KITCHEN LEAD · SERVICE START
Kitchen lead service start restaurant playbook
Direct answer
Turn accepted orders into an accountable production queue and surface unavailable or unclear items. During service start, move from readiness into controlled live service with one visible owner for each queue.
Example ownership
- Ticket readability
- Modifier and note review
- Production status
- Kitchen exception escalation
Required evidence
- First-live-path check
- Active queue owner
- Access exception
- Corrective note
Shift-moment sequence
- Confirm the first live menu, reservation and order states match the shift plan.
- Verify staff are using individual access appropriate to their duties.
- Check the first real transaction or request through its full handoff.
- Correct ambiguity before volume increases.
Escalation and stop condition
Pause or narrow the affected workflow when the first live path cannot be reconciled.
Role boundary: Software status does not certify food safety, allergen safety, recipe accuracy or readiness.
Wobistro access boundary
Use individual staff accounts and grant the smallest useful module set. Wobistro permissions support the workflow when enabled; they do not define training, legal authority, food-safety responsibility or emergency command.
Verify allowed and restricted paths with a non-owner test account after changing the active plan, modules or role.