Kitchen Supervisor Onboarding Checklist

Kitchen Supervisor Onboarding Process

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

Kitchen Supervisor Onboarding Checklist

1. Introduction to company policies and procedures: The new kitchen supervisor should be provided with 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 kitchen layout and equipment: The new kitchen supervisor should be given a tour of the kitchen facility, including an introduction to the layout, storage areas, and various equipment used in food preparation. This task is usually performed by a senior kitchen staff member or the head chef.

3. Introduction to the team: The new kitchen supervisor should be introduced to the existing kitchen staff, including chefs, cooks, and other support staff. This allows them to establish rapport and understand the dynamics of the team. The introduction is typically facilitated by the head chef or the general manager.

4. Training on inventory management: As a kitchen supervisor, it is crucial to have a good understanding of inventory management, including ordering, receiving, and storing food supplies. This task is usually performed by the head chef or an experienced kitchen manager.

5. Menu familiarization: The new kitchen supervisor should be provided with a detailed overview of the menu offerings, including ingredients, cooking techniques, and presentation standards. This task is typically performed by the head chef or the menu development team.

6. Training on food cost control: Understanding food cost control is essential for a kitchen supervisor. They should be trained on portion control, minimizing waste, and implementing cost-saving measures. This task is usually performed by the head chef or the kitchen manager.

7. Introduction to kitchen systems and software: Many hospitality establishments use specialized software for inventory management, recipe costing, and scheduling. The new kitchen supervisor should be trained on these systems to effectively perform their duties. This task is typically performed by the IT department or a designated trainer.

8. Health and safety training: The new kitchen supervisor should undergo comprehensive health and safety training, including proper handling of hazardous materials, fire safety protocols, and emergency procedures. This task is usually performed by the human resources department or a designated safety officer.

9. Introduction to company culture and values: Understanding the company’s culture and values is important for a kitchen supervisor to align their actions and decisions with the organization’s overall vision. This task is typically performed by the human resources department or the general manager.

10. Performance expectations and goal setting: The new kitchen supervisor should have a clear understanding of their performance expectations and be involved in setting goals for their role. This task is typically performed by the head chef or the general manager, in collaboration with the human resources department.

11. Training on staff scheduling and labor management: As a kitchen supervisor, managing staff schedules and labor costs is crucial. They should be trained on scheduling software, labor laws, and effective staff management techniques. This task is usually performed by the head chef or the kitchen manager.

12. Introduction to vendor relationships: The new kitchen supervisor should be introduced to key vendors and suppliers, understanding the ordering process, quality control measures, and establishing relationships for efficient procurement. This task is typically performed by the head chef or the purchasing department.

13. Training on food safety and sanitation: The kitchen supervisor should receive comprehensive training on food safety and sanitation practices, including proper food handling, storage, and cleaning procedures. This task is typically performed by the head chef or a designated food safety officer.

14. Introduction to customer service standards: Understanding the company’s customer service standards and expectations is crucial for a kitchen supervisor, as they play a role in ensuring customer satisfaction. This task is typically performed by the general manager or the customer service department.

15. Shadowing and hands-on experience: The new kitchen supervisor should have the opportunity to shadow experienced kitchen supervisors or chefs, gaining hands-on experience and practical knowledge of their role. This task is typically performed by the head chef or an experienced kitchen supervisor.

16. Ongoing training and professional development: To excel in their role, the kitchen supervisor should be provided with ongoing training and opportunities for professional development, such as attending workshops, seminars, or industry conferences. This task is typically coordinated by the human resources department or the general manager

Setting Up Your Employee Onboarding Process

From reading through the items in the example Kitchen Supervisor checklist above, you’ll now have an idea of how you can apply best practices to getting your new Kitchen Supervisor 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.