Record sales goals, guest focus, staff recognition, and shift notes before each day and night period.
Assign FOH/BOH positions and track 10-minute rest and 30-minute meal breaks per California labor law.
Track dough beginning count, prep batches, ending count, and daily waste for all size categories.
Log time-in and three time checks for each proofing shelf. Load from top down. One sheet per session.
Multi-time-point temperature checks for refrigeration and buffet, plus sanitation and team member practice verification.
Proper hand washing steps at 100°F+, 10–15 second scrub, single-use towel dry. For posting at all hand sinks.
