CSC Leadership & Management 5

Question 1

High turnover in a kitchen most directly increases which cost?

Accepted Answer

Recruiting and training costs

Answer

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

Question 2

What is the main purpose of a job description?

Accepted Answer

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

Answer

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

Question 3

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

Accepted Answer

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

Answer

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

Question 4

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

Accepted Answer

Call-back (repeat the order to confirm)

Answer

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

Question 5

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

Accepted Answer

Operate power-driven meat slicers

Answer

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

CSC - Certified Sous Chef Practice Test