Sous Chef Onboarding Checklist

Sous Chef Onboarding Process

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

Sous Chef Onboarding Checklist

1. Orientation: The sous chef attends 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 sous chef is introduced to the kitchen staff, including the head chef, line cooks, and other team members. This allows them to establish relationships and understand the hierarchy within the kitchen. The head chef or kitchen manager usually performs this task.

3. Review of Job Responsibilities: The sous chef receives a detailed review of their job responsibilities, including supervising kitchen staff, menu planning, food preparation, and ensuring food safety standards. This task is typically performed by the head chef or kitchen manager.

4. Familiarization with Kitchen Equipment: The sous chef is given a tour of the kitchen and introduced to various equipment, such as ovens, grills, fryers, and food processors. They learn how to operate and maintain these tools to ensure efficient and safe cooking. The head chef or a senior kitchen staff member usually performs this task.

5. Menu Familiarization: The sous chef reviews the restaurant’s menu, including the ingredients, cooking techniques, and plating presentations. This helps them understand the culinary style and expectations of the establishment. The head chef or menu development team performs this task.

6. Training on Standard Recipes: The sous chef receives training on the restaurant’s standard recipes, including portion sizes, cooking times, and plating instructions. This ensures consistency in taste and presentation. The head chef or a senior kitchen staff member typically performs this task.

7. Introduction to Food Suppliers: The sous chef is introduced to the restaurant’s food suppliers, learning about the quality and sourcing of ingredients. This helps them understand the importance of maintaining relationships with suppliers and ensuring the freshness of ingredients. The head chef or purchasing manager performs this task.

8. Food Safety and Sanitation Training: The sous chef undergoes training on food safety and sanitation practices, including proper handling, storage, and disposal of food items. They also learn about health code regulations and how to maintain a clean and organized kitchen. This task is typically performed by the head chef or a designated food safety officer.

9. Introduction to Special Diets and Allergies: The sous chef is educated on special dietary requirements and common food allergies to ensure they can accommodate guests’ needs. They learn about alternative ingredients and cooking techniques to create suitable dishes. The head chef or a senior kitchen staff member usually performs this task.

10. Introduction to Kitchen Systems and Procedures: The sous chef is trained on the kitchen’s systems and procedures, such as inventory management, ordering supplies, and scheduling staff. This helps them understand the operational aspects of running a kitchen efficiently. The head chef or kitchen manager performs this task.

11. Shadowing and Hands-on Training: The sous chef shadows experienced kitchen staff and participates in hands-on training to gain practical experience in various kitchen stations. This allows them to develop their skills and become familiar with the restaurant’s cooking techniques. This task is performed by senior kitchen staff members.

12. Introduction to Health and Safety Protocols: The sous chef receives training on health and safety protocols, including emergency procedures, first aid, and fire safety. They learn how to handle accidents or injuries that may occur in the kitchen. This task is typically performed by the head chef or a designated safety officer.

13. Introduction to Kitchen Culture and Etiquette: The sous chef is introduced to the kitchen’s culture and etiquette, including communication protocols, teamwork, and respect for hierarchy. They learn how to effectively collaborate with other kitchen staff members. The head chef or a senior kitchen staff member usually performs this task.

14. Introduction to Menu Development: The sous chef is introduced to the menu development process, including brainstorming new dishes, testing recipes, and creating seasonal menus. This task is typically performed by the head chef or menu development team.

15. Performance Expectations and Evaluation: The sous chef receives clear performance expectations and understands how their work will be evaluated. They learn about performance review processes and any key performance indicators relevant to their role. The head chef or kitchen manager performs this task.

16. Introduction to Customer Service: The sous chef is introduced to the importance of customer service in the culinary industry. They learn about interacting with guests, handling complaints, and ensuring a positive dining experience. The head chef or a senior kitchen staff member usually performs this task.

17. Introduction to Cost Control: The sous chef is introduced to cost control measures, including portion control, minimizing waste, and efficient use of ingredients. They learn how their role impacts the restaurant’s profitability. The head chef or kitchen manager performs this task.

18. Introduction to Culinary Trends and Industry Updates: The sous chef is encouraged to stay updated on culinary trends, new cooking techniques, and industry news. They may be provided with resources or encouraged to attend culinary workshops or conferences. The head chef or a senior kitchen staff member usually performs this task.

19. Introduction to Team Building Activities: The sous chef is introduced to team-building activities and events organized by the company to foster a positive work environment and strengthen team dynamics. The head chef or a designated team-building coordinator performs this task.

20. Ongoing Professional Development: The sous chef is encouraged to pursue ongoing professional development opportunities, such as culinary courses, certifications, or workshops, to enhance their skills and knowledge. The head chef or a senior kitchen staff member usually supports and guides this task

Setting Up Your Employee Onboarding Process

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