Junior Sous Training Manual 01.04

Table ofcontents

ON THE JOB

Planning and Sequencing Assigning Projects and Delegation Administrative Work

THE MENU

Menu Meetings and Execution Notes Ordering Ingredients

The Cooking Process Dish Execution Consistency and Uniformity

FOOD & PHYSICAL SAFETY EQUIPMENT

EMERGENCY PROCEDURES

About thismanual

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OUR COMPANY 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

OUR HISTORY

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OUR MISSION

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OUR VISION

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OurValues

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!

Team&Company Expectations

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

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 cafes and kitchens This manual will be updated as needed and evolve over time with your help!

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 cafes offer breakfast, lunch, and dinner While some of our cafes 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)

BREAKFAST LUNCH DINNER

HAPPY HOUR

8:00am to 10:00am 12:00pm to 2:00pm 6:30pm to 8:00pm 5:00pm to 7:00pm

Thursdays in leiu of dinner.

PEAKTIMES

9:00am to 9:45am 2:15pm to 12:45pm

AMChecklist

5:30AM-6:00AM

Check any emails

Check in with breakfast cook Discuss coverage for breakfast special, if needed

6:00AM-6:30AM

Make sure everyone is in proper uniform

Pre shift meeting lunch with crew

Go over prep projects and menu execution

Hand out recipes (if needed/provided)

Review safety message with staff and have them sign off

Assign daily cleaning projects

Fill out order guide

6:30AM-7:30AM

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

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

Open line for breakfast

Check for garnishes

Check in with cooks on prep and cook off progress

8:00AM-9:00AM

Place breakfast and dry goods order

Help keep the line fully stocked as needed

Line maintenance

Check in dinner drop (select campuses)

9:00AM-10:30AM

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

10:30AM-12:00PM

Receive 2nd drop (delivery) Normally contains Harvest and Lunch items

Work with lunch team to ensure readiness for service

Taste all food

FOH walk-through

Set-up hotline with pans for service

12:00PM-2:00PM

Open lunch line for service

Temp hot food

Keep line maintenance up and control your pass

2:00PM-2:30PM

Start breaking down hot 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

PMChecklist

12:30PM-1:15PM

Check in with AM Junior Sous

Check any emails 1:15PM-1:30PM

Make sure everyone is in proper uniform

Pre shift meeting with dinner crew

Go over prep projects and menu execution

Hand out recipes (if needed/provided)

Review safety message with staff and have them sign off

Assign daily cleaning projects

Fill out order guide

1:30PM-2:00PM

Check in deliveries from RAD, following all food safety protocols

Log all temps of all PHF’s during delivery check ins

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

2:00PM-2:45PM

Check in with cooks on prep and cook off progress

Check all cards for dinner service

Make edits, print and cut cards if needed

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

2:45PM-3:00PM

Fill out order guide Orders due by 4pm

3:00PM-4:00PM

Check sanitizer buckets ph levels

Check in with cooks on prep and cook off progress

5:00pm-7:00pm

4:00PM-6:00PM

Receive 2nd drop (delivery) Normally contains Harvest and Lunch items

Work with dinner team to ensure readiness for service

Taste all food

FOH walk-through

Set-up hotline with pans for service

6:00PM-8:00PM

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

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

8:00PM-8:30PM

Start breaking down hot 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

8:30PM-9:30PM

Consolidate walk in

Check in with PM Jr Sous Chef (select campuses)

Complete temp logs, consumption logs, and daily recap

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

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 IT WORKS

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

Asterisks next to the name of the dish indicate specific diets: Traffic colors for the names of each dish indicate the estimated health level:

For possible allergens, small images will appear as a warning:

Nuts - products that contain nuts will have the specific nut used (almond, walnut, etc.) listed as the first ingredient

Wheat - wheat-based ingredients

Dairy - products such as milk, cheese, or butter Eggs Shellfish Fish Alcohol

Spice - products that contain capsaicin (this is not a reference to ‘heat’ factor)

Some ingredients need to stand out for religious purposes or beliefs and/or dietary and nutrition preferences/needs; the following will also be noted:

Contains pork

Halal - products that are strictly halal-based Non-vegetarian - items containing meat products

Vegetarian - items with no meat but do contain animal products

Vegan - items containing no animal products

Logs

TEMPERATURE AND RECIEVING 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 easily access when they are present in your café

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 information is entered correctly every day

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 disposed outside of the guests eye

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, and the number of guests served.

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 storage accommodations

WorkChat

USE YOUR META WORK CHAT TO COMMUNICATE WITH THE TEAM

This is the most efficient and effective way to communicate with your fellow managers and chefs

There are many chats available at your disposal to request more product, address any concerns you may have or notice in regards to cards, missing product, seeking guidance from a manager or chef, etc

Checking your workplace messages is of the utmost importance Checking them every 30 minutes at a bare minimum is required so you can stay on top of and put into action any last minute changes that may arise

Acknowledging anything that may affect you with a thumbs up is required so that we know you have seen the message, and understand what has been relayed to you via these chats

USE YOUR META OUTLOOK EMAIL TO COMMUNICATE WITH THE TEAM.

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 cafes

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!)

AbouttheFood

GENERAL

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

Many times we will rely on experience and guidance as the guidelines for a specific item or dish Ask questions!

MenuMeeting

MENU MEETING NOTES

Menu meetings are designed for you as chefs to get the most detailed instruction out of each dish and how we execute at the café level

BRING A PEN! These meetings are an open discussion and an opportunity to ask questions. Some things may change! Be prepared, bring a pen, and be ready to take notes!

We discuss cooking procedures, proper techniques, cooking times, and differences in technique between small and large campuses

EXECUTION NOTES

Execution notes are there for a reason, these are detailed notes on how to execute your dish from start to finish Please adhere to these notes

Café execution menus and notes are given out every week at the menu meeting These provide detailed instructions for each dish for every day of a given week

You need to download the menu document as a Word File in order to see the Sr. Sous Chef notes. You will then print and put together packets for you and each of your cooks.

Pre-process

ORDERING

Without food, we cannot do our job! Ordering product is key Be practical, follow the ordering timelines, and always refer to your order guide Use the "Ordering Quantities" sheet Use a calculator. Refer to the menu notes for ratio quantities

Ordering Quantities (Team Member Website Link) Menu Schedule (Team Member Website Link)

Order Cut Off Times Breakfast, Lunch, and Dry Goods: 8 am Dinner: 4 pm

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 Cafes 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

MakingtheDish

DISH EXECUTION

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 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 cafes 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 cafes in one day and are looking for our items to look and taste identical

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

REMINDERS

Breakfast HotSides

HOT SIDE RESPONSIBILITIES

The breakfast program is expansive Many items are offered and must be consistent every day across all cafes 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

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 RESPONSIBILITIES

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

Lunch&Dinner Harvest

EVERY ASPECT OF CAFE, 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

HappyHour

HAPPY HOUR

Thursday 5:00 pm - 7:00 pm

Happy Hour Thursday's occur in our cafes 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

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 is similar to 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

All About CafeAudits

AUDIT CATEGORIES

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

Criteria

ABOUT

In an effort for Meta to hold our team accountable and to check in on a regular basis, our kitchens and cafes 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 cafe 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 cafe 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 Cafe

FoodExecution

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

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

Servery&FOH

ABOUT

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

Sign Accuracy & Aesthetic

All labels & menus compiled to Meta and Lavish Roots standards

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 overreducing the soups), insert is clean

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

Servery&FOH

ABOUT

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

Sign Accuracy & Aesthetic

All labels & menus compiled to Meta and Lavish Roots standards

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 overreducing the soups), insert is clean

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 and Ambience

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

EnvironmentalHealth andSafety:EH&Sand HACCP

ABOUT

“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

KitchenSpace

ABOUT

“All areas of the kitchen space to be cleaned, organized and set up appropriately and timely ”

Kitchen Organization and Cleanliness

Correct use of storage, cleaning schedules, equipment stored safely

Walk-in Organization and Cleanliness

Correct use of storage, cleaning schedules, food safety/labels

Dry Storage Organization and Cleanliness

Correct use of storage, cleaning schedules, food safety/labels

Dish Room Organization and Cleanliness

Correct use of storage, cleaning schedules, chemical safety/labels

Waste Management

All waste correctly separated and waste bins emptied on time, bins cleaned, right amount of bins for the space, streams being used properly

Condition and Cleanliness of Wares

Correct drying operations, storage and maintenance

Hospitality

ABOUT

“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, locations of items, and actively problem solving for the guests

ABOUT

"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

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

CAFE(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

Equiptment

PhysicalSafety

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 ACCIDENT

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)

Assess the injury to determine plan of action

First Aid on-site Medical attention- Hit the red emergency button located in the kitchen and have GSOC Call 911!

Manager - notify Sous Chef Cafes = Jacob Jones | jacobjones@fb com | (650) 505-7670

RAD = Amarah Bain | amarahbain@fb com | (650) 507-7116

Manager - have team member fill out an Accident Report Form, https://docs google com/document/d/1cxi8vctaB5FlrBOU3rWiWPJZSO0PzKJ5/editscan and email copies to: LRSafetyTeam@fb onmicrosoft com

Sous Chef- If 911 is called, notify the injured team member’s emergency contacts

Food safety is very important! Your Job as a Jr Sous Chef is to maintain the safety of our products and our guests

ABOUT Hygiene Proper handwashing and clean uniforms Cross-Contamination Proper storage, keeping contaminants separate, raw food away from RTE foods Proper Wash, Rinse, and Sanitize Making sure stations are washed and sanitized periodically and in-between use and after using raw products, ensuring our equipment is cleaned properly and timely

THE BIG FOUR https://drive google com/drive/u/1/folders/0AHAdVEXevc OUk9PVA

Time and Temperature Abuse Monitoring the temperature of food while we are preparing, not leaving anything out longer than two hours FOOD

SAFETY FOLDER https://docs google com/spreadsheets/d/1t2iFgSU ZXybDjR2wviPuU6dmm92 5mJ/edit#gid=1064166

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EmergencyProcedures

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: Success or failure depends on YOUR motivation and leadership skills

Do not get carried away in detail Do not make rigid rules when there is a choice

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

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?

KeyElements

ABOUT

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

Performing: team productivity, successful results

Adjourning: breakdown and re-start of new teams, objectives and goals

Challenges

ABOUT

Team Challenges

Consensus building (also known as collaborative problem-solving or collaboration) is a conflictresolution 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

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

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

Improving Team Member Morale with Culture and Coaching

ABOUT

Coaching

ABOUT

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

Manage inter-team disputes

ABOUT

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

650-885-8283 650-507-7116 650-505-7670 650-885-6672 415-800-9907 650-521-1921