TRAINER MATERIALS: HEART OF TEAM - Farrelli's Pizza
TRAINER MATERIALS:HEART OF TEAMPage 1 of 38
MASTER COPYTABLE OF CONTENTSTrainer Checklist: . 3Orientation Instructions . 3Goals & Training Checklist: Dish Machine Operator . 4Goals & Training Checklist: Pizza & Salad Artisan . 5Kind Competent Training . 6Orientation MaterialsHEART OF TEAM Training Schedule . 7Heart of the Team Training Schedules . 8Food Tasting Checklist . 9FARRELLI’S FOUNDATION: Mission, Vision, Motto, & Business Model .10Farrelli’s Family Values & Guiding Principles . 11Training, Roles, and ResponsibilitesThe Language of Farrelli’s . Error! Bookmark not defined.Gluten Free Process . 12guest service .143 Points of Technical Proficinecy for Heart of the Team .15working as a team: Never leave your section empty handed! . 16mANAGER PRESENCE . 17WOrksheetsDAY 1: Crewmember Manual Worksheet . 18DAY 2 Worksheet: The Basics . 20DAYs 3-5 Menu Worksheets: .22DAYs 6 Menu Worksheets: Pizza & entrée Knowledge . 26Day 6: Becoming a member of Farrelli’s Vibrant Working Family . 26Farrelli's Heart of Team Development PlanHeart of Team Pay Scale & Competencie . 34Page 2 of 38
TRAINER CHECKLIST:TRAINER MATERIALS1.2.3.4.5.6.FARRELLI’S TRAINER MANUAL so you can reference with the new Working Family Member (WFM). This manual is one you can keep and reuse over and over . It will be all the answers to the worksheets andholds all the Training Checklists the WFM will need to become Certified Kind & Competent (POSITION).FARRELLI’S TRAINING MANUAL to give to new WFM (either Front of House or Heart of Team) In this manual the new hire has all the TRAINING WORKSHEETS and TRAINNG CHECKLISTS that will have tobe filled out by both of you and turned back into the WFMs personnel file at the end of their training for you toreceive your training bonus and other benefits. CREW MEMBER MANUAL to give to WFMMAKE SURE THAT YOUR NEW HIRE AND GENERAL MANAGER HAVE COMPLETED ALLTHE ONBOARDINGTRASKS THROUGH PEOPLEMATTER.ENSURE THAT YOUR TRAINEE HAS TAKEN THE ORIENTATION COURSE THROUGH PEOPLEMATTER.ALL MENUSWHERE TO GO IF YOU DON’T HAVE A PRINTED COPIES OFTRAINING MATERIAL:The Home Office should have materials for Training. But if you get in a bind you can access materials immediately.https://remote.farrellispizza.com please have your GM access these files and print for you. Under Shared Folder: STAFF Farrelli’s Training FOH TRAINING MATERIALS or HOT TRAINING MATERIALS: All documents are titles as above!ORIENTATION INSTRUCTIONSThis document is the your Orientation Checklist to kick off the first official work day for our newWorking Family Member (WFM)1.2.3.4.This process will take at least 3 hours!It is the same for all Heart of the Team and Front of House positions.This can be done with groups if you have hired several people. Whoever will be training the individuals should bepresent for at least the meal part of the Orientation. Any Manager or Trainer can conduct an orientation.You only get one chance to make a FIRST IMPRESSION! This is our WELCOME and induction into our working familyand culture.Page 3 of 38
GOALS & TRAINING CHECKLISTHEART OF TEAM: DISH MACHINE OPERATORNote for Trainer: This is the master checklist for the person you are training. It must be completely filled out, dated and signedfor your new Working Family Member to be considered fully trained and in order to receive the Training Benefits.NAME:POSITION:OBJECTIVES:Farrelli’s only works with passionate people who care about what they do and where they are going! Our strategy is to know andsupport the life goals of our crew members. Please ask our new WFM: What is important to you and what goals do you hope to accomplish over the next 2-5 years?” What are some ways we can support your efforts—even if it is only providing a flexible schedule.CREW MEMBER GOALS: (PROFESSIONAL AND PERSONAL)TRAINING SCHEDULEDATEINITIAL WHENCOMPLETEDDay 1 ORIENTATION: Orientation & Crew Member Manual PolicyInformation and both WorksheetsDay 2: DMO Shadows Trainer Day 2 Worksheets CompleteDay 3: DMO is Shadowed by Trainer Day 6 Worksheets CompleteSafety, Prep, and Back Kitchen Shift ScheduledCERTIFIED KIND & COMPETENT DISH MASHINE OPERATOR!Upon completion of Training this document should be signed by trainee, trainer, and hiring manager.Trainer and new hire have been through all orientationand training materials. All policies were pointed out and the new crew member understands expectations and who to go to forsupport and help throughout this training process.New working Family Member Signature:Date:Trainer Signature:Date:General Manager’s Signature:Date:Page 4 of 38
GOALS & TRAINING CHECKLISTHEART OF TEAM: PIZZA ARTISANNote for Trainer: This is the master checklist for the person you are training. It must be completely filled out, dated and signedfor your new Working Family Member to be considered fully trained and in order to receive the Training Benefits.NAME:POSITION:OBJECTIVES:Farrelli’s only works with passionate people who care about what they do and where they are going! Our strategy is to know andsupport the life goals of our crew members. Please ask our new WFM: What is important to you and what goals do you hope to accomplish over the next 2-5 years?” What are some ways we can support your efforts—even if it is only providing a flexible schedule.CREW MEMBER GOALS: (PROFESSIONAL AND PERSONAL)TRAINING SCHEDULEDATE INITIALSDay 1 ORIENTATION: Orientation & Crew Member Manual Policy Informationand both Day 1 WorksheetsDay 2: Salad/Dessert Training: Shadowing Day 2 WorksheetsCompleteDay 3: Salad Dessert Training: ShadowedDay 4: Appetizer & Dough Training ShadowingDay 5: Appetizer & Dough Training: Shadowed Day 3-5 WorksheetsCompleteDay 6: Pizza & Entrée Training: Day 6 Worksheets CompletedSafety, Prep, and Back Kitchen Shift ScheduledCERTIFIED KIND & COMPETENT DISH MASHINE OPERATOR!Upon completion of Training this document should be signed by trainee, trainer, and hiring manager.Trainer and new hire have been through all orientationand training materials. All policies were pointed out and the new crew member understands expectations and who to go to forsupport and help throughout this training process.New Working Family Member Signature:Date:Trainer Signature:Date:General Manager’s Signature:Date:Page 5 of 38
KIND COMPETENT TRAININGTraining VisionFarrelli’s is FILLED with friends around the fire and familiesaround the table making lifetime memories.From ORDER TAKERS to GREAT EXPERIENCE MAKERS!We don’t have cooks. We have ARTISAN PIZZA MAKERS!“We value our guests’ decision to dine with us at Farrelli’s and acknowledge that they are investingtheir time and money for a great experience. Our goal is to exceed guests’ expectations by lookingfor opportunities to create moments and memories. We will do this by understanding that eachperson dining with us is different and needs to be treated as they wish to be treated— From qualityfamily time, to a first date, to a girls or guys night out, to be entertained, to a working businessmeal it is our job to anticipate needs and adapt to each table with kindness and competency.”Training Mission StatementWe use our values and business system to provide kind, competent, and genuine TRAININGso that our new working family members can provide exceptional quality food, tasty beverages, and guestservice that exceeds our guests’ expectations and overall experience every time they visit Farrelli’s.Training ValuesCompetent: Honoring our values of Responsibility, Quality, and Integrity our professional heart of teamstaff have excellent menu knowledge, follow the recipe and weigh key ingredients which leads toconsistently delicious food across every location.We are Kind and Genuine: Honoring our values of Integrity and Quality all Heart of team staff take greatpride in going above and beyond our guests’ expectations. We greet every guest with a sincere andwelcoming “hello.” We extend a friendly “thanks for coming in and we hope to see you again soon.”Guests feel like we are welcoming them into a home away from home. We are real people with a desire totake care of our guests in an honest and sincere way.Teamwork: Honoring our values of Passion/Family/Love and Integrity we all work together as one bigteam—a vibrant working family! From the Artisans who fill bellies with great food, to the dishwashers whomake sure we have clean dishes and silverware, to the host who greets, the server who serves, thebartender who quenches a thirst, and the Manager who acts like an orchestra leader coordinating itall .we know every single person is critical in ensuring we exceed the guests’ expectations and allow themcreate many great lifetime memories!Page 6 of 38
HEART OF TEAM TRAINING SCHEDULETRAINING SCHEDULE & OBJECTIVES:All trainees will be kind competent Farrelli’s experts who are great team players who create and provide great food to everyguest.1. Excellent menu knowledge.2. Responsible and disciplined—follow every recipe and procedure which includes weighing all key ingredients forconsistency and quality across all locations.3. Feel welcomed into the Farrelli’s vibrant working family.Day 1: Farrelli’s OrientationOrientation will take about 3 Hours Walk through with manager/ trainer Employee set up in Aloha and Labor System Schedule and uniform provided Expectations with PeopleMatter Complete all onboarding through PeopleMatter Complete courses on PeopleMatter: Day 1 Orientation and Crew Member Manual Worksheets Get scheduled for Farrelli’s Safety Orientation & Kitchen Training Shift on a morning when we receive a FSA order.(must be scheduled within first 14 days)Dough 101 Ingredient’s and Process: Understanding what the perfect Farrelli’s crust looks and taste like!Focaccia Bread Tasting: Compare the difference between young dough made that day, not properly proofed andbaked cold compared to properly proofed room temperature dough.Specially Aged Northwest Dough tasting (Cold proofed for 24 and room temp for 24)Orientation tasting Platter – Farrelli’s whole food ARTISAN CHEESES: Fresh Mozzarella, Mozzarella Provolone Blend, Freshly Grated Parmesan, Ricotta SapprofinoMEATS: Italian Sausage, Meatballs, Old World Thick Cut Pepperoni, Oven Roasted Chicken BreastFRESH TOPPINGS: Roasted Garlic, black, green, and calamata olives, pineapple, artichokesPizza Sauce: Stanislaus Pizzaiolo and Al Dente Pasta Sauce, Jalapeño Cream Cheese, House Made Alfredo, HouseMade Cheddar Cheese SauceFarrelli’s Back Kitchen Training & Safety Orientation Checklist:Hand Washing (10 minutes)On a morning we receive and order from FSA (1 hour)Walk Through – Putting Stock Away, Storing, Cold and Hot Holding (30 minutes)Safety Training (1 hour)Cleanliness and sanitationEquipment: Dough machine, knives, ovens, slicer, turbo chef, Dish machine (as we go) make no assumptions . Teach theproper utilization every time! Recipe Training: Dough Prep, Meats, Produce, Slicing (as you go) Presentation: Being passionate about the food we put out showing the “love!” DMO: Washing the dishes to wash dishes (2-3 hours) most kitchens have no lunch DMO so this will be the prep and trainee’sresponsibility Page 7 of 38
HEART OF THE TEAM TRAINING SCHEDULESDMODay 2: DMO TraineeShadows and Learns Walk thru with TrainerLearning Dish Machine Safety Training Chemicals, screens andtraps Trash, Stocking,Cleanliness Meal with Trainer (followingtasting guidelines)Day 3: Trainee Shadowed Dishes, Stocking,Cleanliness, Trash, Meal with Trainer (followingtasting guidelines) Fully TrainedSafety, PREP, andBack KitchenScheduled within 14 days ofhire. See page 5 for checklist Scheduled on a FSADelivery Day EVERY NEW KITCHENHIRE NEEDS TO SPEND1-2 HOURS IN THE DISHPIT FOR TRAINNG. We alldo dishes!Salad TrainingAppetizer TrainingDay 3: Salad/Dessert Training Trainer shadows Trainee Proper hand washingprocedure practiced. Technical proficiency ofrecipes, portioning, andplating. Ticket times Cleanliness and sanitation Meal with Trainer (followingtasting guidelines)Day 5: Appetizer Training Trainer shadows Trainee Proper hand washing procedurepracticed. Technical proficiency of recipes,portioning, and plating. Ticket times Cleanliness and sanitation Dough training: 20 12” pizzas thrownout in practice Meal with Trainer (following tastingguidelines)Day 2: Salad/Dessert Training Trainee mostly shadows withtrainer. Proper hand washingprocedure practiced. Walk through – Stock theentire line, storing of product inthe walk-in and dry shelves,equipment safety andchecklist, hot and cold holding.(15-30 minutes) Technical proficiency ofrecipes, portioning, andplating. Ticket times Cleanliness and sanitation Gluten free procedure Meal with Trainer (followingtasting guidelines)Day 4: Appetizers Trainee mostly shadows with trainer. Proper hand washing procedurepracticed. Walk through – Putting stock away,storing of product, equipment safetyand checklist, hot and cold holding.(15-30 minutes) Technical proficiency of recipes,portioning, and plating andpresentation. Ticket times Cleanliness and sanitation Dough training: 20 12” pizzas thrownout in practice Gluten free procedure Meal with Trainer (following tastingguidelines)PizzaDay 6: Pizza, Entrée, & OvenTraining Trainee mostly shadows withtrainer. Proper hand washing procedurepracticed. Technical proficiency of recipes,portioning, and plating. Ticket times Cleanliness and sanitation Dough training twenty 12” pizzasthrown out in practice Trainee shadows and assist on theoven for 1 hour Meal with Trainer (following tastingguidelines)THIS SIX DAYTRAININGPROGRAM (plus a safety, prep,and back kitchen day) MUST BEFOLLOWED EXACTLY; IT’SVITAL TRAINEES UNDERSTANDALL ASSPECTS OF THE LINEAfter every TRAINING SHIFT newcrew member sits down for Training Debrief & Worksheets Menu SamplingPage 8 of 38
FOOD TASTING CHECKLISTIt is important to Farrelli’s that all crewmembers take great pride in the quality food we serve! We use onlythe freshest ingredients and prepare our house-made dough, meats, and vegetables every day! Being ableto speak from a place of experience and knowledge gives our staff the confidence to makerecommendations that will create an incredible dining experience for our guests! The following is arecommended schedule that will enable a new crew member to try our menu items at a pace that will allowthem to digest (pardon the pun ) information without becoming overloaded! Have fun and use this as anopportunity to educate our newest “family” member and enjoy a meal with other staff there will be plentyto share!SUGGESTED TASTING SCHEDULEMENU INCLUDES: Appetizers, Specialty Salads, Classic & Signature Pizzas, SandwichesDAY 1:½ Fire Sticks ½ Bread Sticks½ Artichoke DipDAY 2½ NachosDAY 3½ Stuffed MushroomsDAY 4½ Hot & Tangy Boneless ChickenWings½ Hot Chicken WingsDAY 5House Salad½ Chicken Caesar SaladDAY 6½ Italian Focaccia BitesHEART OF TEAM TRAINING MANUAL½ MomsGrilled Chicken BaconSwiss Sandwich12” Half and Half (2 signature Pizza)Annie’s Five StarJames Favorite½ Chop ChopItalian Trio Grinder12” Half and Half (2 signature Pizza)Caprese with ChickenMargherita½ Phil’s CreationCrab Cheddar MeltSandwich (with a smalltaste of Crab Dip plain)12” Half and Half (2 signature Pizza)Jack & JohnChicken Bacon Ranch½ Raspberry PecanCountry Club Sand12” Half and Half (2 signature Pizza)Elliot’sGreek½ Hot Spinach12” Half and Half (2 signature Pizza)Roasted Chicken Avocado BBQ ChickenSandwichMeateater’s½ Healthy SouthwestMeatball Sandwich (alsoour meatball appetizer)12” Half and Half (2 signature Pizza)Cascadian GrinderFresh Veggie and CheesePage 9 of 38
FARRELLI’S FOUNDATIONFarrelli’s MissionTo use our business system to create a vibrant working familythat provides nourishment to our neighborhood.What do we mean by business system? Our ovens, our point of sales system, our sales tools(menus, Fire Club, social networking sites), our software and reports, schedules, training,organizational structure .What do we mean by vibrant working family? We are group of people who work together andgenuinely care about the welfare of one another. We hold each other accountable, we are notafraid to engage in honest conversations to work through conflict. We celebrate our success andlearn from our mistakes. We are constantly evolving! We are bursting with energy!What do we mean by nourish the neighborhood? Providing excellent food, beverage; providinga safe place for people to work so they can provide for themselves and their families; partneringwith neighborhood organizations through community service and fundraising.The Vision – The WHYTo elevate the restaurant industry, make the world a better place by discovering our natural giftsand building working families that transform neighborhoods. We will do this one interaction, onepizza, one store & one neighborhood at a time the work is never finished.BUSINESS MODELStore Organizational ChartStore Level Operations ModelWe function as one whole healthy team AND thrive because we focus on our mission, our values,setting clear expectations, and holding ourselves and our fellow crew members accountable!!HEART OF TEAM TRAINING MANUALPage 10 of 38
FARRELLI’S FAMILY VALUES & GUIDINGPRINCIPLESReinforce values through ourlanguageCoreValuesGuidingPrinciplesExemplified by our Farrelli’s language, guiding principles, and behavior:Core ValuesGuiding PrinciplesGrowth: We understand that business growth ispreceded by our own personal growth. We arecommitted to learning the skills necessary to bothmanage and grow our business. We believe that thepurpose of growth is to provide new opportunities forpeople. We are profitable so we cangrow We embrace change and evolveto maintain relevance.Responsibility: We are dedicated to sustaining adisciplined culture of honest and open leadership andmanagement; doing the right things and doing thingsright. This includes budgeting, accounting, reporting,planning and responding to the needs of our businesssystem and to each other. We believe thatempowerment will bring more excellence than control. We help people figure out who itis they came HERE to be. We teach and coach at everyopportunity.Quality: We are committed to the highest standards—highly motivated goal-oriented people providing kindcompetent service; delicious food and beve
Page 3 of 38 TRAINER CHECKLIST: TRAINER MATERIALS 1. FARRELLI’S TRAINER MANUAL so you can reference with the new Working Family Member (WFM). This manual is one you can keep and reuse over and over . It will be all the answers to the worksheets and holds all the Training Checklists the WFM will need to become Certified Kind & Competent (POSITION).
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The Trainer’s EDGE Purpose of the Course The Trainer’s EDGE replaces the Trainer Development Conference (BSA 500) as the required train‐the‐ trainer course for Wood Badge and NYLT staffs. The purpose of the Trainer’s EDGE course is to provide and help d
PECB CERTIFIED TRAINER 2 4. Scroll down and click on Become a PECB Certified Trainer link 5. Fill in the Trainer Eligibility Form . In this section you will take the Trainer Quiz that is based on the PECB Trainer Presentation. Please be informed that you will have 3 attempts to pass the quiz. Choose one of the answers by checking the
The Human Trainer Manual - Sample Exercises The Human Trainer Full Body Express Workout The Human Trainer Pulley Workout The Human Trainer Stretching Workout Log 4 6 8 10 12 14 16 18 20 24 26 28 30 32 34 36 38 40 42
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Transactions, the National Finance Center report that shows total disbursements by appropriations and schedule number, to the general ledger and to the Government-wide Accounting (GWA) Account Statement for each appropriation. Any differences must be resolved in a timely manner. Section 6.0 Time and Attendance . Time and attendance is to be recorded accurately to ensure that the presence and .
