FOOD RETAIL/CATERING LEADER 1

Page 1

Thank you for your interest in this position. You will be presented with 86 questions designed to evaluate the level of education/training and professional work experience you have with job tasks and activities associated with the job duties of this position. Your responses to these questions are considered an examination.

Questions will appear twice but they will request a different response. The first time you will respond with the level of Education or Training you possess for that task/activity. The second time you will respond with your Professional Work Experience for that task/activity. Please read each task or activity item carefully and select the Response Criteria which best describes your experience with the task or activity at hand.

After you have answered the questions on a page click the "Save & Continue" button to save your response and take you to the next page of questions. Note, if all questions on a page have been answered, the page number at the top and bottom of the page will be blue, If not, then the page number will be red. You may go back and review or change your answers on any page by clicking on the page numbers or clicking on "Next" and/or "Previous" to scroll through the pages.

When you are finished with the exam click "Save and Finalize", and then the "Finalize" button on the next window to finalize the exam.

If you encounter problems in this process, please call or e-mail the person listed in the contact information listed on the Job Announcement. Be sure to include your daytime telephone number when you call or e-mail.

Part 1

Page 2

Determined appropriate staff levels to meet operational needs.


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

Interviewed prospective employee(s)


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

Selected new employee(s)


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

Developed standard operating procedures


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

Established work performance standards


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

Coordinated work schedules of food service employees


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

Trained employees in food preparation.


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

Trained staff in customer service.


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

Assigned tasks to staff.


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

10.

Evaluated employee performance


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

11.

Prepared ongoing and retraining for staff


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

Page 3

12.

Conducted disciplinary action


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

13.

Recorded daily service record information


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

14.

Ordered food using a computerized food management system


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

15.

Entered weekly inventory counts


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

16.

Maintained employee documentation


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

17.

Implemented industry accepted safety procedures


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

18.

Supervised staff to follow internal, local, state and federal food handling rules, regulations and guidelines.


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

19.

Supervised staff in maintaining a clean and sanitary work area


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

20.

Secured food preparation environment from biological, chemical and physical hazards


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

21.

Maintained a physically safe work environment


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

22.

Directed a staff safety program


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

Page 4

23.

Conducted meetings with employees


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

24.

Actively participated in department or management style meetings


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

25.

Worked closely with vendors to meet inventory needs


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

26.

Established relationships with external department or businesses


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

27.

Replied to customer concerns or comments


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

28.

Responded to customer survey responses


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

29.

Maintained food costs


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

30.

Maintained labor costs


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

31.

Maintained supply costs


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

32.

Developed menus


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

33.

Tested recipes


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

Page 5

34.

Conducted inventory processes


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

35.

Performed costing of retail items available for sale


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

36.

Set par level for inventory


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

37.

Created marketing campaigns and calendars


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

38.

Generated long and short term goals


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

39.

Yielded recipes


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

40.

Determined production needs


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

41.

Forecasted patron counts


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

42.

Followed industry trends


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

43.

Operated various types of food service equipment: deep fryers, impinger, dish machine, steamer, flat top grill, char broiler, steam jacket and tilt braiser


	A.狢 have no training/education on this task.
	B.狢 am self-taught on this task.
	C.狢 have informal training on this task (on the job training).
	D.狢 have formal training or education on this task (in-service, vendor training, or formal academic education).

Part 2

Page 6

44.

Determined appropriate staff levels to meet operational needs.


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

45.

Interviewed prospective employee(s)


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

46.

Selected new employee(s)


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

47.

Developed standard operating procedures


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

48.

Established work performance standards


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

49.

Coordinated work schedules of food service employees


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

50.

Trained employees in food preparation


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

51.

Trained staff in customer service


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

52.

Assigned tasks to staff


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

53.

Evaluated employee performance


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

54.

Prepared ongoing and retraining for staff


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

Page 7

55.

Conducted disciplinary action


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

56.

Recorded daily service record information


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

57.

Ordered food using a computerized food management system


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

58.

Entered weekly inventory counts


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

59.

Maintained employee documentation


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

60.

Implemented industry accepted safety procedures


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

61.

Supervised staff to follow internal, local, state and federal food handling rules, regulations and guidelines


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

62.

Supervised staff in maintaining a clean and sanitary work area


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

63.

Secured food preparation environment from biological, chemical and physical hazards


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

64.

Maintained a physically safe work environment


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

65.

Directed a staff safety program


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

Page 8

66.

Conducted meetings with employees


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

67.

Actively participated in department or management style meetings


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

68.

Worked closely with vendors to meet inventory needs


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

69.

Established relationships with external departments or businesses


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

70.

Replied to customer concerns or comments


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

71.

Responded to customer survey responses


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

72.

Maintained food costs


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

73.

Maintained labor costs


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

74.

Maintained supply costs


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

75.

Developed menus


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

76.

Tested recipes


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

Page 9

77.

Conducted inventory processes


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

78.

Performed costing of retail items available for sale


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

79.

Set par levels for inventory


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

80.

Created marketing campaigns and calendars


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

81.

Generated long and short term goals


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

82.

Yielded recipes


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

83.

Determined production needs


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

84.

Forecasted patron counts


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

85.

Followed industry trends


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.

86.

Operated various types of food service equipment: deep fryers, impinger, dish machine, steamer, flat top grill, char broiler, stean jacket and tilt braiser


	A.狢 have not performed this task or activity.
	B.狢 have performed this task or activity with assistance.
	C.狢 have performed this task or activity independently (without assistance).
	D.狢 have trained or led others to perform this task or activity.