Complete a cook’s line check before first seating

Practice the sequence you already learned for “Complete a cook’s line check before first seating” until the order feels automatic. Practice culinary-ops opening order from restaurant-manager training. Tickets are not accepted until cold-hold, hot-hold, allergens, and par levels are checked and recorded.

1. Calibrate or verify the stem thermometer.
2. Check make-table temperatures at 41°F or below.
3. Check hot-hold temperatures at 135°F or above.
4. Confirm allergen-separate utensils.
5. Confirm labeled backups.
6. Verify par levels for the first seating.
7. Record the line check and any corrective action.
8. Do not open the board until a missed temperature is corrected or the item is pulled.