Kitchen Staff Quiz

1.

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

cook

server

host

bartender

2.

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

under running water

in the refrigerated walk-in

in the prep kitchen, overnight

microwave

3.

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

run all glasses

turn off heat lamps

filter fryers

lids on breads

4.

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

nuke it

throw it out

put it back in the pot

do not send it out

5.

Who has the authority to change your station?

the manager

the vendor

the chef

the lead

6.

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

naan in fridge

wrap rail

empty mozzarella water

unplug water bath

7.

What does "FIFO" stand for?

first in first out

flour is fire on

fried is first on

fire in fire out

8.

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

a reason for the recook

a void from the manager

a new ticket

a copy of the original ticket

9.

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

greased lightning

sanitizer

tide

none of the above

10.

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

date

measure

label

move other items that are in the way

11.

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

timidly

courteous

assertive

businesslike

12.

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

cracks

dried food

chips

liners

13.

What words are not allowed at Level?

I don't feel well

Where is the sanitizer

That made me uncomfortable

That's not my job

14.

Which of these are possible causes of food borne illnesses?

serving a medium cooked steak

not keeping hot foods hot, and cold foods cold

serving food that is not completely cooked

all of the above

15.

Where can you go to access your tax documents?

none of the above

Toast

7Shifts

Deluxe

16.

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

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

Don't turn your back on hot fat

Clean up grease so it does not accumulate

Store matches on the top of the stove

17.

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

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

unplug the dehumidifiers

roll up all of the rugs in front of the restrooms

lock the back door

18.

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

ordering personal food

breaks

labeling

restocking

19.

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

7shifts app

in your cubby

toast

the communication board

20.

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

2 weeks

none of the above

1 week

10 days

21.

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

spot clean the area

notify the manager

22.

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

community

tourism

sharing

comfort

23.

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

the staff working that shift

No one

the manager

I am

24.

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

to add seasonal options

to test for future menus

to add variety

for events

25.

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

regulating the temperature

keep isles and stairs clear

use the "wet floor" signs

wipe up spills immediately

26.

When may you use your cell phone during a shift?

none of the above

to text the server group chat

in case of an emergency

to check social media

27.

What do people eat with other than utensils?

their eyes

crostinis

online reviews

their hands

28.

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

the rim

the bottom

the eating surface

the food

29.

When should you arrive for your shift?

no later than 15 minutes after your scheduled start time

in time to roll the silverware

at the time you are scheduled

at least 15 minutes prior to your scheduled start time

30.

What does the name "Level" reference?

the original owner's last name

none of the above

a next level dining experience for guests

the level of historic relevance our building has

Level a Small Plates Lounge

eat | drink | socialize

Kitchen Staff Quiz