Kitchen Management & Operations Flashcards

A restaurant's total labor cost is $28,000 on sales of $100,000. What is the labor cost percentage?

Answer: 28%

Labor cost percentage equals labor cost divided by sales ($28,000 / $100,000 = 28%).

Under the federal Fair Labor Standards Act, when must non-exempt kitchen employees receive overtime pay?

Answer: For hours over 40 in a workweek, at 1.5 times the regular rate

The FLSA requires time-and-a-half for non-exempt employees' hours over 40 in a workweek; daily overtime comes only from some state laws.

Prime cost in a foodservice operation is made up of:

Answer: Cost of goods sold plus total labor cost

Prime cost combines COGS (food and beverage) and total labor, usually the two largest controllable costs.

An executive chef cross-trains line cooks across several stations. What is the main operational benefit?

Answer: It makes scheduling more flexible and covers absences without overtime

Cross-trained staff can cover call-outs and peak periods, which improves scheduling and reduces labor gaps.

What is the typical order of steps in a progressive discipline policy?

Answer: Verbal warning, written warning, suspension, termination

Progressive discipline gets stricter step by step, starting with a documented verbal warning and ending with termination.

A kitchen averaged 20 employees over the year and had 15 separations. What is the annual turnover rate?

Answer: 75%

Turnover rate equals separations divided by average number of employees (15 / 20 = 75%).

Which document lists the minimum qualifications, skills, and experience needed for a position?

Answer: Job specification

A job specification states the qualifications a candidate needs, while a job description lists the duties.