Track Overview
The job: hold the pass, own the handoffs, make the calls during service, and decide what gets sacrificed when everything cannot be done.
The shift: pre-shift through close, on the floor the whole time.
What makes it hard in this room: the lead is usually also cooking. In a two- or three-person kitchen there is no expediter standing at the pass with nothing else to do — which means the coordination work happens in gaps and the structures have to be light enough to survive that.
Prerequisites for the whole track: Modules 1, 4, 42, 43, 44, 45, 50, 53. Plus practical fluency in the Working Line Cook track, because a lead who cannot cook the stations cannot judge them.
What this track does not cover: the forecast and the par sheet, which are Kitchen Manager, and training design, which is Workplace Trainer.
Contents
- Pre-Shift
- Holding the Pass
- Finding the Constraint
- Communication in a Loud Room
- The Set Break, From the Pass
- Quality Calls During Service
- Managing the Handoffs
- Feedback and Correction
- When It Goes Wrong
- Close and Handover
Lessons
- Lesson 1 — Pre-Shift
- Lesson 2 — Holding the Pass
- Lesson 3 — Finding the Constraint
- Lesson 4 — Communication in a Loud Room
- Lesson 5 — The Set Break, From the Pass
- Lesson 6 — Quality Calls During Service
- Lesson 7 — Managing the Handoffs
- Lesson 8 — Feedback and Correction
- Lesson 9 — When It Goes Wrong
- Lesson 10 — Close and Handover