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Side Work

• [ ] Sweep Floors
• [ ] Clean Out Lowboy Freezers
• [ ] Put Away Clean Dishes
• [ ] Organize Pan Area

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Opening, closing, and side work are what keep the operation running smoothly before, during, and after service. These tasks are not filler or busy work. They protect food quality, speed, cleanliness, and the experience our guests have at the window. Every shift depends on these steps being completed fully and with intention. When everyone does their part, service flows better, mistakes are reduced, and the team can focus on cooking and serving good food.

Opening Checklist

• [ ] Set-Up Outside Area with FRESH/RIPE fruit
• [ ] Fill Cooler with Coconuts and Ice
• [ ] Fill Out AM Temp Log
• [ ] Empty Any Full Trash Cans
• [ ] Check Dish Area and Replenish Soap/Sanitizer As Needed
• [ ] Fill Sanitizer Buckets for Needed Areas
• [ ] Thoroughly Check Station and Confirm All Prep Has Been Completed

Closing Checklist

• [ ] Refill Sauce Bottles for Station.
• [ ] Consolidate, Label, and Tightly Wrap All Ingredients
• [ ] Organize Left & Middle Fridge and Label Anything Needed
• [ ] Take Inventory of All Used Items, Mark Down on Prep List & Initial
• [ ] Clean Flattop, and Empty Catch Pan
• [ ] Wipe Down Surfaces, Drawers, and Stove Grates
• [ ] Organize Top Shelf and Return Any Unused Ingredients to Chill Room
• [ ] Change Foil on Grill as Needed