Kitchen Staff Quiz

1.

When may you use your cell phone during a shift?

in case of an emergency

none of the above

to check social media

to text the server group chat

2.

Where can you go to access your tax documents?

none of the above

Toast

7Shifts

Deluxe

3.

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

the rim

the food

the bottom

the eating surface

4.

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

2 weeks

none of the above

1 week

10 days

5.

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

7shifts app

in your cubby

the communication board

toast

6.

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

Store matches on the top of the stove

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

Clean up grease so it does not accumulate

Don't turn your back on hot fat

7.

What do people eat with other than utensils?

their hands

their eyes

online reviews

crostinis

8.

What does the name "Level" reference?

a next level dining experience for guests

the original owner's last name

none of the above

the level of historic relevance our building has

9.

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

unplug water bath

wrap rail

naan in fridge

empty mozzarella water

10.

When should you arrive for your shift?

at least 15 minutes prior to your scheduled start time

in time to roll the silverware

at the time you are scheduled

no later than 15 minutes after your scheduled start time

11.

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

12.

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

in the prep kitchen, overnight

under running water

microwave

in the refrigerated walk-in

13.

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

the staff working that shift

I am

the manager

No one

14.

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

throw it out

nuke it

put it back in the pot

do not send it out

15.

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

sharing

comfort

tourism

community

16.

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

tide

greased lightning

sanitizer

none of the above

17.

Who has the authority to change your station?

the chef

the manager

the lead

the vendor

18.

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

19.

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

lids on breads

run all glasses

turn off heat lamps

filter fryers

20.

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

spot clean the area

notify the manager

degrease the floor with a mop

place the wet floor caution sign in the area

21.

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

liners

chips

cracks

dried food

22.

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

date

move other items that are in the way

label

measure

23.

What does "FIFO" stand for?

fried is first on

flour is fire on

fire in fire out

first in first out

24.

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

breaks

restocking

labeling

ordering personal food

25.

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

timidly

assertive

businesslike

courteous

26.

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

27.

What words are not allowed at Level?

That made me uncomfortable

That's not my job

I don't feel well

Where is the sanitizer

28.

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

unplug the dehumidifiers

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

29.

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

host

bartender

server

cook

30.

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

regulating the temperature

keep isles and stairs clear

wipe up spills immediately

use the "wet floor" signs

Level a Small Plates Lounge

eat | drink | socialize

Kitchen Staff Quiz