Sandwich Station
Trainer’s Guide
© 2010 IHOP IP, LLC
Sandwich Station Module Introduction LG 2
In this module we will build on what you learned when you completed the
Cook Position Overview module by covering the knowledge and skills you
need to successfully perform in the Sandwich Station. We will be covering:
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Proper equipment handling
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Station readiness
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Sidework
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Sandwich Station responsibilities:
Safety and sanitation.
Opening and closing the sandwich station.
Preparing and plating or assisting with the preparation and plating
of products (e.g., waffles, toast, salads, sandwiches, burgers and
dinners) prepared in the Sandwich Station according to recipes.
Sandwich Station Trainer’s Guide
Welcome the Learner to the Sandwich Station Module and explain:
Sandwich Station Equipment LG 3
Following Tell, Show, Do, Review (TSDR) and using the references and resources
available, including the Equipment Manual, teach the Learner the following:
What equipment they will be using and its location.
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How to properly use each.
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How to clean, maintain and troubleshoot each.
Be sure to emphasize important safety and sanitation tips and guidelines.
Be sure to explain “why” each procedure and guideline is important.
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General equipment guidelines
Clean equipment helps prevent fires, crosscontamination, and build up of debris,
condensation and mold.
Preventive maintenance extends
equipment life.
Clean equipment according to
manufacturer’s instructions.
Cold table
33°-41°F.
Clean and sanitize all surfaces, inside and out,
3 - June 2010
including shelves, gaskets and support bars.
Close lid between uses to avoid warming.
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Reach-in refrigerator
33°-41°F.
Clean and sanitize all surfaces, inside and out,
including gaskets and shelving.
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Reach-in freezer
0°-10°F.
Defrost regularly.
Clean and sanitize all surfaces, inside and out,
including gaskets and shelving.
Sandwich Station Trainer’s Guide
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Sandwich Station Equipment LG 3
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Waffle baker
Differs by manufacturer and type.
Keep all surfaces and grids free of build up.
Do not use metal or abrasive cleaning
tools, utensils or materials on coated grids.
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Toaster
Differs by manufacturer and type.
Keep free of crumbs.
Do not reach into toaster slots or elements
with hands or utensils while plugged in.
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Microwave
Varies by wattage.
Keep free of debris and splatter build-up.
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Discuss any other sandwich station
equipment used in your restaurant.
Ask the Learner the following questions to check for understanding and to prompt discussion:
WHAT CAN HAPPEN TO FOOD PRODUCTS IF EQUIPMENT TEMPERATURES ARE SET TOO HIGH OR TOO LOW?
WHY IT IS IMPORTANT TO KEEP ALL OF OUR EQUIPMENT CLEAN AND IN GOOD REPAIR?
4 - June 2010
Sandwich Station Trainer’s Guide
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Steam table
Food Product to be held at a minimum
of 140°F.
Drain and clean daily.
Clean and sanitize all surfaces, inside
and out.
Do not use to heat or reheat food
products.
Sandwich Station Tools LG 4
Show where the tools they will be using are located, how
they are used and where to find more.
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Utensils
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Sandwich spreader: Used to quickly and efficiently
spread dressings and sauces, such as mayonnaise, onto
breads and other items.
Scoops: You will be using a variety of scoops to portion
and dispense ingredients.
Ladles and spoodles: You will be using a variety of
ladles to prepare and plate menu items.
Tongs: You will be using tongs to handle and dispense
ingredients and products in order to avoid bare-hand
contact with foods.
Shakers: Used to dispense seasonings and spices. Be
sure to use the lid with the appropriately-sized holes
for each seasoning or spice.
Stainless steel bowls: Used for salad preparation and
for coating certain products with seasoning.
Cook knives: Kitchen knives, including chef knives,
paring knives and serrated knives are used to cut
products and ingredients (not including steak knives).
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Laminates
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Plating Guides: Used as a quick-reference tool to
ensure that every menu item you prepare is prepared
and plated according to recipe and is “picture perfect.”
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Microwave Chart: Guides you in the correct microwave
times for a variety of products and ingredients to help
ensure that they are thoroughly cooked and reach the
proper internal temperature before serving.
NOTE: Microwave times are not a suitable
alternative for checking internal temperature of
foods with a probe thermometer before plating.
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Utensils: Guides you on which utensils are to be used
for preparing, garnishing, or plating menu items
and ingredients.
Sandwich Station Trainer’s Guide
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Sandwich knives: The serrated “sandwich” knife should
be used with light pressure and a back and forth
“sawing” motion, to cut sandwiches, breads and toast
without flattening or crushing.
Discuss any other utensils used in the Sandwich
Station in your restaurant.
Sandwich Station Tools LG 4
NOTE: Using the correct size utensils when
preparing, garnishing and plating ensures that
portions are consistent. This helps control food
cost by ensuring that portion amounts for menu
items fairly match the prices being charged.
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Critical Temperatures: Shows the temperatures that
foods and food storage equipment must maintain in
order to hold and serve food safely.
Shelf Life Charts: Lists the maximum time food is
considered of high-quality and is safe to serve.
Labeling Requirements for Prepped Product: Guides
you in the correct completion of food labels for all
food products and ingredients received, opened
or prepped. The label enables us to quickly identify
when foods are about to expire and when they should
be used by or thrown away.
NOTE: Never serve food or use ingredients or
products that have exceeded the expiration date
and time.
Handwashing; Posted at every handwashing sink to
remind you how to properly wash your hands.
SOP Information
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Line Recipes: These are the recipes we use to
prepare our menu items. The line recipes detail the
ingredients, preparation steps and critical control
points for making all of our menu items.
Prep Recipes: The prep recipes detail the ingredients,
preparation steps and critical control points
for advance preparation of food products and
ingredients, including gravies and sauces.
IHOP ‘N Go Program Guide (Packaging Chart):
Contains procedures and guidelines for the IHOP ‘N
Go Carry-out Program including carry-out packaging.
Equipment Manual: Provides operating, cleaning,
maintenance and trouble-shooting information and
instructions for most of our restaurant’s
mechanical equipment.
Ask the Learner the following questions to check for understanding and to prompt discussion:
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WHY IS IT IMPORTANT TO USE THE CORRECT UTENSILS WHEN PREPARING OUR FOOD PRODUCTS?
WHAT ARE TWO REASONS THE MICROWAVE CHART MUST BE FOLLOWED?
HOW ARE THE SHELF LIFE CHARTS USED AND WHY IS USING THEM IMPORTANT?
Sandwich Station Trainer’s Guide
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Sandwich Station Readiness LG 5
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Saves time, extra steps, extra effort and frustration
during peak periods and rushes.
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Keeps you where you need to be when you are
needed there.
Following Tell, Show, Do, Review (TSDR), and using the
references and resources available, teach the Learner
how to properly ready the Sandwich Station, and
themselves, for success, including:
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Ensure equipment is ON and operating at
correct temperatures.
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Safety/sanitation.
Follow correct hand washing procedures.
Follow correct sanitizer solution set-up and use
procedures (ensure correct concentration).
Temperatures are monitored and maintained.
NOTE: Ensure all products that are held in the steam
table are heated or reheated to a internal temperature
of 165°F for a minimum of 15 seconds prior to
placing them in the steam table. Items should be
heated or reheated using the stove-top burners or
the microwave; NEVER use the steam table to heat or
reheat food products.
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Food and food preparation products stocked and
stored properly.
Ensure all products are properly labeled and are
within shelf life.
Ensure all foods are rotated correctly (FIFO) and
stored according to proper hierarchy.
All products are wrapped or covered.
Utensils properly placed.
See Utensil Laminate for guidance.
Ask the Learner the following questions to check for understanding and to prompt discussion:
WHY IS IT IMPORTANT TO ALWAYS FOLLOW ALL SAFETY AND SANITATION GUIDELINES?
WHY IS IT IMPORTANT TO PROPERLY LABEL ALL FOOD PRODUCTS?
WHY SHOULD YOU NEVER USE THE STEAM TABLE TO HEAT OR REHEAT FOOD PRODUCTS?
7 - June 2010
Sandwich Station Trainer’s Guide
Explain: Whether preparing for a busy Sunday morning,
or a steady Thursday dinner shift, the Sandwich Station
must be ready for business. This starts by making sure the
station is ready at the start of the shift and helps to ensure
that you have everything you need, when and where you
need it.
Menu and Recipe Training LG 6
Explain how to properly prepare and plate Sandwich
Station items using the following:
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Emphasize the importance of preparing items
according to the recipe and any special guest
instructions including:
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Following the recipes is one of the biggest
contributions to controlling the restaurant’s
food costs.
For the protection of our guests, finished items
must match the published nutritional information
in order to comply with state or local Health
Department regulations and laws.
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Many special guest requests are made due to
allergies or other health or medical reasons. There
could be serious results such as allergic reactions or
illness if we don’t accommodate our guests’ special
food preparation requests.
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To accommodate our guests’ ever-increasing diet
awareness, we offer Simple & Fit menu items so
that our guests can be confident that eating at
IHOP remains an option for them even if they are
“watching what they eat.”
Ask the Learner the following questions to check for understanding and to prompt discussion:
WHY IS IT IMPORTANT TO ALWAYS FOLLOW RECIPES AND SOP INFORMATION WHEN PREPARING FOOD?
DESCRIBE HOW THE SANDWICH STATION WORKS IN CONJUNCTION WITH OTHER COOK STATIONS AND WHY COOPERATION IS IMPORTANT.
HOW DOES PERFORMANCE AT THE SANDWICH STATION IMPACT GUEST SERVICE?
8 - June 2010
Sandwich Station Trainer’s Guide
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Menu
Recipes and laminates
Training videos
Certified Trainer demonstration
Practice
Review
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Speed of Service – Cook Times LG 7
Station Sidework LG 7
Following Tell, Show, Do, Review (TSDR) and using
the references and resources available, including
your restaurant’s sidework assignment charts
or lists, teach the Learner their cleaning and
maintenance responsibilities for the Sandwich
Station. Include all of the following:
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Clean as you go
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Daily sidework
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Deep cleaning sidework
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The cook time is the maximum time it should
take to cook a guest’s order once it is received in
the kitchen.
Breakfast 7 minutes
Lunch
8 minutes
Dinner
12 minutes
Emphasize that Cooks can help ensure
order-to-delivery times by cooking quickly
and efficiently.
Emphasize important safety and sanitation tips
and guidelines.
Explain “why” each procedure and guideline
is important.
Ask the Learner the following questions to check for understanding and to prompt discussion:
WHAT ARE THE BENEFITS OF CLEANING AS YOU GO?
LIST AT LEAST TWO REASONS THAT DAILY AND DEEP CLEANING SIDEWORK ARE IMPORTANT TO THE OPERATION.
9 - June 2010
Sandwich Station Trainer’s Guide
Explain: One of the easiest ways to ensure each
guest has a positive experience at IHOP is to prepare
and deliver their food quickly. The performance of
each Cook directly impacts the speed with which
the guest is served their meal. You were introduced
to the cook time standards in the Cook Position
Overview. To review, we use the following standards
to ensure we provide guests with what they want
and need. Every guest. Every time!
Sandwich Station Key Points LG 8
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Follow all safety and sanitation procedures.
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Proper station set up helps ensure success.
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Prepare menu items according to recipes.
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Manage the station to ensure speed of service.
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Deliver “picture perfect” food at the correct temperature.
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Practice clean as you go and complete end-of-shift sidework and deep cleaning assignments.
Ask the Learner if they remember any additional key points that were especially important or
valuable to them. Ask the Learner if they have any additional questions regarding what was
covered in this module.
10 - June 2010
Sandwich Station Trainer’s Guide
Review the following key points with the Learner as they read along in the Learner’s Guide:
Sandwich Station Quiz LG 8
To check for understanding, ask the Learner to answer the following Station Quiz questions
found in the Learner’s Guide. Use incorrectly answered questions as an opportunity for additional
discussion and/or a cue that the Learner may need additional training:
Why should you use tongs or other utensils to handle and dispense products and ingredients?
To minimize bare-hand contact with food, which can lead to cross-contamination.
2.
What is the correct temperature for all products held under refrigeration?
33°-41°F.
3.
What is the minimum temperature at which all items on the steam table must be held?
140°F.
4.
After heating a product in the microwave, what should you do before plating it?
Check the internal temperature of the product.
5.
What tools can you use to ensure that you are preparing each order correctly?
Line Recipes; Prep Recipes; Plating Guides.
6.
When preparing an order of regular (not dry) toast, what does the Cook brush on each slice of
toast prior to cutting it, plating it, and placing it on the pass bar?
Unsalted melted butter.
7.
Why should you use only a serrated “sandwich” knife to cut sandwiches, breads, and toast?
To prevent flattening or crushing the bread.
8.
Why is it so important to follow the recipes and any special guest request instructions exactly?
To minimize food costs; to match published nutritional information; to help protect guests who
have food allergies or medical conditions; to meet the needs of guests who are “watching what
they eat”; so that guests are treated the way they want to be treated.
11 - June 2010
Sandwich Station Trainer’s Guide
1.
Sandwich Pre-practical
1. Was bread properly toasted and buttered evenly with unsalted butter, unless requested dry?
2. Were sandwiches prepared following the proper build order for each ingredient?
3. Were sandwiches prepared with the right ingredients?
4. Were sandwiches prepared with the right portions?
5. Where breads kept covered to preserve freshness?
6. If prepared at the sandwich station, were waffles prepared following the correct procedures?
7. If prepared at the sandwich station, were proper utensils for the preparation of waffles utilized?
8. Did Learner verify that each item going into the passbar was properly prepared and plated?
9. Did Learner verify that each item going into the passbar looked appetizing?
12 - June 2010
Sandwich Station Trainer’s Guide
Use this practical task list to ensure the Learner is ready for station certification. Observe the Learner
in action to ensure that each task is completed correctly. The tasks must be performed according to
SOP, in a timely manner, and the results must be in line with IHOP’s “Service as Good as Our Pancakes”
philosophy. Use any tasks not performed correctly as an opportunity for additional training of that
competency or skill. Once you have provided any additional training needed, ask the Learner to perform
the task again while you observe to ensure that each task is completed correctly.