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Chipotle Knowledge > KM Knowledge > Flashcards

KM Knowledge Flashcards

1
Q

What are the 5 Kitchen Manager expectations?

A
  1. Lead the team to prep and cook the right amount of food for your sales.
  2. Ensure the safety of all food.
  3. Ensure the quality of all food.
  4. Ensure all food looks and tastes delicious.
  5. Take ownership of the BOH facilities and equipment.
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2
Q

What is 1st Kitchen Manager expectation, and what 5 things can you do to achieve it?

A
  1. Lead the team to prep and cook the right amount of food for your sales.
  • Ensure the team prepares the right amount of food and completes prep on time.
  • Make sure your team never runs out of food.
  • Minimize food waste by not prepping or cooking too much.
  • Be accountable for Critical Inventory.
  • Coach and provide feedback in the moment.
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3
Q

What is 2nd Kitchen Manager expectation, and what 4 things can you do to achieve it?

A
  1. Ensure the safety of all food.
  • Act as the Food Safety Leader in the morning prior to the arrival of the Service Manager or above.
  • Verify food safety procedures.
  • Ensure no one is working while ill and proper handwashing is occurring throughout the shift.
  • Check hot and cold temperatures.
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4
Q

What is 3rd Kitchen Manager expectation, and what’s 1 thing you can do to achieve it?

A
  1. Ensure the quality of all food.

• Check the freshness of raw and prepped ingredients

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5
Q

What is 4th Kitchen Manager expectation, and what 3 things can you do to achieve it?

A
  1. Ensure all food looks and tastes delicious.

• Ensure the prep and cooking of all food according to our procedures.
• Taste food critically for flavor and texture.
• Make sure the color and appearance of our food on both lines meets our standards and discard anything
that does not.

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6
Q

What is 5th Kitchen Manager expectation, and what 4 things can you do to achieve it?

A
  1. Take ownership of the BOH facilities and equipment.
  • Clean and maintain all kitchen equipment according to our procedures.
  • Keep the BOH tidy, neat and organized.
  • Submit tickets for issues you can’t repair.
  • Work with your GM to order things you need to make repairs yourself.
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7
Q

How can you ensure BOH Food Safety?

A
  • Follow cleaning and maintenance cards, and recipe cards exactly as they are written.
  • Identify and correct all behaviors in the BOH that affect food safety
  • Lead by example
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8
Q

What does HACCP stand for?

A

Hazard Analysis and Critical Control Points

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9
Q

What is Hazard Analysis?

A

This is the process of identifying any potential

food safety risks in the restaurant, then coming up with a plan to prevent them.

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10
Q

What is a Critical Control Point?

A

A CCP is created to control the hazards in the restaurant that present the biggest food safety risks.

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11
Q

What is an FSL? Who is the FSL?

A

Food Safety Leader, this is the senior manager on duty at any given moment.

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12
Q

What does DHCL stand for?

A

Daily HAACP Control Log

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13
Q

How many CCPs do we monitor?

A

13

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14
Q

What are all 13 CCPs that we monitor?

A 
CCP1: Wellness Check
CCP2: Personal Hygiene
CCP3: Washing Lettuce & Produce
CCP4: Blanching Jalapenos
CCP5: Walk-in Temp
CCP6: Reach-in Temps
CCP7: Grill Temp
CCP8: Grilled Items
CCP9: Reheat Cooked Foods
CCP10: Cool Cooked Foods
CCP11: Holding Temps
CCP12: Portioning Pre-marinated Chicken/Pollo Asada
CCP13: Using Pure & Purell
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15
Q

What are the 2 questions you must ask for CCP1: Wellness Check?

A

• How are you feeling today?
• Have you vomited, had nausea, diarrhea, a fever, cough,
shortness of breath, or loss of taste or smell today or in the
last 3 days before today?

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16
Q

What are the 4 steps to checking a food order for quality?

A

Inspect It
Count It
Scan It
Store It

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17
Q

What 6 things go into storing a food order?

A

• Mark all food with the date received and the Use Thru Date (UTD) circled.
• Stack all boxes facing the same way with the dates showing.
• Arrange items according to FIFO (First In, First Out).
• Pull everything forward.
• Trim the tops of open boxes neatly.
• Reduce risk of cross-contact by keeping meats separate. Never store
anything beneath raw meat.

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18
Q

You will use the traceability scanner every time you…? (There are 4)

A

» Receive a delivery
» Receive a transfer
» Report a bad label
» Submit a Food Quality Report

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19
Q

What is FACT and what does it stand for?

A 
FACT is an acronym used to describe the 4 tasting quality standards for
each food item:
- F stands for Flavor & Aroma
- A stands for Appearance
- C stands for Color
- T stands for Texture & Mouth Feel
20
Q

There are 13 items you need to perform a full FACT tasting for each shift, what are they? (2 of them are seasonal)

A

9 on the HOT side:

  • White Rice
  • Brown Rice
  • Black Beans
  • Pinto Beans
  • Fajitas
  • Chicken
  • Steak
  • Plant Based Chorizo
  • Pollo Asada

3 on the COLD side:

  • Fresh Tomato Salsa
  • Corn Salsa
  • Guacamole

1 side item:
- Chips

21
Q

There are 11 items you only need to check the appearance of, what are they?

A

5 items on the HOT side:

  • Supergreens Salad Blend
  • Sofritas
  • Queso Blanco
  • Carnitas
  • Barbacoa

6 items on the COLD side:

  • Red Salsa
  • Green Salsa
  • Sour Cream
  • Cheese
  • Taco Lettuce
  • Vinaigrette
22
Q

What is the prep sheet? And how does it work?

A

The Prep Sheet is a tool that helps us calculate how much food to make before the lunch and dinner rush. It uses sales projections and usage to determine needs then we count on hand and subtract to find how much we will prep for each shift.

23
Q

The prep sheet should be counted twice a day, but when do we count it?

A

Start of the day, and again at 1:30 pm.

24
Q

What is the deployment tool?

A

The Deployment Tool provides time expectations for each prep task and calculates how much time it should take your crew to complete all of the prep for the day.

25
Q

What is the Cooking to Needs tool?

A

The Cooking to Needs Tool can help with cooking the right amount of food for each part of the day by comparing hourly sales trend data to the usage of each hot food item.

26
Q

Why is the CTN tool important?

A

Using the Cooking to Needs Tool properly ensures you always have enough of the freshest food possible for guests on both lines while minimizing food waste by cooking only the amount of food needed during a period of time to meet your restaurant’s needs.

27
Q

What does FWI stand for and what is it?

A

Food With Integrity (FWI) is Chipotle’s commitment to finding the very best ingredients raised with respect for the animals, the environment, and the farmers.

28
Q

What are the expectations of the Manager on Duty? (There are 4)

A
  • Act as the Food Safety Leader
  • Lead in the event of an emergency or crisis
  • Communicate with the team
  • Oversee the restaurant
29
Q

How can you ensure that all manager open, shift change, and closing duties are being handled day after day?

A

By using the manager checklists.

30
Q

How can you ensure that all manager open, shift change, and closing duties are being handled day after day?

A

By using the manager checklists.

31
Q

What is TIP TOP and what is a pre-shift meeting?

A

TIP TOP is communication procedure that stands for Talking Into Position and Talking Out of Position. When performing TIP TOP.

A pre-shift meeting, sometimes called a ChipTalk, is a meeting that happens before the shift with the entire crew.

32
Q

What are the 4 types of guest incidents that can happen and must be reported?

A
  • Guest illness or allergic reaction complaint
  • Guest foreign object incident
  • Guest accident or property damage
  • Guest theft incident
33
Q

Where can you find information on how to handle a crisis or emergency?

A

The crisis guide clipboard and the manager flipbook.

34
Q

What does SSR stand for?

A

Safety, Security, and Risk

35
Q

Where can you quickly find a list of all back of house standards? And how are they divided?

A

The Manager Pocket Guide

  • All crew
  • Dish/Chemical
  • Storage/Walk-in
  • Prep
  • Grill
  • Kitchen Manager
36
Q

What is USAGE and what is the formula?

A

Usage is how much food you use.

Usage Formula:
Starting Inventory + Deliveries + Transfers In - Transfers Out - Ending Inventory = Usage

37
Q

What is Inventory in regards to food management?

A

A count of what you have in the restaurant. Done once a week by a KM or higher, and an EOM inventory done once a month by the GM.

38
Q

What does UPT stand for and what is it?

A

Usage Per Thousand - it’s how much we use of a given item per thousand dollars in sales.

39
Q

Where do you want your CI variance to be?

A

Less than 0.6%

40
Q

What does CI stand for and what is it?

A

It stands for Critical Inventory and it accounts for the largest portion of our food costs and has the biggest impact on our food cost variance.

41
Q

What is PRA and why is it important?

A

Product Removal Assurance (PRA) is a communication platform that allows for an efficient, documented product removal process. The PRA Program helps keep our food safe. It allows the Supply Chain team at the Restaurant Support Center to be able to monitor and report on the progress of product removals.

42
Q

What is a DIR and why is it important?

A

Delivery Issue Report (DIR) is the process that your Food Safety Leader (FSL) will complete if they need to report a delivery issue through the ServiceNow website. The DIR program helps our restaurants report any issues they may have with a restaurant delivery. It also allows restaurants to alter their delivery schedule in a quick and easy way.

43
Q

How many records of your health inspections do you need to keep?

A

The two most recent inspections should be kept in the FSL Guide.

44
Q

What does SDS stand for?

A

Safety Data Sheets

45
Q

What 3 things are standard for the practice of setting alarms?

A
  • All managers must have their own alarm code.
  • The alarm must be functioning and armed every night.
  • Salaried managers have the ability to set up and disable alarm codes.

Chipotle Knowledge (10 decks)

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