12/21/22 AM BOH

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  •  Today I dropped bigger then normal orders from BEK and PFG as I am just being prepared for whatever comes our way Friday with possible freeze. I know from experience in Houston with vendors that if it is icy at all trucks will not run on Friday so we are good just in case that happens. I also asked Brian from BEK to confirm that will call will be open til noon on Saturday just in case. I did pick up a burner from Academy the other night as well just in case we need to boil water if a ban comes our way. I also am going to have our kitchen guys tomorrow night make sure faucets are dripping to try to avoid any frozen pipes and also we will be filling up some large cambro containers so that we will have water ready to go for dough on Friday morning as well. I have not heard about power issues as of yet but that would be the only issue that could happen that would put us in real bind. We will keep monitoring weather for that though. Mario is going to pick up some propane tanks for the burner as well for us!
  • Lorena did not show up as she had food poisoning. We will be having a sit down with her on her next shift in as she did not call us at all and just no showed. We will be letting her know that we do understand things happen but she is to get in contact with a manager on duty and communicate when these things happen. This is something that all boh knows as we have discussed this many times throughout training and in shifts.
  • Mario S. did not show up again today. This is his 3rd shift he has not shown up for. Not sure what is going on with him but we need to have a talk with him and possibly let him go unless he has a good reason as to why he has not shown up or called us to let us know something.
  • cookies came out okay but we can do better. We need to make sure we are panning them up night before so that they are cold going into oven. I also informed the boh today that the half of the cookies that did not bake off right are not to be eaten by everyone. Until we make consistency good cookies without having half of them not good we will not be eating cookies that are not sellable. We need to be focused on making them right everyday and then we can bake off some extras for staff but until then I really think its best for us to discard bad ones and not let staff eat on them. 
  • Sicilians: most looked good but some just did not so we discarded.
  • Garlic knots: looked good and good size. We went into today with about 1.5 carts and they are making more so that we can be sure to have 2 minimum to start tomorrow. We also are rolling out more sub bread as we are seeing that pick up so we are going to start baking off twice as much as we have been. Spoke with Adam the other day about freezing some but we need more space in freezer for that so we thought maybe a deep freeze? 
  • We are not able to use baby oven that came from Austin until the door is fixed as it is not safe to use when it's hot and in that space. Mario ordered the door for it so as soon as that is in we will get that baby rocking!
  • NA bev orders came in and I also ordered one more round of back up bibs for Maine Root as well. 
  • I swept up the back dock area and placed recycling bins back there so that was straightened up.
  • I straightened up dry storage up stairs best I could but Bailee and I will be rearranging it all next week together. I told her to let me know what day works best for her and I will make it happen.
  • There were some over bookings this morning but we got it out. Think its when they put in chow now and walk ups as well. Ross was AWESOME though and made sure anytime this was happening to talk to front and get it fixed. But there are definitely more than 3 every 5 coming in at times and this will cause boh line to start running late. We also have to stay on top of them to keep lead as well at night more than am but they are getting there.
  • There is nothing we have 85/86 in boh. 
  • Put invoices into xtrachef and spread sheet so that is all caught up for the week.
  • Went over roaster with Raymond.
  • Raymond is going to work with dough group tonight and Cynthia M is closing manager.

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