Lunch Pots and Pans
Three men, two times per week
1. Shift must be completed between 1:00 p.m. and 3:30 p.m. so dinner cooks can have all pots and pans ready for use
2. Put the leftovers in containers and place the containers in the leftover fridge. Label name of meal and date the containers with proper Day Label. This must be done before 2:00 p.m. else it is an automatic J-board. If this does happen, throw away all left over food. It cannot be saved due to health regulations
3. Take pots, pans and utensils into kitchen and place them by the prep station sink
4. Put away cooling racks, any extra clean dishes, clean cups, clean silverware or napkins
5. Clean the serving table with All in One
6. Rinse sinks if needed before starting shift. Let Proctor, FBM, or SHD know if sinks are consistently and unnecessarily dirty.
7. Extra Pots and Pans used to make lunch will be by the sink. If Cooks are leaving pans or the sink unnecessarily dirty, talk to the SHD, Proctor, or FBM.
8. Wash the Pots and Pans, utensils, knives, cutting boards, pitchers, and the grease trap from the grill (for the grease trap, empty everything inside into new trash bag, place bag in kitchen trash and throw it out).
a. Fill left sink with hot water and blue BURST P&P Detergent for washing. One or two pumps is sufficient.
b. Fill middle sink with hot water and H-101 Sanitizer for soaking. One or two pumps is sufficient.
c. Use the right sink to rinse with cold water with the hose attachment.
d. After rinsing, place Pots and Pans on island (make sure area is clean) to drip dry
e. For questions on how to use the sink, please ask the Proctor, SHD, or FBM. DO NOT RINSE FOOD DOWN TRIPLE SINK. USE TRASH CANS OR GD SINK IN DISH ROOM.
9. Drain sinks and clean them. Use green scrubber pads on sinks to remove film. Sinks should be shiny and clean to touch. Make sure any food caught in the traps is removed. If sink is clogged, inform Proctor, FBM, or SHD. Do not simply leave sinks clogged.
10. Wipe down the windowsill behind the sinks and the countertop to the left and right of the sink with All in One.
11. Mop up entire kitchen.
a. Use Simple Green Degreaser AND Breakdown, pour equal parts (about 2 cups) into bucket, mix with cold water
12. Return all Pots and Pans to their appropriate places in accordance to the provided labels seen in the kitchen. Keep island and other areas organized.
13. Clean island and surrounding countertops with All-in-One.
If you are out of any supply, let the Proctor or SHD know as soon as possible. Return all cleaning chemicals to proper storage area when finished with shift.