Pizza Today - July 2022 - 32
time constraints or being short-staffed,
your end-product will pay the price and
you've placed retention at risk with that
new cook. Set them up for success with
proper training.
Androw takes a stern stance on training
the back of the house. " Training is
imperative when it comes to maintaining
food quality, " he says. " We utilize
a hierarchy system of training for new
employees. Regardless of what station
someone is training in, they will work
for two weeks with only the senior most
employee on said station. This ensures
that the person who knows that station
better than anyone is training the new
employee to prepare those items to our
exact specifications. "
Lean on Your Team
In addition to training, lean on your
seasoned team to help guide the new
staffer. Empower and encourage your
crew to coach new teammates, taking
the time to answer questions, provide
demonstrations or shadow a preparation
technique. Not everyone has a " team
sports " mentality. Don't expect that to be
an automatic instinct. Incentivize your
team to take on the role of team captain.
" I depend on management and senior
cooks to help train and teach new team
members on how to set up, execute and
flow through the kitchen, " Tolman says.
" We try to cross-train everyone that
is able on all stations so that in a tight
situation, anyone of us can swap or help
the other through the weeds. If every
cook knew every station and could hold
their own each night, it makes you so
much more flexible as a company. "
Make Their Job Easier
Look at your makeline stations from
eyes of the new cook. Do you make the
processes easier or do you stack the deck
with constant hurdles that a new team
member has to think through while
performing their various tasks?
One of the biggest hurdles is not
having enough product on the makeline
or not having it accessible during
the rush. This is added stress for a new
cook that is avoidable with proper
preparation. Having the right amount
of prepped ingredients in the right place
is key. " We have pull/set-up diagrams
inside our coolers laminated so that they
can be cleaned and don't move, " Tolman
says. " The line cook knows exactly how
many of each item they need every
night. Example: three quarts banana
peppers, one quart marinated olives,
three cases cheese, half case pepperoni.
That gives us the ability to follow up on
our cooks to ensure the kitchen is set for
every shift. "
Make the time to re-evaluate your
systems and processes to ensure that
new kitchen crew members can make
your products the same every time.
It's easy to get complacent with ops
procedures until it bites you. Don't let
the labor crunch kill the quality of your
end product.
DENISE GREER is Executive Editor at
Pizza Today.
http://www.galbaniPro.com/parmesanpackets
http://www.galbaniPro.com/parmesanpackets
Pizza Today - July 2022
Table of Contents for the Digital Edition of Pizza Today - July 2022
Commentary
Digital
Conversation
Mike's Monthly Tip
Man on the Street
Building Blocks
On Deck
Knead to Know
Destination
Makeline Efficiency
Consistency Through Turnover
St. Louis Style Pizza
Summer Cocktails
Inflation Tactics
Rising Stars
Product Showcase
Pizza Today/Yellow Pages
The Marketplace
Reader's Resource
Expo Spotlight
Pizza Today - July 2022 - CT1
Pizza Today - July 2022 - CT2
Pizza Today - July 2022 - Cover1
Pizza Today - July 2022 - Cover2
Pizza Today - July 2022 - Commentary
Pizza Today - July 2022 - 4
Pizza Today - July 2022 - 5
Pizza Today - July 2022 - 6
Pizza Today - July 2022 - 7
Pizza Today - July 2022 - Digital
Pizza Today - July 2022 - 9
Pizza Today - July 2022 - Conversation
Pizza Today - July 2022 - 11
Pizza Today - July 2022 - Mike's Monthly Tip
Pizza Today - July 2022 - 13
Pizza Today - July 2022 - Man on the Street
Pizza Today - July 2022 - 15
Pizza Today - July 2022 - Building Blocks
Pizza Today - July 2022 - 17
Pizza Today - July 2022 - On Deck
Pizza Today - July 2022 - 19
Pizza Today - July 2022 - Knead to Know
Pizza Today - July 2022 - 21
Pizza Today - July 2022 - 22
Pizza Today - July 2022 - 23
Pizza Today - July 2022 - Destination
Pizza Today - July 2022 - 25
Pizza Today - July 2022 - Makeline Efficiency
Pizza Today - July 2022 - 27
Pizza Today - July 2022 - 28
Pizza Today - July 2022 - 29
Pizza Today - July 2022 - Consistency Through Turnover
Pizza Today - July 2022 - 31
Pizza Today - July 2022 - 32
Pizza Today - July 2022 - 33
Pizza Today - July 2022 - St. Louis Style Pizza
Pizza Today - July 2022 - 35
Pizza Today - July 2022 - 36
Pizza Today - July 2022 - 37
Pizza Today - July 2022 - Summer Cocktails
Pizza Today - July 2022 - 39
Pizza Today - July 2022 - Inflation Tactics
Pizza Today - July 2022 - 41
Pizza Today - July 2022 - Rising Stars
Pizza Today - July 2022 - 43
Pizza Today - July 2022 - 44
Pizza Today - July 2022 - 45
Pizza Today - July 2022 - 46
Pizza Today - July 2022 - 47
Pizza Today - July 2022 - 48
Pizza Today - July 2022 - 49
Pizza Today - July 2022 - Product Showcase
Pizza Today - July 2022 - 51
Pizza Today - July 2022 - Pizza Today/Yellow Pages
Pizza Today - July 2022 - 53
Pizza Today - July 2022 - 54
Pizza Today - July 2022 - 55
Pizza Today - July 2022 - 56
Pizza Today - July 2022 - The Marketplace
Pizza Today - July 2022 - 58
Pizza Today - July 2022 - 59
Pizza Today - July 2022 - 60
Pizza Today - July 2022 - 61
Pizza Today - July 2022 - 62
Pizza Today - July 2022 - 63
Pizza Today - July 2022 - 64
Pizza Today - July 2022 - Reader's Resource
Pizza Today - July 2022 - Expo Spotlight
Pizza Today - July 2022 - Cover3
Pizza Today - July 2022 - Cover4
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