Onboarding plan
Line Cook Onboarding Plan (30-60-90 Days)
A practical, printable plan to take a new line cook from first day to full productivity.
Line Cook 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: Food handler card, ServSafe Food Handler (as applicable)
- Prepare equipment and access: grills, flat tops and fryers; sauté pans and ranges; knives and cutting boards; thermometers
- Assign a buddy or preceptor
- Enroll the new hire in Line Cook training so foundations are covered before or during week one
Week one: orient and protect
- Workplace tour, emergency procedures and incident reporting
- Say “behind,” “hot” and “sharp” when moving
- Keep knives sharp and cut away from your body
- Use dry towels for hot pans
- Keep floors clear and clean up spills immediately
- Shadow an experienced line cook 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: set up a sauté station
- Supervised practice: work a ticket during service
- Supervised practice: check doneness on a steak
- 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.
- Prep ingredients for the station before service: independently
- Cook dishes to order following recipes: independently
- Plate food to presentation standards: independently
- Communicate with the expediter and other cooks: 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, Food handler card)
- Discuss the career path: Prep Cook → Line Cook → Lead Line Cook or Sous Chef
- 90-day review
Competency checklist
| Skill or task | Trained | Observed | Signed off |
|---|---|---|---|
| Set Up a Sauté Station | |||
| Work a Ticket During Service | |||
| Check Doneness on a Steak | |||
| Cooking techniques | |||
| Knife skills | |||
| Station setup | |||
| Reading tickets |
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 Line Cook training maps to this plan
- Introduction to the Line Cook Role
- A Day on the Job
- Essential Line Cook 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 Line Cook Career
- Final Knowledge Check