Safety
General
Stations
Food Safety
Potpourri
100
You should always wear these type of shoes while working in the kitchen
What is slip resistant
100
These are our lunch hours of operation
What are Monday-Saturday 11am-3pm
100
This station is responsible for the Beef Tip Pasta.
What is sautee
100
You must always do this after smoking, using the restroom, or touching potentially hazardous food items.
What is wash your hands
100
This is the color cutting board you use to prepare poultry on.
What is yellow
200
True or False: When lifting objects bend over at the waist and lift with your arms and back.
What is False
200
This is who you need to talk to if you have a problem with your paycheck.
Who is Brooke Munford, our restaurant administrator
200
This station is responsible for completely stocking their product at the end of every shift.
What are all of them.
200
These pieces of your uniform is responsible for protecting your dishes from being contaminated with physical contaminants.
What is your hat and your gloves
200
He is the Executive Chef in our Chesapeake location
Who is Chef Kenneth Wright
300
This precaution should be taken when carrying a knife through the kitchen to protect your teammates
What is saying "Sharp Behind You" or "Sharp Coming Down Line" or "Sharp Corner"
300
This person is who our concept is named after.
Who is Brian Radford's Father, aka "The Butcher"
300
This station is the only person on the line who speaks to the expediter
Who is the 2 man
300
This is the temperature danger zone
What is 39-140 F
300
This private dining room is named after Brian's son
What is The Jackson
400
This is the first thing you should do if you injure yourself, or witness an injury while you are working.
What is notify a manager and fill out an employee incident form.
400
Brian also owns this restaurant which is located in Chicks Beach.
What is HK on the Bay
400
This station must always communicate when they have product in their window
What is pantry
400
This is the process we use to ensure that we are using our product in order of which it was received.
What is First In, First Out
400
This is Brian Radford's very own recipe that is one of his favorites
What is The Crab Cake recipe
500
These pieces of kitchen equipment require extra care when using to prevent you from cutting yourself.
What are the mandolin slicer and the deli slicer
500
This is our phone number.
What is 757-500-7550
500
This station prepares the product that runs the highest food cost, overall.
What is Grill
500
This is the order you would store ready to eat food, portioned pasta, raw chicken, salad mix and raw beef on a speed rack, from top to bottom
What is ready to eat food, salad mix, portioned pasta, raw beef and then raw chicken
500
This is the promotion that we run from 5-6pm every Monday-Friday
What is The Early Bird Special (2 6oz. Sirloins with 2 sides for $22)
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