P.M. COOK CHECK LIST

Arrive on time and ready to work.
Wear full uniform: hat, non-slip shoes, and clean apron.
Grab clean towels for your shift.
Turn on all equipment: ovens, grill, griddle, and fryer (check and change fryer oil if needed).
Check the prep list and plan your time efficiently.
Organize deliveries and recycle boxes.
Bring all ingredients needed for prep from storage to the kitchen.

Set up your station neatly and make sure everything is clean and refreshed.
Gather all tools needed for cutting, grating, or dressing — keep them sanitized and ready.
Check dates on all containers and test products.
- Anything in the fridge or station for more than 2 days must be checked or discarded if lost the flavor.

Review all menu items before service.
Write down:
- “86” items (not available).
- Countdown numbers for low-stock items.
Communicate this information clearly to servers before the shift starts.

Clean as you go.
Rinse and return dishes used for produce; don’t leave dirty dishes piled up.
Keep countertops clear — return unused items to their proper places.
When going to the walk-in, use a tray to carry items efficiently.
Never leave the walk-in or freezer door open.
Never leave the KITCHEN door open.
Keep the walk-in and freezer organized — all products must have dates.
Do not misplace produce and containers, even when empty.
- Empty containers should be washed, dried, and returned to their spots.
- This ensures accurate end-of-day inventory.

On slower days (Tuesday & Wednesday):
- Clean and sanitize shelves, walls, ovens, and fridges.
When unpacking new products:
- Clean containers.
- Place new product at the bottom and older product (separated by a napkin or paper) on top to ensure proper rotation.
Check produce quality daily and separate or record any spoiled items to prevent damage to fresh stock.

As you prep, write down the produce items that need to be ordered on the whiteboard.
Take and complete the inventory and order list for the next day.
Update the prep list based on par levels.
Check base sauces and storage items; provide a complete order list and prep list to your supervisor.
After sending the order list, begin breaking down your station.
Thursday to Sunday:
- Also review the order and prep list for brunch and pull items from the freezer for the next day’s brunch shift.

Time management is everything.
- Review your to-do list and prioritize tasks at the start of your shift.
- Make one efficient trip to the walk-in or storage instead of multiple trips.
Keep storage and walk-in areas clean and organized at all times.
Add items to the order list before they run out completely.
Wash hands constantly — even when wearing gloves.
Personal items must be kept in lockers, not on shelves or counters.
When prepping:
- Always keep the recipe card in front of you and follow it exactly.
- Maintain portion consistency — follow recipes and plating photos.
Communicate with your team — we’re all working in one house.
Every night (Thursday–Saturday), leave notes for the morning shift:
- Include instructions or simply thank them for a job well done.
Always aim for a perfect dish, even when no one is watching.