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Joe’sAmericanBarandGrillPrepCookTrainingPhilosophyandSetup

PhilosophyTheHourlyTrainingProgramisdesignedtotrain,inspireandprepareourPrepCookTeamMemberstodeliverourpromiseofanunforgettableexperiencethroughourengagingservice,freshfoodanddrinksandcomfortablesetting.

Thesuccessofthisprogramisbasedonthepassionandknowledgeofthetrainers,preparationandorganizationandthetrainingmodule:Tell,Show,Test,ProvideFeedback

SetupOrientationisconductedthefirstdaythenewTeamMembercomestoworkandisledbytheExecutiveChef.

PerfectUniformo TheExecutiveChefwillprovidethechefcoat,apron,hat,lanyardandTRCdrinkcup.

OnboardingCompletion NewHirePaperwork TavistockHandbook TrainingPacketforTeamMember

o Thetraineewillberesponsibleforbringingthispacketwiththemeverydayfortraining.

Onceorientationiscomplete,theTeamMemberisgivenatrainingschedulethatcoordinateswiththeprogramrequirements.Theprogramis5shiftsintotal(includingbothSaturdayandSunday)focusedonexecutionofthepreprecipes.TheExecutiveorSousChefwillsignthetrainee’spreplistaftereachitemhasbeenproducedandvalidated.

Thetrainingshiftswillbeconductedwiththeprepcookandchefs.Theseshiftsconcentrateongeneralpreprecipes,sanitationandproperfoodcoolingandstorage.Itisuptothediscretionofthechefwhentocutatrainee.

BrunchrecipeswillbecoveredonSaturdayandSundaytrainingshifts. Preptraininglistmustbecompletedwithin2weeksandreviewedbychef.

Onlyafterthecompletionofthe5shifttrainingprogramwillthenewTeamMemberwillbeputontheschedule.

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PREP

Follow - 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 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

Standards: � Hand washing � Introduction to Tools Needed/Equipment

o Utilizing and Calibration o Cleaning and Storage

Measuring Cups/Spoon Scale Thermometer Knives

Production & Validation:

� Prep List � Recipe Books � Chef to use method of TELL SHOW TEST PROVIDE FEEDBACK for each Trainee at

end of production.

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PREP Follow - Day 2:

� Review points/questions from Day 1 � Review and insure all recipes covered on Day 1 � Ensure Trainee has complete recipe book

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

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.

Standards: � Receiving Procedures

o Temping invoices o Handling missing products

� First In/First Out � Food Storage Hierarchy

Production & Validation:

� Prep List � Recipe Books � Chef to use method of TELL SHOW TEST PROVIDE FEEDBACK for each Trainee at

end of production.

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PREP Follow - Day 3:

� Review points/questions from Station Day 2 � Review and insure all recipes covered on Station Day 2 � Ensure Trainee has complete recipe book

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

Standards:

� HACCP Logs o Cooling o Walk-In Temps o Reheating

� EcoSure o Employee drinks o Lanyards o SureDate o Chemicals

Production & Validation:

� Prep List � Recipe Books � Chef to use method of TELL SHOW TEST PROVIDE FEEDBACK for each Trainee at

end of production.

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PREP Follow - Day 4:

� Review points/questions from Station Day 3 � Review and insure all recipes covered on Station Day 3 � Ensure Trainee has complete recipe book

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

Standards:

� Proper Cooking Temps � Proper Cooling and Holding Temps � Shelf Life

Production & Validation:

� Prep List � Recipe Books � Chef to use method of TELL SHOW TEST PROVIDE FEEDBACK for each Trainee at

end of production.

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PREP Follow - Day 5:

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

Standards:

� Cleaning & Storage of Equipment o Slicer o Robot Coupe o Stand Mixer o Burr Mixer

� Cutting Boards o Cleaning & Storage

Production & Validation:

� Prep List � Recipe Books � Chef to use method of TELL SHOW TEST PROVIDE FEEDBACK for each Trainee at

end of production.

Tavistock Restaurant Collection

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

 

 

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SANITATION INFORMATION ALLERGENS Always be aware of allergies and inform a manager immediately. Sanitize area, wash hands and change gloves, use new sanitized utensils making sure not to cross-contaminate. Forms of contamination are physical, chemical, and biological.

EMPLOYEE HYGIENE • Properly wash hands frequently in designated hand wash sinks, 110˚F for a

minimum of 20 sec. Scrub nails and wash up to elbows.

• Always wear hair restraints and clean aprons.

• Do not touch ready-to-eat foods with bare hands. Use disposable gloves, utensils, deli tissue or dispensing equipment. Gloves should be changed frequently and between handling raw and ready-to-eat foods. Must wash hands between glove changes (follow hand washing procedure).

• Eating, chewing or smoking is not allowed in food prep or storage areas. Drinking is permitted only in an approved cup with a lid and drinking straw.

CLEANING & SANITATION: (wash, rinse, sanitize & air dry)

• Three comp sink: Hot Water - 171˚F for 30 sec • Dishwasher: Final Rinse - 180˚F • Chemical Sanitizer: Oasis 146/Eco-San (bar-50PPM chlorine test strips) • Use 150PPM - 400PPM Concentration - 10 seconds, use test strip to check

proper sanitation. • Store moist wiping towels in red sanitizer buckets with 150PPM - 400PPM of

Oasis 146. • Label with the Two Hour Shelf Life, change as needed.

RECEIVING & STORAGE

• All products should have a received date in Bold Sharpie and all opened, prepped product need a Sure Date label with appropriate kill date.

• Properly inspect foods to ensure receiving Best Practices are met. • Store foods immediately upon receiving using FIFO. • Always store poultry, meat or seafood separately from cooked/ready-to-eat

foods. • Hierarchy of food storage: ready to eat or cooked food/ seafood/pork &

lamb/beef/chicken always on bottom. • Fish should be stored/covered in ice at 32˚F to slow the growth of

histamine. • Temp fresh proteins and record on invoices.

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TEMPERATURE DANGER ZONE

40˚F – 140˚F is the optimal temperature for bacteria to grow. We must keep potentially hazardous food out of the temperature danger zone. Keep hot food hot and cold food cold.

COOKING

• Poultry Products, Stuffing: 165˚F/15 sec • Ground Beef, Pork: 165˚F/15 sec • Eggs, Pork, Fish, Lamb Beef: 145˚F/15 sec • Rare Roast Beef: 145˚F/15 sec • All Other Foods: 145˚F/15 sec

Corrective Action: Continue to cook required HACCP temperature for specific product.

COOLING

Cool food items in ice bath from 140˚F to 70˚F within 2 hours; (place in cooler). Product must go from 70˚F to 41˚F or below within 4 hours. Must be documented on the HACCP Cooling Chart. Temperature taken once an hour until product reaches 41˚F or below. Date/product name/time/temp and place in a 30 day file. Corrective Action: Reheat to 165˚F within 2 hours or serve or reheat to 165˚F and repeat chill process (one time only) or discard the product. REHEATING Reheat foods to 165˚F within 2 hours. Corrective Action: Discard the product.

HOT HOLDING Hot foods must be maintained at 140˚F or above. Corrective Action: If food is held below 140˚F for less than 2 hours, reheat (one time only) to 165˚F or above and hold at 140˚F or above. If food is held below 140˚F for more than 2 hours discard the food. COLD FOOD Always held at 41˚F or below.

FROZEN FOOD Always held at 0˚F or below.

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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

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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

HotPrep ColdPrepItem Low Hi OH Prep ChefValidation Item Low Hi OH Prep ChefValidationJalapenoCheddarCornbread 20ea 35ea BaseAioli 2gal 4gal

AuJus 2gal 4gal LemonGarlicAioli 1Gal 2Gal

ChickenStock 2gal 5gal ChipotleAioli 1/2gal 1gal

OnionSoup 2gal 5gal HabaneroAioli 1/2gal 3/4gal

Chili 2pans 4pans PestoAioli 1gal 2gal

SpinachDip 2pans 4pans ChipotleOnionJam 1/2gal 1gal

MushroomDemi 2gal 3gal SrirachaAioli 1/4gal 1/2gal

Clamchowder 3pans 6pans SweetTeaBrinedChicken 12ea 18ea

Mac&CheeseSauce 2pans 4pans DillCaperTartarSauce 1.5gal 3gal

QuesoSauce 2pans 3pans BeetTerrine 1.5ea 2ea

TomatoBasilSauce 1gal 3gal DeviledEggs 12ea 24ea

PicodeGallo 1gal 2gal HerbVinaigrette 1gal 3gal

BraiseShortRib 2lbs 4lbs BlueCheeseDressing 1.5gal 3gal

Meatloaf 3ea 5ea Rach 1/4gal 3/4gal

LambBurgerPrep 12ea 18ea Caesar 2gal 4gal

SmokedBrisketBrine A/N A/N ColeslawDressing 1.5gal 3gal

BrineBrisket 2ea 4ea DijonVinigrette 1/2gal 2gal

Meatballs 18ea 28ea Guacamole 1gal 2gal

Crabcake 16ea 26ea HoneyMustardDressing 2gal 4gal

LobsterStock 2gal 4gal WhippedButter 2gal 4gal

SeafoodStewBroth 2gal 4gal LemonBalsamic 1.5gal 3gal

RamenNoodleBroth 2gal 4gal ChimiChurri 1/2gal 1gal

HoisinBBQSauce 1/2gal 2gal MojoSauce 1gal 2gal

VinegarBBQSauce 1/2gal 2gal DillDernod 1/4gal 1/2gal

RoastedGarlic 1/2gal 2gal ChiliLimeDressing 1.5gal 2.5gal

CarrotPotatoesHaystack 16ea 24ea MustardRemoulade 1gal 2gal

BrickChicken 12ea 24ea CranberryBrie 1/4gal 1gal

MojoPulledPork 1/2gal 1.5gal Pesto 1/4gal 1gal

SmokedWings 24orders 48orders PadThaisauce 1/2gal 1gal

GarlicOil 1/2gal 1gal PizzaSauce 1/2gal 1gal

MashedPotatoes 1pan 2pans Tzatziki 1/2gal 1gal

MapleCajunJam 1/2gal 1gal LemonRicotta 1/4gal 1gal

BabyBackRibs 2pans 4pans SourCreamandChive 1/4gal 1gal

LemonConfit 1x 2x SrirachaKetchup 2gal 4gal

BrownSugarGingerButter 1/4gal 1gal

PickledCarrotandDaikon 1/2gal 1gal

Peppernota 1/2gal 1gal

PickledVegetable 1gal 2gal

PimentoCheeseSpread 1/2gal 1.5gal

ChocolateSauce 1/2gal 1gal

CaramelSauce 1/2gal 1gal

CookieDough 1gal 2gal

ChocolateCake 12orders 24orders

ButterscotchBreadPudding 6ea 12ea

KeyLimeTorte 8ea 16ea

Trainee:_______________________ Par Trainee:_______________________Par