New Restaurant Guide

People Roles & Responsibilities The way the kitchen is managed changes with the OPL. This includes working as a team versus working a “station” and the roles and responsibilities for the managers, kitchen crew, and prep person. Stations vs. Teamwork Operating the OPL requires that the team works together differently. We are moving away from working a station, such as “meat”, to performing a role, such as a Cook. Below outlines the change:

Stations: Crew are trained and learn by station (i.e. meat, eggs, or fried products)

Teamwork: Learn roles and shared responsibilities

Crew learn a role – learn how to cook all products and sharing responsibilities with other Cooks

When crew learn grill, they only learn grill and not how they impact other cooking stations

Training needs and tracking completed by stations

Learn how to cook all products, how cooking is managed, how to work with other Cooks

This section will cover the roles and responsibilities, basic positioning, and crew work paths that have changed. Learn how to assemble the entire menu, care for the food, ingredient preparation

Shift Manager

When crew learn grill, they only learn grill and not the interdependency of other cooking stations

Manage people, product, and equipment to deliver outstanding QSC&V on assigned shifts. With the OPL, the Shift Manager should follow up and coach on the following: • Create shift plan with the Production Manager 24 hours in advance • Work closely with the Service and Production Managers on setting up the shift, positioning the crew, and giving breaks out • Crew are positioned correctly, stay in place and understand their new roles • Complete the Pre-Shift Checklist • E-Production or UHC Charts updated, posted, used and adjusted as needed • Verify Prep Person is assigned and completes prep routine; prep pans marked with secondary holding time, numbered and organized • Conduct shift huddles with crew as they come on the shift to discuss their role • Train and verify crew members to become experts in kitchen roles • Observe and coach Cooks, Initiators and Assemblers on correct procedures and teamwork • Motivate, recognize, and reward crew for good work • Observe and relieve danger zones through Service and Production Managers • Small wares and prep table condiment layout is correct Training Needs and tracking is done by stations

Role

Responsibilities

Optimized Prep Line – Execution Guide 5 | P a g e Copyright 2017 McDonald’s. Proprietary Information. Unauthorized use is prohibited.