Shift Grill Master Instructions

• The Shift Grill Master will report one half hour before the assigned shift to consult with the previous Shift Grill Master and ensure the Grill Station is set up for the upcoming shift.

• The grill should be set at one mark above 350 degrees; if the grill is smoking, it is too hot and must be turned down. The grill should be scraped clean and the oil catchers above the grills should be emptied regularly.

• Steak meat and burger containers and cheese slice packages should be full and in the proper locations in the refrigerator and enough oil jugs ready for oiling the grill during the shift. Onion pails should be full and covered. The au jus should be correctly prepared (not too thick or too little).

• Meat throwers for the shift should be identified and any specific instructions for the shift should be provided to them. Grillers for the shift should be identified and reminded of the standards for proper cooking of burgers, steak meat and onions. Burger grillers MUST spot check burgers before placing into the au jus to ensure an internal temperature of 160 degrees.

• Once the shift starts, the grill master is responsible for ensuring that the onions, burgers and steaks are cooked properly and thoroughly; enough burger patties, steak meat and onions are prepared to fulfill customer orders in a timely fashion; the grills are properly cleaned as need- ed; the oil catchers are emptied before they overflow; the au jus maintains proper consistency and temperature (180 degrees); and cooking utensils are cleaned often. The Sanitarian will aid in this.

• In coordination with the Sanitarian, the Shift Grill Master will ensure that the meat trays for the sandwich makers are clean and maintain the meat at the proper temperature in the roast- ers.

• At the conclusion of the shift, the Grill Master will ensure that the grill station is ready for the next shift, coordinating with the incoming Grill Master.

• NOTE: The Grill Master for the first shift of the day will ensure that the grills and all related surfaces are clean and sanitized before the day begins and before turning on the grills. The Grill Master for the last shift of the day will ensure that the grills are turned off and thoroughly cleaned, the meat and cheese in the kitchen refrigerators are properly covered and the oil catchers are emptied.