Junior Sous Manual _ May 25

TRAINING MANUAL FOR THE

JuniorSousChef

Lavish Roots Catering & Hospitality

About thismanual

This manual was created to assist Jr. Sous Chefs in their training and help them progress efficiently.

It provides a comprehensive overview of the skills and knowledge required to become a successful Jr Sous Chef, including cooking techniques, food safety regulations, and kitchen management

This manual is designed to be an invaluable resource for those looking to move up in the ranks at Lavish Roots. It provides detailed instructions on planning and sequencing, assigning projects, and completing admin work as well as tips on how to operate an efficient kitchen. Additionally, it covers topics such as menu planning, dish execution, and café audits.

OUR HISTORY

Lavish Roots Catering is a Certified Women’s Business Enterprise (WBE) that was founded in 2015 by Carly Duke, Ann Lamb, Brandon LaVielle, and Evan Garrard. What was born out of a commissary kitchen in West Seattle, has developed into operating over 20 different Cafés and kitchens in Redmond, Bellevue, and Seattle.

Lavish Roots' headquarters in Burien, Washington is home to company operations as well as a state-ofthe-art kitchen and training facility.

What is our Mission?

“Deliveringanimpactinthelivesofourguests.”

What is our Vision?

“Pioneer the future of the hospitality industry We care for our environment and community through knowledge and generosity.”

Companyand Culture

One of the single-most reasons Lavish Roots Hospitality has been successful over the years can be attributed to an inclusive culture We encourage Team Members to be themselves and be adventurous

WHAT WE EXPECT FROM YOU

Running a busy café while effectively training in a new position is hard work! This program will provide you with the information that you need in order to execute your daily and weekly job duties as a leader as well as allow us to provide consistency between all of our kitchens. Show up, Work Hard, Be Professional, See People

Show up Work Hard Be Professional See People

WHAT YOU CAN EXPECT FROM US

You will be provided with all the tools and resources you need to do your job If at any time you feel you need more clarification, information, equipment, or guidance, just ask! We are a Team! We all want to see each other succeed! Just as life does, things do change from time-to-time in our cafés and kitchens. This manual will be updated as needed and evolve over time with your help!

Our Values

FAMILY

Strong interpersonal bonds and synergy among our Team is creates a culture that reflects character of our organization now and into the future

PASSION

Having a passion for people. Having a passion for hospitality and culinary arts

LOYALTY

Building trust and establishing a rapport with our guests and vendors, suppliers, and each other while staying true to the Lavish Roots brand.

ADVENTURE

Seek opportunities to experiment, ask questions and try new things; Space is the limit!

OntheJob

PLANNING & SEQUENCING

Failing to plan is planning to fail. How you organize your day, even before you get to work, sets the tone for your day and week.

ASSIGNING PROJECTS

Delegating tasks and projects appropriately will free you up to focus on leading a successful operation

ADMINISTRATIVE WORK

Our admin work is just as important as getting food up in time for service. From ordering and scheduling, to emails and daily recaps, it is all important.

Some of our cafés offer breakfast, lunch, and dinner. While some of our cafés only offer breakfast and lunch. Please see the service times below. Note: the expectation is that we are ready with service 15 minutes prior to the posted time(s).

PEAKTIMES

BREAKFAST LUNCH DINNER

8:00am to 10:00am

to 2:00pm

to 8:00pm

8:30am to 9:30am 12:00pm - 12:45pm

HAPPY HOUR

to 7:00pm

Thursdays in lieu of dinner.

6:30pm - 7:15pm

OUR HOSPITALITY IN ACTION

Work culture is the character and personality of an organization. It is the cumulative effect of leadership practices, and employee behavior. We, as humans, reflect our experiences and the environments that we live and work in. If said environments are fun, engaging, supportive, and rewarding, it can positively affect not only ourselves as individuals, but those we interact with. A healthy work culture bleeds into the hospitality our teams offer Our Meta guests will benefit from the time and energy we put into building our teams up by creating a safe space in which they can learn, grow, and communicate openly.

Hospitality is offered on many levels from our cafés. From the Experience Team out front to the DMO’s in the back, there are endless opportunities to show our hospitality. One resource for ideas on ways to think about and engage in hospitable practices is the Weekly Hospitality Pre-Shift. This document approaches the Hospitality mindset from different points of view in hope that it will resonate with our team members in such a way that it makes them comfortable taking ownership of their part in the hospitality experience As a Jr Sous, It is essential that you take the lead in approaching guest engagement with positivity and creativity. In working closely with the Experience Team, you will have an in-house support system which will leave no guest feeling unwelcomed.

THE CAFÉ PRE-SHIFT

What is a Café Pre-shift?

Every morning at each café we gather everyone together daily and do a line-up at 6:15am Each Chef/Lead walks through the daily menu, detailed execution of each dish, staff assignment of the dishes and expectations for timing throughout the day. This line up includes all BOH employees and your FOH Lead.

Once a week the entire team, all BOH/FOH included, gather together and the Chef will go over the Weekly Hospitality message and our Weekly Safety message with everyone

Why do we do our morning Pre-shift?

Daily Collaboration; This allows the team to get together and discuss the day as a team and work together on ways to execute the menu the most effective way. It creates a space for everyone to be involved and ask any questions about execution or pick-up

Menu Knowledge; With the wide range of cuisines we cook, this offers an extensive opportunity to teach and grow our teams We should take this time to go over each menu in detail, give a strong understanding of where the cuisine originates, and walk through execution from start to finish.

AMChecklist

6:00AM-6:30AM

Review Hospitality & Safety Messaging

Review Emails, Workchat, RAD Recap Email (Inbox)

Pre-shift meeting with lunch crew

Pre-Shift Meeting Explanation

6:30AM-7:30AM

Make sure everyone is in proper uniform

Go over prep projects and menu execution

Hand out recipes (if needed/provided)

Share safety message with staff and have them sign off

Assign daily cleaning projects

Fill out order guide

Record AM Walkin and freeze temp

Check in deliveries from RAD, following all food safety protocols and logging temps of all PHF’s

7:30AM-7:45AM

Check all cards for breakfast service

Make edits, print and cut cards if needed

Check line setup and check-in with FOH lead to ask if any assistance needed

Look for backup lunch items for dishes you may run out of

7:45AM-8:00AM

Openlineforbreakfast

Checkforbreakfastgarnishes

Checkinwithcooksonprepandcookoffprogress

Completefulltastingcadenceforbreakfastitem,makeadjustmentsifneeded

CheckFOHsetuptoensurepropercardsandproducts

Tasteproductandadjustforflavor

8:00AM-9:00AM

Ensurebreakfasttempshavebeenrecorded,hotfoodtempsaswellasFOHtemps

Ensure10minbreaksareadheredto

Linemaintenance;helpkeepthelinefullystockedasneeded

Checkindinnerdrop(selectcampuses)

9:00AM-10:00AM

Take breakfast temps

Close the breakfast line (10 AM)

Delegate cleaning of line

Begin assigning morning breaks for Team Members

Check sanitizer buckets ph levels

10:00AM-11:00AM

Before breaks begin, prep check in with line cooks

Receive second drop from RAD, primarily harvest and lunch items; record all applicable temp items

Ensure 30 min breaks are adhered to, all 30 min breaks must be taken during this hour

Check cards; when ready print and cut

11:00AM-11:45AM

FOH walk-through

Set-up hotline with pans for service

Check in with lunch team after breaks to check progress

Set lunch line with appropriate equip and cards

Taste food, follow tasting cadence, adjust if needed

Check in with FOH lead on Harvest set up

11:50AM

(10 minutes before service)

Sendvideolineuptogroupworkchat:*Example:“RedmondCAFÉVideoLine-up”*

Tasteallfoodagain,makefinaladjust

Ensureallinitialtempshavebeentaken

12:00PM-12:45PM

Openlunchlineforservice

Welcomeguests&smile(hospitality)

Keeplinemaintenanceup

Continuebackupfoodproduction

RevisitFOHservicewithFOHLead

12:45PM-1:30PM

Ensure 10 min breaks

Check in with DMOs in all dish rooms, start an early push of pans/dishes

At 1:00 - last temp is taken

Input temps into the G-Drive

1:30PM-2:30PM

Consolidate hot lines (instead of break down)

Aggregate and record waste on consumption log

Receive third drop from RAD, record temps

Break down line

Get kitchen wiped down

Delegate cooks to assist with cater wrapping any racks, dishes, pans going back to RAD

Ensure sure all hot boxes are empty

Perform a kitchen walkthrough with the team

Get cooks and DMOs out on time

2:30PM-3:00PM

Consolidate walk in

Check in with PM Jr Sous Chef (select campuses)

Complete temp logs, consumption logs, and daily recap

Print next day logs, menus as necessary

Put in order for breakfast and harvest for next day

PMChecklist

1:00PM-1:30PM

Review Emails, Workchat, and RAD Recap Email

Pre-Shift Meeting with Dinner crew

Review Safety Message and Hospitality Message

Make sure everyone is in proper uniform (non-slip shoes, chef coat, apron, hat)

Hand out Recipes for the day’s Menu

Pre-Shift Meeting Explanation

1:30PM-2:30PM

Check-inonProjectsandMenuExecution

Fill-outPickSheet/OrderGuide(Deadline:2:30pm)

Check-inLunchDeliveriesandFill-outTempsforProducts

Check-inwithLunchonanyextraproteinoritemstobeusedforB/U

2:30PM-3:30PM

Check all Cards for Dinner Service

Make Card for Mixed Salad (Dinner Style)

Make Edits/Print and Cut Cards

Check Line Set-up and Check-in with FOH

3:30PM-4:00PM

Check-inwithLineCooksontheirprepprojects

CompleteFullTastingofDinnerItemsandmakeadjustmentsifneeded

CheckFOHSet-uptoensurepropercardsandproducts

4:00PM-5:00PM

RecordWalk-inandFreezerTempsontheappropriateTempLog

Ensureallteammembershavetakena10minuteBreak

Check-inDessertdeliveryfromRAD/LastDinnerDrop

Check-inwithFOHLEADonHarvestSet-up

5:00PM-6:00PM

Set-up Hot Line with Bon Chefs, Equipment, and Cards

Double Check all Cards for Accuracy

Tasting of all dishes one final time before opening service

Begin assigning evening breaks for team members (Lunch/Dinner Break)

Check Sanitizer Bucket PH Levels (DMO’s)

6:00PM-6:30PM

Check-in with Line Cooks on all dishes for service

Begin filling the Hot Line with Prepared Menu Items

Do one more final tasting if needed on any items on the line

6:20pm - 10 Minutes before service ↓

Send Video Line-up to Group Chat

Take Dinner Temps (1st Temp Check - 6:30pm)

Ensure all Temps meet Safety Code, take corrective actions if needed

6:30PM-7:00PM

Open the Hot-Line to Meta for Service

Welcome all Guests and give them a Smile and a pleasant attitude (Hospitality)

Keep Line Maintenance up

Continue Back-up Food Production

Check back in with FOH

7:00PM-8:00PM

Continue Back-up Food Production

Take Dinner Temps (2nd Temp Check - 7:30pm)

Ensure team members get another 10 minute Break

Check-in with DMO/Dish-pit

Input Temps into Google Drive

Consolidate Hot-Line

Delegate Cooks to assist with Cater-Wrapping any racks, dishes, or pans that are going back to RAD

8:00PM-8:30PM

Break-down Hot-Line / Empty all Hot Boxes (Alto-Shaam)

Record Waste on Consumption Logs

Receive 3rd Drop from RAD (Lunch Items) and Record Temps

Put away items on the last drop as well as organize Walk-in

8:30PM-9:30PM

Assigning cleaning duties for closing

Complete/Input Temp Logs, Consumption Log, and Daily Recap

Kitchen Walk-Through Cleanliness Check

Kitchen Walk-Through Equipment Check (Ensuring all Equipment has been turned off)

MENU CARD EXAMPLES

DAILY ADMINISTRATION

Menu Cards

This is our food label and menu ingredient system that contains dietary and allergens information. Cards are one of the most important aspects of the job. The information given on these must be accurate No card equals no food

Food Allergens & Labels

The Culinary Team has a specific global look for food labels to make sure the ingredients are clearly called out.

How does it work?

The Culinary Team uses ingredient lists and images to make sure our guests know what is in each dish or in the food that we prepare.

TEMPERATURE AND RECEIVING LOGS

You should have a physical copy in clear view of this form to manually record hotline service temperatures, receiving temperatures (product received from the RAD commissary building) for a chef auditing your café and/or a health inspector to easilyaccesswhentheyarepresentinyourcafé.

At the end of your day, you will digitally transfer this information to the folder located in Google Drive. Enter it in your respective café, in the respective month and day as well. It is a priority that this informationisenteredcorrectlyeveryday

Breakfast/GNG/Harvest

Lunch

Dinner

Non-Perishables

Recaps, Consumption, and Temps

CONSUMPTION LOGS

Consumption logs should be filled out at the end of your day. All waste from the hot boxes/hot line should be dumped into a Cambro with a green, compostable trash bag in it Ensure any waste is disposedoutsideoftheguestseye

Using the printable worksheet, you should be recording the amount of each individual item in quarts. This information well then be digitally entered in the consumption log folder, and in your respective café folder as well. Entering accurate information is of the utmost importance. Also include the menu theme for that days respective menu,andthenumberofguestsserved.

These serve as a great reference point for ordering for future reiterations of any menu Use these to remember what was popular, and what wasn’t. This is a wonderful tool you have at your disposal to tighten up your ordering so you do not have a ton of waste, and a bunch of unused product sitting around taking up space in your café’s respective storageaccommodations

EMAILS (MICROSOFT OUTLOOK)

Reading and responding to your emails is another requirement and should be a priority You will receive daily recaps from the production/prep team about the next day’s service, which will include information on possible shortages of product, substitutions or deviations from the original plan for a menu, and instructions on how to execute a dish if there was uncertainty at the weekly menu meeting the week before.

Weekly safety messages from the safety team will be sent via email for you to share with your crews at your respective cafés. You will also find communications from LR senior management and Team Member Resources sent via email.

It is of the utmost importance that you thoroughly read, and acknowledge that you have read an email and send a timely response. A "heard", or "understood chef" response is more than acceptable. Also, if something you are reading doesn’t make sense, utilize this line of communication to seek clarification from the original sender by replying directly to them (do not reply all!).

NotesAbout theMenu

ABOUT THE FOOD

Food Knowledge, Research, Ingredients, and Recipes

MENU MEETING

Importance of Detailed Instruction, Execution Notes, Café Execution

PLANNING YOUR DAY

Ordering: Breakfast, Lunch, & Dinner

MAKING THE DISH

Dish Execution, Consistency and Uniformity

ABOUT THE FOOD

Cuisine

Our Lavish Roots team at Meta and Meta Reality Labs serves a different cuisine each service. Our menus are unique, distinctive, and diverse. The amount of time and research that the chefs dedicate to our menus should show all the way through the process from production to the service of each dish.

Food Knowledge, Research, & Ingredients

Many of us come from restaurants or an operation where the menu may be a certain theme or genre. With our menus rotating through a plethora of global cuisines, there will be times when we aren't familiar with certain menu items, ingredients, or even the cuisine as a whole. And that is ok! When this happens, don't be afraid to speak up and reach out to the Sr Sous Chef Ask questions and you can even do some of your own research. Over time, you will learn about the different offerings we have and you will ultimately become a stronger cook! Use cookbooks or the internet to research items and cuisines that you may be unfamiliar with. All of us do it!

Recipes

Some of our menus have specific "tried and true" recipes that will accompany the menu notes. Recipes will not always be available for certain items.

Beam Armchair

$ 450

Beam Armchair

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U MEETINGS

tings are designed for you as chefs to get the most struction out of each dish and how we execute at the BRING A PEN! These meetings are an open and an opportunity to ask questions. Some things ge! Be prepared, bring a pen, and be ready to take discuss cooking procedures, proper techniques, mes, and differences in technique between small and uses

Notes

notes are there for a reason, these are detailed notes execute your dish from start to finish. Please adhere otes. Café execution menus and notes are given out k at the menu meeting These provide detailed s for each dish for every day of a given week. You wnload the menu document as a Word File in order Sr. Sous Chef notes. You will then print and put ackets for yourself and each of your cooks.

Order Cut-Off Times

Breakfast, Harvest, Dry goods

3:00 pm -- 48 hours in advance

Lunch

8:00 am -- 1 week in advance (7 days)

Dinner

4:00 pm -- 1 week in advance (7 days)

Ordering Quantities

Menu Quantities

Breakfast/GNG/Harvest

Lunch

Dinner

MAKING THE DISH

Execution Notes

Executing each dish should be strategic and efficient Gather all of your ingredients, utensils, and equipment needed. AKA Mise en Place! Have all your mise en place in one area, organized in pans

For example, if you had a stir fry dish, have pans in ice in a lexan or deep hotel pans. Try not to have things in cambro containers.It is important to establish a plan prior to executing a dish. Be sure to communicate with the cooks for each dish specifically. If a recipe is provided, please follow the recipe and instructions carefully

Menu Item Assignment

Each cook will be assigned an item or multiple items for each menu. Identify your cooks strengths and weaknesses and plan the menu item assignment accordingly. Maybe you have a cook that isn't as strong on a certain item, but you have one cook that is very strong for that specific dish. Partner them up! This is also where you, the Jr. Sous Chef, can come in for some very specific hands-on training.

Consistency & Uniformity

Just as it is with any restaurant or food service operation, consistency is a key area of focus Our guess should be able to visit any of our cafés that are serving the same menu on the same day and see and taste consistency across the board. This comes into play especially when our teams are under an audit from on of the Meta chefs. The Meta chef team will visit multiple cafés in one day and are looking for our items to look and taste identical.

Timefor Service

SERVICE DESCRIPTIONS

Breakfast, Lunch, Dinner, Grab & Go, Enhanced Happy Hour

RESPONSIBILITIES DURING SERVICE

Notes for Team Members, Menu Examples

DuringService

TASTE THE FOOD

SERVICE RESPONSIBILITIES

The food is ordered, delivered, and prepped. Now it's time for service, and the Jr. Sous is the captain of service.

YOUR RESPONSIBILITIES DURING SERVICE

1 Always be present on the line

2 Greeting guests as the approach the line

3 Keeping the line maintenance up

4 Control your pass, just as if you were in a restaurant setting

5 Calling for food as needed

6 Communicating with cooks to understand what current food levels are looking like

7. Logging temperatures

REMINDERS

1. Cooks are clean, organized, and professional

2. Prep tables are clear of any clutter and items not necessary for service

3. Back up items are identified and ready to go if needed

4. Back up utensils are within reach and ready to go

Breakfast HotSides

HOT SIDE RESPONSIBILITIES

The breakfast program is expansive Many items are offered and must be consistent every day across all cafés One of the most important aspects of this position is time management The breakfast cook needs to be as self sufficient as possible to allow the rest of the team to focus on lunch prep

The breakfast cook is responsible for handling their own prep for the following day(s). Next day prep is crucial to the success of the breakfast program. Along with managing the breakfast menu, the breakfast cook is needed to assist on lunch prep, setting up the breakfast line, the cards, breakfast consumption log, and breaking down the breakfast line.

Daily Hot Breakfast Offerings

Weekly Breakfast Special

**Flour Tortilla

**Breakfast Vegetable Daily Selection

**Roasted Red Potatoes

**Tater Tots

*Scrambled Egg Whites

*Scrambled Eggs

**Vegan Tofu Scramble

**Incogmeato Breakfast Sausage Patty

Housemade Chicken Breakfast Sausage

Uli’s Pork Breakfast Sausage

Bacon

**Oatmeal

**Congee

*Chinese Doughnut

Chinese Sausage

**Salsa Roja

**Habanero Salsa

**Green Onion

*Cheddar Cheese

Breakfast Harvest

HARVEST

Harvest is our version of a hybrid Front of the House (FoH) and pantry program, known traditionally as "Garde Manger". The Harvest Team is responsible for anything on the opposite side of the Hot Line, mostly cold items. While the Harvest team operates independently from the traditional “hot side”, our chef team is absolutely responsible for what happens in the Harvest area(s)

Daily Harvest Breakfast Offerings

Oatmeal Bar

**Toasted Nuts and Seeds, **Dried Fruits, **Toasted Coconut Flakes, **Brown Sugar

Congee Bar

**Congee, **Green Onion, **Fried Shallots, *Chinese Doughnut Egg, Chinese Sausage

Waffle Bar

*Waffle Batter, *Whipped Cream, *Whipped Butter, **Maple Syrup, **Rotating Macerated Berry

Bread Offerings

**Blazing Bagels Plain Bagel **Blazing Bagels, Rotating Bagel, *Gluten Free Bread

Available by Request **Macrina Rustic Potato, **Macrina Rotating Bread,

*Plain Cream Cheese *Butter Chips **Rotating Jelly/Jam Packets **Peanut Butter

Rotating Fruit Offerings (Example)

**Cantaloupe, **Pineapple, **Green Grape, **Red Plum, **Peach Juice Bar Offerings

*(*)Rotating Smoothie, **Fresh Squeezed Orange Juice, **Apple Ginger Shot

Daily Breakfast Deli Bar Offerings

*Plain Greek Yogurt, **No Nut Granola, **Almond Cashew Granola, *Hard Boiled Egg

**Smashed Avocado

Smoked Steelhead Bar (*Served Fridays)

House Smoked Steelhead, **Blazing Bagels Pumpernickel Bagel

**Accouterments

Capers, Lemon, Red Onion, Tomato, Olives

Lunch&Dinner HotLine

HOT LINE RESP

Lunch service is the focal point of our program because every single café in the Lavish Roots system provides a lunch service.

Lunch menus typically consist of eight items savory items and two desserts

Breakdown of the Lunch Menu

Entrées (2)

Meat Entrée

Meat Entrée

Vegetarian/Vegan Entrées (2)

*Vegetarian Entrée

**Vegan Entrée Starches (2)

*(*)Super Starch

**Steamed Whole Grain

Vegetables (2)

*(*)Sassy Vegetable

**Clean Seasonal Vegetable Desserts (2)

*(*) Seasonal Dessert

*(*) Seasonal Dessert

Lunch&Dinner Harvest

EVERY ASPECT OF CAFÉ, INCLUDING HARVEST

The Lunch and Dinner Harvest program consists of standing staple items as well as seasonal rotating items in a salad bar/deli bar format

Breakdown of the Harvest Lunch and Dinner Offerings

Rotating Deli Bar Offerings

Sliced Deli Meat, Sliced Deli Meat, Sliced Deli Meat

*Cheddar Cheese, *Rotating Cheese, *Rotating Cheese

**Rotating Hummus

**Lettuce **Sliced Onions **Sliced Tomatoes, **Dill Pickle Chip / Spear **Mama Lil’s Hot Peppers, **Rotating Pickled Item

Harvest Salads

*Egg Salad, Tuna Salad, Chicken Salad

Rotating Salad Bar Offerings

**Romaine Lettuce, **Arcadian Spring Mix, **Spinach, **Baby Kale, **Carrots, **Red Bell Peppers, **Cucumber, **Cherry Tomatoes, **Red Onion **Radish, **Kalamata Olives

Protein Offerings

Diced Grilled Chicken, **Rotating Tofu, **Rotating Bean Salad

**Croutons

Daily Salad Dressing Offerings (3)

Caesar, *Cucumber Ranch, **Balsamic Vinaigrette

Rotating Salad Dressing Offerings (2)

**Vegan Dressing, *Vegetarian Dressing

Weekly Rotating Soup Offerings (2)

Meat Based Soup, *(*)Vegetable Based Soup

EnhancedHappyHour

ENHANCED HAPPY HOUR

Thursday 5:00 pm - 7:00 pm

Enhanced Happy Hour Thursday's occur in our cafés that have dinner service

The menus can very a bit, and can be designed to use product that we have on-hand.

Most of the time the menus follow a specific them. (i.e.: Nacho Bar, Mediterranean Snacks, etc).

Below is a sample menu.

Snacks

**Grilled Pita

Pita (Contains Wheat, Soy), Olive Oil, Salt

**Hummus

Chickpeas, Garlic, Tahini, Parsley, Olive Oil, Lemon, Salt, Paprika, Cumin

**Baba Ghanoush

Eggplant, Garlic, Lemon Juice, Tahini, Olive Oil, Salt, Parsley

**Focaccia

Flour, Yeast, Salt, Olive Oil, Sugar, Vegan Cream, Rosemary, Thyme

**Marinara Sauce: Plum Tomato, Garlic, Oregano, Salt, Black Pepper

**Fruit Platter

Strawberry, Pineapple, Blackberry, Hami Melon, Green Grapes, Rainier Cherries

**Crudité Platter

Carrot, Cucumber, Bell Pepper, Celery, Broccoli, Snap Peas, French Radish, Cherry Tomato

*Creamy Herb Dip: Sour Cream, Parsley, Chive, Garlic, Olive Oil, Lemon, Salt, Black Pepper

**Hummus: Chickpeas, Garlic, Tahini, Parsley, Olive Oil, Lemon, Salt, Paprika, Cumin

Grab&Go

GRAB & GO

Some of our cafés offer grab and go salad and sandwich items each day

Sample GnG items are: Fruit Cups, Bagels, Reheat Breakfast Items, Veggie Sandwiches, Meat Sandwiches, Gluten Free Sandwiches, Meat Salads, Veggie Salads. The GnG menus change weekly.

Sample Grab and Go Menu

Sandwiches

Rustic Roast Beef Sandwich

Macrina Ciabatta, Roast Beef, Sharp Cheddar Cheese, Pickled Onions: Red Onion, Red Wine Vinegar, Salt, Sugar, Bay Leaf; Arugula, Herb & Roasted Garlic Whipped Cream

Cheese: Cream Cheese, Rosemary, Thyme, Oregano, Garlic, Salt, Black Pepper

**Sweet Chili Roasted Tofu Wrap

Cucumber, Baby Spinach, Bean Sprouts, Cilantro, Tofu: Firm Tofu, Chili Flakes, Maeploy Sweet Chili Sauce (Convenience), Salt, Canola Oil, Tamari, Sesame Oil; Vegan Kimchi (Convenience); Wasabi Lime Aioli: Mayonnaise, Wasabi Powder, Lime Juice; Spinach

Tortilla

Salads

Apple Chicken Salad (Contains Walnut)

Walnuts, Gorgonzola Cheese, Romaine, Kale, Cherry Tomato, Apple Chips (Convenience), Chicken: Halal Chicken Breast, Lemon Juice, Onion Powder, Garlic Powder, Sugar, Rosemary, Basil, Canola Oil, Salt, Black Pepper; Apple Vinaigrette: Apple Juice, Cinnamon, Lemon Zest, Apple Cider Vinegar, Shallot, Canola Oil, Dijon

Mustard, Salt, Black Pepper

**Carrot Lox Salad with Creamy Dill Dressing

Spinach, Cherry Tomato, Cucumber, Kalamata Olives, Red Onion, Lemon Wedge, Carrot Lox: Carrot, Olive Oil, Applewood Smoking Chips, Lemon Juice, Salt, Black Pepper, Dill; Creamy Dill Dressing: Mayonnaise, Olive Oil, Canola Oil, Lemon Juice, Agave, Salt, Fresh Dill, Shallot, Capers, Sweet Paprika

Pizza

PIZZA

Pizza is similar to Enhanced Happy Hour, with a focus on our house made pizza program

Sample Pizza Menu

Entrée

Pepperoni Pizza

Pizza Dough: Wheat Flour, Salt, Yeast, Olive Oil; Marinara Sauce: Plum Tomato, Garlic, Oregano, Salt, Black Pepper; Pepperoni, Mozzarella Cheese

TBD Meat Pizza

Pizza Dough: Wheat Flour, Salt, Yeast, Olive Oil; Marinara Sauce: Plum Tomato, Garlic, Oregano, Salt, Black Pepper; Mozzarella Cheese, Toppings:

TBD Meat Entrée

Please Try Keeping This Gluten Free If At All Possible!

Vegetarian Entrée

*Cheese Pizza

Pizza Dough: Wheat Flour, Salt, Yeast, Olive Oil; Marinara Sauce: Plum Tomato, Garlic, Oregano, Salt, Black Pepper; Mozzarella Cheese

*TBD Vegetarian Pizza

Pizza Dough: Wheat Flour, Salt, Yeast, Olive Oil; Marinara Sauce: Plum Tomato, Garlic, Oregano, Salt, Black Pepper; Mozzarella Cheese, Toppings:

**TBD Vegan Entrée

Vegan Entrée Ingredients Here, Please Try Keeping This Gluten Free If At All Possible!

Starches

**TBD Dirty Starch

**Steamed TBD Starch

Please Try Keeping This Gluten Free If At All Possible!

Vegetables

*Walk in Salad

As we usually do for dinner service

**Steamed TBD Vegetable

TBD Clean Vegetable

Criteria, Food Execution, Servery/FOH, Environmental Health and Safety (EH&S) & HACCP, Kitchen Space, Hospitality, Staff

CRITERIA

In an effort for Meta to hold our team accountable and to check in on a regular basis, our kitchens and cafés are "audited" by a Meta chef or Meta chef contractor on a weekly basis. These audits should be looked at as a positive experience, and showcase our operation while the "bright lights" are on. The audit has kitchen and food related points involved, as well as FOH, hospitality, how we are greeting guests, and points for team members being in correct presentable uniforms. The Meta chefs prepare the audit on paper when they come through, and then enter the findings on an internal software that we will have access to.

Below is the current Meta café audit Each category has a brief description of what is to be scored. Scoring is on a 1 to 3 scale.

Criterion Scale & Scores

1= does not meet expectations

2= meets expectations

3= exceeds expectations

How scores are determined:

3’s are rare, a team really needs to go above and beyond, an entire line that is perfect, a beautifully carved roast being carved to order when we said it could be a push. This is not a job well done but truly going above and beyond the expectations of the contract. 3’s require a comment to explain the score.

2’s should be the most common, small short coming will be scored as 2’s but when they become repeat issues they will shift to 1’s. “There are 3 incorrect signs in the servery, but traditionally this café nails signage” it's a one off issue so we give the vendor the benefit of the doubt. “For the 3rd audit in a row the café has 3 signs incorrect and we have talked about it” this would now be a 1

1’s will represent repeat issues, any safety issues, complete fails or complete lack of a standard. 1’s require a comment to explain the score.

All things noted on the audit should be discussed at the moment with the Jr or Sr Sous in the café

Delivery of service, execution, 86 communication, product shortages, substitutions and back up dishes.

Technique

All dishes prepared as intended, to recipe or proscribed technique. Is apparent in the results. Food demonstrates understanding of menu concepts and proficiency with those techniques

Flavor

Flavors and clean and vibrant, everything seasoned properly and in balance, including acid, spice, and dominant flavor characteristics of the dishes Flavors match the cuisine of the menu and the menu description.

Presentation

Food looks fresh, garnishes are intact, serving dishes have been selected to highlight the food and are of an appropriate size to maintain visual appearance and maintain heat and freshness. Utensils are clean.

SERVERY & FRONT OF HOUSE (FOH)

Sign Accuracy & Aesthetic

Ensure all signage is correct, accurate, and beautiful.

Line Wipes & Cleanliness

No visual debris present in the queue lines and servery.

All Stations Set-up & Clean

Utensils, servery well station is set up and fully stocked and complete.

Servery Condition

All in good repair (or tasks in for repair) - sneeze guards angled correctly and clean at all times, heat lamps clean and working bulbs in each one, hot pads clean, all stainless surfaces sparkling, soup wells and surrounding area free from extra moisture, temp on soup wells is correct (not over-reducing the soups), insert is clean

Food and wares are set up appropriately, focusing on quality, quantity, cleanliness and timeliness.

Utensils & Napkins Setup

Checked and using the correct utensils for serving food. Cutlery is polished and there are enough napkins & cutlery for service

Organization & Food Set-up

Food preparation/utensils and food items ready for service. No dishes missing from the menu.

Timeliness of Service

Set up food dishes and utensils/equipment service are ready 15 minutes before opening, refilling food stations were ready for opening. Smooth service and minimum wait time for guests.

Wares Condition & Cleanliness

They are free from any scratches, water marks, chipped or paint issues.

Music & Ambience

Music choice was approved by Café Chef, music is at the correct volume, no explicit content

Food operation is safe for our stakeholders/guests, in accordance with our local health and safety department, EH&S and HACCP programs and procedures.

Floors Clear of Hazards and Debris

Floors clean and dry and any hazards clearly marked. All cleaning schedules up to date

General Hygiene Practices

Hygiene is up to DOH standard.

Storage Standards

Rotation, FIFO, allergen isolation, cross contamination avoidance practices are all followed

Check temp logs

All logs up to date and any fails actioned

Cross Contamination, T&T abuse

Correct handle on raw food and cooked food / work station maintained and cleaned.

Sanitizer Buckets, Correct PH Level

Labeled, tested and placed in proper location. Liquid and towels are clean and maintained.

PPE, Cut Glove, Thermo, Shoes, Hat

When performing task make sure correct PPE standard is followed by the DOH

N SPACE

e kitchen space to be cleaned, organized opriately and timely.”

zation and Cleanliness

storage, cleaning schedules, equipment

zation and Cleanliness of storage, cleaning schedules, food

ganization and Cleanliness of storage, cleaning schedules, food

anization and Cleanliness

f storage, cleaning schedules, chemical ment

ctly separated and waste bins emptied on ned, right amount of bins for the space, used properly

Cleanliness of Wares

operations, storage and maintenance

NOTES ON HOSPITALITY

“How vendors greet stakeholders, foster customer engagement, keep stations adequately staffed, and maintain the culinary space ambience (with appropriate music aligned with expectations”

Greeted by Staff

Every guest is engaged and greeted by FOH in a courteous with a cheerful manner

Guest Engagement

Polite conversation and smiles, Staff is interacting with guests, anticipating needs and engaging when required

Food Knowledge

All staff to have knowledge of daily menu and ingredients, staff knows the cuisine, dishes and demonstrates competency, educates diners, Staff are aware of allergens, ingredients and health levels of menus

General Knowledge

Café hours etc Staff is offering guidance to guests on general café practices

TEAM MEMBER RUBRIC 71

"Scores will be based on uniform, cleanliness, staff presence and conduct”

Uniform & Presentation

Staff uniform in compliance, and following DOH requirements

Staff Presence

Staff is visible, and attentive, "the right place at the right time"

Conduct

Professional and attentive, help enhance the guests' experience, anticipate guests needs, warm, friendly

Pastry & Bread

"Scored on overall bread quality, bread display, waste management, and overall menu communication”

Technique

All dishes prepared as intended, to recipe or proscribed technique. Is apparent in the results Food demonstrates understanding of menu concepts and proficiency with those techniques

Presentation

Food looks fresh, garnishes are intact, serving dishes have been selected to highlight the food and are of an appropriate size to maintain visual appearance and maintain heat and freshness

Flavor

Flavors are clean and vibrant, textures and dominant flavor characteristics in balance. Flavors match the description

Safety& Equipment

Cleaning Checklist

Equipment & Manuals

Physical Safety

Food Safety

Emergency Procedures

CleaningChecklist

DISHROOM

Dish Machine

Dish Racks

Stainless Surfaces

Drains and Floor Drains

All Sinks

Chemical/Mop Closet

MAINKITCHEN

All Cooking Equipment

Stainless Surfaces

Speed Racks

Shelving

Service area

Refrigeration (Reach-Ins, Walk-In, Freezer, etc)

All Sinks

Drains and Floor Drains

Hot Line Sneeze Guard Glass

CAFÉ(SERVERY/FOH)

All Cooking Equipment (Waffle Irons, Panini Press, Toasters, etc)

All Cabinetry

Stainless Surfaces

Soda Fountains

Froyo Machine

Cold Wells Soup Wells

FOH Sneeze Guard Glass

Equipment& EmergencyProcedures

MANUALS

Tap to read more.

STANDARD OPERATING PROCEDURES (SOPs)

Tap to read more.

TRANING CHECKLISTS

Tap to read more

All team members need to be trained on equipment before they use it for the first time

PHYSICAL SAFETY About

Lavish Roots has a full-time Food and Physical Safety Team that monitors and assists with equipment and safety training on a daily, weekly, and monthly basis. The Safety Team is lead by:

Vincente (Vinny) Zavala

Director of Food and Physical Safety

Cell: 650-739-3156

VincenteZavala@fb.com

In Case of an Incident

In the event of a serious or life threatening emergency, each café is equipped with an emergency button that immediately notifies security (find more info here)

1 - Assess the injury to determine plan of action

First Aid on-site

Medical Attention Needed: Hit the red emergency button located in the kitchen and have GSOC Call 911!

2 - If 911 is called, notify the injured team member’s emergency contacts.

3 - Manager will have team member fill out an Accident Report and email copies to LRSafetyTeam@fb onmicrosoft com

FOOD SAFETY About

Food safety is very important! Your job as a Junior Sous Chef is to maintain the safety of our products and our guests.

THE BIG FOUR

Time&Temperature

Monitoring the temperature of food while we are preparing, not leaving anything out longer than two hours

CrossContamination

Properstorage,keepingcontaminants separate,rawfoodawayfromRTE foods

Safety Folder

Food Handler Roster

Proper hand washing and clean uniforms are absolutely vital

Hygiene Wash,Rinse,andSanitize

Stationsarewashed/sanitizedinbetweenuseandafterusingraw products;equipmentisclean

Team Member Resources akaHR

Disciplinary Documentation Progressive Discipline Setting Expectations for Performance Quality Performance Appraisals

PerformanceAppraisal

ABOUT

Performance appraisals are executed yearly on or around the team member's anniversary date. With that considered, we shouldn't wait until a team member's performance evaluation to communicate how they are doing.

A performance appraisal has three basic functions:

1.

2.

3

to provide adequate feedback to the team member on their performance to serve as a basis for modifying or changing behavior toward more effective working habits

to provide data to managers with which they may evaluate future job assignments

Start with Good Communication

Develop good communication skills Work through your company's mission and value statement

First - listen and acknowledge that you understand

Second - understand and analyze what you heard

Third - speak with clarity, reiterating what you understood, and give feedback

SETTING THE STANDARDS

When developing the performance appraisal, the standards should:

be specific, clear, complete and accurate be measurable and observable be attainable

conform to company policies, goals, legal and moral restraints have time limits set for achievement, if applicable

Areas of caution:

Do not get carried away in detail

Do not make rigid rules when there is a choice

Success or failure depends on YOUR motivation and leadership skills

DisciplinaryAction

PROCEDURES & IMPORTANT NOTES

Team Member Resource Documentation - Disciplinary

Most of our team members will go their entire careers without a disciplinary write up However, it is a very important tool for us to use when we need to Team member write-up forms are warning letters that are also referred to as team member disciplinary action forms They are used to warn team members of their problematic conduct and to help managers explain behavior or productivity problems to team members Some issues or actions warrant immediate termination while some need to be documented and you as a leader and manager need to us your discretion when these issue arise

Common and Appropriate Reasons to use the Disciplinary Action Form:

Tardiness

Unauthorized early leaving Absenteeism (irregularities in schedule, call -outs, missing days without approval) Company policy violation

Substandard work

Violation of safety rules

Inappropriate behavior toward guests, clients, and team members Insubordination

It should be stated that any type of violence, illegal activities, or egregious acts (dependent on severity) will be subject to immediate termination and bypass all progressive discipline Some egregious acts may not follow the progressive discipline path and may lead to final steps

Use the Disciplinary Action Sheet and Team Member Tracking Sheet when documentation is necessary

Resignations

Building yourTeam

Assigning & Delegating Projects

Successful Teams

Five Stages of the Team Building Process Team Challenges

Common Challenges Amongst Teams

Building Morale

Morale and Your Team

Improving Team Member Morale with Culture and Coaching

Effective Ways to Coach Your Team

Providing Feedback

What about Negative Feedback?

Assigning& DelegatingProjects

ASSIGNING PROJECTS

When assigning projects and tasks to you team the best way to do this is to understand your teams strengths and weaknesses. Every team is different.

Read your team, empower them with certain projects, and give strong, descriptive examples as to what your expectations are for the project

DELEGATION

One of the difficult tasks when leading a team is to not just do the work on ourselves Delegation is a critical skill, yet it remains one of the most underutilized and underdeveloped management capabilities

A strong leader is a master of delegation. At times we want to do things ourselves, however, we are stronger as a team with proper and efficient delegation.

You may not realize that you’re unnecessarily hoarding work, so watch for warning signs, Example: A classic sign of insufficient delegation is that you are working long hours and feel totally indispensable, while your team isn’t terribly energized and keeps strangely regular hours You may also feel that your team doesn’t take ownership over projects and that you’re the only one that cares If they use phrases like, “I’m happy to help you with this,” it may be an indication that you’re doling out tasks, not handing over responsibility

KEY ELEMENTS

The key elements to successful teamwork are trust, communication and effective leadership; a focus on common goals with a collective responsibility for success (or failure) However, without trust and communication the team will have difficulty functioning effectively.

Successful Teams

Trust one another

Respect one another

Are adaptive and flexible

Work well together

Work through conflicts

Five Stages of the Team Building Process

Forming: getting to know your team!

Storming: challenges with relationships, expectations, leadership styles and learning styles

Norming: acceptance of one another, developing trust and respect, understanding of one another's talents, skills and their importance in developing a team

CHALLENGES

Team Challenges

Consensus building (also known as collaborative problem-solving or collaboration) is a conflict-resolution process used to settle complex, multiparty disputes The process allows various stakeholders with an interest in the problem or challenge to work together to develop a mutually acceptable solution

Common Challenges Amongst Teams

Lack of diverse skills

Poor communication

Role confusions

Lack of leadership and delegation

Poor work environment

High turnover rate

COACHING

Effective Ways to Coach Your Team

Coaching equips team members with the tools, knowledge and opportunities they need to fully develop themselves to be effective in their commitment to themselves, the company and their work

Know your team

Foster transparency

Collaboration is key

Create clear objectives and goals

Celebrate successes

Build mutual trust

Pave the way for success

Be forthcoming in feedback

MORALE

Building Morale

Benefits of Consensus Building and Shared Decision Making:

Greater diversity of opinion

Shared responsibility

Better teamwork

Greater understanding

Faster implementation

Better long-term success

Morale and Your Team

Behavior modification is the act of shaping how team members behave in the workplace. It is common for most managers to practice behavior modification by using positive reinforcement to reward those who excel.

Improving Team Member Morale with Culture and Coaching

Be a good role model

Give positive, effective feedback

Take time to talk to your team

Consider how tenure plays a role

Advocate for career advancements

Follow up after big projects

Hold daily or weekly stand-up meetings

Delegate responsibility

Be transparent with promotion expectations

Recognize signs of burnout

FEEDBACK

Providing Feedback

Your job as manager and a leader at Lavish Roots is to ensure that team members are provided regular constructive feedback. Giving and receiving feedback is a skill most people are not naturally good at it

Items to Consider When Providing Feedback

Be specific in your comments. The more details and actions noted in your feedback, the easier it is to implement the change

Provide feedback at the earliest convenience after the event for the information to have maximum relatability and effect

Positive feedback should outweigh constructive or negative feedback by a ratio of at least three positive comments to one, if possible. Link feedback to actual scenarios

Make sure the feedback is written down so it can be referred to Do give positive feedback with other team members around It's a great way to build team morale!

WHAT ABOUT NEGATIVE FEEDBACK?

Negative feedback doesn't feel the best to give out However, it is imperative that we share it when needed

1. Make negative feedback unusual

When a work environment becomes filled with criticism and complaint, people stop caring, because they know that--whatever they do--they'll get raked over the coals

2. Don’t stockpile

Changes in behavior are more easily achieved when negative feedback is administered in small doses When managers stockpile problems, waiting for the "right moment," employees can easily become overwhelmed Feedback is best given real time, or immediately after the fact

3 No emails

People who avoid confrontation are often tempted to use email as a vehicle for negative feedback Email is more easily misconstrued, and when messages are copied, it brings other people into the fray.

4. Start with an honest compliment

Compliments get the feedback session off to a great start. Effective feedback focuses on the positive while still identifying areas for further growth and better outcomes.

5. Uncover the root of the problem

You can give better feedback if you understand how the other person perceives the original situation Asking questions such as, "Why do you approach this situation in this way?" or "What was your thought process?" not only provides you perspective, but it can lead other people to discover their own solutions and their own insights

6. Listen before you speak

Most people can't learn unless they first feel that they've been heard out Effective feedback means paying attention and giving high-quality feedback from an empathic place, stepping into the other person's shoes, appreciating their experience, and helping to move that person into a learning mode

7. Ask questions that drive self-evaluation

Much of the time, people know where they're having problems and may even have good ideas about how to improve Asking questions such as "How could we have done better?" and "What do you think could use improvement?" involves the other person in building a shared plan.

8. Coach the behaviors you would like to see

Negative feedback is useless without a model for how to do better.

9. Be willing to accept feedback, too

If you truly believe that negative feedback can improve performance, then you should be willing to accept it as well as provide it In fact, few things are more valuable to managers than honest feedback from team members It's to be treasured rather than discouraged or ignored

LaundryService

LAUNDRY ORDERING & SERVICE (REDMOND)

Each kitchen and café is but one location in a network of many

Our teams at HQ don’t know what our needs are, so it is imperative that we review and order our linens and laundry in a timely manner so that our teams can be successful each day

Linens for Redmond FRL Cafés are ordered Monday for Tuesday delivery

All dirty linens are sorted: General, White Coats and then pants, each separate This is important!

Order enough for each team member for each day plus one extra Also keep a few extra sizes on hand for random team member coverage

A sizing chart is in Google Drive with all team members and the sizes they wear.

RESOURCES & REFERENCE MATERIALS

Reality Labs Google Drive

https://drive.google.com/drive/u/1/folders/0ADsUmrOKZYicUk9PVA

New Noobs Document

https://docs.google.com/document/d/1Q9Ft8Qn4g4V9B6fvP7k of xbDrigyMtRo3sAWg8inw/edit

Team Member Website

lavishrootsteam.com

Password: 41degrees

Jeff Zanatta

Chef de Cuisine

Amarah Bain

Sr. Sous Chef

Jacob Jones

Sr. Sous Chef

Lindsey Hayter

Sous Chef

Phu Huynh

Sous Chef

DJ Anderson

Sous Chef Harvest

Ernest Waldrop

Sous Chef PM

Julia Ronyai

FOH Manager

This manual was published in 2023 by Lavish Roots Catering & Hospitality.