Crew Workbook Grill Area 1

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1 Crew Workbook Grill Area 1

2 American Dairy Queen Corporation, Minneapolis, MN DQ, Dairy Queen, DQ Grill & Chill, Dairy Queen/Brazier, ellipse design, Dilly Bar, StarKiss, Homestyle, FlameThrower, and DQ Ultimate are registered trademarks of American Dairy Queen Corporation. DQ Sandwich, GrillBurger, Chicken Strip Basket, and Crispy Chicken, are trademarks of American Dairy Queen Corporation. Ajax is a registered trademark of Colgate-Palmolive Company. Amana is a registered trademark of Maytag Corporation. Cambro is a registered trademark of Cambro Manufacturing Company Corporation. Durkee is a registered trademark of ACH Food Companies, Inc. Frymaster is a registered trademark of Frymaster LLC. Keating s Miraclean is a registered trademark of Keating Of Chicago, Inc. Move Over Butter is a registered trademark of Conagra Brands, Inc. NSF is a registered trademark of NSF International. Savory is a registered trademark of Ventura Foods, LLC.

Step #2 Select a Training Area Crew Workbook Introduction Congratulations! You have completed your orientation and are ready to begin training for your selected work area.

3 Step #2 Select a Training Area Crew Workbook Introduction Congratulations! You have completed your orientation and are ready to begin training for your selected work area. First, review with your trainer and/or manager the position you will be working in. The grill area consists of the following positions: Grill Coordinator Fryer Person Grill Person Sandwich Prep Person Each position has a set of primary and secondary duties associated with it. Primary duties are directly connected to filling customer orders. Secondary duties are those tasks that help the restaurant to get ready for upcoming orders. You may start in one of these areas or another, but you may learn to work all of the positions in the grill area. A listing of the primary and secondary duties for each position in the grill area is found on the next few pages. Your trainer will review the position that most closely matches your position with you and discuss the expectations of the position. Crew Workbook Grill Area 3

4 Review with your trainer and/or manager and sign at the bottom of the page for the position(s) in which you will be working. Step #2 Select a Work Area Grill Coordinator Wash hands when leaving/returning to station and at least once every hour. Primary Duties: Manage kitchen: Complete grill area checklist Read monitor and delegate orders to grill crew Anticipate and react to changes in volume Backfill functional areas where needed Monitor hold times Toast buns Deliver breads to product builders (Sandwich Prep) Ensure proper levels of product are in the cooking process Monitor health and safety standards Check product quality (weight, appearance, and preparation) Provide direction to kitchen crew to re-stock and clean Assign and coordinate breaks Secondary Duties: Complete temperature logs and waste sheets; discard any product outside of temperature range Report issues to manager on duty Check schedule of daily, weekly, or monthly cleaning/maintenance duties and complete per schedule Crew Member Signature Date Trainer Signature Date 4

5 Review with your trainer and/or manager and sign at the bottom of the page for the position(s) in which you will be working. Step #2 Select a Work Area Fryer Person Wash hands when leaving/returning to station and at least once every hour. Primary Duties: Prepare fried products in adherence to company standards and procedures quickly and accurately (use timers, portion size, scales, properly salt) Spot-check cooked product temperature (chicken, shortening, etc.) Use proper tools (tongs, fry scoops, calibrated thermometer, etc.) Place cooked products in holding unit following FIFO procedures and set timers Clean as you go Ensure orders are made in the correct sequence Cook according to all health and safety standards (avoid cross-contamination use appropriate fryer for designated products) Remove product with expired hold times and record as waste React to and change cooking process as volume changes Secondary Duties: Ensure all soapy/sanitized waters and linens are rinsed or changed as needed (wash cloths, hand towels, etc) Stock spot merchandiser (fries, rings, chicken strips, fish, etc) Clean cooking utensils Filter, fill, and skim fryers Clean (sweep, mop, trash, complete wipe down of counters and walls) Re-stock paper products and packaging (to-go boxes, sandwich wrappers, fry boxes, liners, paper trays, salad bowls, lids, hot dog trays, etc.) Crew Member Signature Date Trainer Signature Date Crew Workbook Grill Area 5

6 Review with your trainer and/or manager and sign at the bottom of the page for the position(s) in which you will be working. Step #2 Select a Work Area Grill Person Wash hands when leaving/returning to station and at least once every hour. Primary Duties: Prepare grill products quickly and accurately in adherence to company standards and procedures (one flip for burgers, proper temperature) Spot-check product temperature (165 F (74 C) for burgers, etc.) Use proper tools (tongs, scales, boost pans, spoons, calibrated thermometer, etc.) Place grilled products in holding unit, rotate properly (FIFO), and set timers Clean as you go Ensure orders are made in the correct sequence Cook according to all health and safety standards (avoid cross-contamination raw vs. cooked meat) Remove product with expired hold times and record as waste Anticipate and react to volume changes Secondary Duties: Stock spot merchandiser (various burgers, grilled chicken) Clean cooking utensils Clean (sweep, mop, trash, complete wipe down of counters and walls) Re-stock paper products and packaging (to-go boxes, sandwich wrappers, fry boxes, liners, paper trays, salad bowls, lids, hot dog trays, etc.) Crew Member Signature Date Trainer Signature Date 6

7 Review with your trainer and/or manager and sign at the bottom of the page for the position(s) in which you will be working. Step #2 Select a Work Area Sandwich Prep Person Wash hands when leaving/returning to station and at least once every hour. Primary Duties: Boost product (hot dogs, chili, gravy, etc.) Assemble all sandwiches quickly and accurately in adherence to company standards and procedures (build, appearance, portion) Maintain appropriate levels of condiments Wrap appropriately for eat in, drive thru/carryout Deliver to correct destination (drive-thru, expediter) Use proper tools (knife, tongs, etc.) Clean as you go Ensure orders are made in the correct sequence Prepare product according to all health and safety standards (avoid cross-contamination) Remove product with expired hold times and record on waste log Anticipate and react to volume changes Secondary Duties: Check schedule of daily, weekly, or monthly cleaning/maintenance duties and complete per schedule Complete temperature logs Complete waste sheets Report issues to manager on duty Clean (sweep, mop, trash, complete wipe down of counters and walls) Re-stock paper products and packaging (to-go boxes, sandwich wrappers, fry boxes, liners, paper trays, salad bowls, lids, hot dog boxes, etc.) Ensure all sanitary waters are changed and linens rinsed or changed as needed (wash cloths, hand towels, etc.) Crew Member Signature Date Trainer Signature Date Crew Workbook Grill Area 7

8 Step #3 DVDs and/or elearning A Multimedia Approach You will begin by either participating in an interactive elearning lesson or watching a DVD. When you are completing the interactive elearning lessons, contact your manager and/or trainer and they can assist you in getting started. The grill section of elearning will take you 45 minutes to 1 hour to complete. There is a lot of information, but don t worry, there are activities along the way to help you remember all the material. elearning will provide you with the basics on product preparations and show you a general layout of equipment and ingredients. Below are a list of topics covered in elearning: PRIDE Food safety Grill equipment and ingredients Burgers, sandwiches, and wraps Fried items Iron grilled sandwiches Quesadillas Hot dogs DQ Challenge The last part of elearning; the DQ Challenge, is a timed activity that takes you through everything you have learned. You will be amazed at how much you have learned in such a short time. The Grill DVD reviews advanced preparation procedures for the grill area. The next page contains questions for your to complete while you are watching the DVD. Review your answers with your trainer after the DVD is completed. 8

9 Step #3 DVD As you watch the DVD, answer the following questions. Grill DVD Is it a good idea to add more mayonnaise to a squeeze bottle when it is getting low? Why or why not? Should hamburger patties be thawed before cooking? How long can cooked burgers be held? What is the correct way to know if a product is fully cooked? What are the enemies of oil? How often should a fryer be filtered? What is the hold time of cooked chicken strips? What type of lettuce is used for salads and what type is used for sandwiches? Note any questions you may have. Crew Workbook Grill Area 9

10 Step #4 Hands On Training Review the following information with your trainer. After this product and/or skill is completed, you and your trainer may sign the bottom of the page indicating the information has been reviewed. Continue onto Step #5 Practice, Practice, Practice. The next step in your training provides you the opportunity to put the skills you have learned in elearning and watched in the DVD into practice. Now you get to make the products and practice the skills, with guidance along the way. Hands-on training is the most important part of training. It is the key to properly making the products and gaining confidence in your new position. Your trainer may jump from page to page in your workbook and that is ok. Your manager and/or trainer will designate the order of your training based on your needs and the needs to the business. At any time, if you have questions or concerns, be sure to talk to your manager and/or trainer. Learning something new takes time. Be sure to have some fun along the way! 10

Where are burger patties kept before and after cooking? Where are breaded chicken fillets kept before and after cooking? Where are fries, onion rings, and hot dogs kept in the grill area?

11 Step #4 Hands-on Training Tour of the Grill Area Review the following information with your trainer. After this product and/or skill is completed, you and your trainer may sign the bottom of the page indicating the information has been reviewed. Continue onto Step #5 Practice, Practice, Practice. Where are burger patties kept before and after cooking? Where are breaded chicken fillets kept before and after cooking? Where are fries, onion rings, and hot dogs kept in the grill area? Record how customer orders are given, filled, and cleared. Where is the boosting code chart located? To boost one or more orders, put the product or products in the boosting oven, close the oven door, enter the, then press the. Crew Member Signature Date Trainer Signature Date Crew Workbook Grill Area 11

12 Step #4 Hands-on Training Sandwich Preparation Review the following information with your trainer. After this product and/or skill is completed, you and your trainer may sign the bottom of the page indicating the information has been reviewed. Continue onto Step #5 Practice, Practice, Practice. List the different tongs used at your location and the products they are used for. 1/4 lb. burgers are made on a(n) bun. Original burgers are made on a(n) bun. List the 6 condiments 1/4 lb. Grillburgers contain, unless the customer requests a change. List the ingredients in a grilled chicken wrap. Texas toast is before toasting, and then toasted on side(s). Crew Member Signature Date Trainer Signature Date 12

Continue onto Step #5 Practice, Practice, Practice. My location uses a grill. As your trainer reviews the following with you, record items of importance (e.g. temperatures, locations, etc.

13 Step #4 Hands-on Training Grills Review the following information with your trainer. After this product and/or skill is completed, you and your trainer may sign the bottom of the page indicating the information has been reviewed. Continue onto Step #5 Practice, Practice, Practice. My location uses a grill. As your trainer reviews the following with you, record items of importance (e.g. temperatures, locations, etc.) Grill Grill hood Grill fire suppression system Frozen 1/4 lb. burger patties are shaped. Frozen original burger patties are shaped. The proper cooked temperature of a burger is. Cooked burgers can be held for up to in a heated holding unit. Crew Member Signature Date Trainer Signature Date Crew Workbook Grill Area 13

Step #4 Hands-on Training Fryer and Fried Products Review the following information with your trainer.

reviewed. Continue onto Step #5 Practice, Practice, Practice.

Describe, in the space below, how to properly load a fry basket.

14 Step #4 Hands-on Training Fryer and Fried Products Review the following information with your trainer. After this product and/or skill is completed, you and your trainer may sign the bottom of the page indicating the information has been reviewed. Continue onto Step #5 Practice, Practice, Practice. Draw a diagram showing which fryer vat(s) are used for cooking fries and which fryer vat(s) are used for other fried products. Describe, in the space below, how to properly load a fry basket. Record the weight of three separate orders of fries that you portioned today. Chicken strips and breaded chicken fillets must be cooked to an internal temperature of. What is the hold time for crispy chicken fillet? A 4-piece chicken strip basket contains the following: Crew Member Signature Date Trainer Signature Date 14

Continue onto Step #5 Practice, Practice, Practice. List the amount of each ingredient that goes in a chicken salad.

15 Step #4 Hands-on Training Salads Review the following information with your trainer. After this product and/or skill is completed, you and your trainer may sign the bottom of the page indicating the information has been reviewed. Continue onto Step #5 Practice, Practice, Practice. List the amount of each ingredient that goes in a chicken salad. Shredded carrots Shredded Cheese Red cabbage Diced tomatoes Chopped bacon Salad blanks can be held for up to hours with tomatoes, and up to hours without tomatoes. Use chicken strips for a crispy chicken salad and grilled chicken fillets for a grilled chicken salad. Crew Member Signature Date Trainer Signature Date Crew Workbook Grill Area 15

16 Step #5 Practice, Practice, Practice Applying what you ve learned Take time to practice and record the information below. Be sure to ask questions as you practice. List the item practiced today: Fries or onion rings weight, if practiced Proper weight Does it have an acceptable appearance? What did you do well? What can you improve next time? Notes from your trainer: List the item practiced today: Fries or onion rings weight, if practiced Proper weight Does it have an acceptable appearance? What did you do well? What can you improve next time? Notes from your trainer: 16

17 Step #5 Practice, Practice, Practice Applying what you ve learned Take time to practice and record the information below. Be sure to ask questions as you practice. List the item practiced today: Fries or onion rings weight, if practiced Proper weight Does it have an acceptable appearance? What did you do well? What can you improve next time? Notes from your trainer: List the item practiced today: Fries or onion rings weight, if practiced Proper weight Does it have an acceptable appearance? What did you do well? What can you improve next time? Notes from your trainer: Crew Workbook Grill Area 17

18 Step #6 Product and/or Skill Ready (Assess) Grill Certification Tracking After completing steps 2 5 your trainer and/or manager will conduct Step 6 Product and/or Skill Ready. Use the checklist below to record your progess as you complete each product and/or skill certification throughout the program. Tour of the Grill Area Sandwich Preparation Grills Fryer and Fried Products Salads After you successfully completed the requirements for each product and/or skill assessment, you are fully certified in the grill area. Congratulations! 18

Burger Assembler. Burger Assembler. OPEN (Name: ) SHIFT CHANGE (Continued) CLOSE (Name: ) SHIFT CHANGE (Name: )

Burger Assembler. Burger Assembler. OPEN (Name: ) SHIFT CHANGE (Continued) CLOSE (Name: ) SHIFT CHANGE (Name: ) Burger Assembler Burger Assembler Turn ON Bun Caramelizer (w/ clean Teflon sheet in place) Heated landing Modular Holding Unit Check assembly table cooler temperature (33 F to 40 F) & prep Produce: lettuce,