Timberwood Staff Resources

Hey! We know the first few weeks of working can move real fast, and the first day can be completely draining. So we post a lot of the important stuff up here so you can access it if you need to.

Code of Conduct

Our Code of Conduct is what we ask all of our staff members to follow. It’s built on four pillars that combine to support a fun, successful, and safe work environment. Here they are:

Our Core Values
First, our values. We strive to create a work environment that everyone enjoys being a part of. One of the best ways we have found to do this is to focus on our 8 Core Values. We reward the team members we see them modeling them, and those who show no interest in them don’t stick around long.
Our Policies
Next, our rules. Show up on time, don’t do drugs, what your uniform should look like, etc. Also, we’ll teach you how to keep up with new and changing policies as you continue to work with us. These are all an important part of keeping the restaurant machine running smoothly. You can see our current policy manual listed below this slide deck.
Our Procedures
Thirdly, our procedures. How to request days off, do sidework, cook a burger, manage a waitlist, etc. All of our positions require different skill sets and abilities, and we expect you to work on learning how to do the specific job you were hired for to the best of your ability. Likewise, we commit to helping you be the best you can be by teaching you as you go.
Our Food Safety Responsibility
And last but not least, another essential part of our job is handling food safely. This is so vital to our success that, while we give it its own separate area in our Code of Conduct, you’ll also see it woven into our Core Values, in our Policy Manual, and in many of our day-to-day procedures. Our guests and team are counting on us to keep them safe and our goal is to teach you how to do just that. Your job is to apply that food safety knowledge to your shifts.

Policy Manual

The Policies part of our Code of Conduct. We call this the boring part, but it's still important. Someone should have given you these on your first day but if you want to refer back to them they're always here.
Policy Manual

Manual de Política General

Las políticas forman parte de nuestro Código de conducta. A esta la llamamos la parte aburrida, pero aun así es importante. Alguien debería haberte dado estas normas el primer día, pero si quieres consultarlas, siempre están aquí.
Manual de Política General

A Little More on Food Safety

The "Big 5" Public Health Interventions

The CDC and Virginia department of health have identified the 5 biggest risk factors that most commonly lead to foodborne illness. Here they are, with a more detailed PDF covering what you can do to prevent them immediately following.

Holding Temps
If we do not hold hot food hot, and cold food cold, we can make people sick. Cold food needs to be held below 40° and food we hold hot has to be above 135°. Meats like chicken and burgers have to be cooked to a certain temperature too.
Cooking Temps
If we don’t cook, cool, and reheat food properly, we can make people sick.
Dirty Equipment
If we don’t use clean utensils, glass and plateware, and equipment, we can make people sick.
Personal Hygiene
If we practice or allow poor hygiene, we can make people sick. Washing hands properly and often, and alerting us when you are feeling sick, are two great ways to keep our guests safe.
Unsafe Food
If we serve food from unsafe sources, we can make people sick. We don't do that, but after we buy it safe we still have to keep it safe. Our job is to avoid serving expired, cross contaminated, or otherwise spoiled food.

Food Safety Basics

What can you do on your shifts to prevent these issues? Here's are some basics.
Food Safety Basics