TGI Friday’s Steward Validation
Check One: ____ New Hire
Trainee: ________________________
Validation must occur on as many shifts as necessary to demonstrate all tasks during peak volume for this restaurant. At least 80% of
execution items must be prepared 100% and approved by the KM/Coach.
____ 1. Personnel file completed
____ Health Permit Card
(Where Applicable)
____ Form I-9 (In Separate File)
____ Completed New Hire Packet
__ Emergency Contact
__ W-4 Form (Signed)
__ Payroll Deduction
__ Consent Form
__ Employee Statement (Signed)
__ Uniform Receipt (Signed)
__ Employee Handbook Receipt
(Signed)
__ Employee Handbook Review
____ Application (Signed)
____ P.P.I.s (Where Applicable)
____ R.A.S.S. Test
____ R.A.S.S. Card Agreement
(Signed, if applicable)
____Validation Checklist
____ 2. Personal appearance/hygiene
____ Clean, pressed cook pants
____ Cap with Friday’s logo or
a chefs hat
____ Clean, pressed white shirt
____ Clean apron
____ Black, leather, polished, closed
toe (rubber soles) shoes
____ Back brace
____ Clean towel
____ Females must wear a bra
____ Hair is clean, well-groomed,
complies with the health code
and is properly restrained
____ Males must be clean-shaven
____ Uses Personal hygiene
____ 3. Teamwork
____ Cooperates with employees
____ Assists employees
____ Cooperates with management
____ 4. Speed & Efficiency
____ Organized work habits/
Clean as you go
_____ Maintains pace throughout
shift
_____ Organized and clean work
area
____ 5. Procedures
____ Works Clean
____ Daily Cleaning Schedule
____ Dumpster Operation
____ Weekly Cleaning Schedule
____ Clock In/Out Procedures
Coach Name
Sign Name:
____________________________
Print Name:
____________________________
Original: To Corporate
____ Current Employee
SS#: ________________________ Date: ______________
____ 6. Basics
____ BOH Basics Video
____ Hand Washing
____ Raw Produce Handling
____ 5 BOH Controls
____ 5 BOH Critical Safety Factors
____ Understands Production Sheets
____ Labeling, Dating
____ Rotation
____ Proper Storage
____ Ice Bath Procedures
____ Clock In/Out Procedures
____ Sanitation Procedures
____ Knife Handling
____ Grab Tests
____ 7. Security
____ Keeps Freezer and Walk-In
Locked
____ Keeps Storeroom Locked
when Unoccupied
____ Maintains Control of Key
____ Keeps Back Door Locked
Between 11:00 & 2:00
____ Keeps Roof Hatched Locked
____ 8. Requisitions
____ Understands Production
Sheets
____ Has Requisitions Completely
Accurately
____ Has Requisitions Completed
on a Timely Basis
____ Controls Waste
____ Delivers Requisitions Properly
____ 9. Ordering
____ Uses Pars Accurately
____ Completes Orders on a Timely
Basis
____ Proper Use of a Purchase
Order
____ Purchase Order Filled Out
Completely
____ 10. Inventory and Control Forms
____ Accurately Counts the DFC
____ Accurately Counts the GRI
____ Accurately Counts the OSI
____ All Items in Stock Meet
Approved Product Specs
____ Accurately Used DFC
Worksheet
____ Legibly Enters All Numbers
____ Maintains Accurate Par Levels
____ Checks Refrigeration
Temperatures
____ Has APL Available
____ Uses APL Accurately
Trainee
____________________________
____________________________
Store #: _____________
____ 11. Receiving and Storing
____ Delivery Invoice Checked
Against Purchase Order
____ Use of Visitor’s Log/Bates
Stamp
____ Storage and Delivery of Items
____ Rapport with Delivery Man
____ Use of Labels and Day Dots
____ Rotating Products
____ Stocking by Unit Counts
____ Follows Delivery Time
Guidelines
____ Notifies Manger of Back
Orders
____ Stores All Food Products
Sealed and Covered
____ 12. Sanitation Guidelines
____ Nothing Stored on Floor
____ Cooked Food Stored Over Raw
Food
____ Like Items Together
____ Proper Temperatures in all
Areas
____ Cleaning Supplies not Stored
with Food Items
____ No Open Food Products
____ 13. Freezer Pulls
____ Uses Accurate Thaw Schedules
____ Uses Proper Procedures
____ Organized and Efficient
____ 14. Safety
____ Equipment Used Properly
____ Equipment Stored Properly
____ Structural Precautions Adhered
To
____ 15. Conducts a Successful
Showtime Storeroom Check
____ Walk-In
____ Freezer
____ Dry Storage
____ Loft/Crawlspace
____ Additional Storage Areas
____ 16. Written Test
GM/KM
____________________________
____________________________
Copy: For Store Use