MAGDALENA CULINARY

Standards and Procedures

ALLERGIES

CLOSING

  • -Flip stations

    -Stock Stations (pull to thaw)

    -Organize Prep

    -Finalize order by 8pm

    -Detail lowboys, shelves, butcher block table, and all prep tables on line

    -Stock plates, utensils, ramekins, etc

    -Pull Mats

  • -Strike utensils

    -Organize freezers

    -Consolidate oysters, label, and dump ice and cover with damp cloth

    -Detail squeeze bottles, flip where necessary

    -Stock station

    -Wipe down station: towel & detergent>towel & sani>microfiber & stainless steel cleaner

    -Reset trash cans with liners at each station

  • -Strike steam table

    -Strike Grill

    -Remove seafood to walk in

    -Detail backsplash and prep table

    -Detail Rice Cooker

    -Wipe down station: towel & detergent>towel & sani>microfiber & stainless steel cleaner

  • -Scrape and filter fryer-send fryer baffles through dish

    -Flip proteins in drawer and remove to walk in

    -Detail pass and top shelf

    -Detail backsplash and sides of fryer and rational

    -Detail Hand sinks (towel & detergent>towel & sani>microfiber & stainless steel cleaner)

  • -Spray out trash cans

    -Clean mats

    -Wipe down all walls in the pit area and sink backsplashes

    -Organize utensil peg boards

    -Sweep outside and on stairs.

  • The EOS should only include a brief summary of notes from the night and any relevant information for the coming shifts. It should also include a photo of the white board as well as the photo of a menu with counts written beside each item.

    The Count Sheet should list counts with the component with the lowest inventory setting the count (e.g. if there are 15 steaks portioned, 2qt mushroom ketchup, and 3 orders fries, then the count sheet should read “3 Fry”).

  • SUNDAY

    -Pull rolling carts from walk in and detail floors and wall

    -Strike butcher block table and detail

    MONDAY

    -Strike grill table and detail, flip containers

    -Shop vac behind line and detail backsplash

    TUESDAY

    -Organize dish pit and peg boards

    -Organize green metro rack next to walk in

    THURSDAY

    -Organize towels and aprons

    -Strike top shelves and detail

    Item description

Policies & Standards

  • Please first attempt to swap shifts and then inform Baylee. If you need assistance then please speak with Baylee about potential solutions.

    If you are leaving for an extended trip, then please mark the dates on the R/O calendar in the coffee station at least two weeks in advance, then alert Baylee via Slack. Baylee will then approve the extended time off.

  • SHIFT DRINK & STAFF DISCOUNT POLICY

    Each shift worked, team members are able to enjoy two complimentary shift drinks.  One may be enjoyed while completing any non-guest-facing sidework, and the other may be enjoyed upon clocking out. 

    These should be on menu cocktails, BTG wine, or a beer.  NOTE: shot and a beer will be a Narragansett and a well spirit.

    During shift, at the permission of a senior team member, shots may be enjoyed.  The preferred option is Manzanilla for it’s ABV and refreshing characteristics, however the rail is fine too.  And to that end, it is always in moderation.

    At any point you are dining/drinking solo at the bar you are able to enjoy a 50% discount.  If you wish to join us for dinner with your partner-in-life, then please alert senior team prior to joining us and we will extend the 50% to the entire bill.If you wish to entertain a larger party, then please coordinate with a senior team member about your party.  That team member will look at the time of the requested reservation to confirm that it is outside of peak volume and that it will not have a significant impact on service before confirming.  At the time of confirmation, the senior team member will also discuss how a comp might be applied.  This will be decided on a case-by-case basis.

  • Often the orders will arrive prior to the arrival of the team. First, check in the order and if there are any discrepancies alert Nick through Slack. Then, breakdown cardboard and repack and label all items requiring it. Rotate inventory as you put away product.
    For Liquor orders, please stack cses in the liquor room and stock to shelves where able. If you break open a case, then stock the entire case and dispose of the box.

    For wine, stack cases next to metro rack and bottles to the green metro rack.
    Beer should go into the back of the office.