Stone Creek Grill Prep List

0E+00 TASK

OPENER CHECKLIST
BEER CHEESE Make beer cheese for pretzel bites
TORTILLA CHIPS Cook o tortilla chips for nachos and chips and salsa
WINGS Marinate wings, bake and ll lexan
SALSA Make salsa
CHIPS Fry 2 bags of chips and place in front of line
COLE SLAW Make Cole slaw and place in front of line on ice
REACH IN 
 Stock reach in cooler with atbread, tortillas, marinara, veg, sausage, pepperoni, diced
COOLER 
 chicken, hot dogs, pesto, pretzel bites, roast beef and sauces.
FRY SIDE
REACH-IN 
 Stock top drawer with a third pan of salmon, three third pans of chicken & two third pans
COOLER 
 of mahi.

DRAWER(S) 

Stock bottom drawer with a 400 pan of burger patties (front) and backup burger cheeses
(back)
REACH-IN Stock reach in freezer with french fries, fried mushrooms, sweet fries, onion rings, onion
FREEZER tanglers, coconut shrimp, chicken tenders, liver, chicken parm, turkey burgers,
REACH-IN Stock cold side with parm cheese, shredded cheddar cheese, hard boiled egg, chopped
COOLER
 bacon, lemon, blue cheese crumbles, sliced red onion,sliced cucumber, Mayo, halved
COLD SIDE cherry tomato, diced tomato, sliced tomato, shredded lettuce, leaf lettuce, chopped
romaine, slaw, tomato basil tortillas, pork loin, beef tips, Caesar dressing, heavy cream,
garlic, veg, risotto, bacon, sautéed onion, sliced mushrooms, capers, red peppers,
strawberries, shrimp, guacamole, wine and broccoli.
REACH-IN Stock freezer with shoe strings fries, sweet potato fries, pretzel bites, coconut shrimp,
FREEZER 
 chips, onion rings, fried mushrooms, onion tanglers
DISH
SAUCES Fill sauce bottles on line and place in third pan on icee- aioli, plum, ranch, thousand
Island, chipotle ranch, mild, BBQ
REACH-IN 
 Ensure that there is chicken parm on shelf and a full lexan of wings on bottom
COOLER

DOOR
BUTTER Melt a third pan of butter and ll butter bottles
BREAD CART Re ll bread cart
OTHER OPENER TASKS
TRASH Bring in trash bins, add liners and place in appropriate spots, including by the prep area.
EQUIPMENT Turn on all equipment
UTENSILS Gather appropriate utensils for all stations
TOWELS Place stacks of towels down the line and in the prep area
BUS BIN Place a bus bin under the grill for dirty dishes
FRY BOWLS Place bowls in window for French fries, chicken tenders & onion tangers
SANITIZER Set up clean sanitizer buckets with a clean towel in each.
PLATES Stock plates and to go containers on top shelf.
HOT WELL Bring to temp black beans, white rice, au jus, beer cheese and hot water in sixth pans in
the hot well on rice with heat on; third pan of hot dog buns, hamburger buns & hoagies
on left.
INVENTORY With menu in hand, walk coolers/freezers and ensure everything is in stock and thawed,
if necessary, for service. Inform Chef Mario or Bryan.
PREP LIST
DICED CHICKEN Thaw diced chicken; if opened, transfer to cambro, label
DICED PRIME Dice prime rib and ll 2 sixth pans; store the remaining in a cambro
SAUTED ONIONS Julienne a 200 pan of yellow onion, coat with oil, cover with foil and place in oven at 350
degrees until sautéed. Let cool and ll quart cups.
BELL PEPPERS Small dice green and red bell pepper and ll quart cups

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 0E+00 TASK

VEGGIE Slice mushrooms, zucchini and squash and half cherry tomatoes, coat with oil, place on
FLATBREAD sheet pan and place in oven until sautéed. Do not brown. Let cool and ll quart cups.
SOUP Make/Warm soup and place in front of the line
BURGER TOMATO Slice tomato for burgers and ll six pans.
MUSHROOMS Slice mushrooms and ll quart cups
MARINARA Make marinara sauce and ll quart cups
PEPPORONI Fill quart cups with pepperoni; store remaining in cambro
SAUSAGE Cook sausage, let cool and ll quart cups; add remaining to cambro
PRIME RIB Cook and slice prime rib
SALMON Cut salmon, wrap and ll third pans
CHICK/TUNA Make a 4 quart of chicken and tuna salad
SALAD
BACON Cook 4 sheet pans of bacon, ll third pan; check for bacon leftover from Sunday
SERVER SALAD Chop lettuce for salads and stock line
RICE Cook 400 white rice, cool on sheet tray, ll third pans, store remaining in cambro
DICED TOMATO Dice tomato and ll six pans
BURGER ONION Slice onion for burgers and ll six pans
CHICKEN BREAST Butter y chicken breast and ll 3 third pans on station; have two backup
BURGERS Fill 400 pan with burgers on station; have a backup
CORNED BEEF/ Cut/portion/wrap corned beef/pastrami
PASTRAMI
TURKEY/HAM Slice/portion/wrap turkey and ham
TARTER Make tarter sauce (mayo, relish, salt, pepper, lemon juice)

CLOSING CHECKLIST
REACH IN 
 Stock reach in cooler with atbread, tortillas, marinara, veg, sausage, pepperoni, diced
COOLER 
 chicken, hot dogs, pesto, pretzel bites, roast beef and sauces.
FRY SIDE
REACH-IN 
 Stock top drawer with a third pan of salmon, three third pans of chicken & two third pans
COOLER 
 of mahi.

DRAWER(S) 

Stock bottom drawer with a 400 pan of burger patties (front) and backup burger cheeses
(back)
REACH-IN Stock reach in freezer with french fries, fried mushrooms, sweet fries, onion rings, onion
FREEZER tanglers, coconut shrimp, chicken tenders, liver, chicken parm, turkey burgers,
REACH-IN Stock cold side with parm cheese, shredded cheddar cheese, hard boiled egg, chopped
COOLER
 bacon, lemon, blue cheese crumbles, sliced red onion,sliced cucumber, Mayo, halved
COLD SIDE cherry tomato, diced tomato, sliced tomato, shredded lettuce, leaf lettuce, chopped
romaine, slaw, tomato basil tortillas, pork loin, beef tips, Caesar dressing, heavy cream,
garlic, veg, risotto, bacon, sautéed onion, sliced mushrooms, capers, red peppers,
strawberries, shrimp, guacamole, wine and broccoli.
REACH-IN Stock freezer with shoe strings fries, sweet potato fries, pretzel bites, coconut shrimp,
FREEZER 
 chips, onion rings, fried mushrooms, onion tanglers
DISH
SAUCES Fill sauce bottles on line and place in third pan on icee- aioli, plum, ranch, thousand
Island, chipotle ranch, mild, BBQ
TRASH Tie liners and take out trash
FLOORS Throw soap and water, scrub and squeegee after sweeping/blowing
EQUIPMENT Turn o all equipment.
SURFACES Wipe down all surfaces with sanitizer
FLATTOP Clean attop and empty discard tray.
GRILL Scrap and clean grill.
COOLERS Remove and wipe clean the cooler shelves.
PANS Change out all pans on both sides of the line and clean underneath.

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0E+00 TASK

LOCK Lock cooler door before leaving.

OTHER TASKS
FRYERS Clean Fryer oil on Wednesday’s and Saturday mornings.
VENT HOODS Remove and clean vent hoods biweekly
OIL TRAPS Empty oil traps weekly
DRAINS Pour/run hot water down drains to clear.
GRILL PLATES Soak/wash plates once a month
TRUCK Stock truck deliveries on Wednesdays & Friday’s.