Supervisor Checklist
Daily Closing Routine Week Ending:
Staff Initial Completion Daily
Mon Tue Wed Thur Fri Sat Sun
Employee Mgr Comments
Item
Opening Routines
5 Minute Pre-Service with All Cooks, Prep Cooks, Runners
Sanitizer In Place & Changed As Needed
Station Signage Cleaned and In Place
Service Routines
Customer Line Of Sight Is Clean
Check Freshness & Garnishes Every 15 Minutes
Replace Utensils Frequently - Especially Dessert Utensils
Replace Half Moons Frequently
Change Full Rounds If Dry or Crusty
Refresh Salads Into New Platters As Needed
Closing Routines
All Food Properly Labeled & Stored
Cooling Foods Needs To Be Unpackaged To Cool Properly
Dirty Towels Removed & Stored Properly
Glass Sneeze Guards Cleaned
Rear Tile Wall Wiped Down
Manage Crew to Batch Cook For 16 - 20 Minutes Of Service
Produce Half a Pan of Each Item 30 Minutes Before Closing
Steam Wells Off, Drained & Wiped Out
9:30 Walk-thru, Delegate Details as Needed
Stagger Dessert Plates @ Closing So It Looks Full
Clean out Reach-ins
FIFO Is Inforced
Re-stock For Next Shift
All Staff Must Be Checked Out By Supervisor Before Leaving
Lock-up
Write a Daily Log e-mail
Day Prep
Daily Closing Routine Week Ending:
Staff Initial Completion Daily
Mon Tue Wed Thur Fri Sat Sun
Employee Mgr Comments
Item
1 Sanitizer In Place & Changed As Needed
2 Placed Utensil on Each Station
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 Your Walk-in Is Organized At Shift Beginning & End
20 Prep Sheet Filled For Tomorrow
Daily Complete List & Personally Return To Supervisor
Night Prep
Daily Closing Routine Week Ending:
Staff Initial Completion Daily
Mon Tue Wed Thur Fri Sat Sun
Employee Mgr Comments
Item
1 Sanitizer In Place & Changed As Needed
2 Placed Utensils on Each Station
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 Your Walk-in Is Organized At Shift Beginning & End
22 Prep Sheet Filled For Tomorrow
Daily Complete List & Personally Return To Supervisor
Saute Station
Daily Closing Routine 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 All Counters Cleaned Thoroughly
3 All Food Properly Labeled & Stored
4 All Shelving Wiped Down
5 Burners Cleaned
6 Change-out Pans - No Edges With Residue
7 Dirty Towels Removed & Stored Properly
8 Ice Is Emptied From Line
9 Product Orgaized & Rotated (FIFO)
10 Pull All Fish & Shellfish To Meat Walk-in
11 Pull Shrimp/Lobster From Prep Area Sinks
12 Remove Everything From Top Cooler Unit
13 Station Restocked for Next Shift
14 Turn Off App Heat Lamp, Ovens, Burners
15 Your Walk-in Is Organized At Shift Beginning & End
16 Prep Sheet Filled For Tomorrow
Daily Complete List & Personally Return To A Supervisor
Pantry
Daily Closing Routine Week Ending:
Staff Initial Completion Daily
Mon Tue Wed Thur Fri Sat Sun
Employee Mgr Comments
Item
1 Sanitizer In Place & Changed As Needed
2 All Counters Cleaned Thoroughly
3 All Food Properly Labeled & Stored
4 All Shelving Wiped Down
5 Change-out Pans - No Edges With Residue
6 Dirty Towels Removed & Stored Properly
7 Fryers Cleaned & Strained
8 Product Organized & Rotated (FIFO)
9 Pull All Fish & Shellfish To Meat Walk-in
10 Remove Everything From Top Cooler Unit
11 Salmon Flight Boards Cleaned
12 Your Walk-in Is Organized At Shift Beginning & End
13 Prep Sheet Filled For Tomorrow
Daily Complete List & Personally Return To A Supervisor
Saucier
Daily Closing Routine Week Ending:
Staff Initial Completion Daily
Mon Tue Wed Thur Fri Sat Sun
Employee Mgr Comments
Item
1 Sanitizer In Place & Changed As Needed
2 Sauces Tasted & Adjusted
3 Utensils On Line
4 All Counters Cleaned Thoroughly
5 All Food Properly Labeled & Stored
6 All Shelving Wiped Down
7 Dirty Towels Removed & Stored Properly
8 Product Organized & Rotated (FIFO)
9 Pass Bar Wiped Down
10 Steam Wells Off, Drained, Wiped Out
11 Turn Off Entrée Heat Lamp
12 Your Walk-in Is Organized At Shift Beginning & End
13 Prep Sheet Filled For Tomorrow
Daily Complete List & Personally Return To A Supervisor
Grill Station
Daily Closing Routine Week Ending:
Staff Initial Completion Daily
Mon Tue Wed Thur Fri Sat Sun
Employee Mgr Comments
Item
1 Sanitizer In Place & Changed Each Hour- Labeled
2 Yesterdays Ashes Removed Properly
3 Friends Platters Restocked (3)
4 Line Alto Sham Emptied & Clean
5 All Counters Cleaned Thoroughly
6 All Food Properly Labeled & Stored
7 All Shelving Wiped Down
8 Cooler Drawers Clean Inside, Bottom & Outside
9 Dirty Towels Removed & Stored Properly
10 Friends Boards Clean
11 Friends Platters Restocked (3)
12 Grills Clean, Grease Pans Empty
13 Grill Station Walls Wiped Down
14 Salmon Sticks Clean & Stored Away
15 Shelving Under Station Neat & Clean
16 Pull All Fish & Meat To Meat Walk-in
17 Turn Off Alto Sham & Montegue
18 Your Walk-in Is Organized At Shift Beginning & End
19 Prep Sheet Filled For Tomorrow
Daily Complete List & Personally Return To A Supervisor
