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Welcome to the Kitchen crew at Waverly Stone — we’re so glad you’re here! This page is your go-to launchpad for getting comfy with our kitchen, fast.

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Purpose

Build safe, clean, consistent execution at the line.

Process

Duration: Est. 4–6 shifts.

Step 1: Orient

• Skim this page top to bottom in 3 minutes

• Say hi to the team, ask where to stage your water bottle

• Find the hand wash sink and sanitizer buckets

  Kitchen

Step 2: Know the Basics

• Read our most-asked-about policies below

• If unsure, ask a Manager on Duty — questions are welcome

  Scheduling

  Attendance

  General Rules of Conduct

  Employee Pay and Benefits

Step 3: Do the Work, the Waverly Way

• Open the SOP hub and star your frequent tasks

• Practice one skill on your first shift and check it off

  Kitchen SOPS

Station Labels (Example)

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Label like future-you is a detective. Clear beats clever.

What goes on every label

• Item name to spec
• Prep date + time
• Use by date
• Initials of who prepped
• Allergy flags if applicable </aside>

• FIFO Basics
  • New behind old. Don’t bury day dots
  • Re‑label when combining or transferring
• Color Cues We Use
  • Green = fresh today
  • Orange = prep for service
  • Red = discard

Mini‑SOP: Label and Store

1. Wash hands or change gloves
2. Grab the right container and lid. Cold wells ≤ 41°F only
3. Fill to spec. Wipe rim and outside
4. Apply label front‑facing. Write clearly, block letters
5. Add date, time, initials, use‑by
6. Place using FIFO. Announce any low stock to Expo