PORTER

Porter Position

The porter plays a very important role in preparing the restaurant for opening each day. It is the porter's responsibility to maintain the restaurant cleanliness and readiness standards. This includes stock rotation, First In, First Out (FIFO) of all inventory items and preventative maintenance of equipment.

To reduce or prevent exposure to hazardous chemicals; utilize personal protective equipment (PPE) that includes protective eye wear or splash proof goggles, chemically impervious gloves and aprons as indicated in the Cleaning and Sanitizing Procedures Manual, Hazard Communications Plan or Safety Data Sheets (SDS). Safety vests improve visibility when team members perform outside tasks such as taking out trash, cleaning the parking lot, landscaping, etc.

Daily Porter Tasks

1. Arrive at the restaurant
2. Check restaurant security.
3. Turn off alarm system and night lights.
4. Assess maintenance and security from close.
5. Turn on front-line counter and kitchen lights
6. Heating or air conditioning, if not automatic
7. Remove grill and fryer exhaust hood filters
8. Wash with hot water and dish detergent in large sink or spray clean.
9. Wipe "out" stainless hoods and drip pan with hot water and sanitizer; wipe dry with a cloth.
10. Replace filters.
11. Wipe stainless hoods with stainless steel cleaner and paper towel.
12. Turn on fryer hoods and fryer vats. Remove fryer covers if applicable.
13. The porter is responsible for removing the exhaust hood filters for cleaning each morning. This task must be conducted when the grill and fryers have cooled to room temperature before working around and above each piece of equipment. This is necessary to avoid a severe burn in a potential slip, trip or fall.
14. Change outdoor marquee (if applicable)
15. Before 7:00 a.m.
16. Include Flavor of the Day, promotional item and/or Today's Feature
17. Clean grill and grill area
18. Pour water over cool grill.
19. Sprinkle grill cleanser over grill and let soak.
20. Scrub grill with heavy bristled brush, moving in circular motions.
21. Use a non-abrasive scrub pad if needed. (Only on back plate of grill never on grill surface.)
22. Rinse entire grill with water.
23. Squeegee all water into grease trap.
24. Wipe entire area with paper towels.
25. Empty grease trap. Clean in three compartment sink and replace in grill.
26. Wipe wall area.
27. Wipe front stainless steel clean using stainless steel cleaner and a dry cloth.
28. Re-light pilot before opening.
29. Recommended routine preventive maintenance: Keep the flue in back plate underneath side clean by the grease trough on Keating grills to prevent grill fires.
30. Clean and filter fryer vats
31. Personal protective equipment required
32. Turn vat(s) "ON" to heat oil to set temperature; turn vat(s) "OFF".
33. Remove fryer grate; skim oil and remove excess crumbs from bottom of vat with crumb scoop and discard.
34. Place 32oz (by volume) of Magnesol powder in first vat only.
35. Stir until dissolved.
36. Filter vats in correct order: Fries/Chicken/Fish/Onion Rings
37. Drain oil into filter pan; scrub carbon buildup from burner tubes and vat using a non-abrasive pad.
38. Circulate oil through filter pump for 12 minutes.
39. Using filter hose, rinse vat with oil; close drain valve and return oil to vat.
40. Put truck order away
41. Always rotate stock so new items are placed behind the older items following the First In, First Out method of stock rotation.
42. Ensure quality with proper product handling. Rough handling during shipment or stocking will affect yields with excessive breakage. For example, French fries.
43. Clean and organize storage areas.
44. Maintain floors and garbage bins
45. Use mop and mop bucket designated for back of house and front of house to prevent transfer of grease.
46. Change water, as needed. Scrape any hardened debris.
47. Place wet floor signs in work area prior to scrubbing.
48. Pull out all kitchen equipment; sweep and mop. Use yellow handle corn broom for back of house.
49. Sweep and mop the prep and storage areas. Team member restroom and walk-in cooler. Do not mop walk-in freezer.
50. Shake door mats outside to remove dirt.
51. Sweep and mop guest restrooms, lobby, condiment/drink area and under all equipment. Use blue handle corn broom for front of house.
52. Scrub baseboards.
53. Clean inside and outside of garbage bin with general purpose detergent.
54. Window sills, door frames and jams
55. Wash sills (inside and out) with soap and hot water.
56. Scrub door frames and jams with hot water. Rinse and wipe with clean cloth.
57. Maintain parking lot
58. Pick-up trash, sweep and hose/scrub parking lot, curbs, dumpster area, drive-thru pad and walkways.
59. Empty garbage containers.
60. Remove snow and apply Ice Melt, when needed.
61. Maintain patio area
62. Clean area and remove garbage.
63. Maintain dumpster area
64. Sweep, use high-low brush and hose down or power sprayer area as needed.
65. Keep area organized.
66. Clean inside dumpsters as needed, keep lids closed.
67. Maintain bee traps, seasonal.
68. Maintain landscaping
69. Water plants, remove weeds and trim as needed.
70. Remove trash
71. Take out restaurant trash and cardboard as needed.
72. Organize inventory
73. Organize stock room, walk-in cooler and freezer.
74. Check soft drink syrups
75. Change syrup boxes as needed.
76. Check Co2. Maintain at 100 pounds of pressure. The carbonators should be at 50 to 60 pounds of pressure.