Joe’s American Bar and Grill Cook Training Philosophy and ......Joe’s American Bar and Grill...

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Joe’sAmericanBarandGrillCookTrainingPhilosophyandSetup

PhilosophyTheHourlyTrainingProgramisdesignedtotrain,inspireandprepareourCookTeamMemberstodeliverourpromiseofanunforgettableexperiencethroughourengagingservice,freshfoodanddrinksandcomfortablesetting.

Thesuccessofthisprogramisbasedonthepassionandknowledgeofthetrainers,preparationandorganizationandthetrainingmodule:Tell,Show,Test,ProvideFeedback

SetupOrientationisconductedthefirstdaythenewTeamMembercomestoworkandisledbytheExecutiveChef.

PerfectUniformo TheExecutiveChefwillprovidethechefcoat,apron,hat,lanyardandTRCdrinkcup.

OnboardingCompletion NewHirePaperwork TavistockHandbook TrainingPacketforTeamMember

o Thetraineewillberesponsibleforbringingthispacketwiththemeverydayfortraining.

Onceorientationiscomplete,theTeamMemberisgivenatrainingschedulethatcoordinateswiththeprogramrequirements.Theprogramis5shiftsintotal;1prepshiftand4followshifts(includingbothSaturdayandSunday)focusedonexecutionoftherespectivestation.EachstationfollowdaywillconcludewithapracticalexamasrequestedbytheExecutiveChefandGeneralManager.TheExecutiveorSousChefwillsignthetrainee’spacketaftereachpractical.

Theprepshiftwillbeconductedwiththeprepcookandchefs.Thiswillconcentrateonprepitemsspecifictotheirfuturestation,sanitationandlineset‐up.

Thefollowshiftswillbeledbyanexistingcookand/orchefallowingthenewTeamMemberrealisticcookingscenariosandanopportunitytogetcomfortablewiththeirstation.Thistimeisfocusedonrecipeknowledge,sanitation,speedandfinallyexecution.Itisuptothediscretionofthechefwhentocutatrainee.

BrunchrecipesandspecswillbecoveredonSaturdayandSundaytrainingshifts. Apracticalexamwillbeconductedbyamanagerandchefattheendofshifts2through5. Preptraininglists(stationspecific)mustbecompletedwithin2weeksandreviewedbychef.

Onlyafterthecompletionofthe5shifttrainingprogramwillthenewTeamMemberwillbeputontheschedule.

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PANTRY

Prep - Day 1: � All PeopleMatter onboarding complete � Orientation with GM or Executive Chef complete

o Received handbook o Received chef coat, apron, lanyard, hat, and TRC drink cup

� Training schedule done for week � Training packet received � Recipes for station received

Culture: Who are we?

� Who is Tavistock Restaurant Collection? � Tour- Building/Meet Team : Restrooms/Schedule posted area/Managers’ office � Review Mission Statement

Policy:

� Review Perfect Uniform Standards � Clocking In and Out - People Matter Schedule (website/free app) � Allergy Policy � Knife Handling

Sanitation: � Hand washing � HACCP Logs � EcoSure

o Employee drinks o Lanyards o SureDate o Chemicals

� Food Storage Hierarchy � Proper Cooking Temps � Proper Cooling and Holding Temps

Food Focus for Prep:

� See Prep List for station � See Station Set-Up for station


PANTRY

Station Follow - Day 2: � Review points/questions from Prep Day � Review and ensure all recipes covered on Prep Day � Ensure Trainee has complete recipes for station � Station set-up map

Culture: “The Standard is Great!” � Review Mission Statement � Define Scratch Kitchen � What is Joe’s known for? Highlight signature dishes on station.

Policy:

� Calling out/Requesting time off � Locking the back door � TRC drink cups � Hours of Operation – Guests may be seated until closing time, so kitchen tickets will be

accepted until the last guest leaves the building.

Food & Plateware Focus: � Caesar Salad � Honey Chicken Salad � Chili Lime Salad � Cobb Salad � Kale & Quinoa Salad � Wedge Salad � Beet Salad � House Salad

o Sub Side Salad/Sub Caesar Salad

Practical: � Chef and/or Manager will request 3-5 items for trainee to produce before leaving

allowing enough time for execution, discussion and clean up. � Chef to use method of TELL SHOW TEST PROVIDE FEEDBACK for each Trainee at

end of food presentation.

Chef Validation: Date:


PANTRY Station Follow - Day 3:

� Review points/questions from Station Day 2 � Review and insure all recipes covered on Station Day 2 � Ensure Trainee has complete recipes for station � Review set-up map

Culture: Work as a Team. � Review Mission Statement � Concept of Teamwork: How it benefits the guest; How FOH and BOH work as a team?

Policy:

� Non-Smoking Company: never on the clock, never in uniform, never on property � Cell Phone: Never visible or audible while in uniform, behind the line, or on the clock � Tickets are required for all food going over the line – guest or staff

Food & Plateware Focus:

� Deviled Eggs � Tuna Tartare � Nachos � Tomato Basil Flatbread � BBQ Steak Flatbread � Wild Mushroom Flatbread � BLT � Lobster Roll

Practical:

� Chef and/or Manager will request 3-5 items for trainee to produce before leaving allowing enough time for execution, discussion and clean up.

� Chef to use method of TELL SHOW TEST PROVIDE FEEDBACK for each Trainee at end of food presentation.




� Review points/questions from Station Day 3 � Review and insure all recipes covered on Station Day 3 � Ensure Trainee has complete recipes for station � Review set-up map

Culture: “Earn Loyalty by Genuinely Caring about our Guests.”

� Review Mission Statement � Give 2 examples of how you can earn loyalty from a guest from the kitchen.

Policy:

� Eating: when and where; never in the guests’ view � Re-fire Policy � Brunch Hours


� Buffalo Chicken Waffles � American Waffles � Cinnamon Buns � Chocolate Cake � Caramel Cheesecake � Key Lime Torte � Kid’s Grilled Cheese � Kid’s Quesadilla

Practical:

� Chef and/or Manager will request 3-5 items for trainee to produce before leaving allowing enough time for execution, discussion and clean up.

� Chef to use method of TELL SHOW TEST PROVIDE FEEDBACK for each Trainee at end of food presentation.




� Review points/questions from Station Day 4 � Review and insure all recipes covered on Station Day 4 � Ensure Trainee has complete recipes for station � Set-up station

Culture: Joe’s is your home away from home!

� Review Mission Statement � What is the kitchen’s role in creating loyal repeat guests?

Policy:

� Handling Linen and Uniforms o Clean storage o Sorting used towels, aprons and coats

� Lanyards & Biannual Sanitation Quiz � Kitchen SOPs


� Pancakes � Peach Pancakes � Chocolate Banana Pancakes � Fruit & Yogurt � Kid’s Fruit Cup � Skillet Cookie � Butterscotch Bread Pudding � Ice Cream

Practical:

� Administer Sanitation Quiz � Chef and/or Manager will request 3-5 items for trainee to produce before leaving

allowing enough time for execution, discussion and clean up. � Chef to use method of TELL SHOW TEST PROVIDE FEEDBACK for each Trainee at

end of food presentation. Chef Validation: Date:

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Joe’s American Bar & Grill Mission Statement

The Mission of Joe’s American Bar & Grill is to offer our guests a place to call their own through our house made American comfort food, engaging service and comfortable setting. We serve fresh food and drinks you crave. We earn loyalty by genuinely caring for our guests. We are active participants in our communities. We strive to leave guests compelled to tell us and tell their friends about their experience. The standard is great. Joe’s is your home away from home.

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Joe’s BOH/Cook Uniform Standards At Joe’s, we take pride in having the best looking uniforms in the business! For this reason,

we ask that you follow the specific presentation and uniform standards described below. Presentation

• All employees are expected to come to work displaying good hygiene and cleanliness.

• All male employees are expected to be either clean shaven every day or have fully groomed moustache and/or beard. If an employee comes in unshaven/untrimmed, it is grounds to be sent home for the shift.

• If the employee wears makeup, it needs to be natural and subtle. No flashy colors or over-the-top looks. They are also required to come to work with their makeup already on. Getting ready on the premises is not acceptable.

• All employees are expected to have their hair in an acceptable style for the job. Hair is to be well groomed and clean at all times. Hair must be pulled back at all times. If hair is long, it must be restrained under a hairnet.

• Fingernails must be well manicured and polish-free. • Employees may wear wedding/engagement ring only. No bracelets or visible

necklaces may be worn. One stud earring in each ear is appropriate for male and female employees. No long dangling earrings or head pieces.

• No visible tattoos are allowed for all staff. This applies to any visible part of your non-uniform covered self.

• Neither perfume nor cologne is permitted to be worn. Uniform Top:

• White Chef coat – provided by Joe’s. o Short-sleeved Chef coat worn by dishwasher.

• Plain white undershirt; no logos or writing on the undershirt is allowed – provided by employee.

• Black hat or approved Joe’s baseball hat – two provided by Joe’s and laundered by employee.

• Sanitation lanyard (except dishwasher) – provided by Joe’s Bottom:

• Clean Black Chef pants – provided by employee. o Can be purchased through Chef Works or Restaurant Depot. o Contact Executive Chef if assistance is needed.

• Bib-style, white apron – provided by Joe’s. • Black, non-slip shoes – provided by employee. • Black socks – provided by employee.

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TavistockRestaurantAllergyPolicy

Allstaffmembersarerequiredtofollowthefivestepproceduretoensurewemeetourguests’dietaryrestrictionsandconcerns.Allergiescanbelifethreateningandmustbehandledwithourguestssafetyinmind.

1. Anytribememberthatisinformedofaguest’sallergymustimmediatelyinformtheManageronDutyANDtheChef,andinsurewecanpreparedishaccordingtoguest’sneeds.

2. TribememberistoringintheitemintothePOSwiththeproperAllergyKeynotingthespecificingredients(s)whichtheguestisallergicto.

3. ManagerandChefconfirmwitheachothertheneedsoftheguestandhowthedishwillbeprepared.

4. ManagerorChefwillvisitthetablepriortofoodarrivingtoverifyallergy,letthemknowthechefisawareandassurethemwearepreparingthedishastheguest’sneedsdictate.

5. ManagerorChefONLYwilldeliverthespecificallergy‐safefoodtotheguest.

8MajorFoodAllergens:

1. Milk 5.Fish(suchasbas,cod,flounder)

2. Eggs 6.Shellfish(suchascrab,lobster,shrimp)

3. Peanuts 7.Soybeans

4. Treenuts(suchasalmonds,cashews, 8.Wheatwalnuts)

CommonSymptomsofAllergicReactions: Lossofconsciousness Shortnessofbreath Itchingortinglinginandaroundmouth,face,scalp,handsandfeet Hives Wheezinganddifficultybreathing Swellingoftheface,eyelids,tongue,lips,handsorfeet Tighteningofthethroat(difficultyswallowing) Suddenonsetofvomiting,crampsordiarrhea Dropinbloodpressure Death


SANITATIONINFORMATION

ALLERGENS

Alwaysbeawareofallergiesandinformamanagerimmediately.Sanitizearea,washhandsandchangegloves,usenewsanitizedutensilsmakingsurenottocross‐contaminate.Formsofcontaminationarephysical,chemical,andbiological.

EMPLOYEEHYGIENE• Properlywashhandsfrequentlyindesignatedhandwashsinks,110˚F

foraminimumof20sec.Scrubnailsandwashuptoelbows.

• Alwayswearhairrestraintsandcleanaprons.

• Donottouchready‐to‐eatfoodswithbarehands.Usedisposablegloves,utensils,delitissueordispensingequipment.Glovesshouldbechangedfrequentlyandbetweenhandlingrawandready‐to‐eatfoods.Mustwashhandsbetweenglovechanges(followhandwashingprocedure).

• Eating,chewingorsmokingisnotallowedinfoodpreporstorageareas.Drinkingispermittedonlyinanapprovedcupwithalidanddrinkingstraw.

CLEANING&SANITATION:(wash,rinse,sanitize&airdry)

• Threecompsink:HotWater‐171˚Ffor30sec• Dishwasher:FinalRinse‐180˚F• ChemicalSanitizer:Oasis146/Eco‐San(bar‐50PPMchlorineteststrips)• Use150PPM‐400PPMConcentration‐10seconds,useteststripto

checkpropersanitation.• Storemoistwipingtowelsinredsanitizerbucketswith150PPM‐

400PPMofOasis146.• LabelwiththeTwoHourShelfLife,changeasneeded.


TEMPERATUREDANGERZONE

40˚F–140˚Fistheoptimaltemperatureforbacteriatogrow.Wemustkeeppotentiallyhazardousfoodoutofthetemperaturedangerzone.Keephotfoodhotandcoldfoodcold.

COOKING

PoultryProducts,Stuffing:165˚F/15sec

GroundBeef,Pork:165˚F/15sec

Eggs,Pork,Fish,LambBeef:145˚F/15sec

RareRoastBeef:145˚F/15sec

AllOtherFoods:145˚F/15sec

CorrectiveAction:ContinuetocookrequiredHACCPtemperatureforspecificproduct.

COOLING

Coolfooditemsinicebathfrom140˚Fto70˚Fwithin2hours;(placeincooler).Productmustgofrom70˚Fto41˚Forbelowwithin4hours.MustbedocumentedontheHACCPCoolingChart.Temperaturetakenonceanhouruntilproductreaches41˚Forbelow.Date/productname/time/tempandplaceina30dayfile.CorrectiveAction:Reheatto165˚Fwithin2hoursorserveorreheatto165˚Fandrepeatchillprocess(onetimeonly)ordiscardtheproduct.

REHEATING

Reheatfoodsto165˚Fwithin2hours.CorrectiveAction:Discardtheproduct.

HOTHOLDING

Hotfoodsmustbemaintainedat140˚Forabove.CorrectiveAction:Iffoodisheldbelow140˚Fforlessthan2hours,reheat(onetimeonly)to165˚Foraboveandholdat140˚Forabove.Iffoodisheldbelow140˚Fformorethan2hoursdiscardthefood.

COLDFOOD

Alwaysheldat41˚Forbelow.

FROZENFOOD

Alwaysheldat0˚Forbelow.


Thepurposeofthisquizistogainandreinforceknowledgeregardingservingfoodsafely,generalsanitation,andproperfoodhandling.ThisquizisgiventoallTavistockRestaurantstribememberstwiceyearly.(DoorStaff,BussersandBarbacks–page1only)PleasedocumentscoresusingtheSanitationQuizTrackingsheetintheBoardofHealthBook.

SanitationQuiz

1. Whichisaformofcontamination?a. Physicalb. Chemical

c. Biologicald. AlloftheAbove

2. Allofthefollowingareoneofthe8MajorAllergiesEXCEPT:a. Wheatb. Tomato

c. Soyd. Peanuts

3. HowoftenandforhowlongshouldTribeMembers’washtheirhands?a. 20seconds;everytimetheychange

glovesb. 10seconds;asoftenaspossible

c. 20seconds;asoftenaspossibled. 10seconds;every5minutese. AandCarecorrect

4. Asanemployee,youmustreportifyouhaveanillnesstoyourmanagerimmediatelybecause:a. Insomecases,itisunsafetoworkwithfoodwhenyou’resickb. Ifheorshegetssicktoo,they’llknowwhereitcamefromc. Managersjustliketoknowthatkindofstuff

5. Allofthefolloware“Ready‐to‐Eat”fooditemsEXCEPT:a. Vegetablesb. Tablebread

c. Uncookedpastad. Platedfoodreadyontheline

6. WhatcoloristhebucketusedforSanitizerandhowoftendoesitneedtobechanged?a. Red;every2hoursb. Green;every2hours

c. Red;every4hoursd. Green;every4hours

7. Whennotinuse,whereshouldyoukeepyoursanitizingtowel?a. Foldedonthecounternearyour

stationb. Immersedinasanitizerbucket

c. Inyourbackpocketoraprond. Inabucketofhotwater

8. Whatisafoodborneillness?a. Adiseasetransmittedtopeoplefrom

foodb. Acontagiousairbornevirus

c. Adiseasetransmittedfrompeopletoanimals

d. Anallergicreactiontosomethingyoueat


9. Whatisthebestwaytopreventafoodborneillness?

a. Frequenthandwashingandgoodpersonalhygiene

b. Ensuringmeatsarecookedtothepropertemps.

c. Cleaningandsanitizingallsurfaceswherefoodmaycontactit.

d. Alloftheabove

10. Whatistheproperratioofsanitizerconcentratetowaterforthefollowingsanitizingsolutions:a. ChlorineBleach/ppm: a)50 b)100 c)150b. Oasis146/ppm: a)100 b)400 c)500c. BarStar/ppm: a)50 b)100 c)150

11. Accordingtothe“HierarchyofFoodStorage”,whichistheappropriateorderofstoringfood

fromtoptobottom?a. Seafood/chicken/beef/pork&lamb/ready‐to‐eatorcookedfoodb. Ready‐to‐eatorcookedfood/beef/seafood/chicken/pork&lambc. Ready‐to‐eatorcookedfood/seafood/pork&lamb/beef/chicken

12. Whataretheminimuminternalcooktempsneededtokillharmfulbacteriaonthefollowingitems:a. Poultry a)212 b)165 c)150 d)155b. GroundBeef,Pork a)145 b)155 c)165 d)175c. Eggs,Fish,Lamb,Beefa)135 b)145 c)165 d)212d. RareRoastBeef a)145 b)165 c)155 d)200e. AllOtherFoods a)195 b)155 c)150 d)145

13. Whatisthetemperaturedangerzoneforpotentiallyhazardousfoods?a. 50‐150b. 60‐160

c. 40‐140d. 100‐200

14. Whenre‐heatinganitem,youmustdosotowhattemperaturewithinwhattimelimit?a. 145within2hoursb. 165within3hours

c. 145within3hoursd. 165within2hours

15. Whatisthetemperaturethatcoldfooditemsmustbeheldatorbelow?a. 50orbelowb. 41orbelow

c. 38orbelowd. 0orbelow

16. Whatneedstobelabeledimmediatelyafteropening?a. Milkb. Sauce/Dressings

c. Canneditems;cherries,jalapenos,etc.d. Allitemsmustbelabeledimmediately

17. Itisokayforchemicalstobestorednearfooditemsaslongastheyarelabeledproperly.a. True b. False

Pantry PantryItem Low Hi OH Prep ChefValidation Item Low Hi OH Prep ChefValidationHoneyMustardDressing 1/2pan 3/4pan CrumbledFeta 1/2pan 3/4pan

CaesarDressing 1/2pan 3/4pan MozzarellaDice1/4"1.5WZ 8ea 16ea

ChiliLimeDressing 1/2pan 3/4pan FreshMozzarellaDice1/4"1.5WZ 8ea 16ea

Lo‐CalZinfindelDressing 1/2pan 3/4pan ProvoloneDice1.5WZ 6ea 12ea

HouseDressing 1/2pan 3/4pan PortionNachoCheese4WZ 12ea 24ea

RanchDressing 1/2pan 3/4pan CaramalizedOnionsDice1/2" 1/2pan 3/4pan

DijonViniagrette 1/2pan 3/4pan DicedRedPepper1/4" 1/2pan 3/4pan

LemonRicotta 1/2pan 3/4pan WontonCrisps 1pan 2pan

BlueCheeseDressing 1/2pan 3/4pan ToastPineNuts 1/2pan 3/4pan

ShreddedLettuce 1/2pan 3/4pan ToastAlmonds 1/2pan 3/4pan

CleanBibbLettuce 12ea 16ea ToastSesameSeeds 1/2pan 3/4pan

CleanedRomaine,leaves 1pan 2pans CandiedPecans 1/2pan 3/4pan

LettuceMix 3/4pan 1pan SaladCroutons1/4"x5" 2pans 4pans

PortionedRomaine/Kale 14ea 20ea ChallaBread8"x1/2"long 4ea 6ea

Frisee 1/2pan 3/4pan PortionSpinachDip10OZ 10ea 16ea

MicroBeetTops 1/2pan 3/4pan NacoChips 1pan 2pans

Avocado 6ea 12ea SourCream 1/2pan 3/4pan

DiceTomatoes1/4" 1/2pan 3/4pan Guacamole 1/2pan 3/4pan

CutGrapeTomatoes 1/2pan 3/4pan Jalapenosinbrine 1/2pan 3/4pan

OliveOilBottle 1/2bottle 3/4bottle CutBeetTerrine 12ea 18ea

BBQSauceBottle 1/2bottle 3/4bottle ParmesanCheeseShaved 1/2pan 3/4pan

HeavyCreamBottle 1/2bottle 3/4bottle RstSerranoPepper 12ea 18ea

RumRaisins 1/2pan 3/4pan RstTomatoGarnishcilantro&mint 12ea 18ea

SliceTomatoes1/4" 1/2pan 3/4pan CharredLimeGarnish 12ea 18ea

DiceCucumber1/4" 1/2pan 3/4pan HardBoiledEggs 1/2pan 3/4pan

DiceCucumber3/8'' 1/2pan 3/4pan DeviledEggs 1/2pan 3/4pan

ShavedRedOnion1/8" 1/2pan 3/4pan CayenneTortillaStrips 1pan 2pans

RoastCorncutoffcob 1pan 3pans SlicedSliderBuns 12ea 20ea

WashBlackBeans 1/2pan 3/4pan FlatBread 16ea 36ea

ChopScallions1/4" 1/2pan 3/4pan HotDogbuns 1/2pack 1pack

SmokedBlueCheese 1/2pan 3/4pan LobsterRollBuns 8ea 16ea

SesameNoodles4WZ 12ea 20ea ChiliOilBottle 1/2bottle 3/4bottle

DiceApples1/4" 1/2pan 3/4pan IceCreamvanilla,chocolate,coffee 1ea 2ea

CarrotSticks1/4"x3" 1pan 2pan KosherSalt 1/2pan 3/4pan

RoastChefs'Mushroom1.5WZ 6ea 12ea SkilletCookie 6ea 12ea

ChiffonadeBasil 1/2pan 3/4pan ChocolateSauce 1/2bottle 3/4bottle

TunaTartareVegetablemix 1/2pan 3/4pan CaramelSauce 1/2bottle 3/4bottle

SlicedScallions 1/2pan 3/4pan ChocolateCakeSliced 6ea 12ea

DiceTuna1/4"4WZ 8ea 16ea RaspCoulis 1/2pan 3/4pan

PortionLobster4WZ 8ea 12ea LimeTouille 1/2pan 3/4pan

PortionedBBQBrisket3oz 6ea 12ea CandiedLimePeel 1/2cup 1cup

Lardons1/4" 1pan 2pans MarscarponeWhippedCream 1pan 2pans

MapleCajunBacon 1pan 2pans CaramelCheesecake 1ea 2ea

Par Trainee:_______________________ Par Trainee:_______________________

Joe’s American Bar and Grill Cook Training Philosophy and ......Joe’s American Bar and Grill...

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