DOES THIS SOUND FAMILIAR?There’s never enough time to train our staff!
We often wait for breaks in the academic year only to find other projects with a higher priority. We are left starting another school year without training our most valuable asset “OUR STAFF”!
Now you can train your employees all year round with OUR
new “train the Trainer Program”.
WHAT HAPPENS IF WE DON’T TRAIN OUR STAFF?
-A lack of training causes even the best employees to disengage.
-The real cost of not training results in increased costs, lost revenue and dissatisfied customers.
-Successful operators understand the value of investing in their people.
To view an investment in employee training as an unnecessary expense is to completely miss the mark. Irrespective of the costs, you’re actually making an investment in the long-term prosperity of your entire business.
Heres an example of what most university on-boarding training programs look like.
This model just doesn’t finish the job when it comes to preparing the new hires for the culinary production that they will be doing when they reach their new positions.
Here’s how we do it!
Introducing our: Train the Trainer Program
On-Site Culinary Solutions “Train the Trainer Program” begins with an on-site culinary evaluation of the production methods, menu offerings, staff capabilities, and the culinary leadership at each dining unit. Next we identify the future “Trainers” which must possess the highest level of culinary experience, skills and methodology in each of our Professional Practices for Kitchen Essentials I & II.
We implement a on-going culinary staff program that can be implemented all semester long while the staff are in full production.
We teach you how to do you own program in under 5 days.
Step 1
CULINARY PROFESSIONAL STANDARDS AUDIT
On-Site Culinary Solution’s Culinary Professional Standards Audit process is based upon an established set of standards that is called the Professional Standards and Industry Business Practices Manual for College and University Dining Programs. This manual, utilizes standards set by NACUFS, the American Culinary Federation, the National Restaurant Association, the National Sanitation Foundation and other leading oversight organizations while also taking into account the ever-changing landscape of college and university dining programs. On-Site Culinary Solution’s Culinary Audit process solely focuses on the backbone of your operation—the kitchen and the culinary skills and capabilities of your people—working with them to implement and establish a new industry standard for excellence in food and operations management.
Step 2
Core Kitchen Essentials I Professional Training Module
This Is the first step for On-Boarding New Staff and properly educating those team members who have not been previously exposed to the fundamentals of college and university dining services. It prepares them for the culinary production that they will be doing when they reach their new position.
Last step
We give you the tools to train and Track the progress of your employees
Tracking all of your employees training progress is one of the most crucial areas for verifying and maintaining a perpetual training program that will be long lasting and will “Stick”.