TGI Friday’s Steward Validation

Check One: ____ New Hire ____ Current Employee

Trainee: ________________________ SS#: ________________________ Date: ______________ Store #: _____________
Validation must occur on as many shifts as necessary to demonstrate all tasks during peak volume for this restaurant. At least 80% of
execution items must be prepared 100% and approved by the KM/Coach.
____ 1. Personnel file completed ____ 6. Basics ____ 11. Receiving and Storing
____ Health Permit Card ____ BOH Basics Video ____ Delivery Invoice Checked
(Where Applicable) ____ Hand Washing Against Purchase Order
____ Form I-9 (In Separate File) ____ Raw Produce Handling ____ Use of Visitor’s Log/Bates
____ Completed New Hire Packet ____ 5 BOH Controls Stamp
__ Emergency Contact ____ 5 BOH Critical Safety Factors ____ Storage and Delivery of Items
__ W-4 Form (Signed) ____ Understands Production Sheets ____ Rapport with Delivery Man
__ Payroll Deduction ____ Labeling, Dating ____ Use of Labels and Day Dots
__ Consent Form ____ Rotation ____ Rotating Products
__ Employee Statement (Signed) ____ Proper Storage ____ Stocking by Unit Counts
__ Uniform Receipt (Signed) ____ Ice Bath Procedures ____ Follows Delivery Time
__ Employee Handbook Receipt ____ Clock In/Out Procedures Guidelines
(Signed) ____ Sanitation Procedures ____ Notifies Manger of Back
__ Employee Handbook Review ____ Knife Handling Orders
____ Application (Signed) ____ Grab Tests ____ Stores All Food Products
____ P.P.I.s (Where Applicable) Sealed and Covered
____ R.A.S.S. Test ____ 7. Security
____ R.A.S.S. Card Agreement ____ Keeps Freezer and Walk-In ____ 12. Sanitation Guidelines
Locked ____ Nothing Stored on Floor
(Signed, if applicable)
____Validation Checklist ____ Keeps Storeroom Locked ____ Cooked Food Stored Over Raw
when Unoccupied Food
____ 2. Personal appearance/hygiene ____ Maintains Control of Key ____ Like Items Together
____ Clean, pressed cook pants ____ Keeps Back Door Locked ____ Proper Temperatures in all
____ Cap with Friday’s logo or Between 11:00 & 2:00 Areas
a chefs hat ____ Keeps Roof Hatched Locked ____ Cleaning Supplies not Stored
____ Clean, pressed white shirt with Food Items
____ Clean apron ____ 8. Requisitions ____ No Open Food Products
____ Black, leather, polished, closed ____ Understands Production
toe (rubber soles) shoes Sheets ____ 13. Freezer Pulls
____ Back brace ____ Has Requisitions Completely ____ Uses Accurate Thaw Schedules
Accurately ____ Uses Proper Procedures
____ Clean towel
____ Females must wear a bra ____ Has Requisitions Completed ____ Organized and Efficient
____ Hair is clean, well-groomed, on a Timely Basis ____ 14. Safety
complies with the health code ____ Controls Waste
____ Delivers Requisitions Properly
____ Equipment Used Properly
and is properly restrained ____ Equipment Stored Properly
____ Males must be clean-shaven
____ Uses Personal hygiene
____ 9. Ordering ____ Structural Precautions Adhered
____ Uses Pars Accurately To
____ 3. Teamwork ____ Completes Orders on a Timely ____ 15. Conducts a Successful
____ Cooperates with employees Basis
____ Proper Use of a Purchase
Showtime Storeroom Check
____ Assists employees
Order ____ Walk-In
____ Cooperates with management ____ Freezer
____ Purchase Order Filled Out
____ 4. Speed & Efficiency Completely ____ Dry Storage
____ Organized work habits/ ____ Loft/Crawlspace
Clean as you go ____ 10. Inventory and Control Forms ____ Additional Storage Areas
_____ Maintains pace throughout ____ Accurately Counts the DFC ____ 16. Written Test
shift ____ Accurately Counts the GRI
_____ Organized and clean work ____ Accurately Counts the OSI
area ____ All Items in Stock Meet
Approved Product Specs
____ 5. Procedures ____ Accurately Used DFC
____ Works Clean Worksheet
____ Daily Cleaning Schedule ____ Legibly Enters All Numbers
____ Dumpster Operation ____ Maintains Accurate Par Levels
____ Weekly Cleaning Schedule ____ Checks Refrigeration
____ Clock In/Out Procedures Temperatures
____ Has APL Available
____ Uses APL Accurately

Coach Name Trainee GM/KM

Sign Name:
____________________________ ____________________________ ____________________________
Print Name:
____________________________ ____________________________ ____________________________

Original: To Corporate Copy: For Store Use