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Food Services Monthly Evaluations

  • MM slash DD slash YYYY

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    • RATING DEFINITIONS

      Read each of the following sentences and rate the performance of the Kitchen Staff using the scale provided below.
      Unsatisfactory: Does not meet food safety standards after adequate training and feedback given.
      Needs Specific Improvement: Does not meet food safety standards. Continued training and guidance is required as noted.
      Satisfactory: Consistently meets food safety standards and job performance as a team.
      Exceeds Expectations: Consistently exceeds job performance as a team and food safety standards.
    • All food is stored and prepared according to food safety standards.Recipes are being followed storing/thawing/cooking/holding procedures. Quality of food is appealing, fresh, and hot! .Food Temps are taken and logged. Manager is involved in cooking and forecasting, and utilizing batch cooking to reduce waste. Staff drinks in designated, labeled area. Is waste higher than 10%?

    • All staff members are dressed appropriately for job responsibility: non-slip shoes, hairnets, hand washing, and glove changing observed.

    • All staff get along and work well with each other. Kitchen staff engage well with students, staff, and parents and display excellent customer service. Manager is instructing staff on duties. Staff comprehends and carries out oral and written communication regarding job assignments in a positive manner. Receptive to feedback, willing to improve. All staff practice appropriate communication: cell phones in lockers to be fully present for our team and customers.

    • All staff display knowledge and the ability to perform required job function. All staff know procedure if POS goes down. Site has current roster printed at each POS. Staff knows how to prepare and document field trip lunches. Delivery is received, checked, and put away promptly.

    • Manager displays sound decision making that will bring about desired results. When menu substitutions are necessary manager seeks guidance from regional support.

    • Manager is logging end of day paperwork in a timely manner. Manager is ordering through Titan, pulling recipes, logging receipts of delivery, completing monthly inventory, and using spot checks to keep inventory up to date as needed. Manager is making changes in Titan when substitute food items are needed. Shamrock order guide is used in the inventory and ordering process.

    • Up to date? Filled out properly (including temps/time) Are there days with 0 entrees left? Are all leftovers/waste counted and logged immediately following service? Are production worksheets completed 3 days in advance? (in the green on Titan) Is the production RECORD and Building and Sales Reconciliation printed and saved with end of day paperwork?

    • Staff can be counted on to perform consistently. Reliable? Responsible? Attendance & Punctuality? Manager can be depended on to carry out the needs of the business and uphold our standard of service? Is staff being held accountable for assigned job duties?

    • Does staff know proper deposit procedures? (check scanning/deposits/documentation) All parts of EOD paperwork are saved including deposit receipts. Two signatures are present on cashier deposit sheet. Does daily batch report match scanned checks. Over/Shorts are documented on building and sales reconciliation sheet with an explanation and is regional manager notified? Is cash/checks being given to the front office daily including signing handoff log?

    • Floor and surface areas clean and sanitized? Storage items 6” off the floor? Logs completed? Chemicals stored correctly? Quat buckets at appropriate levels and changed as needed? Thermometers in all storage areas? Food thermometers being used/stored/sanitized and air dried? SDS binder up to date?