Taco Bell Shift Lead Flashcards

Listen, Apologize, Satisfy, Thank

1 oz

Prepare, show and tell, guided practice, follow up

<p>Gather all training materials, ask learner about previous experiences, show learner how to access learning zone</p> Signup and view all the answers

<p>Have learner complete learning zone course learner must pass with 80% or better; Print the course TOG</p> Signup and view all the answers

<p>Using TOG have the learner demonstrate each task; Provide any needed additional training; Focus learner on improving one thing at a time; Frame feedback to improve future attempts instead of giving negative feedback; Use teach-back to confirm understanding and identify any knowledge gaps; Verbally recognize them often as they make progress.</p> Signup and view all the answers

<p>Observe learner and certify when they consistently perform all tasks to standards; Recognize the learner with a recognition card</p> Signup and view all the answers

<p>A resource for the MIC to use to ensure a great shift is run, with detailed guidance for pre-rush, rush, and post-rush tasks.</p> Signup and view all the answers

<p>Be a good listener, Be a good speaker</p> Signup and view all the answers

<p>40-140 degrees Fahrenheit</p> Signup and view all the answers

<p>.5 oz</p> Signup and view all the answers

<p>165 degrees F</p> Signup and view all the answers

<p>Beef Case = 40 pounds Beef Bag = 5 pounds Chicken Bag = 1.25 pounds Steak Bag = 1.25 pounds</p> Signup and view all the answers

<p>Shredded Chicken Case = 32 bags Shredded Chicken Bag = 1.25 pounds Shredded Steak Case = 36 pounds Shredded Steak Bag = 1.50 pounds</p> Signup and view all the answers

<p>Target setting, Rush ready, Equipment working, Deployment</p> Signup and view all the answers

<p>50 seconds</p> Signup and view all the answers

<p>75 seconds</p> Signup and view all the answers

<p>Remove carryover cooking racks from the walk-in; Check internal temp of each ingredient; Place bag in new carryover bag and tightly tie; Hang on cooking rack; Cook for 30 minutes; Check temp and verify it's 165 or more; Prepare fresh batch to mix with carryover.</p> Signup and view all the answers

<p>Place THREE 1/6 false bottoms inside a clean sanitized 1/6 pan; Transfer carryover into pan to fill it completely; Place tied bag in cooking rack; Fill bus tub with ice; Submerge carryover bags in cold water; Let sit for 45 minutes.</p> Signup and view all the answers