Kitchen leader

Question 1

Wellness Check

Answer 1

Document that each employee must sign before entering the BOH

Question 2

Why is the wellness check important?

Answer 2

it ensure all employees are fit to work and follow uniform policy

Question 3

TIP

Answer 3

Talk Crew Into Position

Question 4

Food Safety 7 (1)

Answer 4

Work Heathy

Question 5

Food Safety 7 (2)

Answer 5

Work Clean

Question 6

Food Safety 7 (3)

Answer 6

Keep Produce Safe

Question 7

Food Safety 7 (4)

Answer 7

Cook it

Question 8

Food Safety 7 (5)

Answer 8

Keep it Hot, Keep it Cold

Question 9

Food Safety 7 (6)

Answer 9

Maintain Sanitary Conditions

Question 10

Food Safety 7 (7)

Answer 10

Call for help when needed

Question 11

Service Channel

Answer 11

Kl’s are in charge of placing Service Channels when equipment is not functioning properly

Question 12

SSL for rice

Answer 12

30 min

Question 13

SSL for Steak

Answer 13

30 min

Question 14

SSl for veggies

Answer 14

30 min

Question 15

SSL for chicken

Answer 15

1 hr

Question 16

SSL for carnitas/barbacoa

Answer 16

2 hrs

Question 17

SSL for Beans

Answer 17

2 hrs

Question 18

SSL for queso

Answer 18

2 hrs

Question 19

paperwork to print out

Answer 19

Cooling to needs tool, Prep deployment, prep sheet

Question 20

Start 1st rice and teas for grill when opening

Answer 20

True

Question 21

What goes in ice baths

Answer 21

taco lettuce, salad lettuce, guacamole, cheese, and tomato salsa

Question 22

When should prep be completed

Answer 22

11 am

Question 23

Before leaving restaurant

Answer 23

make sure grill has enough food, prep is 100% completed, remove all ice baths from walk in

Question 24

How many hrs are ice baths good for

Answer 24

4 hrs

Question 25

How many rices must grill have before you leave

Answer 25

6 white rices, 3 brown rice and 3 more cooking in the rice pot

Question 26

Walk in Cooler Standards

Answer 26

Cleanliness Organized Right Temperature First In First Out Up to Date Hiearchy Ice Baths No more than 2 orders in the walk in Expired Labels All prep completed for the next day

Question 27

CI (Critical Items)

Answer 27

A daily count of our most expensive food items in the restaurant

Question 28

What are the CI's

Answer 28

Chicken Steak Carnitas Barbacoa Sofritas Queso Cheese Guacamole

Question 29

Inventory Count

Answer 29

inventory is counted once a week on sundays and the last day of the month

Question 30

Minimum of inventory counts per month

Answer 30

4

Question 31

Transfers in/out

Answer 31

used when your/another location needs to borrow food

Question 32

How many transfers in/out per month

Answer 32

2 each

Question 33

Credits

Answer 33

We input credits when we receive food that is not to our standards and is not servable or when we dont recieve items

Question 34

Washing dishes

Answer 34

2 people, one washing and one putting dishes in hobart

Question 35

Sanitizer ppm

Answer 35

200-400

Question 36

Hobart ppm

Answer 36

50-100

Question 37

Victory wash ppm

Answer 37

60-80

Question 38

How to season grill

Answer 38

wipe the grill with dry towel turn the grill on and wait until it heats to at least 400 spray 10-15 squirts of sunflower oil wipe the grill off with a new dry towel temp the grill to ensure at 475f

Question 39

KL expectations

Answer 39

1. lead the team to prep and cook the right amount of food for your sales 2. ensure the safety of all food 3. ensure the quality of all food 4. ensure all food looks and tastes delicious 5. take ownership of the boh facilities and equipment