mobilizing psychosocial resources

Team Performance Review

We have been tasked with creating a new review system that will identify employee objectives, evaluate performance, and outline job specific tasks for front and back of the house. Front of the house deals with customers, here we will focus on drive-thru employees and use an objective based system. The skills required are generally abstract and difficult to quantify. Back of the house deals with the kitchen, and therefore the cooks. Cooks skills are measurable, so a numerical scale will be used.

Line Cooks and Drive-Thru Employees Summary

These guidelines will evaluate employees’ interpersonal skills, professionalism, dependability and reliability, teamwork, ability and willingness to learn, career skills, and problem solving and decision making, and motivation. Communication, customer focus, mathematics, and basic computer skills are skills required of drive-thru employees. Food safety, sanitation, and product quality is the responsibility of cooks. “Cooking is a science, so a chef needs to be precise. Every ingredient and measurement must be exact” (Doyle, 2013).

Conclusion

We do want our employees to be accountable for their actions and take pride in their work. We want to become known for our quality food and service. We can only achieve this by ensuring our employees have clear goals and work to reach them.

EMPLOYEE PERFORMANCE REVIEW

Cook Employee

Employee Name:____________________________________

Immediate Supervisor:____________________________________

Date of Review:___________________________________

This form has been designed to provide employee successes and failures. The purpose of this review is to enable us to recognize the areas of performance where the individual needs direction.

Using the scale of 1-5 in this section 1 being “less likely” and 5 being “highly likely”, circle the appropriate ranking for the associate. Indicate if a question is not applicable by selecting “N/A”

1. The employee follows local, state, and federal guidelines to ensure all meal pattern requirements are met. Complies with Health Department sanitation procedures/practices. 1 2 3 4 5 N/A
2. The employee completes all records accurately and maintains these records as directed by the company policy. 1 2 3 4 5 N/A
3. The employee orders, receives and inspects all food and supplies in accordance with company policy. 1 2 3 4 5 N/A
4. The employee practices and displays proper grooming, hygiene and personal care per Employee Manual. Always wears proper uniform. 1 2 3 4 5 N/A
5. The employee cooperates and works well with others. Works with other to complete daily food prep. Is enthusiastic, portrays a positive demeanor and works towards Company goals. 1 2 3 4 5 N/A
6. The employee completes tasks and cleans workstation, so the next shift is prepared. 1 2 3 4 5 N/A
7. The employee can be counted upon to do what is expected and required. Follows instructions and completes work on time with minimal supervision.
find the cost of your paper

Strawberries

Poster Presentation

Question description Select a nursing research already published and following the article information you will create a poster presentation that include the below information: The outline of the poster should….

Methodology (Qualitative vs. Quantitative)

Question description Select a nursing research already published and following the article information you will create a poster presentation that include the below information: The outline of the poster should….

Geology

The rocks of Atlantic Canada represent almost a billion years of history and record the tectonic events that have shaped this planet and this region. From mountain building collisions of….