Kitchen Staff Quiz

 


There are 30 questions. You must achieve a 90% or higher and will have 3 attempts to do so. Good luck!

Name
Email
Employee Number
1. 
Who has the authority to change your station?
2. 
Which of these are possible causes of food borne illnesses?
3. 
When may you use your cell phone during a shift?
4. 
Finish this sentence: If it's not hot, __________.
5. 
What words are not allowed at Leve?
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?
7. 
Where can you find posted Level announcements concerning daily operations and other important information?
8. 
How far in advance do time-off requests need to be submitted on 7Shifts?
9. 
Prior to clocking out at the end of your shift, what do you need to do?
10. 
If you notice that the floor is slippery, what's the first thing you should do?
11. 
When should you arrive for your shift?
12. 
Which of the following help in preventing falls? (select all that apply)
13. 
What does the name "Level" reference?
14. 
What do people eat with other than utensils?
15. 
Which of these are Lead station side work items? (select all that apply)
16. 
How should you handle "The Aggressive Guest"? (Select all that apply)
17. 
Why do we offer specials and features? (Select all that apply)
18. 
When handling plates with food, what area should you never touch? (select all that apply)
19. 
Where can you go to access your tax documents?
20. 
Which staff members are allowed behind the bars at all times?
21. 
Which of these are Grill station side work items? (select all that apply)
22. 
What does our small plates style of dining encourage? (Select all that apply)
23. 
Who is responsible for covering my shift if I am unable to cover it?
24. 
What should you always do prior to placing food in a cooler/freezer?
25. 
Which of the following require approval by the Chef or supervisor? (select all that apply)
26. 
Where should you thaw food to avoid a possible air borne illness? (select all that apply)
27. 
What must you require from a server/bartender for a recook?
28. 
What does "FIFO" stand for?
29. 
Which of the following are ways to prevent a fire on the line? (Select all that apply)
30. 
Prior to placing food on a plate/bowl, what should you always check for? (select all that apply)
  
Level – A Small Plates Lounge
© 2022 | Privacy Policy | All Rights Reserved
   Call Us