Nicoletto's Back of House Operating Procedures

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Nicoletto's Back of House Operating Procedures en Espanol⁠

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Playbook:

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English⁠

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Espanol (To be translated)

Quick Links:

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East Nashville BOH Make Table⁠

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Donelson BOH Make Table⁠

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Hey there, if you are reading this it is because you want to learn more about how we operated the Back of House (or Kitchen) at Nicoletto’s Italian Kitchen. Great! We’re more than happy to help you learn what it takes to provide an incredible food experience for our customers.

Getting Started

If this is your first job or you’ve lived a lifetime of cooking for the hospitality industry it is important to know that we do things a little differently at Nicoletto’s Italian Kitchen. First, our kitchen’s are a diverse and inclusive environment. Bullying, harassment and negative-types of traditional kitchen etiquette are never tolerated in our Kitchens. For more information on this, please read the Employee Handbook.

There are three basics of operation when we discuss the Back of House (BOH) operations.

Freshness: We cook food fresh, in a timely manner.

Cleanliness: We keep a clean kitchen and we maintain our cooking environment.

Communication: We communicate with FOH and our managers to make sure we are always on top of stock, food demand, ordering and operating efficiently in the BOH.

Freshness

We work with fresh ingredients daily, including produce, proteins and, of course, our pasta. We even operate our own trucks and vans to deliver these high quality ingredients to each restaurant daily. Fresh ingredients require proper care, storage and holding in order to maintain their life. You’ll notice a lot of our pre-prepped items carefully vacuum packed at our central commissary before they hit your kitchen. We carefully clean, prep and package all of our raw ingredients prior their use in our commissary and restaurants.

We also cook fresh, meaning our food should not be over cooked, over made or held and served if it isn’t fresh.

Cleanliness

Maintaining a clean restaurant kitchen is crucial for ensuring food safety and creating a pleasant dining experience. A spotless kitchen not only meets health regulations but also shows customers that you care about their well-being. Regular cleaning routines, including sanitizing surfaces, proper food storage, and thorough dishwashing, prevent contamination and pests. Encouraging staff to practice good hygiene and keeping a tidy workspace contributes to a more efficient and enjoyable environment for everyone. Remember, a clean kitchen reflects a restaurant’s commitment to quality and can significantly enhance its reputation.

Communication

Clear communication between managers, back-of-house, and front-of-house staff is essential for a smooth and successful restaurant operation. Effective communication ensures that everyone is on the same page, reducing misunderstandings and improving overall efficiency. Regular team meetings, clear instructions, and open lines of communication help address issues promptly and foster a collaborative atmosphere. Managers should encourage feedback and be approachable, creating an environment where staff feel comfortable sharing ideas and concerns. By prioritizing clear communication, a restaurant can enhance teamwork, boost morale, and deliver an exceptional dining experience to its customers.

Training

Regardless of your skill level we employ a training program at Nicoletto’s Italian Kitchen that aims to create a consistent experience for your guests.

Your training will consist of 6 full shifts of co-working with an experienced kitchen lead, followed by 3 shifts of observed training which will indicate whether you are able to handle the responsibilities of the back of house on your own. Your training will look like this:

Days 1-2: Introduction to Playbook, Intro to Kitchen and Basic prep techniques, Food handling, equipment use, in-service assistance

Days 3-4: Sauces and Proteins, in-service assistance

Days 5-6: Frying, food storage, Playbook test, in-service assistance

Training is your chance to ask questions! Please do! We aim to teach and inform so that you feel confident in the food we serve at Nicoletto’s Italian Kitchen. During your downtime it is super important to review the playbook and any available SOPs. You will be quizzed on these documents prior to moving into your untethered role.

Playbook and SOPs

Our restaurant’s are equipped with a printed and digital copy of our Playbook, which is our basic recipe set. These recipes are adjusted at the commissary level and include all the quantities and techniques necessary for the consistent preparation and cooking of food at each location. Our Playbook covers all of our menu staples and acts as a single source of truth for how food should be handled, prepped and prepared day in, day out.

For all limited-time-offers, new menu additions, seasonal products and specials we issue a digital and printed copy of a Standard Operating Procedure, or SOP. These SOPs include the same types of information present in the Playbook including recipe ingredients, amounts, preparations and cooking instructions. Think of SOPs are items that may not be ready for full-time menu status.

Your Manager or Kitchen Manager is responsible for providing this information. Ownership and commissary staff are always available to answer questions about the Playbook or SOPs.

Kitchen Equipment & Tools

Our restaurants feature a variety of cooking tools and equipment at each location, including stoves, convection ovens, fryers, refrigerators, dishwashing equipment and small-wares. We also provide a weekly knife service for sharpening and replacement of standard chef’s, serrated, and fillet knives.

You will be trained on each piece of equipment prior to use including:

Turning on/off equipment

Cleaning and maintenance

When to notify management for service.

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