Grilled Chicken
Quick Reference
Product | Receiving | Storing | Quality
Serving Temp |
Once
Opened/Prepped |
Hold Time |
---|---|---|---|---|---|
Mayonnaise | Dry Storage | Cooler - Once Opened | 34°F - 41°F | 34°F - 41°F | |
Lettuce | Cooler | Cooler | 34°F - 41°F | 34°F - 41°F | |
Tomatoes | Cooler | Cooler | 34°F - 41°F | 34°F - 41°F | End of Day |
Chicken Filets | Cooler | Cooler | 150°F - 160°F | CVP Opened - 48-72 hours | 30 minutes |
Bun | Dry Storage | Dry Storage | Toasted to Order |
Product | Cook Time | Cook Temp | Cook More | Minimum Internal
Cook Temp |
Quality Serving
Temp |
---|---|---|---|---|---|
Chicken Filet | 7 ½ minutes | 335°F | 22 ½ minutes | 165°F internal | 150°F to 160°F |
☆ Q.A. Standard: Raw chicken fillet breast should feel wet to the touch without feeling slick or slimy and free of yellow skin. Chicken fillet breast should not have a bad smell. Cooked chicken fillet breast should be golden brown with a crispy breading completely coating each piece. It should not appear greasy.
Tools Needed
- ½ size pan
- Squeeze Bottle
- Warming pan
- Lexan grate
- Solid lid
- Solid yellow handled spatula
- Yellow tongs
- Sharpie marker
- Grill weight
- Black tongs
Work Safe
- Wash hands before starting to work and after handling anything that is not food related. Wearing single use gloves is required whenever raw chicken breast fillet is being handled.
- Raw chicken breast fillet must be time and temperature controlled for safety (TCS). Keep raw chicken breast fillet refrigerated and iced to maintain a temperature of 34°F - 41°F until ready to cook.
- Raw chicken breast fillet must be stored on the dunnage racks in the walk-in cooler
- Grilled Chicken must reach an internal temperature of 165°F when cooking and maintain it for 17 seconds
- Cooked grilled chicken must be time and temperature controlled for safety (TCS) and should maintain a minimum temperature of 135°F
- Always use black tongs when handling raw grilled chicken fillets
- Remove single use gloves and wash hands after handling raw chicken breast fillet
- Clean and sanitize all surfaces that may come into contact with chicken
- CAUTION: You must take every step necessary to avoid cross-contamination when handling chicken. Clean and sanitize the breading station after breading chicken breast fillets. Do not store any other food item around the chicken where any chicken liquid can splash on the food item. Never store chicken above any other food item. Never store other food items on top of chicken boxes. Keep a good distance between any other food item and chicken.
- Wash, rinse, and sanitize all utensils and surfaces that touch any food every four hours or anytime they become contaminated
Receiving and Storing
- Raw chicken fillet breast is received twice each week. The temperature of the chicken fillet breast at delivery must be between 28°F and 32°F. All cases of raw chicken fillet breast will have a “use by” (expiration) date marked on them. Never accept cases of raw chicken fillet breast that do not have at least 5 days remaining before it expires.
- Raw chicken fillet breast must be time and temperature controlled for safety (TCS). Keep raw chicken fillet breast refrigerated and iced to maintain a temperature of 34°F - 41°F until ready to cook.
- Upon receipt of the raw chicken fillet breast, scoop ice into an ice bag. Tie the ice bag in a knot. Place the bag on top of the CVP seal. Ensure the ice spreads out over the CVP seal. When the ice melts, take the bag to the mop sink and pour the water down the mop sink drain.
For example: If you have received a case of raw chicken fillet breast with an expiration date of the 22nd, you could not receive the case of chicken after the 18th. See chart below.
Date | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Days Remaining | 14 | 13 | 12 | 11 | 10 | 9 | 8 | 7 | 6 | 5 | 4 | 3 | 2 | 1 |
SFM Can Deliver | SFM Cannot Deliver |
Preparing
- COMMUNICATE WITH BACKLINE COORDINATOR FOR AMOUNT OF PRODUCT TO COOK
- Transfer Raw fillets into a 1/3 size 6-inch-deep pan for holding in the reach-in cooler designated for chicken only
- Using a sharpie, transfer the expiration date from the raw fillet case in the walk-in cooler to a dissolvable label
- Place the dissolvable label onto the lid of the 1/3 size 6-inch-deep pan
- a 1/6 size 6” deep pan in the reach in cooler designated for raw chicken
- Place the black tongs into the 1/6 size 6” deep pan
- Pour 1/2” of hot water from the hot water maker into the bottom of a warming pan, then place a Lexan grate into the pan
- Place the grill weight into a ½ size 2” deep pan under the grill designated for the grilled chicken grill weight ONLY
- THE HOT WATER SHOULD NEVER BE ALLOWED TO TOUCH THE PRODUCT
- EVERYTIME THE STORE QUALITY TIMER SOUNDS, CHECK THE AMOUNT OF WATER IN THE WARMING PAN. DO NOT LET THE PAN GO DRY. ADD ADDITIONAL HOT WATER AS NEEDED PREVENTING THE HOT WATER FROM TOUCHING THE PRODUCT.
- Place the grill weight onto the grill
- Using black tongs, take the amount of grilled chicken to be cooked from the cooler
- Squeeze approximately 1/2oz of liquid margarine onto a clean section of the grill
- The maximum amount of grilled chicken fillets than can be placed under a grill weight is 2
- Lay the grilled chicken fillets SKIN SIDE UP on the margarine
- Season the filet evenly with our salt & pepper blend by shaking the dredge side to side
- Using black tongs, turn fillets so that the skin side is now down
- Place the grill weight on top of the grilled chicken fillets, pressing gently enough to get an even cooking surface
- Press the 9-minute grilled chicken timer
- When the duty timer (turn) sounds after 5 minutes, lift the grill weight and turn fillets over using the solid yellow handled spatula
- Place the grill weight back over the grilled fillets, pressing gently enough to get an even cooking surface
- When the final timer sounds, remove the grill weight and check the grilled chicken fillets to ensure they are done
- Do this by piercing the thickest part of a grilled chicken fillet with the corner of your solid yellow handled spatula
- There should be no pink color & juices should run clear
- Place the grill weight back onto the grill
- When cooking is complete, bring the appropriate warming pan to the grill and shingle the fillets on the grate in the pan
- The maximum number of grilled chicken fillets that can be held in one warming pan is 4
- Transfer the pan to the appropriate slot in the product holding cabinet
- Place the grill weight into a ½ size 2” deep pan under the grill designated for the grilled chicken grill weight ONLY
- Wash, rinse sanitize & air dry the grill weight every 4 hours. Replace with a clean grill weight.
Holding
- Press the timer button that corresponds with the pan
- When the timer button is pressed the light next to it will turn green
- A green light will mean the product is within its Q.A. time and is ready to use
- Linked pans will not have a light, but the timer will count down as normal
- Only use products from pans with a green light
- When the timer button is pressed, the time will automatically begin counting down
- When the time has expired, the green light will go out and a buzzer will sound
- Press the timer button and then empty the contents of the pan into the waste pan
- Empty warming pans or pans with expired product should never be in the holding cabinet
- Pans should be changed out and the products placed in clean pans before lunch peak, after lunch peak, and before dinner peak
Scraping the Grill
- After cooking grilled chicken fillets, scrape the grill thoroughly to remove all build up
- Hold the grill scraper at a sharp angle and scrape the grill in a front to back motion
- Use the meat spatula to scrape pooled carbon and grease into the grease drawer
- Empty the grease drawer into the grease caddy when it becomes more than ½ full
Assembly
- Always wear single use gloves when preparing sandwiches
- When a sandwich is ordered, place a bun (crown and heel) cut-side up on the bun toaster chain
- Pull down the wrap for a Grilled Chicken Sandwich
- Once toasted, remove the heel of the bun from the toaster
- Use yellow tongs to place one grilled chicken fillet on the heel of the bun
- Place the heel and meat in the microwave
- Press the appropriate timer button:
- 1 sandwich - Timer Button #1
- 2 sandwiches - Timer Button #2
- Do not slam the door. Never operate the microwave without food inside
- This could result in damage to the equipment and cause a fire.
- While the heel and meat are in the microwave, carry the crown to each condiment as you are dressing the sandwich
- This will keep the condiment you are applying from falling into other condiment pans
- Apply condiments to all sandwiches in the following manner:
- Mayonnaise: Use a condiment spatula to place ½ oz. of mayonnaise on the crown using a down and across motion
- Shredded lettuce: Use fingers to place 1/2 oz. of shredded lettuce on the sandwich
- Tomato: Use fingers to place 1 tomato slice on the sandwich
- If a customer orders a sandwich without one of the designated condiments, skip that one and move to the next item in the sequence
- The goal for making a perfect sandwich is to have a taste of each condiment in every bite
- When the timer sounds, remove the heel and the meat from the microwave
- Place heel of bun cut side up on the center of the sandwich wrap
- Place dressed crown on top of meat
- Wrap Grilled Chicken Sandwiches using the foil wrap and the square wrapping procedures.
- See Sandwich Wrapping for more
- Mark sandwiches prepared to special request with correct symbols using a Sharpie marker or use the printout from the grill printer if available
- Use a sharpie marker to check the box (grilled) on the wrapper
Close
- Serve all customers
- Turn grill off
- Turn off product holding cabinet
- Wash, rinse & sanitize warming pans, grates, and lids and allow to air dry
- Wipe down surrounding surfaces with a towel and sanitizing solution
- Clean grill