ACF Supervisory Management Skills 2

Question 1

A kitchen supervisor notices two employees in a heated argument during service. What is the FIRST action to take?

Accepted Answer

Separate the employees and address the conflict after service

Answer

Separating conflicting employees immediately preserves service integrity, then a proper resolution meeting can occur after the rush.

Question 2

Which leadership style is MOST effective when training a brand-new kitchen employee with no prior experience?

Accepted Answer

Directing/telling

Answer

Directing (high task, low relationship) provides the clear step-by-step instructions that inexperienced employees need.

Question 3

When conducting a performance review, a supervisor should PRIMARILY focus on:

Accepted Answer

Specific, observable job behaviors and measurable outcomes

Answer

Effective performance reviews rely on documented, observable behaviors and measurable results to be fair and legally defensible.

Question 4

A sous chef delegates plating responsibility to a line cook but the dish consistently leaves the station incorrectly. Who bears ultimate accountability?

Accepted Answer

The sous chef who delegated

Answer

Delegation transfers task authority but not managerial accountability — the supervisor remains responsible for outcomes.

Question 5

Under the Fair Labor Standards Act (FLSA), which category of kitchen worker is typically eligible for overtime pay?

Accepted Answer

Hourly prep cook working 45 hours in a week

Answer

Non-exempt hourly employees must receive 1.5× their regular rate for all hours worked beyond 40 in a workweek under FLSA.

(ACF) American Culinary Federation Certification Practice Test

(ACF) American Culinary Federation Certification Practice Test

ACF Supervisory Management Skills 2