Kitchen Staff Quiz

1.

Who has the authority to change your station?

the manager

the vendor

the lead

the chef

2.

Which of these are possible causes of food borne illnesses?

not keeping hot foods hot, and cold foods cold

serving food that is not completely cooked

all of the above

serving a medium cooked steak

3.

When may you use your cell phone during a shift?

to check social media

in case of an emergency

to text the server group chat

none of the above

4.

Finish this sentence: If it's not hot, __________.

nuke it

throw it out

do not send it out

put it back in the pot

5.

What words are not allowed at Leve?

I don't feel well

That's not my job

Where is the sanitizer

That made me uncomfortable

6.

What cleaner is the only one that is allowed to be used on the restroom floor and the tile flooring in front of them?

sanitizer

greased lightning

tide

none of the above

7.

Where can you find posted Level announcements concerning daily operations and other important information?

in your cubby

toast

7shifts app

the communication board

8.

How far in advance do time-off requests need to be submitted on 7Shifts?

2 weeks

1 week

10 days

none of the above

9.

Prior to clocking out at the end of your shift, what do you need to do?

lock the back door

roll up all of the rugs in front of the restrooms

complete your side work and have a supervisor check that is was completed

unplug the dehumidifiers

10.

If you notice that the floor is slippery, what's the first thing you should do?

degrease the floor with a mop

place the wet floor caution sign in the area

notify the manager

spot clean the area

11.

When should you arrive for your shift?

no later than 15 minutes after your scheduled start time

at least 15 minutes prior to your scheduled start time

at the time you are scheduled

in time to roll the silverware

12.

Which of the following help in preventing falls? (select all that apply)

use the "wet floor" signs

regulating the temperature

keep isles and stairs clear

wipe up spills immediately

13.

What does the name "Level" reference?

none of the above

the original owner's last name

a next level dining experience for guests

the level of historic relevance our building has

14.

What do people eat with other than utensils?

their hands

crostinis

online reviews

their eyes

15.

Which of these are Lead station side work items? (select all that apply)

run all glasses

filter fryers

turn off heat lamps

lids on breads

16.

How should you handle "The Aggressive Guest"? (Select all that apply)

courteous

assertive

businesslike

timidly

17.

Why do we offer specials and features? (Select all that apply)

to add seasonal options

for events

to add variety

to test for future menus

18.

When handling plates with food, what area should you never touch? (select all that apply)

the bottom

the food

the rim

the eating surface

19.

Where can you go to access your tax documents?

Deluxe

Toast

7Shifts

none of the above

20.

Which staff members are allowed behind the bars at all times?

server

host

cook

bartender

21.

Which of these are Grill station side work items? (select all that apply)

wrap rail

empty mozzarella water

naan in fridge

unplug water bath

22.

What does our small plates style of dining encourage? (Select all that apply)

tourism

sharing

community

comfort

23.

Who is responsible for covering my shift if I am unable to cover it?

the manager

No one

the staff working that shift

I am

24.

What should you always do prior to placing food in a cooler/freezer?

date

measure

label

move other items that are in the way

25.

Which of the following require approval by the Chef or supervisor? (select all that apply)

ordering personal food

restocking

breaks

labeling

26.

Where should you thaw food to avoid a possible air borne illness? (select all that apply)

in the refrigerated walk-in

microwave

in the prep kitchen, overnight

under running water

27.

What must you require from a server/bartender for a recook?

a copy of the original ticket

a reason for the recook

a void from the manager

a new ticket

28.

What does "FIFO" stand for?

first in first out

flour is fire on

fire in fire out

fried is first on

29.

Which of the following are ways to prevent a fire on the line? (Select all that apply)

Don't turn your back on hot fat

Store matches on the top of the stove

Clean up grease so it does not accumulate

Don't set the fryer at too high of a temperature

30.

Prior to placing food on a plate/bowl, what should you always check for? (select all that apply)

chips

cracks

liners

dried food

Level a Small Plates Lounge

eat | drink | socialize

Kitchen Staff Quiz