Dining Service Onboarding in 3 Hours

Key Competencies

1. Demonstrate the 6-step proper handwashing technique in accordance with CDC and local health department standards.
2. Identify approved kitchen attire, including the specific requirements for hair restraints, jewelry limitations, and nail hygiene (polish and length).
3. Select the appropriate glove type based on the specific culinary task and potential allergen risks.
4. Execute proper gloving procedures, including when to change gloves and how to avoid "false security" contamination.
5. Recognize and mitigate common cross-contamination triggers caused by improper glove use or poor hygienic practices.

Key Competencies

1. Differentiate between the primary types of foodborne illness, including biological and chemical hazards.
2. Identify common sources and pathways of cross contamination in a foodservice environment.
3. Apply best practices for infection prevention to reduce the spread of foodborne illness.
4. Recognize the Temperature Danger Zone (TDZ) and implement strategies to keep food within safe temperature ranges.
5. Evaluate real-world scenarios to determine appropriate corrective actions for food safety risks.

Key Competencies

1. Identify common workplace hazards, including spills, clutter, and unsafe walking surfaces.
2. Implement effective strategies to prevent slips, trips, and falls in kitchen and dining areas.
3. Demonstrate proper use of personal protective equipment (PPE) during cleaning and chemical handling tasks.
4. Apply safe chemical storage practices in accordance with labeling and regulatory guidelines.
5. Distinguish between potable and non-potable water sources and their appropriate uses.

Key Competencies

1. Identify different types of emergencies and disasters that may impact dining service operations.
2. Explain individual roles and responsibilities during an emergency situation.
3. Utilize safety audit tools to proactively identify and mitigate risks.
4. Demonstrate proper response procedures for fire and kitchen-related emergencies.
5. Recognize common food allergens and implement strategies to prevent allergen exposure.

Key Competencies

1. Differentiate between cleaning, sanitizing, and disinfecting, and identify when each is required.
2. Select appropriate cleaning cloths and materials based on task and surface type.
3. Demonstrate proper techniques for cleaning and maintaining dining room areas.
4. Perform effective vacuuming and floor care to maintain a safe and presentable environment.
5. Maintain a clean and organized workstation to support ongoing sanitation efforts.

Key Competencies

1. Describe the roles and responsibilities of front-of-house (FOH) team members.
2. Identify appropriate and inappropriate service behaviors through FOH do’s and don’ts.
3. Apply best practices for professional communication and guest interaction.
4. Demonstrate proper service etiquette during meal service.
5. Recognize how individual performance contributes to overall guest satisfaction.

Key Competencies

1. Outline the full sequence of service from pre-opening through post-service responsibilities.
2. Complete required side work tasks to support efficient dining operations.
3. Utilize pre-opening checklists to ensure service readiness.
4. Demonstrate effective guest engagement, including greeting, order taking, and checkbacks.
5. Execute proper closing procedures to ensure a smooth and professional end to the dining experience.

To be used with the Dining Service Onboarding in 3 Hours collection.

This printer-friendly template is for trainers to use to evaluate each new hire. This ensures new hires can demonstrate competencies covered in the Dining Service Onboarding in 3 Hours collection.