Minors in Food Service-Sevierville

Minors in Food Service

Food Service Front

Learning objectives will consist of basic skill requirements for the front customer service including proper preparation, production standards, and merchandising; additional requirements include food safety practices and sanitation; superior customer service and receiving, processing, handling, and storing of these products.

Review the Minor Food Service Clerk job description and be able to explain all job functions.

Complete cashier training and demonstrate use in the Food Service front.

Complete Fast Track training courses regarding Food Services.

Understand and follow Food Safety requirements.

Identify and follow productivity standards.

Know which pieces of equipment are prohibited for use by minors.

Know and understand the proper use of and restrictions of the hand sink.

Know and explain exceptional customer service procedures.

Understand and utilize the 10-foot rule.

Follow the practice of everyone speaks to everyone everyday.

Demonstrate and explain going above and beyond with customer requests.

Be able to locate items throughout the entire store.

Always take customers to the item requested, never point or direct.

Know the importance of good notes and excellent follow through on special orders and requests.

Understand and explain how to handle customer complaints.

Providing minimum wait time to customers at the full-service cases.

Greet all customers as they approach the case.

Know and demonstrate suggestive selling, sampling techniques, and use of the intercom to promote additional sales.

Know and demonstrate correct procedures for packaging and labeling products for sale, including tare weight and other weights and measures/ingredient label guidelines in this category.

Use of scale.

Proper packaging and labeling techniques.

Container tare weights.

EBT-eligible items and correct PLU numbers.

Proper merchandising techniques.

Know and explain procedures for identifying then selling or reviving a “peaked” product, while it still has value.

Know and demonstrate all procedures for closing the Food Service front.

Hot bar breakdown (equipment shut down, cleaning, unused product).

Cleaning and sanitizing the dining area.

Cleaning and sanitizing the beverage area.

Deli case area (cleaning cases front and back, verifying product dating, back bars).

Restocking of products and supplies in all areas of the front.

Replenish the sales floor to avoid out-of-stock and meet customer needs.

Explain and understand the Cookie Monster club program and the importance of utilizing this program

Baking Category Packaging

Know and demonstrate packaging, and merchandising for the following categories:

Cookies

Meringue Pies

Bread/Rolls

Danish/Cinnamon Rolls

Fruit Pies

“In-Store” Made Candy

Party Mix

Popcorn

Cake Category

Identify tools available to the cake category; their purpose, and how to use, clean, and store in proper location.

Identify and become familiar with products offered for sale and the variety requirements in the cake category.

Know and demonstrate the proper continuous sanitation procedures for the cake decorating area, cake display cases, display racks/tables, and the complete breakdown and cleaning of the area and equipment at the end of the day.

Know the correct procedures for preparing cake category items using sanitization guidelines for the work area:

Sanitizing of hands and preparation area as required by food safety procedures.

Selecting and sanitizing the proper equipment and tools.

Utilizing sanitation test strips.

Preparing product within established merchandising guidelines.

Sanitizing of tools and returning to designated storage area.

Clean up and sanitize of preparation area and dispose of by-products, waste, trash, or empty cases.

Know and follow procedures for product quality control.

Proper cooler/freezer temperatures.

Proper full-service and self-service display case temperatures.

Proper procedures when handling perishable ingredients and products; quickly return perishable items to refrigeration to maintain product shelf life.  Never leave the product out of refrigeration for extended periods of time.

Proper steps to follow to maintain food safety temperature thresholds and procedures to use during a power outage.

Know and follow the product shelf-life policies for sale and storage.

Product rotation (FIFO) in cooler/freezer and use of existing product according to policy.

Handling guidelines for cakes not picked up by customers.

Understanding and following product tare weight and other weights and measures/ingredient label guidelines in the cake category.

Understand procedures for taking a decorated cake order.

Importance of cake orders to our customers.

Accuracy of cake orders.

Profit potential of cake orders.

Suggestive selling with cake orders.

Know the importance of superior customer service and the advantage this provides us over our competition.

Demonstrate customer service requirements for cake categories.

Demonstrate suggestive selling requirements for these food categories.

Demonstrate product knowledge for these food categories.

Demonstrate product sampling guidelines.

Know and demonstrate production (including inscription), packaging, and merchandising requirements for the following categories.

Table/desert cakes.

Cupcakes.

Specialty cakes.

Decorated cookies.

Sheet cakes.

Read the procedures and recipes as outlined in the Cake Manuals and plan-o-grams for display cases/racks/tables; and be able to implement them.

Know and understand the three phases of Cake Decorator’s training program.

Know and understand proper maintenance and organization of cake decorating supplies including colors, gels, kits, pics, edible images, etc.

Qualifications:

• Must be 16-17 years of age or older
• Food Service experience a plus, but not required
• Ability to meet standard Physical, Mental, and Visual demands
• Ability to understand and follow verbal and/or written instructions, perform routine and repetitive tasks and have constant contact/interaction with various levels of individuals on a daily basis
• Ability to attend on-site work during scheduled shifts to adhere to company time and attendance policies