Leadership & Management Flashcards

High turnover in a kitchen most directly increases which cost?

Answer: Recruiting and training costs

Each departure requires hiring and training a replacement, which adds labor and productivity costs.

What is the main purpose of a job description?

Answer: To define duties, qualifications, and reporting relationships for a position

Job descriptions clarify responsibilities and requirements for hiring, training, and evaluation.

A sous chef notices a cook skipping temperature logs. Which response shows good coaching?

Answer: Explain why logs matter, demonstrate the procedure, and follow up

Coaching links the task to its purpose, shows the correct method, and verifies improvement.

Which communication practice reduces errors when passing orders on the line?

Answer: Call-back (repeat the order to confirm)

Call-backs such as 'Yes, Chef' confirm the message was received and understood.

Under federal child labor rules, 16- and 17-year-old kitchen workers generally may NOT:

Answer: Operate power-driven meat slicers

Hazardous Occupations Orders prohibit minors under 18 from operating power-driven meat-processing machines like slicers.

What is a key characteristic of transformational leadership in a kitchen?

Answer: Inspiring staff with a shared vision and developing their skills

Transformational leaders motivate through vision, mentorship, and individual development.

When the executive chef is absent, the sous chef's primary role is to:

Answer: Assume full kitchen leadership and maintain standards

The sous chef serves as second-in-command and runs the kitchen in the executive chef's absence.