ZAXBY'S MANAGER TEST QUESTIONS & ANSWERS
You observe Eric pulling three standard-size Chicken Fingerz to prepare a Fried Cobb
Zalad. There are also small/broken Fingerz in the hot holding pan. What should you do?
Choose all that apply. - Answers- 1). Ensure the cooked chicken finger sizing guide is
posted for reference at the station .
2). Explain the sizing guidelines for using fingers ; explain how to prioritize them by the
size guide .
While completing the prep list in the morning you notice that several items left from the
day before need to be discarded due to expired hold times. As a best practice, what
should you do? - Answers- Discuss with general manager about the situation
As a best practice, how long should a pre-shift meeting last? - Answers- Less than 5
mins
If oil in the W2 Fryer is discarded, what should you do? - Answers- Rotate oil from W1
fryer to W2 fryer and add new oil to W1 fryer
The ideal operating temperature for the fry freezer is: - Answers- 0-10F
At the end of the day, you notice a lot of product in the waste bucket. What actions
could be taken to help prevent excessive product waste in both your FOH and BOH
areas? Choose all that apply. - Answers- 1). Track which product is being wasted to
identify problems.
2). Prep and cook only what is needed for businesses level.
3). Train team members on correct procedures.
For the past 4 weeks, a location's average weekly sales is $50,000. What is the
location's speed of service (window time) standard for drive-thru orders? - Answers- 65
seconds (1:05) per order
You notice the chef's base cooler is temping at 44 degrees during afternoon shift walk.
What corrective actions can you take to ensure food safety standards are maintained? -
Answers- Check the temperature of all products in the cooler to see if the food has
fallen into the temperature danger zone
Managers choosing to wear a watch while on shift must remove it when: - Answers-
Preparing food
Choose the option that best assists with efficient guest ordering: - Answers- All the
above
Prepping is usually done on a ____ basis to ensure freshness and quality. - Answers-
Shift
You observe Eric pulling three standard-size Chicken Fingerz to prepare a Fried Cobb
Zalad. There are also small/broken Fingerz in the hot holding pan. What should you do?
Choose all that apply. - Answers- 1). Ensure the cooked chicken finger sizing guide is
posted for reference at the station .
2). Explain the sizing guidelines for using fingers ; explain how to prioritize them by the
size guide .
While completing the prep list in the morning you notice that several items left from the
day before need to be discarded due to expired hold times. As a best practice, what
should you do? - Answers- Discuss with general manager about the situation
As a best practice, how long should a pre-shift meeting last? - Answers- Less than 5
mins
If oil in the W2 Fryer is discarded, what should you do? - Answers- Rotate oil from W1
fryer to W2 fryer and add new oil to W1 fryer
The ideal operating temperature for the fry freezer is: - Answers- 0-10F
At the end of the day, you notice a lot of product in the waste bucket. What actions
could be taken to help prevent excessive product waste in both your FOH and BOH
areas? Choose all that apply. - Answers- 1). Track which product is being wasted to
identify problems.
2). Prep and cook only what is needed for businesses level.
3). Train team members on correct procedures.
For the past 4 weeks, a location's average weekly sales is $50,000. What is the
location's speed of service (window time) standard for drive-thru orders? - Answers- 65
seconds (1:05) per order
You notice the chef's base cooler is temping at 44 degrees during afternoon shift walk.
What corrective actions can you take to ensure food safety standards are maintained? -
Answers- Check the temperature of all products in the cooler to see if the food has
fallen into the temperature danger zone
Managers choosing to wear a watch while on shift must remove it when: - Answers-
Preparing food
Choose the option that best assists with efficient guest ordering: - Answers- All the
above
Prepping is usually done on a ____ basis to ensure freshness and quality. - Answers-
Shift
