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Staff Training and Supervision Flashcards

7 cards from real CEC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Staff Training and Supervision flashcards as text
  1. An executive chef wants to determine which skills new line cooks lack before designing a training program. What should be done first?

    Answer: Conduct a training needs assessment

    A training needs assessment finds the gap between current and required performance, so training targets real deficiencies.

  2. Which sequence best describes the four-step job instruction method commonly used for on-the-job training in kitchens?

    Answer: Prepare, present, practice (try out), follow up

    The classic job instruction training method prepares the learner, presents the task, has the learner practice it, and then follows up.

  3. In Kirkpatrick's four-level training evaluation model, measuring whether cooks actually apply new knife techniques on the line corresponds to which level?

    Answer: Behavior

    Level 3 (Behavior) measures whether trainees transfer what they learned to on-the-job performance.

  4. A sous chef assigns a prep cook to inventory the walk-in but keeps making all decisions about how to do it. What delegation principle is being violated?

    Answer: Authority should be delegated along with responsibility

    Effective delegation gives the employee enough authority to carry out the responsibility assigned.

  5. Which of the following is generally considered the first formal step in a progressive discipline system?

    Answer: Documented verbal warning

    Progressive discipline usually starts with a documented verbal warning and moves up to written warnings, suspension, and termination.

  6. Under the federal Fair Labor Standards Act, a non-exempt line cook who works 46 hours in one workweek must be paid overtime for how many hours?

    Answer: 6 hours at 1.5 times the regular rate

    The FLSA requires time-and-a-half for hours over 40 in a workweek; it has no federal daily overtime rule.

  7. Which leadership approach adjusts the level of direction and support to each cook's competence and commitment?

    Answer: Situational leadership

    Situational leadership (Hersey-Blanchard) changes the leader's style to match the follower's readiness level.

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