Specialty Cook Onboarding Checklist

Specialty Cook Onboarding Process

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

Specialty Cook Onboarding Checklist

1. Orientation: The new specialty cook should attend a comprehensive 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 onboarding specialist.

2. Introduction to the Kitchen: The specialty cook should be introduced to the kitchen layout, equipment, and safety protocols. This task is usually performed by the head chef or kitchen manager.

3. Menu Familiarization: The new cook should be provided with a detailed menu and given the opportunity to study and understand the dishes they will be preparing. This task can be performed by the head chef or sous chef.

4. Ingredient Sourcing: The specialty cook should be informed about the company’s preferred suppliers and given guidance on how to source high-quality ingredients. This task may involve collaboration between the head chef and purchasing department.

5. Recipe Training: The new cook should receive training on the specific recipes they will be responsible for preparing. This task is typically performed by the head chef or sous chef, who will provide step-by-step instructions and demonstrate proper techniques.

6. Equipment Training: The specialty cook should receive training on the operation and maintenance of specialized kitchen equipment they will be using. This task can be performed by the head chef, sous chef, or a designated kitchen trainer.

7. Food Safety and Sanitation: The new cook should undergo training on food safety practices, including proper handling, storage, and preparation techniques. This task is usually performed by the head chef or a certified food safety trainer.

8. Culinary Techniques: The specialty cook should receive training on various culinary techniques relevant to their role, such as knife skills, cooking methods, and plating presentations. This task can be performed by the head chef, sous chef, or a designated culinary trainer.

9. Team Integration: The new cook should be introduced to the kitchen staff and encouraged to build relationships with their colleagues. This task can be facilitated by the head chef or kitchen manager, who may organize team-building activities or assign a mentor to the new cook.

10. Shift Scheduling: The specialty cook should be provided with their work schedule, including shifts, breaks, and any special events or functions they will be involved in. This task is typically performed by the kitchen manager or head chef.

11. Performance Expectations: The new cook should have a clear understanding of the performance expectations, including quality standards, speed, and teamwork. This task is usually communicated by the head chef or sous chef during one-on-one meetings.

12. Ongoing Training Opportunities: The specialty cook should be informed about any ongoing training programs or workshops available to enhance their culinary skills. This task can be performed by the head chef or human resources department.

13. Menu Testing: The new cook may be required to participate in menu testing sessions to ensure they can execute dishes to the desired standards. This task is typically performed by the head chef or sous chef, who will evaluate the cook’s performance.

14. Cross-Training Opportunities: The specialty cook should be made aware of any cross-training opportunities available within the company, allowing them to expand their culinary knowledge and skills. This task can be communicated by the head chef or kitchen manager.

15. Performance Reviews: The new cook should undergo periodic performance reviews to assess their progress, provide feedback, and set goals for improvement. This task is typically performed by the head chef or sous chef, in collaboration with the human resources department

Setting Up Your Employee Onboarding Process

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