Kitchen Manager Onboarding Checklist

Kitchen Manager Onboarding Process

Are you looking for help setting up a staff orientation process so that when your new Kitchen Manager 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 Hospitality onboarding experience or just need an onboarding checklist for your new Kitchen Manager, you’re in the right place. We’ve put together a sample Kitchen Manager onboarding checklist below and have created onboarding templates & resources to help.

Kitchen Manager Onboarding Checklist

1. Introduction to company policies and procedures: The kitchen manager should receive a comprehensive overview of the company’s policies and procedures, including health and safety guidelines, food handling protocols, and employee code of conduct. This task is typically performed by the human resources department or a designated trainer.

2. Familiarization with the kitchen layout and equipment: The kitchen manager should be given a tour of the kitchen facility, including an introduction to the layout, storage areas, and various equipment. This task is usually performed by a senior chef or the operations manager.

3. Introduction to the team: The kitchen manager should be introduced to the existing kitchen staff, including chefs, cooks, and other team members. This allows for initial introductions, fostering a sense of camaraderie, and establishing open lines of communication. The introduction is typically facilitated by the operations manager or the head chef.

4. Review of menu and recipes: The kitchen manager should be provided with a detailed review of the menu offerings, including recipes, ingredients, and portion sizes. This task is usually performed by the head chef or the menu development team.

5. Training on food ordering and inventory management: The kitchen manager should receive training on the company’s food ordering system, including how to place orders, track deliveries, and manage inventory levels. This task is typically performed by the operations manager or the purchasing department.

6. Introduction to suppliers and vendors: The kitchen manager should be introduced to the company’s suppliers and vendors, including food distributors, farmers, and local producers. This allows for establishing relationships and understanding the sourcing process. The introduction is typically facilitated by the operations manager or the purchasing department.

7. Training on kitchen safety and sanitation: The kitchen manager should undergo comprehensive training on kitchen safety and sanitation practices, including proper food handling, cleaning procedures, and maintenance of equipment. This task is usually performed by the head chef or a designated trainer.

8. Review of financial responsibilities: The kitchen manager should receive an overview of their financial responsibilities, including budgeting, cost control, and profitability analysis. This task is typically performed by the operations manager or the finance department.

9. Introduction to scheduling and labor management: The kitchen manager should be trained on how to create and manage staff schedules, handle time-off requests, and ensure adequate staffing levels. This task is usually performed by the operations manager or the human resources department.

10. Familiarization with company culture and values: The kitchen manager should be introduced to the company’s culture, values, and mission statement. This helps align their mindset with the company’s goals and fosters a positive work environment. This task is typically performed by the human resources department or the executive team.

11. Training on customer service and guest satisfaction: The kitchen manager should receive training on providing excellent customer service, handling guest complaints, and ensuring overall guest satisfaction. This task is usually performed by the operations manager or the front-of-house manager.

12. Introduction to technology systems: The kitchen manager should be trained on any technology systems used in the company, such as point-of-sale systems, inventory management software, or scheduling platforms. This task is typically performed by the IT department or a designated trainer.

13. Review of performance expectations and evaluation process: The kitchen manager should have a clear understanding of their performance expectations and the evaluation process. This includes discussing key performance indicators, performance reviews, and opportunities for growth. This task is typically performed by the human resources department or the operations manager.

14. Introduction to marketing and promotional activities: The kitchen manager should be familiarized with the company’s marketing strategies and promotional activities, including special events, menu promotions, and social media presence. This task is usually performed by the marketing department or the operations manager.

15. Ongoing support and mentorship: The kitchen manager should be provided with ongoing support and mentorship to ensure a smooth transition and continuous professional development. This can be facilitated by assigning a mentor or a senior chef to guide and support the kitchen manager throughout their onboarding process

Setting Up Your Employee Onboarding Process

From reading through the items in the example Kitchen Manager checklist above, you’ll now have an idea of how you can apply best practices to getting your new Kitchen Manager up to speed and working well in your Hospitality 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.