Safety & Sanitation
WHEN SHOULD YOU WASH YOUR HANDS
WHEN CHANGING TASKS
WHEN CHANGING GLOVES
WHEN CALLED, TYPICALLY EVERY 30 MINS
WHEN GOING FROM RAW TO READY TO EAT
WHAT DOES 86 MEAN
HOW MANY ARE THERE
10
WHAT IS THE PURPOSE OF TASTE AND TEMP
TO KEEP OUR GUESTS SAFE AND ENSURE WE ARE UPHOLDING THE RECIPE STANDARDS
WHAT ARE 3 THINGS YOU SHOULD COVER ON DAY 1 OF TRAINING
JOB DESCRIPTION
WALK THROUGH OF KITCHEN
EQUIPMENT AND STATION SET UP WITH PROPER UTENSILS -POTS - PANS - MEASURING TOOLS
HOW TO READ A PREP SHEET
HANDWASHING SYSTEM
CUTTING GLOVES
KNIFE HANDLING
SPECS/PRESENTATION
DISH COURTESY
COOLING CHARTS
HOW OFTEN SHOULD YOU CHANGE SANI BUCKETS
WHEN SOILED
EVERY 4 HOURS
WHEN THE STRIP IS NO LONGER TESTING BLUE
WHAT IS THE SHELF LIFE OF BREAD IN THE WINDOW
5 MINS
HOW LONG SHOULD YOU SEAR A STEAK
1 MIN ON EACH SIDE (OR UNTIL IT LOOKS LIKE FRENCH TOAST)
HOW IS THE 3 BAY SINK SET UP
1- SCOUT POT AND PAN SOAP (WASH)
2. WARM WATER (RINSE)
3. SINK AND SURFACE SANITIZER (SANITIZE)
WHAT DOES OJT STAND FOR AND WHAT DOES IT MEAN
ON JOB TRAINING
EVERY TRAINEE IS ACTIVELY PARTICIPATING IN EACH STATION, THEY LEARN BY DOING.
WHAT COLOR CUTTING BOARDS ARE USED FOR WHAT PRODUCTS
YELLOW-RAW CHICKEN
RED- RAW RED MEAT
TAN- RAW PORK
BLUE-COOKED MEAT
WHITE-READY TO EAT
GREEN-VEGGIES/PRODUCE
WHAT ARE THE PORTION SIZES OF FRIES IN OUNCES AND WHAT IS THE SHELF LIFE IN THE WINDOW
KIDS- 3oz
SIDE- 6oz
BASKET-10oz
CHEESE FRY APP- 14oz
5MINS
WHAT IS THE CUT SIZE OF BREAD
2" X 2" X 1"
WHAT TEMPERATURE DO WE HOLD PRIME RIB AT
132
WHAT ARE THE TEMPS FOR ALL FRYERS
1. CRITTER- 325
2. FRIES- 350
3. APPS/CATFISH- 350
BLOSSOMS- 365
WHAT TEMPERATURE SHOULD GREEN BEANS REACH AFTER COOLING FOR 2 HOURS
BELOW 70
TICKET TIMES
APPS- 5-8MIN
SALADS- 5MIN
ENTREES- 12-15MIN
WHAT IS IN A HOUSE SALAD (ITEM AND WEIGHT)
SALAD MIX- 3OZ
CHEDDAR- 1OZ
TOMATOES- 2OZ
EGGS- 1OZ
CROUTONS-5EA
WHAT TEMPERATURE SHOULD THE HOT WELLS BE AT
180
WHAT DOES FIFO STAND FOR AND WHAT IS MEAN
FIRST IN FIRST OUT
USING OLDEST PRODUCT FIRST TO ELIMINATE ANY ISSUES WITH OUT OF DATE PRODUCT
WHAT TEMPERATURE SHOULD THE HOT WELLS BE TEMPED AT
180
STEAK BITES
CHICKEN
FILET- RARE-MED
ROADKILL
KBOB/BEEF TIPS
CUTS OF ________ & _________
SIRLOIN AND JACCARD
WHAT IS THE WEIGHT OF A PORK CHOP ;)
7-8oz LOL
WHAT ARE THE BENEFITS OF TRAINING NEW HIRES CORRECTLY AND THOROUGHLY
CONTROL TURNOVER
HIGHER QUALITY EMPLOYEES
OPERATIONS ARE EASIER-TICKET TIMES, RECIPE RIGHT, ETC
YOU CAN'T GET TIME OFF OR VACATIONS YOU ASK FOR IF YOU DON'T TRAIN THE NEW PEOPLE TO DO YOUR JOBS