Grill-resources more

When an order comes up, put all of the food onto the grill within 15 seconds. Promptly cheese the food with the appropriate cheese. Bring the fully cooked and cheesed sandwiches to the bun guy. See below for detailed descriptions. Maintain cheesesteak and chicken cheesesteak rotation during peak periods. At 11am, you should always have a full pot of CS, and a quarter pot of COP. On busy days (especially Thursday), you should have double this amount. By 2 these pots should be empty and we should begin cooking all cheesesteaks to order. At 4:30 we should refill our rotation (1 full CS pot, ¼ COP pot), and these should run out by 7:30 at which point we cook to order. If You run out of CS in the 6 o’clock hour, cook an additional ¼ pot; only enough to last until 7:30, when we begin cooking to order. The goal is that we are never cooking to order before 7:30, but we are always cooking to order by 8pm. We should always attempt to have completely empty CS and COP pots before close.

Always maintain a fully cooked back-up of vegetables until close. While we will cook CS to order, we should always have fully cooked, hot, and ready vegetables. Be sure to scrape your grill after each sandwich during slower periods, after every two or three entres during peak times.

Cheesesteaks: Within 15 seconds of a cheesesteak coming up on the screen, place one leveled scoop of steak with a pinch of mushrooms, onions, and peppers makes a full cheesesteak. A half scoop with half as many vegetables makes a little cheesesteak. Always apply a dash of Cheesesteak Seasoning; not too much, but always season. The steak should fill a bun when the bun is half-separated. (It takes two large cheesesteaks to fill a bun if it is pulled all the way apart; this is way too big!) If it’s American or Provolone cheese, use 4 slices of cheese for a big cheesesteak. If it is pepperjack cheese, only use two slices for a large cheesesteak. Use half the cheese for a little cheesesteak. Leave your cheesesteaks in an organized pile, and when the bun guy is ready for you, bring the cheesesteak to the steamed and prepared bun. Always announce, “Coming around hot.” Total cook time: 90 seconds.

Burgers: Within 15 seconds of a burger coming up on the screen, place one on the grill from the rotation drawer, apply a dash of extra Burger Seasoning, then make a small slice in the burger to check for redness inside. If there is a little redness, use your spatula to cook it a bit more. It should ALWAYS be a bit juicy. If the burger is dry, discard it and get a new one. When the burger is nearly done, put cheese on it. Do NOT serve the burger until the cheese is FULLY melted. Two slices of American or Provolone; 1 slice of pepperjack for a big burger. Keep your burgers with melted cheese on the cool side of the grill, and when the bun guy is ready for you, bring the appropriate burgers to the steamed and prepared bun and place it onto the proper bun. Always announce, “Coming around hot.” Total cook time: 60 seconds

* During peak periods (from 11:30-12:00 and 5:30-6:30) keep two big burgers cheesed on the grill at all times to help expedite the process.

Hamburger Plates: As soon as you see a Hamburger plate come up, place a buttered slice of toast onto the grill, then place the appropriate vegetables on the grill, then pull a big and a little burger (or three little burgers) from the drawer and place them onto the grill, lightly season them with Burger Seasoning, then chop them into 9-12 pieces, treat internal redness or dryness as described above. This should all be done within 30 seconds. If it is a cheeseburger steak, place the appropriate cheese onto the pile and place the dome on top until the cheese is thoroughly melted. After it is sufficiently warmed, place the entre neatly onto the appropriate plate and pass it off to the bun guy. Total cook time: 90 seconds.

Grilled Chicken Plates: Within 15 seconds of a chicken plate coming onto the screen, place a buttered slice of toast onto the grill immediately followed by the appropriate number of grilled tenders onto the grill along with the appropriate vegetables. This should all be done within 30 seconds. Lightly season the mixture with the Grilled Chicken Seasoning, lightly drizzle with butter, then place the dome on top of the pile for 30-45 seconds. Flip the toast after 45 seconds. Place the entire entre neatly onto a plate and pass it along to the bun guy. Total cook time: 90 seconds.

Grilled Salad: Within 15 seconds of the order coming up, place 3 grilled tenders onto the grill and lightly season them using the Grilled Chicken Seasoning. Neatly slice them in half the long way, then chop each of the six thin slices into thirds. Lightly drizzle with butter and place under the dome for 30 seconds. When the bun guy has the salad prepared for you, bring the chicken around and drop it neatly on top of the salad. Always announce, “Coming around hot.”

Grilled Chick Breast: Within 15 seconds of the order coming to the screen, place the breast onto the grill and lightly season with Grilled Chicken Seasoning. Lightly drizzle with butter, (apply cheese as needed) then put the dome on top of the sandwich for 30 seconds. When the bun guy is ready for you, bring the entre to the steamed and prepared bun and announce, “Coming around hot.” Total cook time: 60 seconds.

Black Bean Burger: Within 15 seconds of the order coming up, place the black bean burger onto the grill and lightly season with MSG Mix Seasoning. Place the press onto the burger. Immediately place a lightly buttered burger bun onto the grill. After 30 seconds flip the burger and place the press onto the other side. After 30 more seconds place the appropriate cheese onto the burger and use the dome with your discretion. Within 30 seconds bring the burger and toasted bun to the bun guy. Always announce, “Coming around hot.” Total cook time: 90 seconds.