Type a list, print the sheet, fill it in with a marker, and file it — so nobody has to run the kitchen from memory.
Your station’s items, pars, and where everything lives — shift sheets for openers and closers.
| Item | Par | Container · Where |
|---|---|---|
| Bread | 12 | Loaves · dry shelf |
| Diced onions | 1 | 1/6 pan · on line + under |
| Shredded cheese | 2 | 1/6 pan · on line + under |
| Item | Par | Container · Where |
|---|---|---|
| Mixed greens | 1 | 1/3 pan · on line — backup in walk-in |
| Lemon wedges | 1 | 1/9 pan · on line |
Opening and closing lists, printed as run sheets — a checkbox for every task.
| Task | |
|---|---|
| Wipe down the line | |
| Wrap and date everything | |
| Dump the sanitizer buckets |
| Task | |
|---|---|
| Take out the trash | |
| Sweep and mop the floors | |
| Turn off the hood fans |
Daily, weekly, and monthly cleaning on one grid — an empty box means it didn’t happen.
| Task | MON | TUE | WED | THU | FRI | SAT | SUN |
|---|---|---|---|---|---|---|---|
| Filter the fryer oil | |||||||
| Clean the slicer | |||||||
| Sanitize the cutting boards | |||||||
| Wipe down the reach-ins | |||||||
| Sweep the walk-in | |||||||
| Clean the can opener |