Chef onboarding at a glance

Week one covers orientation, safety and shadowing. Days 1–30 build vocabulary and supervised practice on core procedures; days 31–60 move to independent work with competency sign-offs; days 61–90 focus on full productivity, cross-training and a credential plan.

Before day one

Confirm start date, schedule, pay and supervisor in writing
Verify required credentials: ServSafe Food Protection Manager, ACF Certified Sous Chef or Executive Chef (as applicable)
Prepare equipment and access: chef’s knives and cutlery; ranges, ovens and grills; combi ovens and sous vide; thermometers
Assign a buddy or preceptor
Enroll the new hire in Chef training so foundations are covered before or during week one

Week one: orient and protect

Workplace tour, emergency procedures and incident reporting
Use knife safety and keep blades sharp
Prevent burns with dry towels and clear communication
Keep floors clean and dry to prevent slips
Follow food safety temperatures and allergen procedures
Shadow an experienced chef through a full shift
Training modules 1–3: role foundations, a day on the job and essential vocabulary (15 terms)

Days 1–30: learn

Goal: perform core tasks safely under supervision.

Supervised practice: cost out a menu item
Supervised practice: run a pre-shift meeting
Supervised practice: receive a food delivery
Training modules 4–7: duties, step-by-step tasks, tools and safety
30-day check-in: confidence, questions and early wins

Days 31–60: contribute

Goal: handle a regular workload independently.

Plan menus and develop recipes: independently
Order and receive food and supplies: independently
Supervise, train and schedule kitchen staff: independently
Cook and expedite during service: independently
Competency sign-offs completed (see checklist below)
Training final knowledge check and certificate of completion
60-day check-in

Days 61–90: own

Goal: full productivity and a growth plan.

Meet productivity and quality targets for the role
Begin cross-training on a secondary task
Agree on a credential goal (for example, ServSafe Food Protection Manager)
Discuss the career path: Prep or Line Cook → Sous Chef → Head or Executive Chef
90-day review

Competency checklist

Skill or task	Trained	Observed	Signed off
Cost Out a Menu Item
Run a Pre-Shift Meeting
Receive a Food Delivery
Cooking techniques
Menu planning
Food cost control
Kitchen management

How to measure onboarding success

Days to independent shifts
Health inspection and audit results
Guest satisfaction and review scores
30- and 90-day retention

How Chef training maps to this plan

Introduction to the Chef Role
A Day on the Job
Essential Chef Vocabulary
Core Duties and Responsibilities
Common Tasks, Step by Step
Tools, Equipment and Technology
Safety, Compliance and Professional Standards
Skills Employers Look For
Launching Your Chef Career
Final Knowledge Check

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Chef Onboarding Plan (30-60-90 Days)