Shift Leader. Qualifying Assessment. C re w Tod a y, Lea der Tomorrow

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Toby Jacobs
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1 Shift Leader Qualifying Assessment C re w Tod a y, Lea der Tomorrow APRIL 2014

2 Trainee Instructions Use dark color ink and PRINT. For each question, mark (x) or write in the most correct answer. Be sure to review your answers before you return your completed test to your General Manager. Your Name: _ Date: GM Name: _ Restaurant: Scoring The Trainee must score a minimum of 90.0% on this assessment to continue in the Shift Leader selection process. q General Manager scores the assessment. Allow one point per correct answer. q General Manager reviews the scored assessment with the Trainee. Scoring Points Possible Total Correct Food Safety and Handling 15 Thaw Tempering Produce 5 SUPERSTAR Service & Cashiering 15 Breakfast 10 Lunch Dinner Late Night 15 Safety and Security 5 Menu Standards 35 Enter total number of correct answers = 100 q Assessment Passed (90% or higher) to 100 correct Food Safety and Handling 1. What is the minimum amount of time you should wash your hands and forearms with soap? q 15 seconds q 60 seconds q 20 seconds q None of the above 2. What is the air temperature standard for the walk-in cooler? q 36 to 38 F q 36 to 41 F q 34 to 42 F q None of the above 1

3 3. The strength of the Quat sanitizing water for the 3-compartment sink should be: q ppm q ppm q ppm q None of the above 4. The 3-step cleaning process at the 3-compartment sink is: q Scrape Wash Sanitize q Wash Sanitize Air Dry q Wash Rinse Sanitize q None of the above 5. Disposable gloves replace the need for frequent hand washing. 6. What is the temperature range of the food danger zone? q 45 to 155 F q 41 to 140 F q 38 to 140 F q None of the above 7. Onion rings that are out of hold time can be used on a Western Bacon Cheeseburger? 8. What is the minimum internal temperature of an Angus Beefsteak patty? q 140 F q 160 F q 150 F q None of the above 9. The same pair of tongs can be used for thawed and cooked products. 10. Define cross-contamination It is acceptable to store cases of cups or food items on the floor. 12. After washing your hands, what method should be used to turn off the water faucet? q Use a paper towel q Use your bare hands q Use a cloth towel q None of the above 13. It is acceptable to re-freeze a product once it is thawed. 14. What towel procedure is used when cleaning tables and seats in the dining room? q Spray sanitizer and a towel q Sanitized towel for table, dry towel on seat q Damp towel and All Purpose cleaner q None of the above 2

4 15. After washing your hands and using hand sanitizer, you need to put on protective plastic gloves to handle ready to eat foods. Thaw Tempering Produce 16. How long must produce temper at room temperature prior to placing on the Cook s line? q 1 hour q 4 hours q 2 hours q None of the above 17. What is the difference between thawing and tempering (define) Which method is acceptable to thaw products? q Microwave q Heat lamp q Hot water q None of the above 19. What is the thaw time for chicken tenders? q 6 hours q 24 hours q 12 hours q 36 hours 20. What is the holding time for sliced tomatoes under refrigeration? q 12 hours q 24 hours q 18 hours q None of the above SUPERSTAR Service and Cashiering 21. A Guest should not have to get up from the dining room table unless they are going to the restroom or leaving. 22. What does the S in SUPERSTAR Service stand for? q Say Goodbye q Scripting q Smiles q None of the above 23. At the drive-thru, Guests should be greeted at the menu board or OCB within... q Immediately q When guest starts ordering q 5 seconds q None of the above 3

5 24. Define drive-thru line time What are two important steps in Guest greetings and closings? q Look good and act like you care q Ensure teamwork & cleaning is happening q Smile and make eye contact q None of the above 26. When assembling a drive-thru or to-go order, the proper bagging order is... q Wrapped items, side items, boxed items q q Boxed items, wrapped items, side items q Drinks, boxed items, side items, wrapped items None of the above 27. When delivering an order to the dining room, if the guest requests sauce packets, your response should be: q Is two enough? q My Pleasure, How many would you like? q I ll be right back with some! q None of the above 28. List in order the correct Table Scripting... q Thank the Guest Thank you. Enjoy your meal q Friendly greeting with smile Hi. Here is your (repeat order) q Provide a comment card Here is a comment card. We would appreciate any comments you might have about your visit today. q Politely ask Can I get you anything else? q Provide correct condiments My pleasure, how many would you like? 29. Expired Carl s Jr. coupons are accepted at any time. 30. List in order the 5 steps to handle a Guest complaint or issue... q Apologize q Listen to the Guest q Thank the Guest q Ask what you can do q Remain calm 31. List in order the Steps of Frontline Scripting... q Add On (ask as appropriate) q Combo Upsize q Thank you q Friendly greeting & Suggestive Sell q Order Confirmation and & direction 32. What is the Dine/To-go service time standard? q 2 minutes, 30 seconds or less q 4 minutes or less q 3 minutes, 30 seconds or less q None of the above 33. How should a Cashier handle a traveler s check from a Guest? q Same as cash q Notify the Person-In-Charge q Ask for a credit card q None of the above 4

6 34. At the drive-thru, when should a drink and straw go out the window? q With the food and condiments q Within 45 seconds q When collecting payment q None of the above 35. How much ice is added to the drink cup for iced tea at the drive-thru? q ½ cup full q ¾ cup full q ⅓ cup full q None of the above Breakfast 36. What is the holding time for sausage on the Cook s line? q 15 minutes q 1 hour q 30 minutes q None of the above 37. How many hashed brown nuggets are served in a medium size order? q 11 q 17 q 15 q None of the above 38. What is the product temperature standard of raw liquid eggs? q 34 F or less q 45 F or less q 41 F or less q None of the above 39. What is the temperature of the grill for breakfast? q 250 F q 350 F q 325 F q 300 F 40. The holding time for folded eggs is 15 minutes. 41. What is the cook time for hashed brown nuggets? q 2 minutes, 30 seconds q 3 minutes q 2 minutes, 45 seconds q None of the above 42. How many ladles of raw liquid eggs are used for a Breakfast Burrito? q 1 ladle q 3 ladles q 2 ladles q None of the above 43. What is the maximum hold time for baked biscuits on the overshelf? q 5 minutes q 10 minutes q 8 minutes q 15 minutes 5

7 44. What is the minimum internal cook temperature of cooked folded eggs? q 150 F q 165 F q 140 F q None of the above 45. What is the maximum hold time for a tray of cut biscuits in the cooler (under refrigeration)? q 1 hour q 2 hours q 4 hours q None of the above Lunch Dinner Late Night 46. What is the temperature of the water in the steamer? q F q F q F q None of the above 47. When filtering fryer oil, what is the minimum time to circulate the oil in the filter machine? q 5 minutes q 10 minutes q 7 minutes q None of the above 48. Describe the procedure for adding fryer oil to vat #3: 49. Where are the frozen meat patties placed on the charbroiler? q At the end of the belt q 6 inches from the beginning of the belt q 1 inch before the patty shield q None of the above 50. What is the fryer oil temperature for cooking French Fries? q 360 F q 350 F q 325 F q None of the above 51. What is the minimum internal temperature of a cooked charbroiled chicken breast? q 140 F q 160 F q 150 F q None of the above 52. What is the minimum internal temperature of cooked Chicken Tenders? q 140 F q 165 F q 150 F q None of the above 6

8 53. What is the serving temperature of coffee? q F q F q F q None of the above 54. Whipped topping for hand scooped ice cream is dispensed to fill the dome lid. 55. What is the water to ice mixture ratio of an ice bath What is the maximum hold time for a Side Salad To-go? q 4 hours q 12 hours q 8 hours q None of the above 57. What is the holding time for pre-staged ice cream for milkshakes in the dipping cabinet or freezer? q 4 hours q 8 hours q 6 hours q None of the above 58. What must you do with products taken from their original container? q Placed in a clear plastic tub so it q Ensure it is labeled with a can easily be identified discard date/time q Use within 24 hours q None of the above 59. What is the holding time for cooked charbroiled chicken breasts on the cook line? q No hold time q 20 minutes q 15 minutes q None of the above 60. What do you use to check fryer oil quality in the fry vats? q Test tube q Thermometer q Brix cup q None of the above Safety and Security 61. What does SDS mean? q Safety Discovery Sheet q Safety Data Sheet q Safety Detail System q None of the above 62. Approved slip-resistant footwear should be worn before you enter the restaurant. 63. What is the function of the Ansul pull station near the fryers and/or charbroiler? 7

9 64. What is the acceptable method for getting something off of a shelf that is out of your reach? 65. Describe why the back door cannot be blocked by trash, stock, etc. during operating hours: Menu Standards 66. List from the bottom up, the ingredients and amounts of The Breakfast Burger... q Crown 1 q Heel List from the bottom up, the ingredients and amounts of a Sourdough Breakfast Sandwich q Swiss Cheese 1 slice 68. List from the bottom up, the ingredients and amounts of a Loaded Breakfast Burrito... q Salsa 1 perforated spoonful 8

10 69. List from the bottom up, the ingredients and amounts of a Sausage, Egg & Cheese Biscuit q Folded Egg List from the bottom up, the ingredients and amounts of The Original Six Dollar Thickburger q Ketchup q Red Onion q Heel (Fresh Baked Bun) 1.33 ounces (spiral 3 circles) 4 rings 71. List from the bottom up, the ingredients and amounts of a Charbroiled Chicken Club... q Swiss Cheese 1 slice 9

11 72. List from the bottom up, the ingredients and amounts of a Western Bacon Cheeseburger. q Heel List from the bottom up, the ingredients and amounts of a Charbroiled Santa Fe Chicken. q Wheat Crown List from the bottom up, the ingredients and amounts of a Spicy Chicken... q Spicy Chicken 1 patty 75. List from bottom up, the ingredients and amounts of a Low Carb Six Dollar Thickburger. q American Cheese q Angus Beefsteak 2 slices 1 patty 10

12 THE FOLLOWING QUESTIONS ARE ALL FILL IN THE BLANK: (1 point each) 76. What is the correct temperature of the Bun Platen 77. What is the correct temperature of the Ice Cream in the Dipping Cabinet 78. What is the correct speed of the Charbroiler 79. What is the minimum cook temperature of Raw Frozen Hamburger Patties 80. What is the minimum cook temperature of Turkey Patties 81. What is the minimum cook temperature of Fish 82. Hold time for a Breakfast Burrito on the Merco 83. Baking time for Biscuits in the Oven 84. Hold time for Hash Brown Nuggets 85. Hold time for Bacon under the heat lamp 86. Hold time for Onion Rings 87. Hold time for Zucchini 88. Hold time for Crisscuts 89. Hold time for Chicken Stars 90. Hold time for Cod Fish Fillets 91. Hold time for Chicken Tenders 92. Hold time for Western Rings under heat lamp 93. Hold time for BBQ Chicken thawing on tray 94. Hold time for Angus Beefsteak thawing on tray 95. Hold time for buns in the steamer 96. Hold time for a Western on the Merco 97. Hold time for Refried Beans in the steamer 98. Hold time for Lemons, prepped 99. Hold time for Coffee in airpot 100. Hold time for completed biscuit sandwiches on Merco 11

Menu Calendar Nutrient Analysis Report - February, 2019 Site: ALL Date: 02/01/ /28/2019

Menu Calendar Nutrient Analysis Report - February, 2019 Site: ALL Date: 02/01/ /28/2019 Lunch, Wednesday, Week 1 :59740-02/01/2019 Nuggets, Chicken Nuggets with Wheat Roll, MMA, WG - LR100040 (1 Pizza, Quesadilla Chicken Whole Grain 5 oz, The MAX, ConAgra, 77387-12700, MMA, WGR, Veg-RO -