Leadership Guides

Opening Assignment Opening Procedures (12:30 PM – 1:00 PM) Employees must be in complete uniform before clocking in. Wear boots, apron, hairnet, and gloves (cut-resistant gloves when cutting pineapples). Wash hands before starting work. Clean and sanitize tables, sinks, racks, and equipment before use. Gather necessary tools from assigned areas: Knives, punchers, blenders, ice scoopers Cutting boards and long pans Bins, racks, containers, and coolers Secure cutting boards using wet towels underneath. Fill sink with cold water when soaking pineapples or mixes is required. Check with warehouse or chill area for pineapple and mix availability. Make sure workers prepare workstations for assigned roles: Pineapple Cutter: Prepare bins, trays, and cutting tools. Puncher: Prepare racks, punchers, and trays. Everything Pineapple: Prepare pans and confirm production needs with cooks/bakers. Mixer/Blender: Retrieve mixes, ice, and blender equipment. During Operations Maintain cleanliness and organization at all stations. Communicate with team members, cooks, and warehouse regarding supply needs. Follow food safety and proper handling procedures. Dispose of trash properly and replace bags when ¾ full. Pineapple Cutting Soak pineapples before cutting. Cut pineapple tops diagonally and remove approximately 1½ inches from the top. Create V-shaped cut at the bottom for the bamboo straw. Arrange pineapples 5 × 3 (15 per tray). Place pineapple tops in designated bins. Pineapple Punching Punch pineapple cores leaving 1½ inches from the bottom. Twist and pull puncher to remove the meat. Place pineapple meat in white bins and shells in trays. Store trays on racks for transport. Pineapple Preparation for Kitchen Teams Use pineapple cores for roasted pineapple preparation. Standard ratio per pan: 5×3 halved cores + 1 cup brown sugar + 1 tsp cinnamon Prepare pineapples for various teams: Thin half-moon slices for service Cubed or minced pineapple for culinary team Large pans for bakery Diced and minced containers for cooks Smoothie Preparation Mix 24 oz piña colada mix + 8 oz ice cream mix per blender jar. Blend while gradually adding ice until smoothie consistency is reached. Transfer smoothies into coolers: Aloha: 3 full + 1 half Ohana: 2 full Closing Assignment Ensure workers drain sinks and clean all workstations. Wash and return knives, punchers, blender jars, and tools to designated storage. Send cutting boards and equipment to dishwashing. Wipe and dry all equipment before storing. Wrap racks with plastic wrap for pickup. Arrange pineapple trays and boxes on metal carts for warehouse collection. Sweep and squeegee floors. Remove cleaning supplies and return them to storage. Ensure trash is disposed of in the designated collection area. Confirm all equipment is unplugged and properly stored. Attend the scheduled prayer meeting after operations.

Opening Assignment Ensure all dishwashers arrive on time and in complete uniform. Verify workers are wearing: Boots, Apron, Hairnet, and Gloves Ensure all employees wash hands before starting work. Review and assign positions for the shift: Scraper Scrubber Trough (Long Pans) Loading – Pots & Pans Machine Collecting – Pots & Pans Machine Loading – Big Dishwashing Machine Collecting – Big Dishwashing Machine Ensure all stations are properly set up: Scrapers, scrubbers, and bins ready Dishwashing soap, detergent, and rinse-aid available Machines functioning properly Filters and drain valves correctly installed Verify sinks and troughs are filled with hot water and soap as required. Ensure shelves, carts, and trays are clean and organized. During Operations Monitor the entire dishwashing flow: Scraping, Scrubbing / Soaking, Machine Loading, Machine Collecting and Shelving and Storage Ensure smooth coordination between stations to avoid backlog or delays. Reassign staff if needed to balance workload during busy periods. Ensure employees follow proper safety procedures, especially when: Handling hot water, using scrubbers and equipment, and operating dishwashing machines Monitor machines for proper operation, blockages or jams, and have a adequate detergent and rinse-aid levels Ensure dishes, pans, and containers are fully cleaned, free of food scraps and returned to proper shelves or carts If items are dropped or still dirty, ensure they are returned for rewashing. Ensure plates, pans, and containers are returned quickly to kitchen service areas. Coordinate with Gateway, bakery, and kitchen teams when collecting items. Prayer Meeting (6:30 PM) Ensure dishwashing operations pause safely. Direct employees to attend the prayer meeting in the laundry room or lounge. After the meeting, ensure workers return promptly and resume operations. Closing Assignments Ensure all dishwashers arrive on time and in complete uniform. Verify workers are wearing: Boots, Apron, Hairnet, and Gloves Ensure all employees wash hands before starting work. Review and assign positions for the shift: Scraper Scrubber Trough (Long Pans) Loading – Pots & Pans Machine Collecting – Pots & Pans Machine Loading – Big Dishwashing Machine Collecting – Big Dishwashing Machine Ensure all stations are properly set up: Scrapers, scrubbers, and bins ready Dishwashing soap, detergent, and rinse-aid available Machines functioning properly Filters and drain valves correctly installed Verify sinks and troughs are filled with hot water and soap as required. Ensure shelves, carts, and trays are clean and organized.

Schedule Main Kitchen: 6:00 AM – 9:45 AM Gateway: 6:00 AM – 9:45 AM Ohana: 7:00 AM – 10:45 AM Aloha: 7:00 AM – 10:45 AM Opening Assignments Ensure all custodians arrive on time and are in complete uniform before clocking in, including boots, aprons, hairnets, and gloves Ensure all staff attend the prayer meeting at the scheduled time in the laundry room (for early shift teams). Confirm team members: Wash hands before entering work areas, Wear proper protective equipment. ·      Review and assign custodians to their designated areas Main Kitchen Gateway Ohana Aloha Clearly explain each team member’s cleaning responsibilities and priority tasks. Ensure all custodians collect the required tools, equipment, and chemicals, including: Brooms and dustpans Blow machines Mops and buckets Floor machines Cleaning rags Vacuum cleaners Cleaning chemicals During Operations Supervise all custodians to ensure cleaning tasks are completed efficiently and safely. Main Kitchen Oversight Ensure completion of: Cleaning of men’s and women’s restrooms Proper replenishment of Toilet paper, soap and paper towels Trash removal and replacement of trash bags. Cleaning of mirrors, sinks, stall walls and doors, floors (sweeping and mopping) Oil Disposal Supervision Ensure oil disposal is completed every Monday, Wednesday, and Friday. Confirm two staff members perform this task together. Monitor to ensure no oil spills occur and that any spills are cleaned immediately using soap and hot water. Plate Delivery Coordination Ensure two custodians transport plates to restaurants. Confirm a licensed driver operates the cart. Kitchen Sanitation Monitoring Ensure custodians to clean and maintain all handwashing sinks and refill soap and paper towels as needed. Brunch Setup Oversight Ensure brunch setup is completed in the control room that food lines is properly arranged, plates, bowls, and utensils available and confirm food is brought out at 9:30 AM. Office Cleaning Ensure the team replaces trash bags, vacuums carpeted areas, sweeps floors and cleans interior and exterior windows. Entrance Cleaning Confirm custodians sweep stairwells, clean railings, clean drinking fountain and sweep and mop entrance floors. Gateway Custodians Monitor completion of: Floor cleaning using blower, broom, and machine. Glass and countertop cleaning on service lines. Cleaning of tables and chairs. Polishing of hot and cold unit doors. Outdoor terrace and garden cleaning. Drain inspection and cleaning. Vacuuming of carpet areas. Mopping areas not reached by machines. Ohana Custodians Ensure team members: Gather trash using blowers before sweeping. Clean service lines and countertops. Clean and wipe tables and chairs. Polish silver doors. Clean hand sanitizer stations. Mop floors thoroughly. Aloha Custodians Ensure custodians complete: Trash gathering and sweeping. Office cleaning including conference room and windows. Vacuuming of carpeted areas. Cleaning service lines and tables. Cleaning white fences. Sanitizing hand sanitizer stations. Final floor mopping.

Opening Assignments Ensure LS staff arrive in complete uniform before clocking in. Confirm they retrieve the tablet from the office. Verify the LS sheet is accessed correctly.  Ensure LS staff are ready to record food counts, temperatures, and unit verification before runners begin deliveries. Runner  Schedule: 2:00 PM – 8:30 PM Staff Preparation Ensure runners arrive in complete uniform before clocking in. Confirm runners if they retrieve the cart key and inspect the delivery cart for safety and functionality. During Operations Ensure runners follow the scheduled deliveries: Cold Units Gateway, Aloha, and Ohana by 2:00 PM Fruit Decorations Delivered by 2:15 PM Bakery Units and Garnishes Verify garnishes and send with bakery units. Hot Units Gateway hot units begin 3:30 PM Ohana hot units by 3:50 PM Aloha hot units by 3:50 PM Smoothie Deliveries Aloha smoothies by 4:00 PM Ohana smoothies by 4:00 PM Ensure runners confirm venues receive 1 pan of fries and 1 pan of pig skin Monitor runners to Transport kitchen trash and assist with kitchen and venue orders Return empty pans promptly and empty food units to the kitchen. Prayer Meeting On Monday and Thursday: Ensure runners attend the 6:30 PM prayer meeting in the laundry room. Confirm they return to operations afterward. LS / FMS Operations Supervision Ensure LS staff perform the following: Collect and set aside empty pineapple boxes for Aloha Harvest. Record temperature of cold units (40°F or below) for Gateway, Aloha, and Ohana. Verify papaya and salad temperature in the chill area for Gateway. Bakery Unit Monitoring Ensure LS staff: Count bakery units for each venue. Inspect taro rolls for flies. Push Gateway bakery racks by 2:30 PM. Ensure soufflés are sent before 4:10 PM. Confirm Luau bakery units are sent at 3:00 PM. Verify mochi cookies are included in the racks. Hot Unit Food Verification Monitor LS staff to: Record temperatures of food for Aloha and Ohana hot units. Place sternos in each unit. Wait for venue staff verification before sending units at 4:00 PM. Ensure Luaus receive: Fries Pig skin. Verify food being placed in Gateway hot units. Ensure Gateway hot units are sent before 4:15 PM. Kitchen Support From 4:30 PM – 6:30 PM, ensure LS staff assist cooks with: Late food orders Unit verification Coordination with runners. Closing Assignments Runner Closing Supervision (8:20 PM – 8:30 PM) Ensure runners complete the following: Collect slop bins (¾ full), trash, and plates from all venues. Return Aloha Harvest food to the production team. Dispose of trash in designated areas. Assist with kitchen trash if finished early. Return the cart key to its proper location. Confirm runners report completion before clocking out. LS / FMS Closing Supervision (7:30 PM – 8:30 PM) Ensure LS staff: Pantry Returns Count pantry returns from venues. Place Italian dressing on racks and store in the chill. On Tuesdays and Saturdays, ensure all items are stored in the chill. Aloha Harvest Retrieve a trolley from the warehouse. Load Aloha Harvest items and return the trolley to the warehouse. Waste Verification Check the Red Unit / Backup Unit for waste. Variance Verification Wait for venue verifiers to confirm: Food counts Variances Discrepancies. Send a confirmation message to the LS group chat once LS tasks are completed. Complete the Jolt report before leaving the office.