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Start Here

These standards keep the kitchen safe, efficient, and professional. Review on day one, then refresh weekly.

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Purpose

Set clear expectations for behavior, safety, and flow in the kitchen. Applies to every role, every shift.

Non-Negotiables

All of these things are NON-NEGOTIABLE.

• Remove aprons and gloves before entering the dining room or restroom.
• Drinks in the kitchen must have lids and straws.
• Wash hands for 20 seconds before handling food, after restroom, after touching raw foods, trash, phone, or face.
• Separate cutting boards and tools by food type. Change gloves between tasks.
• Maintain safe temps. Label and date all items. Follow FIFO.
• Never leave knives in sinks. Store in designated areas. Call out when moving with knives.

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Allergy and cross‑contact procedures are mandatory. See station‑specific SOPs in Kitchen → Station Information.

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Professional Standards

• Wear clean, appropriate clothing and non‑slip shoes. Restrain hair with caps or nets.
• No running, horseplay, or excessive noise. Keep language professional.
• Arrive 15 minutes early. Tackle prep lists in priority order.
• Treat FOH with courtesy and respect. Everyone is on the same team.

Communication & Movement

• Use clear callouts: "behind," "corner," "hot," "sharp."
• Acknowledge communications with "heard" or "yes chef."
• Practice Full Hands In/Out to maximize efficiency.
• Communicate breaks and station coverage before stepping away.

Clean as You Go

• Sanitize stations before service, during lulls, and after service.
• Return ingredients and tools to proper homes immediately after use.
• Clean equipment after use. Report damage or malfunctions to the MoD at once.