Sliced Food Instructional Manual

The Sliced Manual

Opening Duties .........................................................................1-10Stocking the Equipment ..................................................................... 1-2Turning on the Equipment ................................................................. 2-3Stocking the Food ....................................................................................3Preparing the Food .................................................................................4 Preparing Pizzas ............................................................................. 4-5 Preparing Calzones .............................................................................6 Preparing Pastas .................................................................................7Hourly Duties .................................................................................8Closing Duties ...........................................................................9-10Company Policies .......................................................Appendix AMiscellaneous ............................................................. Appendix BDaily Checklists ................................................................................... B.1Food Preparation Guidelines ......................................................B.2-B.4Food Recipes ........................................................................................ B.4

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STOCKING THE EQUIPMENTEach area will have their own regulations and checklists for stocking the equipment. The list of equipment for Sliced is as follows.

3 green scoops from the Sliced drawers3 spatulas from the Sliced drawers3 sets of tongs from the Sliced drawers2 regular-sized dividers from under the Sliced counter2 plastic containers from the back room2 square containers with blue lids from the back room2 round metal sauce pans from the back room2 stacks of round plastic plates from the dry storage area2 stacks of “to-go” containers from the dry storage area2 large frozen containers from the freezer2 1/4 measuring cups from the back room2 white scoops from the Sliced drawers2 3 oz. ladles from the back room1 oil brush from the Sliced drawers1 1 cup measuring cup from the back room1 1/3 measuring cup from the back room1 pitcher from the back room1 pizza paddle1 pizza cutter 1 docker1 sanitizer bucket with sanitizer1 handful of bar towels

Ovens: There are 3 ovens in the Sliced area. The following instructions will help you stock the oven equipment.• Make sure that you have one pizza paddle and one pizza cutter next to the oven.

Hot Wells 1 &2 : Hot Well 1 will be used to keep the meatballs, broccoli, and portioned chicken warm. Hot Well 2 will be used to keep the penne pasta warm. They are located at the edge of the pizza prep table that is left of the oven. The following instructions will help you stock the equipment for Hot Wells 1 & 2.• Use a pitcher to fill each Hot Well 1/3 of the way with water. • Place two regular-sized dividers horizontally across Hot Well 1.• Place one green scoop next to Hot Well 2.

Pizza Prep Area: The pizza prep area will have Hot Wells 1 & 2 and the sauce warmer on top of it. Cleaning materials, extra plates and to-go boxes will be under the counter.

Sauce Warmer: The sauce warmer is on the right side of Hot Wells 1 & 2 on the pizza prep table. The following instructions will help you stock sauce warmer equipment.

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• Fill each warmer with an inch worth of water.• Place the two round metal sauce pans with lids into the warmer.• Place two three ounce ladles next to the sauce warmer for the sauces.

Calzone Prep Area: The calzone prep area is where all of your vegetables, toppings, and cheeses will be kept. The following instructions will help you stock the calzone prep area.• Place one 1/3 measuring cup, one 1 cup measuring cup, and two 1/4 measuring

cups next to the calzone prep area.• Place two white scoops and two green scoops next to the calzone prep area.

Outer Counter: The outer counter will have equipment for customer use. The following instructions will help you stock the outer counter.• Place one plastic container in front of each pizza warmer with a spatula and a

set of tongs inside of it.• Place a small stack of round plastic plates on each end of the counter.

The two plastic containers with blue lids will hold the portioned sides of ranch and marinara sauce in the fridge.

TURNING ON THE EQUIPMENTCustomer satisfaction and workplace safety increases when all of our equipment is functioning properly. This section will explain how to turn on the Sliced equipment so that you may safely begin cooking.

Ovens: There are 3 ovens in the Sliced area. The following instructions will help you turn on each oven.• Turn on the top two ovens to 450 degrees.• Turn on the bottom oven to 425 degrees.

Hot Wells 1 & 2: Always make sure that the Hot Wells are filled 1/3 of the way with water before turning them on. Both Hot Wells need to be set to “Medium High.”

Sauce Warmer: The sauce warmer needs to be filled with an inch worth of water and turned on to “High” until the sauces reach 165 degrees. After they have reached 165 degrees, they can be turned down to simmer.

Grab n’ Go Warmers: The Grab n’ Go warmers will hold the calzones and pasta dishes and they need to be on and warm by the time you place food into them.

Pizza Warmers: Turn on the pizza warmers and fill them with distilled water to the fill line or until the green light appears.

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It’s also important to check the calzone area prep fridge and the oven vents to make sure that they’re on. If the oven vent is not on, contact your Manager before turning on the grill and cooking anything.

You should also check the dough press to make sure that it is on and working properly.

STOCKING THE FOODEach area will have different food items and some areas will also share storage spaces. This section will explain what food items are needed in the Sliced area and where those items can be found or placed.

6 1/3 pans (1 bag) of sausage crumbles from the freezer4 1/6 pans of Canadian bacon from fridge 24 1/6 pans of mushrooms from fridge 24 1/6 pans (1 bag) of bacon crumbles from fridge 23 1/6 pans of green peppers from fridge 13 1/6 pans of onions from fridge 13 1/6 pans of pineapple (drained of juices) from dry storage3 1/6 pans of olives (drained of juices) from dry storage3 1/6 pans (1 bag) of pepperoni from the freezer3 boxes (12 bags) of mozzarella cheese from fridge 22 1/6 pans tomatoes from fridge 11 can of marinara sauce from dry storage (fill as needed)1 Alfredo sauce container from fridge 1 (fill as needed)1 deep hotel pan with lid of steamed penne pasta from fridge 11 1/3 pan of steamed broccoli from fridge 21 1/3 pan of meatballs from fridge 21 1/3 pan of portioned chicken from the In B’Tween fridge (prep more if needed)

Hot Wells 1 & 2: There should be one 1/3 pan of steamed broccoli, one 1/3 pan of meatballs, and one 1/3 pan of portioned chicken in Hot Well 1. Hot Well 2 should only have one hotel pan of penne pasta and a lid to cover it.

Sauce Warmers: The sauce warmers should hold two round metal sauce pans. Put marinara sauce into one of the pans and Alfredo sauce into the other.

Calzone Prep Fridge: The calzone prep fridge will hold sauces, cheeses, and toppings. The following instructions will help you stock the calzone prep fridge.• Place one container of mozzarella and one container of each topping and sauce

into the upper section of the calzone prep fridge.• Place any extra toppings, sauces, or cheeses into the lower section of the calzone

prep fridge.

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PREPARING THE FOODEach area will have separate guidelines for preparing and serving food. This section will explain how to prepare pizzas, calzones, and pastas for the Sliced area.

PREPARING PIZZASPizzas should be prepared and in the oven by 10:15 am. When you are preparing pizzas or calzones, always use last night’s dough first. It is also important to remember that you should have a total of 30 rolls of pizza dough and 60 rolls of calzone dough in the fridge at all times (including those that have already been prepared).

Each roll of dough must be sprinkled with cornmeal, pressed with the dough press, placed onto a cornmeal sprinkled piece of wax paper, and docked with the docker. After the dough for a pizza has been pressed and docked you must oil and season the edges of the pizza with the oil brush.

Place the pizza into the oven by using the large pizza paddle (the oven can fit up to 4 pizzas).

All pizzas should be cooked in the oven for 12-14 minutes and any extra prepared pizzas must be placed in the fridge. It should also be noted that pizza only has a 1 hour hold time, throw them away after they have been in the warmer for 1 hour.

Use the pizza cutter to cut the pizza into 6 slices.

The following instructions will help you prepare pizzas for your customers.

SUPREME PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese15 pepperoni slices1/4 cup of sausage crumbles and olives15 mushroom slices10 onion and green pepper slices

MEAT LOVER PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese15 pepperoni and Canadian bacon slices1/4 cup of sausage and bacon crumbles

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VEGETARIAN PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese15 mushroom slices10 onion and green pepper slices1/4 cup of olives and diced tomatoes

HAWAIIAN PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese30 Canadian bacon slices1/2 cup of pineapple bits

PEPPERONI PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese30 pepperoni slices

CHEESE PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese

PREPARING CALZONESCalzones should be prepared and in the oven by 10:35 am. When you are preparing pizzas or calzones, always use last night’s dough first. It is also important to remember that you should have a total of 30 rolls of pizza dough and 60 rolls of calzone dough in the fridge at all times (including those that have already been prepared).

Each roll of dough must be sprinkled with cornmeal, pressed with the dough press, placed onto a cornmeal sprinkled piece of wax paper, and docked with the docker.

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After the dough for a calzone has been pressed and filled with ingredients it needs to be folded, pinched shut, and brushed with oil and seasoning on the top. Write which calzones are which on the wax paper so that you don’t lose track.

Place the calzones into the oven by using the large pizza paddle. All calzones should be cooked in the oven for 8-10 minutes and any extra prepared calzones must be placed in the fridge. It should also be noted that calzones only have a 1 hour hold time, throw them away after they have been in the warmer for 1 hour.

The following instructions will help you prepare calzones for your customers.

MEAT LOVER CALZONE1 white scoop of marinara sauce1/4 cup of mozzarella cheese4 pepperoni slices1 pinch of sausage and bacon crumbles

CHICKEN BACON ALFREDO CALZONE1 white scoop of Alfredo sauce1/4 cup of mozzarella cheese1 bag of portioned chicken1 pinch of bacon crumbles

PEPPERONI CALZONE1 white scoop of marinara sauce1/4 cup of mozzarella cheese10 pepperoni slices

CHEESE CALZONE1 white scoop of marinara sauce1/3 cup of mozzarella cheese

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PREPARING PASTASPastas need to be prepared and in the Grab n’ Go warmer by 10:50 am. This means that your broccoli, pasta, and meatballs need to be in the steamer by 10:15 am. You should place the pasta ingredients into the steamer after you have placed the pizzas into the ovens. Remember to check the meatballs to make sure that they have an internal temperature of 165 degrees.

The following instructions will help you prepare pasta dishes for your customers.

MARINARA PASTA1 1/2 green scoops of penne pasta1 3 oz. scoop of marinara sauce1 handful of mozzarella cheese

MEATBALL MARINARA PASTA1 1/2 green scoops of penne pasta4 meatballs1 3 oz. scoop of marinara sauce1 handful of mozzarella cheese

ALFREDO PASTA1 1/2 green scoops of penne pasta 1 3 oz. scoop of Alfredo sauce

CHICKEN & BROCCOLI ALFREDO PASTA1 1/2 green scoops of penne pasta1 bag of portioned chicken4 broccoli pieces1 3 oz. scoop of Alfredo sauce

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All employees are required to complete and initial the hourly checklist. An employee will be held accountable if items on the checklist were not completed or if items were checked off and not completed. This section will describe, in detail, what is included in the Sliced hourly checklist.

Stock food and supplies, especially dough. (See pp.1-3).

Sanitize all areas: This includes the counters (inner and outer), Hot Wells, warmers, fridges, walls, and edges of the oven.

Clean the ovens: The following instructions will help you clean the ovens.• Use the oven scraper, located on top of the oven, to scrape out any left over food

or wax paper.• Use the brush side for scraping the food and use the edged side for scraping the

wax paper.• Do not use chemicals on the ovens.

Empty and scrub the garbages: Take out full garbage bags, replace them with new ones, and scrub the outside of the garbages with hot water and a scouring pad.

Sweep: Make sure that all areas of the floor, including the hard to reach spaces, are swept.

11:00am 12:30pm 2:30pm 3:30pm 4:30pmStock food, supplies, and doughSanitize all areasClean the ovensEmpty and scrub the garbagesSweep

All employees must complete and initial each task before they can clock-out for their shift.

See the next page for “Closing Duties.”

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All closing duties must be completed and checked off by a Manager before you can leave the workplace. If you leave the workplace without being checked off, and something isn’t done, you will be held accountable. This section will explain the different duties that are associated with closing the Sliced area.

Stock everything: There should be the following amounts of food in the following places when you close.

6 1/3 pans (1 bag) of sausage crumbles in the freezer4 1/6 pans of Canadian bacon in the calzone prep area4 1/6 pans of mushrooms in the calzone prep area4 1/6 pans (1 bag) of bacon crumbles in the calzone prep area3 1/6 pans of green peppers in the calzone prep area3 1/6 pans of onions in the calzone prep area3 1/6 pans of pineapple in the calzone prep area3 1/6 pans of olives in the calzone prep area3 1/6 pans (1 bag) of pepperoni in the calzone prep area3 boxes (12 bags) of mozzarella cheese in the calzone prep area2 1/6 pans of tomatoes in the calzone prep area

Sanitize all areas: This includes the counters (inner and outer), Hot Wells, heat lamps, drop-in coolers, walls, and edges of the grill.

Turn of the ovens and clean them: The following instructions will help you clean the ovens.• Use the oven scraper, located on top of the oven, to scrape out any left over food

or wax paper.• Use the brush side for scraping the food and use the edged side for scraping the

wax paper.• Do not use chemicals on the ovens.

Turn off the Hot Wells and warmers.

Take dirty dishes to the back room.

Sweep and mop: Make sure that all areas of the floor, including the hard to reach spaces, are swept and mopped.

Empty and scrub the garbages: Take out full garbage bags, replace them with new ones, and scrub the outside of the garbages with hot water and a scouring pad.

Breakdown all cardboard boxes and take them to the recycle bin.

Get checked off by a Manager.

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Manager’s initialsStock everythingSanitize all areasTurn off the ovens and clean themTurn off the Hot Wells and warmersTake dirty dishes to the back roomSweep and mopEmpty and scrub the garbagesBreakdown all cardboard boxesGet checked off by a Manager

All of these items must be checked off by a Manager; you cannot sign yourself off.

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OPENING DUTIES CHECKLISTInitial here

Stock the equipment (See pp.1-2)Turn on the equipment (See pp.2-3)Stock the food (See p.3)Prepare the food (See pp.4-7)

See the Sliced manual for further details on opening.

HOURLY DUTIES CHECKLIST11:00am 12:30pm 2:30pm 3:30pm 4:30pm

Stock food, supplies, and doughSanitize all areasClean the ovensEmpty and scrub the garbagesSweep

All employees must complete and initial each task before they clock-out.

CLOSING DUTIES CHECKLISTManager’s initials

Stock everythingSanitize all areasTurn off the ovens and clean themTurn off the Hot Wells and warmersTake dirty dishes to the back roomSweep and mopEmpty and scrub the garbagesBreakdown all cardboard boxesGet checked off by a Manager

All of these items must be checked off by a Manager; you cannot sign yourself off.

Sliced Daily Checklists

SUPREME PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese15 pepperoni slices1/4 cup of sausage and olives15 mushroom slices10 onion and green pepper slices

MEAT LOVER PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese15 pepperoni and Canadian bacon slices1/4 cup of sausage and bacon crumbles

VEGETARIAN PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese15 mushroom slices10 onion and green pepper slices1/4 cup of olives and diced tomatoes

HAWAIIAN PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese30 Canadian bacon slices1/2 cup of pineapple bits

PEPPERONI PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese30 pepperoni slices

Making Sliced Pizzas, Calzones, and Pastas

CHEESE PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese

MEAT LOVER CALZONE1 white scoop of marinara sauce1/4 cup of mozzarella cheese4 pepperoni slices1 pinch of sausage and bacon crumbles

CHICKEN BACON ALFREDO CALZONE1 white scoop of Alfredo sauce1/4 cup of mozzarella cheese1 bag of portioned chicken1 pinch of bacon crumbles

PEPPERONI CALZONE1 white scoop of marinara sauce1/4 cup of mozzarella cheese10 pepperoni slices

CHEESE CALZONE1 white scoop of marinara sauce


MARINARA PASTA1 1/2 green scoop of penne pasta1 3 oz. scoop of marinara sauce1 handful of mozzarella cheese

MEATBALL MARINARA PASTA1 1/2 green scoop of penne pasta4 meatballs1 3 oz. scoop of marinara sauce1 handful of mozzarella cheese

ALFREDO PASTA1 1/2 green scoop of penne pasta 1 3 oz. scoop of Alfredo sauce

CHICKEN & BROCCOLI ALFREDO PASTA1 1/2 green scoop of penne pasta1 bag of portioned chicken4 broccoli pieces1 3 oz. scoop of Alfredo sauce

RECIPES

Ranch Dressing: Mix the following ingredients in a large container.• 1 gallon of mayo, • 3 containers of sour cream, • 1 gallon of cold water, • 1 1/2 cup of ranch seasoning.

Seasoning: Mix 8 cups of grated Parmesan, 3 cups of basil, and 1 cup of garlic salt into a large container.


Sliced Food Instructional Manual

Food

Transcript of Sliced Food Instructional Manual