Institutional Cook Onboarding Checklist

Institutional Cook Onboarding Process

Are you looking for help setting up a staff orientation process so that when your new Institutional Cook starts their role, they can learn about their responsibilities and your company as quickly as possible? Whether you’re keen to use buddy onboarding, want to automate your Culinary onboarding experience or just need an onboarding checklist for your new Institutional Cook, you’re in the right place. We’ve put together a sample Institutional Cook onboarding checklist below and have created onboarding templates & resources to help.

Institutional Cook Onboarding Checklist

1. Orientation: The new institutional cook should attend an orientation session to familiarize themselves with the company’s policies, procedures, and culture. This task is typically performed by the human resources department or a designated trainer.

2. Introduction to the Kitchen: The new cook should be given a tour of the kitchen facilities, including the layout, equipment, and storage areas. This task is usually performed by a senior cook or the kitchen manager.

3. Review of Menus and Recipes: The new cook should be provided with copies of the menus and recipes used in the institution. They should review these documents to understand the variety of dishes served and the cooking techniques required. This task is typically performed by the head chef or sous chef.

4. Food Safety and Sanitation Training: The new cook should receive comprehensive training on food safety and sanitation practices to ensure compliance with health regulations. This task is usually performed by a certified food safety trainer or the kitchen manager.

5. Introduction to Ingredients and Inventory: The new cook should be introduced to the ingredients used in the institution’s recipes and familiarized with the inventory management system. This task is typically performed by the head chef or a senior cook.

6. Equipment Training: The new cook should receive training on the proper use and maintenance of kitchen equipment, such as ovens, stoves, mixers, and slicers. This task is usually performed by a senior cook or the kitchen manager.

7. Culinary Techniques and Skills Development: The new cook should undergo training to enhance their culinary skills and learn specific techniques required for the institution’s menu items. This task is typically performed by the head chef or sous chef, who may provide hands-on training or recommend external culinary courses.

8. Introduction to Standard Operating Procedures: The new cook should be provided with a detailed overview of the institution’s standard operating procedures, including portion control, plating techniques, and presentation standards. This task is typically performed by the head chef or sous chef.

9. Team Collaboration and Communication: The new cook should be introduced to the kitchen team and encouraged to build relationships with colleagues. They should also be informed about communication channels and protocols within the kitchen. This task is usually performed by the kitchen manager or a designated team leader.

10. Performance Expectations and Evaluation: The new cook should have a clear understanding of the performance expectations and evaluation criteria set by the institution. They should be informed about the frequency and process of performance reviews. This task is typically performed by the human resources department or the kitchen manager.

11. Shift Scheduling and Timekeeping: The new cook should be familiarized with the shift scheduling system and timekeeping procedures to ensure punctuality and adherence to work hours. This task is typically performed by the kitchen manager or a designated supervisor.

12. Introduction to Special Diets and Allergies: The new cook should receive training on special dietary requirements and allergies that may be relevant to the institution’s clientele. This task is typically performed by the head chef or a senior cook.

13. Introduction to Health and Safety Procedures: The new cook should undergo training on health and safety procedures, including fire safety, first aid, and emergency protocols. This task is usually performed by the kitchen manager or a designated safety officer.

14. Introduction to Culinary Software and Technology: The new cook should be introduced to any culinary software or technology used in the institution, such as recipe management systems or inventory tracking software. This task is typically performed by the kitchen manager or a designated IT specialist.

15. Mentorship and Ongoing Support: The new cook should be assigned a mentor or buddy who can provide guidance and support during the initial period of employment. This task is typically performed by the kitchen manager or a senior cook.

16. Continuous Learning and Professional Development: The new cook should be encouraged to pursue continuous learning and professional development opportunities, such as attending culinary workshops or obtaining certifications. This task is typically supported by the institution’s management and facilitated by the human resources department

Setting Up Your Employee Onboarding Process

From reading through the items in the example Institutional Cook checklist above, you’ll now have an idea of how you can apply best practices to getting your new Institutional Cook up to speed and working well in your Culinary team. Scroll up to see the link to our onboarding templates & resources or get in touch to discuss getting help setting up your systems and processes in this area.