Kitchen Team: LEVEL 3 requirements
Pathways modules
Raw & Breading Stations (ADVANCED)
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Handling and Labeling Raw Chicken: The Chicken Tracking System
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Handling and Labeling Raw Chicken: Handling Safely
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Handling and Labeling Raw Chicken: Control Label Information
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Setting Up Refrigerated Breading Table
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Refrigerator Thawing Process
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Maintaining Breading Table Throughout the Day
Nugget Station (ADVANCED)
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Mac & Cheese: Back of House
Fry Station (ADVANCED)
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Maintaining Oil in Fryers
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Heating Chicken Noodle Soup Base
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Preparing Chicken Noodle Soup: Maintaining Soup Kanban System
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Preparing Chicken Noodle Soup: Mixing and Transferring
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Potato Fryer (CFE-410/420): Performing Express Clean
Skills requirements
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Proficient at the raw and breading stations without assistance
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Proficient at the nugget station without assistance
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Proficient at the fry station without assistance
Hospitality Team: LEVEL 3 requirements
Pathways modules
Cleaning Restrooms
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Restroom: Restocking
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Restroom: Emptying trash receptacles
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Restrooms: Towels and cleaning chemicals
Drinks and Maintenance
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Drink Tower/Ice bin: Changing syrup bag-in-box(BIB)
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Serving cold beverages: Soft drinks, lemonade, and iced tea
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Filling gallon jugs
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Preparing beverages for catering: ice
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Coffee server and brewer: essential information
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Preparing and serving Iced/Hot coffee: serving hot coffee
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Preparing and serving Iced/Hot coffee serving Iced coffee
Desserts and maintenance
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Serving frosted beverages
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Preparing and serving milkshakes
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Maintaining Milkshake topping dispensers and bag-in-box: Setting up toppings
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Maintaining Milkshake Topping dispensers and Bag-in-box: Replacing Bag-in-box
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Maintaining Milkshake topping dispensers and Bag-in-box: Cleaning topping dispensers at end of day
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Ice cream machine: Draining and cleaning daily
Skills requirements
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Completing Jolt lists with little to no assistance