School Cook Onboarding Checklist

School Cook Onboarding Process

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

School Cook Onboarding Checklist

1. Orientation: The new school 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 school 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. Introduction to colleagues: The new school cook should be introduced to their colleagues, including other cooks, kitchen staff, and administrative personnel. This task is typically performed by the kitchen manager or a designated team member.

4. Review of job responsibilities: The new school cook should receive a detailed explanation of their job responsibilities, including meal planning, food preparation, cooking techniques, portion control, and adherence to health and safety regulations. This task is usually performed by the kitchen manager or a senior cook.

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

6. Menu planning: The new school cook should be involved in menu planning discussions, where they can contribute their ideas and preferences. This task is usually performed in collaboration with the kitchen manager and other cooks.

7. Food safety and sanitation training: The new school cook should undergo training on food safety and sanitation practices, including proper food handling, storage, and cleaning procedures. This task is typically performed by the kitchen manager or a designated trainer.

8. Introduction to dietary restrictions: The new school cook should be educated about any dietary restrictions or special dietary needs of the students, such as allergies, intolerances, or religious dietary requirements. This task is typically performed by the kitchen manager or a designated team member.

9. Familiarization with recipes and portion control: The new school cook should be provided with a collection of recipes used in the school’s menu and trained on portion control techniques to ensure consistency and adherence to nutritional guidelines. This task is typically performed by a senior cook or the kitchen manager.

10. Introduction to ordering and inventory management: The new school cook should be trained on the process of ordering ingredients and supplies, as well as managing inventory levels to avoid shortages or wastage. This task is typically performed by the kitchen manager or a designated team member.

11. Introduction to school policies and procedures: The new school cook should be informed about any specific school policies and procedures related to meal service, such as serving times, student meal accounts, and record-keeping requirements. This task is typically performed by the kitchen manager or a designated team member.

12. Introduction to software systems: The new school cook should receive training on any software systems used for menu planning, ordering, inventory management, or record-keeping purposes. This task is typically performed by the kitchen manager or a designated trainer.

13. Introduction to safety protocols: The new school cook should be trained on emergency procedures, such as fire safety, first aid, and evacuation plans. This task is typically performed by the kitchen manager or a designated safety officer.

14. Performance evaluation and feedback: The new school cook should have regular performance evaluations and feedback sessions to assess their progress, address any concerns, and provide guidance for improvement. This task is typically performed by the kitchen manager or a designated supervisor.

15. Ongoing professional development: The new school cook should be encouraged to participate in professional development opportunities, such as workshops, seminars, or culinary courses, to enhance their skills and knowledge in the field. This task is typically supported by the kitchen manager and the human resources department

Setting Up Your Employee Onboarding Process

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