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Learn all about it

DAY 1 DAY 2 DAY 3

Employee Training Schedule

Only the Highest Quality Food • The Highest Personal Standards • Out-of-this World Hospitality A Healthy, Growing Company • A Great Place to Work

• Questions?• Assist trainer with the duties of

the AM Salads person, including set up and clean up

• A! er lunch, assist the trainer with any PM Salads duties

• Questions from " rst day?• Assist trainer with the duties of

the AM Salads person, including set up and clean up

• A! er lunch, assist the trainer with any PM Salads duties

Updated February, 2018. These materials are CONFIDENTIAL and are prohibited from disclosure outside of DMI/Franchisee

• Questions from 2nd day?• With the trainer observing,

complete the AM Salads duties including set up and clean up.

• A! er lunch, with the trainer observing, complete any PM Salads duties

• Certi" ed trainer completes Observation checklist on trainee

• Take test

SALADS

HEALTH IS IN YOUR HANDS• In order to keep our customers and families safe, you must memorize and follow all the procedures in the Food Safety POP.

SETTING UP THE SALADS STATIONStep 1: Set up your sanitizer bucket and towel. Check sanitizer PPM with a test strip.

Step 2: Ensure you have all of the equipment in place to run your station. If anything is missing, please inform your manager. You will need the following:

• Non-skid cutting board • Digital scale

• Knife • Day dots for every day (if applicble)

SALADS PROCEDURES• Rotation is a major factor of your job. Practice FIFO (First in,

" rst out) when storing hot and cold items. If you are running low on anything, inform a manager. This way, it can be replenished before you run out completely.

• Reference the Food Safety POP for proper dating and labeling rules.

• All product levels on the line should be below the " ll line, 1 inch from the top of the pan. Stocking beyond this level may

allow product to fall into the temperature danger zone (41°F to 140°F).

• For Gluten Sensitive items, follow the procedures on the one sheet found in the Gluten Sensitive Handling Kit.

FRUIT CUPSStep 1: Fruit cups for here are served in a soup cup. To Go fruit cups are served in a clear 9 oz To Go cup.

Step 2: Add 2 strawberries, 2 cantaloupe, 2 pineapple, 2 apples, and 5 grapes.

Step 3: Fruit cups have a 1 day shelf life. Date following proper date label procedures.

FRUIT PLATESStep 1: Fruit plates for here are served in a soup bowl. To Go fruit plates are served in a black salad container.

Step 2: Tare out the weight of the bowl / container.

Step 3: Fill the bowl / container with the ends of the leafy lettuce pieces. Cover the end pieces with a layer of full leafy lettuce. Total weight of the ends and leafy lettuce will be .30 lbs.

Step 4: Arrange 3 fruits, in even amounts, in the bowl / container. One of the fruits must always be strawberries. The strawberries should always be positioned in the middle with the points of the strawberries pointing up. The other acceptable fruits are grapes, cantaloupe, pineapple, apples, and kiwi. Total weight of the 3

2

fruits will be 1 lb. Total weight of the fruit plate (leafy and fruit) will be 1.3 lbs.

Step 5: Fruit plates have a 1 day shelf life. Date following proper date label procedures.

STRAWBERRY SHORTCAKESStep 1: Strawberry shortcakes for here are served on a 6 inch plate. To Go strawberry shortcakes are served in a small clamshell.

Step 2: Cut a loaf of shortcake into ½ inch slices.

Step 3: Place one slice of shortcake on the plate / container. Top it with 2 black scoops of whipped cream.

Step 4: Wash and remove the tops from 2 strawberries. Slice the strawberries long ways and place on top of the whipped cream, starting from the outside.

Step 5: Repeat steps 3 and 4, making a 2nd layer.

Step 6: Strawberry shortcakes have a 1 day shelf life. Date following proper date label procedures.

SALAD BASES For delis that build salad bases, follow these procedures when building the base:

Step 1: Check the previous day’s salads. Check the quality of the fruit, vegetables, and leafy lettuce to determine if any of it is still usable. If so, rotate that product to the line or salad bar. Discard any le" over # eld greens and Salad Bar lettuce.

Step 2: Build bases for the current day’s salad into new bowls or To Go containers. Tare out the weight of the bowl or container before building the base.

Step 3: For a Chef / Ck Club salad base, portion out .40 lbs of Salad Bar lettuce and 4 grape tomatoes. For a Nutty salad base, portion out .20 lbs of Field Greens, 10 grapes per side (destem), and 6 apple slices.

Step 4: Salad bases have a 2 day shelf life. Date following proper date label procedures.

GRAB AND GO PROCEDURES• Any item displayed in the Grab and Go case in a way that is

accessible for our customers to grab without assistance from us must be labeled with an ingredient label. These labels may be ordered from Alphabet Soup. They cannot be rotated to the line or Salad Bar. Cheese cake and carrot cake have a 5 day Parfaits, fruit cups and plates have a 1 day shelf life date accordingly.

• Items displayed in the Grab and Go that are not accessible to the customers should also be properly dated and labeled. These items should be broken down and rotated to the line or Salad Bar a" er every shi" .

TO GO SALAD SPECS• All To Go salads (full and lighter portions) will be served in a

black salad container.

• For To Go Taco Salads, place the guacamole and sour cream in 2 oz containers with lids. Salsa in a 4 oz container with lid. Place the containers in the salad. Place the chili, chicken chili, Red Beans or Corn & Black Bean Salad in a To Go soup cup on the side.

• For To Go Nutty, Chef, Chicken Club, and Chicken Caesar salads, place the dressing in a container with a lid (4 oz for a full salad, 2 oz for a lighter portion). Salmon Paci# ca will get 1 oz of Cucumber Dill Vinaigrette for both sizes. Place the container in the salad. For a To Go Chicken Caesar, serve the bread on the side in a cookie bag.

• Add on egg To Go are served on the side in a to go soup bowl. For all other appiications is served on the item unless requested on the side .

• Wash your hands a" er handling shelled eggs.

SALADS

SALADS PREPARATION

OUNCES (OZ) ARE BY VOLUME, NOT BY WEIGHT

CHEF

NUTTY

.40#

.20#

4 4

2 61 Bag

FETA

2oz 2oz

2oz 2oz 4

Salad Bar Plate / .40# SB lettuce / 4 Grape Tomatoes / 4 Kalamata Olives / ½ Ham Roll, diced / ½ Turkey Roll, diced / 2 oz Shredded Cheddar /

2 oz Shredded Asiago / 1 Egg cut into ¼’s

Salad Bar Plate / .20# Field Greens / 2 bunches of Grapes destemmed (10/bunch) / 6 Apple Slices / 1 bag chicken, diced/ 2oz Feta cheese / 2 oz Cranberry

Walnut mix

CK CSR.35#

1 Bag

4oz2oz 24ozOTS

Salad Bar Plate / .35# Chopped Romaine/ 1 bag chicken, diced/ 2 oz Shredded Asiago / 4 oz Croutons / 2 Focaccia Garlic Bread / 4 oz Caesar dressing OTS

3

SALADS PREPARATION

OUNCES (OZ) ARE BY VOLUME, NOT BY WEIGHT

CK CLUB.40#

.30#

4

4

4

6oz

2

6oz

1/2

4 Slices

3 cup

1 Bag

2oz2oz

OR OR2 2oz 2oz4oz 1

LITE NUTTY

LITE CK CLUB

LITE CK CSR

LITE TACO

SIDE CSR

SOUP

SOUP

SOUP

SOUP

SOUP

.09#

.25#

.25#

.15#

2 cup

.15#

1/2 Bag

1/2 Bag

1/2 Bag

1oz

1/2 Bag

.10#

1oz

1oz

1oz

6oz

2oz

2

2

2

4 1oz

1

2ozOTS

2ozOTS

2oz

FETA

1oz

1oz

1oz

1

1

2

2oz

6oz

1/4

2 Slices

1

OR OR

LITE CHEF.25# 2 1oz 1oz 2SOUP 2

1/41/4

Salad Bar Plate / .40# SB lettuce / 4 Grape Tomatoes / 1 bag chicken, diced / 2 oz shredded Asiago / 2 oz Shredded Cheddar / 2 Bacon Slices crumbled / ½

Avocado in slices

Salad Bar Plate / 3 cups Blue Corn Tortilla chips / .30# SB lettuce / 6 oz Chili OR 6oz Chicken chili OR 6 oz Red Beans OR 2 White scoops Corn & Blk bean

salad / 4 oz Shredded Cheddar / 2 oz Pico de Gallo / 1 Level Black Scoop Sour Cream / 2 oz Guacamole / Spices / 1 Blue Corn chip for garnish

Soup bowl / .25# SB lettuce / 2 Grape Tomatoes / 2 Kalamata Olives / ¼ Ham Roll, diced / ¼ Turkey Roll, diced / 1 oz Shredded Cheddar / 1 oz Shredded

Asiago / ½ Egg cut into 2 pieces

Soup bowl / .09# Field Greens / 2 bunches of Grapes destemmed (10/bunch) / 4 Apple Slices / ½ bag chicken, diced / 1 oz Feta cheese / 1 oz Cranberry

Walnut mix

Soup bowl / .25# SB lettuce / 2 Grape Tomatoes / ½ bag chicken, diced/ 1 oz Shredded Asiago / 1 oz Shredded Cheddar/ 1 Bacon Slice crumbled /

¼ Avocado in slices

Soup bowl/ .15# Chopped Romaine/ ½ bag chicken, diced/ 1 oz Shredded Asiago/ 2oz Croutons/ 1 Focaccia Garlic Bread/ 2oz Caesar dressing OTS

Soup bowl/ 2 cups Blue Corn Tortilla chips/ .10# SB lettuce / 6 oz Chili OR 6 oz Chicken chili OR 6 oz Red Beans OR 2 white scoops Corn Blk bean salad/ 2 oz

Shredded Cheddar / 1 oz Pico De Gallo / 1 Level Purple Scoop Sour Cream / 1 oz Guacamole / Spices / 1 Blue Corn chip for garnish

Soup bowl / .15# Chopped Romaine / 1 oz Shredded Asiago / 2 oz Croutons / 1 Focaccia Garlic Bread / 2 oz Caesar dressing OTS

SalmonPACIFICA

MESA

LITE MESA

.20#

.40#

1oz

JR

4 oz

JR

2 oz

CDV

1oz

Cut in 1/2

6 Slices1

Cut into16 pcs

1/2

Chopped

1/4

Chopped

1/4

2 SlicesChopped

2oz

2oz

2 oz

1

1

1 Bag

Salad Bar Plate / .20 # Field Greens/ 4 Grape tomatoes/ 6 cucumber slices cut in half / 2 oz piquillo peppers sliced / ¼ avocado chopped/ salmon $ llet cut in

16 pieces / 1 oz pickled onions/ 1 oz cucumber dill vinaigrette OTS

Salad Bar Plate /.40# SB lettuce/ 4 Grape tomatoes/1 bag chicken, diced/ 1 ivory scoop corn & black bean salad/ 2 oz Shredded Cheddar/

½ avocado chopped/ 4 oz Jalapeno Ranch OTS

Soup bowl/ .25# SB lettuce / 2 Grape tomatoes / 1/2 bag chicken, diced/1 ivory scoop corn & black bean salad / 2 oz Shredded Cheddar /

1/4 avocado chopped/ 2 oz Jalapeno Ranch OTS

TACOOR

OR

6oz

6oz

4

OBSERVATION CHECKLIST

To be completed by a manager:

Practices proper sanitation procedures and washes hands o! en

Communicates needs with other positions and managers

Rotates cold products correctly

Can accurately complete the Time & Temp Log for all items within area, including taking and recording corrective actions

To be completed by the certi! ed trainer:

Ensures that all plates are presented correctly

Follows correct procedures for all items, using a scale to ensure proper weights

I understand all of the above, and agree to complete these on every shi" .

Trainee Signature

Manager Signature

SALADS