What are the 5 Kitchen Manager expectations?
- Lead the team to prep and cook the right amount of food for your sales.
- Ensure the safety of all food.
- Ensure the quality of all food.
- Ensure all food looks and tastes delicious.
- Take ownership of the BOH facilities and equipment.
What is 1st Kitchen Manager expectation, and what 5 things can you do to achieve it?
- Lead the team to prep and cook the right amount of food for your sales.
- Ensure the team prepares the right amount of food and completes prep on time.
- Make sure your team never runs out of food.
- Minimize food waste by not prepping or cooking too much.
- Be accountable for Critical Inventory.
- Coach and provide feedback in the moment.
What is 2nd Kitchen Manager expectation, and what 4 things can you do to achieve it?
- Ensure the safety of all food.
- Act as the Food Safety Leader in the morning prior to the arrival of the Service Manager or above.
- Verify food safety procedures.
- Ensure no one is working while ill and proper handwashing is occurring throughout the shift.
- Check hot and cold temperatures.
What is 3rd Kitchen Manager expectation, and what’s 1 thing you can do to achieve it?
- Ensure the quality of all food.
• Check the freshness of raw and prepped ingredients
What is 4th Kitchen Manager expectation, and what 3 things can you do to achieve it?
- Ensure all food looks and tastes delicious.
• Ensure the prep and cooking of all food according to our procedures.
• Taste food critically for flavor and texture.
• Make sure the color and appearance of our food on both lines meets our standards and discard anything
that does not.
What is 5th Kitchen Manager expectation, and what 4 things can you do to achieve it?
- Take ownership of the BOH facilities and equipment.
- Clean and maintain all kitchen equipment according to our procedures.
- Keep the BOH tidy, neat and organized.
- Submit tickets for issues you can’t repair.
- Work with your GM to order things you need to make repairs yourself.
How can you ensure BOH Food Safety?
- Follow cleaning and maintenance cards, and recipe cards exactly as they are written.
- Identify and correct all behaviors in the BOH that affect food safety
- Lead by example
What does HACCP stand for?
Hazard Analysis and Critical Control Points
What is Hazard Analysis?
This is the process of identifying any potential
food safety risks in the restaurant, then coming up with a plan to prevent them.
What is a Critical Control Point?
A CCP is created to control the hazards in the restaurant that present the biggest food safety risks.
What is an FSL? Who is the FSL?
Food Safety Leader, this is the senior manager on duty at any given moment.
What does DHCL stand for?
Daily HAACP Control Log
How many CCPs do we monitor?
13
What are all 13 CCPs that we monitor?
CCP1: Wellness Check CCP2: Personal Hygiene CCP3: Washing Lettuce & Produce CCP4: Blanching Jalapenos CCP5: Walk-in Temp CCP6: Reach-in Temps CCP7: Grill Temp CCP8: Grilled Items CCP9: Reheat Cooked Foods CCP10: Cool Cooked Foods CCP11: Holding Temps CCP12: Portioning Pre-marinated Chicken/Pollo Asada CCP13: Using Pure & Purell
What are the 2 questions you must ask for CCP1: Wellness Check?
• How are you feeling today?
• Have you vomited, had nausea, diarrhea, a fever, cough,
shortness of breath, or loss of taste or smell today or in the
last 3 days before today?
What are the 4 steps to checking a food order for quality?
Inspect It
Count It
Scan It
Store It
What 6 things go into storing a food order?
• Mark all food with the date received and the Use Thru Date (UTD) circled.
• Stack all boxes facing the same way with the dates showing.
• Arrange items according to FIFO (First In, First Out).
• Pull everything forward.
• Trim the tops of open boxes neatly.
• Reduce risk of cross-contact by keeping meats separate. Never store
anything beneath raw meat.
You will use the traceability scanner every time you…? (There are 4)
» Receive a delivery
» Receive a transfer
» Report a bad label
» Submit a Food Quality Report
What is FACT and what does it stand for?
FACT is an acronym used to describe the 4 tasting quality standards for each food item: - F stands for Flavor & Aroma - A stands for Appearance - C stands for Color - T stands for Texture & Mouth Feel
There are 13 items you need to perform a full FACT tasting for each shift, what are they? (2 of them are seasonal)
9 on the HOT side:
- White Rice
- Brown Rice
- Black Beans
- Pinto Beans
- Fajitas
- Chicken
- Steak
- Plant Based Chorizo
- Pollo Asada
3 on the COLD side:
- Fresh Tomato Salsa
- Corn Salsa
- Guacamole
1 side item:
- Chips
There are 11 items you only need to check the appearance of, what are they?
5 items on the HOT side:
- Supergreens Salad Blend
- Sofritas
- Queso Blanco
- Carnitas
- Barbacoa
6 items on the COLD side:
- Red Salsa
- Green Salsa
- Sour Cream
- Cheese
- Taco Lettuce
- Vinaigrette
What is the prep sheet? And how does it work?
The Prep Sheet is a tool that helps us calculate how much food to make before the lunch and dinner rush. It uses sales projections and usage to determine needs then we count on hand and subtract to find how much we will prep for each shift.
The prep sheet should be counted twice a day, but when do we count it?
Start of the day, and again at 1:30 pm.
What is the deployment tool?
The Deployment Tool provides time expectations for each prep task and calculates how much time it should take your crew to complete all of the prep for the day.
