Porter

• Arrive at the restaurant
• Check restaurant security.
• Turn off alarm system and night lights.
• Assess maintenance and security from close.
• Turn on
• Front-line counter and kitchen lights
• Heating or air conditioning, if not automatic
• Remove grill and fryer exhaust hood filters
• Wash with hot water and dish detergent in large sink or spray clean.
• Wipe “out” stainless hoods and drip pan with hot water and sanitizer; wipe dry with a cloth.
• Replace filters.
• Wipe stainless hoods with stainless steel cleaner and paper towel.
• Turn on fryer hoods and fryer vats. Remove fryer covers if applicable.
• ! Caution: The porter is responsible for removing the exhaust hood filters for cleaning each morning. This task must be conducted when the grill and fryers have cooled to room temperature before working around and above each piece of equipment. This is necessary to avoid a severe burn in a potential slip, trip or fall.
• Change outdoor marquee (if applicable)
• Before 7:00 a.m.
• Include Flavor of the Day, promotional item and/or Today's Feature
• Clean grill and grill area
• Pour water over cool grill.
• Sprinkle grill cleanser over grill and let soak.
• Scrub grill with heavy bristled brush, moving in circular motions.
• Use a scrub pad if needed. (Only on back plate of grill never on grill surface.)
• Rinse entire grill with water.
• Squeegee all water into grease trap.
• Wipe entire area with paper towels.
• Empty grease trap. Clean in three compartment sink and replace in grill.
• Wipe wall area.
• Wipe front stainless steel clean using stainless steel cleaner and a dry cloth.
• Note: Re-light pilot before opening.
• Recommended routine preventive maintenance: Keep the flue in back plate underneath side clean by the grease trough on Keating grills to prevent grill fires.
• Put truck order away
• Always rotate stock so new items are placed behind the older items following the First In, First Out method of stock rotation.
• Ensure quality with proper product handling. Rough handling during shipment or stocking will affect yields with excessive breakage. For example, French fries.
• Clean and organize storage areas.
• Maintain floors and garbage bins
• Use mop and mop bucket designated for back of house and front of house to prevent transfer of grease.
• Change water, as needed. Scrape any hardened debris.
• Place wet floor signs in work area prior to scrubbing.
• Pull out all kitchen equipment; sweep and mop.
• Sweep and mop the prep and storage areas. Team member restroom and walk-in cooler. Do not mop walk-in freezer.
• Shake door mats outside to remove dirt.
• Sweep and mop guest restrooms, lobby, condiment/drink area and under all equipment.
• Scrub baseboards.
• Clean inside and outside of garbage bin with general purpose detergent.
• Window sills, door frames and jams
• Wash sills (inside and out) with soap and hot water.
• Scrub door frames and jams with hot water. Rinse and wipe with clean cloth.
• Maintain parking lot
• Pick-up trash, sweep and hose/scrub parking lot, curbs, dumpster area, drive-thru pad and walkways.
• Empty garbage containers.
• Remove snow and apply Ice Melt, when needed.
• Maintain patio area
• Clean area and remove garbage.
• Maintain dumpster area
• Sweep, use high-low brush and hose down or power sprayer area as needed.
• Keep area organized.
• Clean inside dumpsters as needed, keep lids closed.
• Maintain bee traps, seasonal.
• Maintain landscaping
• Water plants, remove weeds and trim as needed.
• Remove trash
• Take out restaurant trash and cardboard as needed.
• Organize inventory
• Organize stock room, walk-in cooler and freezer.
• Check soft drink syrups
• Change syrup boxes as needed.
• Check Co2. Maintain at 100 pounds of pressure. The carbonators should be at 50 to 60 pounds of pressure.

Culver's