What training and onboarding should I mention in a Restaurant Host job description?

Date modified: 29th September 2025 | This FAQ page has been written by Pilla Founder, Liam Jones, click to email Liam directly, he reads every email.

Line Cook Job Description Template

This job description template provides a full working exmaple using our six step approach. Open the template in the Pilla app and customise each section to make it specific to your role and business.

We operate a busy contemporary restaurant serving 160 covers nightly with emphasis on fresh, quality ingredients and consistent food preparation. Our line cooks work within our organized kitchen brigade, preparing dishes to exact standards while maintaining speed and quality during service. The role involves working specific kitchen stations during service periods, coordinating with other cooks to ensure smooth food production and timely plate delivery. You'll work in a professional kitchen with modern equipment, following established recipes while developing your culinary skills. This position offers excellent opportunities for culinary skill development, with potential advancement to chef de partie, sous chef positions, and involvement in menu preparation and kitchen operations within our restaurant.
• Prepare food items according to recipes, portion sizes, and presentation standards during all service periods • Work assigned kitchen stations efficiently, coordinating with other cooks to ensure smooth service flow • Execute mise en place preparation including ingredient prep, sauce preparation, and station setup • Maintain consistent food quality and presentation standards across all dishes during busy service periods • Follow HACCP and food safety protocols including proper food handling, storage, and temperature control • Communicate effectively with kitchen team regarding order status, timing, and special dietary requirements • Keep work areas clean and organized following sanitation procedures and kitchen hygiene standards • Assist with inventory management including stock rotation, waste reduction, and ingredient usage monitoring • Support kitchen operations through equipment maintenance, cleaning duties, and operational tasks • Learn and execute new recipes and techniques as menu items change or seasonal ingredients become available • Assist with special events, catering orders, and high-volume service periods as needed • Report food quality issues, equipment problems, and safety concerns to kitchen management promptly
Essential Skills: Solid foundation in basic cooking techniques including grilling, sautéing, roasting, and sauce preparation; good knife skills with ability to prepare ingredients quickly and safely; understanding of food safety principles and HACCP procedures; ability to work efficiently under pressure while maintaining quality standards; physical stamina for extended periods in hot, fast-paced kitchen environment; effective communication skills for kitchen team coordination; ability to follow recipes precisely while adapting to service demands. Preferred Qualifications: Previous kitchen experience in professional restaurant environment; culinary education or apprenticeship training; knowledge of different cuisine styles and cooking methods; experience with kitchen equipment including grills, fryers, and specialized appliances; basic understanding of food costs and portion control; additional language skills for diverse kitchen teams; food safety certification or willingness to obtain required certifications.
We welcome both experienced cooks looking to develop their skills further and motivated newcomers who are passionate about learning professional cooking. While previous kitchen experience is helpful, we care more about your work ethic, willingness to learn, and genuine interest in cooking. We provide comprehensive training covering our recipes, techniques, safety procedures, and kitchen systems. New team members work alongside experienced cooks, gradually taking on more responsibilities as skills develop. Career advancement opportunities include progression to senior line cook, chef de partie, and sous chef positions within our kitchen. We support skill development through ongoing training, cross-station experience, and involvement in menu preparation and special projects.
We're looking for someone with strong work ethic and genuine passion for cooking, able to maintain quality standards while working quickly during busy service periods. You should be reliable, punctual, and committed to being a positive team player in our kitchen environment. The ideal candidate will be eager to learn new techniques, open to feedback and coaching, and willing to help wherever needed during service. You should pay attention to detail, take pride in food quality, and maintain clean, organized work habits. We value teamwork, continuous improvement, and professional attitude, seeking someone who contributes to our supportive kitchen culture while developing their culinary skills and advancing their career in the hospitality industry.
Competitive hourly rate of £11.50-£14.00 based on experience and demonstrated cooking abilities, with regular performance reviews and skill-based pay increases. Benefits package includes: chef whites provided and maintained by the restaurant; nutritious staff meals during all shifts prepared by our culinary team; 24 days paid annual leave plus bank holidays; culinary training opportunities for skill development. Career advancement opportunities including cross-training on different kitchen stations, involvement in menu development, and progression to senior cooking positions. Professional development support including external culinary courses, industry training programs, and mentorship from experienced chefs.

Mention comprehensive restaurant host training and onboarding including guest service training and hospitality excellence programmes for professional development, reservation system and technology training for operational proficiency, mentorship support and buddy system pairing for guidance and integration, restaurant operations and menu knowledge development for comprehensive understanding, professional development opportunities and skill building for career advancement, and ongoing coaching support for career advancement and performance improvement throughout employment.

Common misunderstanding: Restaurant host training is basic orientation rather than comprehensive professional development that builds valuable hospitality skills and career advancement opportunities.

Host training encompasses guest service excellence, operational competency, technology proficiency, and professional development that provide career foundation. Comprehensive training often improves performance whilst building valuable skills and advancement opportunities in hospitality industry.

Common misunderstanding: Training programmes are cost centres rather than investments that improve service quality, reduce turnover, and enhance guest satisfaction.

Effective training programmes improve service quality, increase retention, enhance guest satisfaction, and build team capability that collectively benefit restaurant operations. Training investments often reduce recruitment costs whilst improving operational efficiency and guest experiences.

How should I describe system training for Restaurant Host job description onboarding programmes?

Describe comprehensive reservation system operation and troubleshooting training including booking management and modification procedures, POS system navigation and basic functionality for transaction support, phone system and communication protocol instruction for professional service delivery, seating management software and table rotation training for operational efficiency, guest preference tracking and documentation systems for personalised service, and technology support and ongoing system updates ensuring operational proficiency and service quality.

Common misunderstanding: System training is technical instruction rather than operational competency development that enables effective guest service and restaurant coordination.

System training develops operational competency, service efficiency, and guest relationship management that collectively enhance restaurant performance. Technical proficiency often improves service quality whilst enabling effective coordination and professional development.

Common misunderstanding: Technology training can be minimal rather than comprehensive instruction essential for operational effectiveness and guest service excellence.

Restaurant operations require comprehensive technology competency including reservation management, communication systems, and operational software. Technology proficiency often determines service efficiency whilst enabling professional performance and career advancement.

What ongoing development should I emphasise for Restaurant Host job description training opportunities?

Emphasise customer service excellence workshops and skill enhancement for continuous improvement, hospitality industry certification and professional development opportunities, leadership training and advancement preparation for career progression, conflict resolution and problem-solving skill development for challenging situations, cross-training opportunities in different restaurant departments for operational understanding, and career planning support with advancement pathways including mentorship and guidance for long-term success in hospitality industry.

Common misunderstanding: Ongoing development is optional rather than essential for career advancement and service quality improvement in hospitality environments.

Continuous development improves service quality, builds career advancement opportunities, enhances guest satisfaction, and develops professional competency. Ongoing training often determines career success whilst improving operational effectiveness and personal growth.

Common misunderstanding: Professional development focuses on current role rather than broader hospitality career preparation and industry advancement opportunities.

Hospitality development encompasses current role excellence, career advancement preparation, industry knowledge building, and professional skill development. Comprehensive development often opens advancement opportunities whilst building valuable industry expertise and career options.