sudent employee handbook - qcc

8/3/2019 Sudent Employee Handbook - QCC

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Student Employee

HandbookSodexo at Drake UniversityQuad Creek Cafe

Table of Contents

Chain of Command - Page 2Time, Attendance & Schedules Page 2Uniforms and Appearance Page 2Customer Service Page 3Working a Station Page 3

Teamwork Page 4

Policies Page 4-5Other Things of Note Page 6Signoffs to Return to Manager Page 7 on

CHAIN OF COMMAND:General Manager Dannie CrozierDannie is in charge of all of Sodexos food operations, clientrelations and corporate communication here at Drake

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Director of Operations Vince LovanVince oversees the daily operation of all food operations forDannie.

Executive Chef Shailendra RaeResponsible for all food that comes out of a Sodexo at Drakekitchen

Quad Creek Caf / Hubbell Dining Manager Joseph LuingOversees ordering, schedules, normal operations of QuadCreek Caf first line of contact for employees in QCC. Cell:515.208.8974 Email: [email protected]

TIME AND ATTENDANCE:

It is important to be on time. This makes a shift run smoother andmakes you look more professional.

The current time clock is set to allow a 3 minute differential. Thatmeans that you may clock in 3 minutes early and up to 3 minutes late.If you have past the time frame for regular clock in, a supervisor ormanager is required to override the system and clock you in.

Other advantages to being on time: -youll make more money -your co-workers will be happy -believe it or not, but your learning responsibility!

As for attendance, there is a policy in place for substitutes on shifts.This will be explained in detail under the policy section. As will callingin if sick.

UNIFORMS AND APPEARANCE:The specific uniform for QCC include the following:

dark (preferably black) pants (that means no capris, shorts, orskirts)

Sodexo logo blue polo (On Rack Outside Joes Office) beanie (issued to you on your first day) Thermometer (issued to you on your first day) Nametag (issued to you on your first day) No skid shoe liner (In Dishroom)

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everything except the pants will be provided to you. After the end ofyour shift it is your responsibility to dispose of the soiled laundry intothe proper bins found by the locker rooms where you change.

As for appearance, hygiene is a must since employees come in contact

with products that costumers consume. That means: hair should always be tied back no jewelry (ex: rings, earrings, watches, bracelets, etc.) shoes must be closed healed (no sandals)

Changing of clothes into uniform is to be done before you clockin. You can use the locker room downstairs and the table / coatrack outside of the locker room to store your personal items.Objects such as backpacks, coats, etc. do not go in the kitchen oranywhere upstairs.

CUSTOMER SERVICE:Serving the customers is the number 1 priority here. Remember, theyare the reason we have jobs! So follow these guidelines and you willbecome a master at excellent customer service:

Be ready to serve the customer at all times Smile and greet the customer Give them prompt, courteous service Be sure to give them correct change and thank them

The largest part of RETAIL is the customer experience! That means no

cell phones at all. Seriously.

WORKING A STATION Using the proper utensils and portions Using only steel pans, Plan o gram if applicable Neat layout of food in pans (look at the station from customers

point of view) No junk on shelves; gloves, plastic wrap stored out of view of

customer Glass, cooler doors, sign holder and silverware rack(s), floor,

walls clean Plates, Silverware stocked Sanitizer bucket, FMS HACCP Logs in place Cooler Logs done Food prepped for batch cooking Cart(s) at station cleaned very well

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All backup in coolers on station stored properly (orderly andlabeled)

Garbage can ready Clean, clean, oh, and clean Following specs in the QCC manual

TEAMWORK:Naturally good teamwork is necessary in order to work smoothly.Along with having good people skills, employees must be able to workall parts of the kitchen. During a shift, workers jump from place toplace depending upon where they are needed.

POLICIES:*finding a substitute / illness

If you know of an absence in advance, it is your responsibility to

find coverage for that shift. To start the process, email the studentmanager/cc: manager with your name, the date and time of theupcoming shift. The info will be sent for other workers to see andhopefully coverage will be found. In the event that there is nocoverage, it is your shift, and you must work it. Under certaincircumstances, permission from a manager or the supervisor may begiven to miss a shift such as family emergencies, illness, etc. Forillness call in please call 515.271.2777 and the QCC ManagerCell.

*homework

Absolutely no homework is allowed. Although some of you maybe working under work study it is not study at work. This is because atwork, the attention must be placed on either maintaining cleanliness,or serving customers. So, absolutely no homework, or other forms ofentertainment. That includes cell phones, newspapers, electronicdevices (ipods) etc.

*dirty laundryShirts that are discarded after a shift must be placed in the bin

by the locker room downstairs. Any person found leaving aprons orshirts in corners, shelves, etc. will be spoken to by the manager. It is

not hygienic to leave dirty laundry next to stored food, so be courteousand bring them to the appropriate dirty bins downstairs.

*storage of personal itemsPurses, backpacks, and clothing are to be left in the locker rooms

downstairs during your shift. Please do not bring items upstairsHubbell with you while working, because it clutters the shelves andfloor and creates a hazardous working environment.

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*eating and drinkingEating is not allowed on the line. Employees wishing to eat may

do so on breaks. Drinking is to be done off the line so that customerswill not see you. Never let a customer see you consume any food or

drink since it looks unprofessional. You are allowed a meal while onbreak. All packaged foods and beverages are off limits and no foodleaves without payment.

OTHER THINGS TO NOTE:*keep busy!!!

There are always things to be done in the shop customers arenot around. Please restock the condiments, lids, and wipe counterswhen there is a slow period. Also, make sure that trashes are not full,and tidy up or stock anything inside the kitchen that looks like it mightneed to be refilled before the next rush. Making sure these things are

done will ensure a smooth run when the next rush of customers hits.

*safe food handlingFollow these simple steps and this will guarantee excellent customerservice:

Monitor expiration dates. Dispose of all products once they havereached the expiration date.

Monitor refrigeration temperatures. They should not exceed 40F,and if they do, notify the lead or supervisor immediately.

Keep floors clean and clear Use care with equipment and do not use equipment you have not

been trained on Use FIFO: First In First Out product rotation. (this keeps us from

wasting products) Keep chemicals away from food (ex. Sanitizer) Use proper PPE

Also refer to safety signoff for student and temporary labor (signed onyour first day of work)

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Please read sign and return page 7 and all pages afterward whichincludes:-Page 7 Acknowledgement of Student Handbook-Food Safety for Temporary Labor (once reviewed on First day of work)

-Student Orientation Checklist (once reviewed on First day of work)-Uniform Issue Sheet (once items are received on First day of work)

I have read the Student Handbook for Sodexo at Drake Quad CreekCafe and by signing acknowledge that I will comply with the standardsset in it.

Name(print)________________________Signature________________________Date______________________

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sudent employee handbook - qcc

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