Recruiter's Glossary

Examples: Back of House (BOH) • 86'd • Kitchen Display System (KDS)

ServSafe

Term from Restaurants industry explained for recruiters

ServSafe is a food safety training and certification program that's widely recognized in the restaurant and food service industry. Created by the National Restaurant Association, it teaches food service workers how to handle food safely, maintain cleanliness, and prevent foodborne illnesses. It's like a driver's license for food handling - many states require workers to have this certification before they can work in restaurants or handle food. When you see this on a resume, it means the person has been trained in proper food safety practices.

Examples in Resumes

Maintained ServSafe certification while managing kitchen operations for a 200-seat restaurant

Trained 15 new employees in food safety protocols as a ServSafe certified instructor

Achieved perfect health inspection scores using ServSafe standards and procedures

Typical job title: "Food Safety Managers"

Also try searching for:

Restaurant Manager Kitchen Manager Food Safety Coordinator Food Service Manager Culinary Manager Dining Services Manager Catering Manager

Where to Find Food Safety Managers

Professional Organizations

Job Boards

Professional Networks

Example Interview Questions

Senior Level Questions

Q: How would you implement a food safety training program for a large restaurant chain?

Expected Answer: Look for answers that demonstrate experience in creating training schedules, maintaining certification records, and ensuring compliance across multiple locations. They should mention regular staff assessments and updating procedures based on health department requirements.

Q: How do you handle a situation where multiple food safety violations are discovered during a shift?

Expected Answer: Strong answers should include immediate corrective actions, staff communication, documentation procedures, and preventive measures for the future. They should also mention proper reporting protocols and follow-up training.

Mid Level Questions

Q: What steps do you take to prepare for a health inspection?

Expected Answer: Should discuss daily cleaning schedules, temperature logging, staff hygiene protocols, and regular self-inspections. Should mention documentation maintenance and common areas inspectors typically examine.

Q: How do you ensure proper food rotation and storage in a busy kitchen?

Expected Answer: Should explain FIFO (First In, First Out) principles, proper labeling systems, temperature monitoring, and regular inventory checks. Should include staff training aspects.

Junior Level Questions

Q: What are the basic temperature danger zones for food storage?

Expected Answer: Should know that the danger zone is between 40°F and 140°F (4°C-60°C), and explain basic food storage requirements for both hot and cold items.

Q: What is cross-contamination and how do you prevent it?

Expected Answer: Should explain how to separate different types of foods, proper hand washing procedures, and using separate cutting boards and utensils for different food types.