3 Insert probe/stem into ice water.
4 Display should read 32°F.

 DENNY’S BEST SELLERS PRACTICE

Return to the Best Sellers chart prior to Day 12 and ensure you are gaining
experience making each of the listed menu items.

daily WRAP-UP
Perform station recovery

Perform assigned deep cleaning assignment

Review the day’s activities & discuss the

validation process that will occur on Day 14

you’ll be there IN NO TIME!

Trainer Signature: __________________________________________________________ Date: _______________________________

55
 DAY
14 THE COOK’S GUIDE TO BREAKTHROUGH

 LEARN
IGNITE: Videos & Lessons IGNITE:
Take the Challenge
The Power of We
Need score of 90 to pass
Delight and Make it Right
SCORE:

 PRACTICE
GUIDED TRAINING: Prep

Freezer Pull

 APPLY
POSITION SKILLS TRAINING

Cook fried and scrambled eggs during the shift

Cook and build omelettes during the shift

Finish skillets with the

cooked egg during the shift

Great hospitality is not only about one thing. It requires everyone

in the restaurant working together to create a memorable dining
experience. Our Guests definitely appreciate the efforts!

We delight Guests by creating memorable

and personalized experiences.
– The Denny’s Way, Obsessed with Hospitality

56 Sharing a PASSION FOR CULINARY

 NEW Team Member Training & Development Experience DAY
14

SKILLETS
There are three keys to
successfully making a skillet.
They are:
1 Sequence cooking
2 Ingredient placement
3 Serving a sizzling hot skillet

 DENNY’S BEST SELLERS PRACTICE

Return to the Best Sellers chart prior to Day 12 and ensure you are gaining
experience making each of the listed menu items.

daily WRAP-UP
Complete Final Validation

Perform station recovery

Perform assigned deep cleaning assignment

Review the day’s activities

you’ve GOT THIS!

Trainer Signature: __________________________________________________________ Date: _______________________________

57
 DAY
14 THE COOK’S GUIDE TO BREAKTHROUGH

 VALIDATION
Your trainer will observe you working on the Cook’s line during the course of the
shift looking for the demonstration of the skills and behaviors listed below. Your
trainer will make notes and review with you at the completion of the validation
process. Now’s your chance to show your Passion for Culinary!

BASIC COOK POSITION SKILLS

Meets
Evaluation Criteria: Strength Expectations Opportunity

Demonstrates correct station setup

Follows food safety and sanitation

standards including timely handwashing
and glove use (shelled eggs, raw proteins)

Follows safety precautions

Prepares recipes according to standards

Consistently seasons food to recipe

Uses correct portioning tools

Uses timers correctly

Follows plating procedures correctly

Meets ticket time standards

Prioritizes Re-Cooks and Re-Orders

Prioritizes To-Go orders

Practices “Clean as You Go”

Executes station recovery

Demonstrates effective teamwork

Communicates effectively with peers
and managers

NOTES:

58 Sharing a PASSION FOR CULINARY

 NEW Team Member Training & Development Experience DAY
14

 RECIPE SKILLS
Your trainer will identify both prep and cook recipes for you to prepare during
this part of the validation. This validation is to ensure you understand and can
execute the recipe, any prep steps involved, quality indicators and correct plating
and serving procedures. The validation also verifies that correct cleaning and
sanitation procedures are followed. Your trainer will make notes and review with
you at the completion of the validation process.

Meal Presentation
As part of the final validation process, your manager will order a meal for you
to prepare and serve to them. You will also discuss with your manager the
techniques and processes used to create the meal.

NOTE: These items should be prepared in real-time when a Guest orders

these items. In the event the items identified by your trainer are not ordered
during the course of the shift, your trainer will select and note the alternate
item you evaluated from the same family of items (e.g. Super Bird instead of
Club Sandwich).

RECIPE SKILLS
Meets
Menu Item: Strength Expectations Opportunity

Prep:

Alternate Item:

Alternate Item:

Trainer Signature: __________________________________________________________ Date: _______________________________

Manager Signature: ________________________________________________________ Date: _______________________________

59
 DAY
15 THE COOK’S GUIDE TO BREAKTHROUGH

 LEARN
IGNITE: Videos & Lessons IGNITE:
Take the Challenge
The Secret Ingredient – You
Need score of 90 to pass

SCORE:

 APPLY
GUIDED TRAINING: Prep

Miscellaneous Pre-Portioning

POSITION SKILLS TRAINING

Cook hash browns during the shift

Cook pancakes during the shift

Cook all flat grill proteins during the shift

Cook all ingredients for skillets and

omelettes during the shift

Cook/build all hot and cold sandwiches

during the shift

Plate ingredients for skillets

Food that’s
MADE RIGHT
I ordered the Double
TO TASTE Cheeseburger, and when it came
RIGHT! Now
that’s Passion
out, I couldn’t believe the picture-
for Culinary! perfect presentation; absolutely
beautiful, and it was the best
burger I’ve had in years.
- A Delighted Guest

60 Sharing a PASSION FOR CULINARY

 NEW Team Member Training & Development Experience DAY
15

IS IT HOT ENOUGH?
Glad you asked! Use the food
temperature checklist in your
restaurant to make sure we
are serving hot food hot.

 DENNY’S BEST SELLERS PRACTICE

Return to the Best Sellers chart prior to Day 12 and ensure you are gaining
experience making each of the listed menu items.

daily WRAP-UP
Station recovery discussion

Deep cleaning assignment

Review the day’s activities

can you see the FINISH LINE?

Trainer Signature: __________________________________________________________ Date: _______________________________

61
 CONGRATULATIONS!
During the last fifteen training days,
you have accomplished the following tasks:

Batters & Mixes Soups

Breakfast Grains Sauces
Potatoes Misc. Pre-Portioning
Fresh Produce Baked Goods
Frozen Produce Mashed Potatoes
Thawed Proteins Gravies
Portioned Proteins Freezer Pull

Work the Microwave and prepare items

according to recipe and microwave chart
Work the Toaster; properly cutting
and buttering the bread
Work the Fryer to specifications including
the fryer timer and seasoning
Cook Hash Browns during the rush
Cook Pancakes during the rush
Perform Zone cooking
Working the Flat Grills during the rush
Cook ingredients for Skillets and Omelettes
Plate ingredients for Skillets
Cook fried and scrambled eggs
Calling the Wheel You are ready
Assemble and tray perfect food to work ALL
stations in th
Work as part of the team by e
Denny’s kitch
assisting in all stations as needed en!