Station guide
Cutter station.
Fully stocked, the cutter station has four lidded 1/3 pans in the steamwell, both tall warmers loaded with meats and hot sides, a filled ice bath, glaze and sauce bottles on the hot side, a set cutting block with calibrated scales, and paper goods stacked to height.
Sample layout drawn from the checklist. A manager can change it to match the real station.
Swipe the map sideways to see the whole station.
Steamwell
- Pulled pork1/2 in water, level 51/3 pan + lid
- Pulled chicken1/3 pan + lid
- Chopped beef1/3 pan + lid
- Tallow pan1/3 pan + lid
Hot-side sauces
- House BBQ2 bottles
- Rib glazeSilicone brush1 in + brush
- GochujangGlaze for P.B.B.E.1 bottle
- Tallow + brushSilicone brush1 in + brush
- Chicken juice1 bottle
Cutting block
- Slicing knives2
- ScalesWrapped, plugged in2
- Sanitizer bucket1 + towel
- Paper towels
- Lined traysAll
- Foil sheets40+
- Spare 1/3 pansBelow cutting block4 + 4 lids
Ice bath
- Pimiento cheese
- Pickled onions
- Special fixingsTaco fixings, etc.
- Onion tongs1
- Pimiento disher1
Paper goods
- 8 oz deli1 stack
- 16 oz deli2 stacks
- 32 oz deli1 stack
- Deli lids1 regular, 1 large
- #1 boxes18 in stack
- #3 boxes18 in stack
- Paper boatsTwo 6 in stacks
- GlovesM, L, XL
Tall warmer 1
- Briskets
- Pork ribs
- Mohawks
- Chopped beef
- Pork butts
- Chicken thighs
- Special meatsAs needed
Tall warmer 2
- SausagesFrom back line
- P.B.B.E.Pork belly burnt ends
- Collards
- Beans
- Corn puddin'
- Beef tallow
- Hot specialsAs needed