COOKS
IMPORTANT COOK NOTES
- NO rare burgers may be served.
- At cleanup wash all containers. Do not place containers
in refrigerators with food in them. All food should be
removed and placed in baggies.
- Keep grill clean. Keep grill temperature down. If
grill smokes, its too hot and/or needs cleaning.
- All orders default to NO onions.
- Review the health
regulations and other important
worker notes.
OPENING THE CAFE
- Light the grill. Turn the 2 left grill burners on maximum,
leave the right grill burner off. When hot, turn the two
left burners down to the 1/2 way position. At busy times
the temperature may need turned up. If the grill is
generating a lot of smoke it is set too hot and/or needs
cleaning.
- Don't bang the grill with the edge of the spatulas. The
nicks will develop into hot spots and be hard to clean.
- Heat chili in can in a pan of water (double boiler) to
165F. Then pour it into the crock pot (140F).
- Heat hot dogs in water to 165F. Then place in crockpot (140F).
- Clean and slice tomatoes and onions for deluxe burgers.
Chop onions for chili, hot dogs, and Frito chili pies.
Break up lettuce. Set up dill pickles, green chili, chips,
Fritos, and cheese for the grill area. Get out hamburgers
and place in a pan on ice. Check the refrigerator for
leftovers. Keep all food covered.
HEAD COOK
- Cook hamburgers and hot dogs. Prior to cooking,
hamburgers must be kept on ice. Replenish the ice and
drain the water frequently.
- To reduce smoke, keep the grill clean of grease with ice
or a cold rag.
- Use an empty chili can to collect the grease under the
grill. It should be replaced when the grease level is
about two inches below the top. Store the full can to the
right of the grill. Grease is to be disposed of in grease
depositories only. The depositories are usually located
near the main concession area east of the Miller Pavilion.
The full cans can be emptied and discarded when closing
the Cafe.
- Change hood filters when they begin to drip. Wash with 1
cup degreaser in 10-12 inches of water. Use the left sink.
Rinse well, drain, and then place outside the back door
to dry.
- Check the temperatures of the chili and hot dogs. (Cook
to 165 F and hold at 140 F). Keep ahead with chili and
hot dogs, but try not to have any left over when you
close.
- To prepare Gardenburgers, spray grill with vegetable oil, add
Gardenburger, sprinkle with water and cover, turn once and cook until
heated through (quicker than regular burgers), serve same as other
burgers.
- Gardenburgers (i.e. Veggieburgers) cook faster and better if thawed
first. Make sure there is an adequate supply in the refrigerator.
ASSISTANT COOK
- Keep supplies replenished. Prepare chili bowls and Frito
pies.
- Add onion to hot dogs. Add chili and onion to chilidogs.
- Prepare plates for hamburgers and cheeseburgers with lettuce, tomato,
and pickles.
- If requested, add onion to hamburgers and cheeseburgers
once they are off the grill
- Slice tomatoes and onions for burgers. Chop onions, grate
cheese, and break up lettuce.
CLOSING THE CAFE
- Turn off the grill and crock pots about 9:45 P.M.
- Put all food away. Dispose of cooked hot dogs, hamburgers
and chili.
- Dispose of grease and change the hood filter as described
above.
- When the grill cools, clean with pumice brick and water.
Wipe with a damp rag.
- Degrease the kitchen area. This includes hood, shelf
under grill, and walls.
- Take the rubber floor mats outside for mopping.
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1999 CHANGE:
Please note changes in burger orders this year. We no longer
serve regular and deluxe burgers. All burgers are now served open
faced on plates. Chips may be ordered separately.
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Cleaning The Grill
While In Use:
Keeping the grill clean throughout the day will reduce burning
of the surface and smoke accumulation in the cafe. To clean the
grill while in use:
- Clear the area of food.
- Very CAREFULLY place a small amount of ice, about half a
dozen cubes, directly on the grill. . Beware that
the steam from the ice can very easily cause severe burns.
As the ice melts it loosens the grease from the grill
surface. Use the flat metal grill spatula to scrape the
grease and water off into the drain. Be sure to
periodically check the drain can for overflow.
- Resume cooking.
At Closing:
It is extremely important that the grill be thoroughly cleaned
at the close of each shift. Poor cleaning at closing will result
in burning the next day. The grill should look nearly new and
shiny when thoroughly clean. It just takes time and elbow grease.
For basic cleaning:
- Clear the area of food.
- Turn off the grill. DO NOT extinguish the pilots. (This
should be done 15-20 minutes before cleaning to allow it
to cool some.)
- Clean with ice as described above. As the grill cools
more ice can be used at a time. It will take 1/2 a bag or
more of ice. Be careful not to completely cool the grill;
a warm grill is much easier to clean.
- Once the surface is free of the surface grease, use a
grill brick to remove the burnt residue. Keep the grill
wet while cleaning. The water creates a slurry from the
residue and pumice of the grill brick, which does the
work of polishing the surface. A dry grill will cause the
residue to dry back on the surface as fast as it's
cleaned. Begin with a back and front movement and finish
with circular movements similar to waxing a car.
- Use hot soapy water to wash the surface clean. Rinse with
plain water.
- Repeat steps 4 and 5 until the grill is uniformly shiny
clean from edge to edge. THIS TAKES A LOT OF ELBOW GREASE.
- Don't forget to scrub down the hood and walls!
- Clean and replace hood filter. Try to do this 30 minutes
before closing to avoid using the sink at closing.
Seasonal Care:
At the end of the fair the grill must be prepared for the
winter:
- Thoroughly clean the grill.
- Turn off the gas to extinguish the pilots.
- Coat the surface with a few tablespoons of cooking grease.
- Uniformly cover the surface with heavy plastic sheets. A
couple of large garbage bags will work well.