Downtown — Charlotte, NC
Plan date May 16, 2026 · 8 tasks · 4 stations · status Released
Each line: station, task title, quantity, unit, yield expectation, allergen flag, substitution policy, and assigned cook. Mark complete on the line; kitchen manager reviews at family meal. The yield column reflects expected portions after shrinkage; substitution column is the policy a cook can apply without paging the chef.
| Station | Task | Qty | Unit | Yield | Allergen | Substitution | Cook | Status |
|---|---|---|---|---|---|---|---|---|
| cold | Whip mascarpone for risotto finish + dessert garnish Mascarpone | 480 | g | Yields 4 risotto finishes + 8 cake plates. | Dairy (mascarpone, heavy cream). | None. Mascarpone is the binder. | Pedro Alvarez | Pending |
| cold | Slice 1.2 lb heirloom tomato + tear mozzarella for salad Recipe RCP-121 — Heirloom tomato salad, basil oil | 1.2 | lb | Yields 4 salads. Pull tomatoes 30 min before service to bring up to room temp. | Dairy (mozzarella). | Out-of-season tomato → roasted red pepper (1 lb). | Pedro Alvarez | Pending |
| hot | Bloom saffron + bring fish stock to a simmer for risotto Recipe RCP-117 — Lobster risotto | 1 | L | Yields 4 servings of risotto base; saffron bloom 8–10 min at 70°C. | Shellfish (lobster tail added at plating); dairy (butter). | Saffron → turmeric (0.5g) for color only. Flag with chef before service. | Pedro Alvarez | Pending |
| hot | Portion 24 lobster tails (6 oz each) for service Lobster tail, 6oz | 24 | each | 4 servings of RCP-117 + 12 carry-over; expected yield 88% after shell removal. | Shellfish (lobster). Mandatory disclosure on tasting menu. | No substitution permitted; lobster is the headline ingredient. | Pedro Alvarez | Pending |
| hot | Sweat shallot + leek mirepoix base for risotto Recipe RCP-117 — Lobster risotto | 600 | g | Yields 4 risotto bases. Sweat until translucent, no color. 12 min on flat-top. | Dairy (butter). | Leek out of spec → fennel (8oz) acceptable substitute. | Pedro Alvarez | Pending |
| pastry | Bake 2 olive-oil cakes for dessert service Recipe RCP-139 — Olive oil cake, mascarpone | 16 | slice | Two 9-inch cakes yield 16 plated slices. Cool fully before service. | Gluten (AP flour), dairy (mascarpone garnish), eggs. | Olive oil → grapeseed for a less herbaceous note. | Pedro Alvarez | Pending |
| wood-fire | Stretch 16 portions of 00-flour pizza dough 00 pizza flour | 3840 | g | Yields 16 pies (Margherita + Diavola). Rest stretched dough on parchment, do not stack. | Gluten (00 flour). | No GF available on Friday service. | Pedro Alvarez | Pending |
| wood-fire | Prep San Marzano sauce + portion 140g fresh mozzarella x 16 San Marzano tomato, canned | 1.9 | kg | Yields enough for 16 pies. Lightly seasoned, no cook before oven. | Dairy (mozzarella). | Crushed tomato in a pinch — flag for chef. | Pedro Alvarez | Pending |
Expected service yield per task. Mark variance at family meal; over-prep beyond par signals the kitchen manager to investigate. Yield numbers below reflect shrinkage assumptions baked into each recipe's plate cost — saffron risotto sweat loses ~12% in the bloom, lobster tails lose 12% in the shell. Use these as a daily check-back before the doors open.
Allergens present today across this prep sheet. Front-of-house must surface these on every guest interaction; back-of-house must follow cross-contact procedures. If a guest with a peanut allergy is seated, the kitchen manager is paged before service.
What a cook can substitute without paging the chef versus what requires escalation. Listed per task. The Hearthstone policy: headline ingredients (lobster, scallop, truffle) never substitute; aromatics and herbs may substitute within the same flavor family; baking ratios stay locked.
Each cook signs as tasks complete; the kitchen manager signs the sheet at family meal; the chef inspects the line before service. Sheet is filed for 30 days as proof of prep-day execution.