How to Use the Line Cook Onboarding Template

Why structured line cook onboarding matters

Line cooks are the engine of any kitchen. They stand at the sharp end of service, turning tickets into plates under time pressure, working in confined spaces with hot oil, open flames, and sharp knives. A poorly trained line cook doesn't just produce bad food — they slow down the entire brigade, create safety risks, and burn out fast.

The hospitality industry loses line cooks at an alarming rate. Much of that turnover comes down to inadequate training: new starters thrown onto a station during a Friday night rush, expected to pick things up by watching, with no structured support. The ones who survive that baptism of fire often develop bad habits that take months to correct.

This template provides a five-day programme that moves logically from kitchen orientation through to independent station management. Each day builds on the last, with assessment questions to check understanding and success indicators to confirm readiness. By Day 5, your new line cook should be running their station with confidence and contributing to the team during service.

Day 1: Kitchen Orientation and Safety

The first day establishes the foundations: how the kitchen is laid out, where things are kept, how to stay safe, and how to communicate. These basics prevent injuries, reduce confusion, and help your new cook feel at home in what can be an intimidating environment.

Kitchen Layout and Equipment Familiarisation

Why this matters: A line cook who can't find the walk-in, doesn't know which oven runs hot, or fumbles with an unfamiliar fryer wastes everyone's time and risks hurting themselves. Spatial awareness in the kitchen is a safety issue as much as an efficiency one.

How to deliver this training:

• Walk every section of the kitchen during a quiet period: prep area, cooking line, walk-in fridges and freezers, dry store, and dish pit
• Demonstrate each piece of cooking equipment at the new cook's station — turn it on, show temperature controls, explain cleaning procedures
• Open every drawer and cupboard at their station so they know where tools, pans, and smallwares live
• Cover the storage systems: how the walk-in is organised, what the labelling system looks like, and where to find backup ingredients

Customisation tips:

• Large kitchens with multiple stations should focus the tour on the new cook's own station first, then branch outward
• If your kitchen has unusual or specialist equipment (wood-fired oven, tandoor, plancha), schedule additional hands-on time with it

Safety Protocols and Food Handling

Why this matters: Kitchen safety isn't optional. Burns, cuts, and slips are the most common injuries in hospitality, and food safety failures can close a restaurant. Getting safety training done thoroughly on Day 1 is a legal requirement and a moral one.

How to deliver this training:

• Walk the fire safety route: show the suppression system, every extinguisher location, and the evacuation assembly point
• Demonstrate first aid responses for the two most common kitchen injuries — cuts and burns — and show where the first aid kit is kept
• Cover food safety with hands-on examples: use a temperature probe to show the danger zone, demonstrate proper handwashing technique, and walk through your allergen management system
• Review personal hygiene standards: when and how to wash hands, what the uniform policy covers, and illness reporting procedures

Customisation tips:

• Kitchens handling raw and cooked foods in close proximity should spend extra time on cross-contamination prevention
• If your operation has specific allergen protocols (allergen-free prep zones, dedicated equipment), train on these directly

Basic Knife Skills and Cutting Techniques

Why this matters: Knife skills are the foundation of everything a line cook does. Poor technique means slow prep, uneven cuts that cook inconsistently, and a higher risk of serious injury.

How to deliver this training:

• Start with grip and posture: demonstrate the pinch grip on the blade and the claw grip on the product, and correct any bad habits immediately
• Work through the fundamental cuts: julienne, brunoise, dice, chiffonade, and mince — demonstrate each one, then have the cook practise
• Cover knife safety explicitly: how to carry a knife (blade down, point back, announce yourself), how to pass one to a colleague, and where to store it
• Show them how to hone a knife and explain why a sharp knife is safer than a dull one

Customisation tips:

• If your menu relies heavily on specific cuts (fine brunoise for tartare, large dice for stews), weight the training towards those
• Some kitchens provide house knives while others expect cooks to bring their own — adjust the training accordingly

Introduction to Kitchen Terminology and Communication

Why this matters: Kitchens have their own language. A cook who doesn't understand "behind", "corner", "heard", or "fire table four" is a hazard to themselves and everyone around them.

How to deliver this training:

• Run through the essential terms used in your kitchen — every operation has its own shorthand, so cover yours specifically
• Practise call-and-response protocols: call out an order and have the cook respond correctly
• Walk through your ticket system together: show a real ticket, explain every abbreviation, modifier, and special request notation
• Clarify the communication chain: who to ask when unsure, how to call for help during service, and when to escalate a problem

Customisation tips:

• Kitchens with POS systems should include hands-on time with the terminal so the cook can read tickets confidently
• If your brigade uses specific terminology that differs from the standard (your own shorthand for menu items), add these

Assessment Questions

Use these questions to check understanding at the end of Day 1. Have a quick conversation with your new starter — this isn't a formal exam, but a chance to identify gaps and reinforce key learning.

How to use these questions effectively:

• Ask in a relaxed setting, ideally at the end of the shift when things have wound down
• Look for practical understanding — "show me where the fire extinguisher is" is better than "tell me about fire safety"
• Note areas where additional support is needed and plan to revisit them on Day 2

Success Indicators

By the end of Day 1, your new line cook should be demonstrating these behaviours. If any are missing, revisit the relevant training section before moving to Day 2.

Day 1 Notes

Record observations about how Day 1 went — what the new starter picked up quickly, areas needing extra support, and any adjustments to the remaining training days.

Day 2: Station Training and Prep Skills

Day 2 gets your line cook working at their actual station. This is where the role becomes real — setting up mise en place, following recipes precisely, and developing the prep speed that service demands.

Station-Specific Responsibilities

Why this matters: Every station has its own rhythm, equipment, and expectations. A line cook who understands their station's boundaries and responsibilities works efficiently and doesn't step on other cooks' toes.

How to deliver this training:

• Set up the station together from scratch: show the logical placement of tools, ingredient containers, and backup supplies
• Demonstrate each piece of station-specific equipment in detail, including temperature settings, maintenance routines, and common faults
• Walk through the boundary between this station and neighbouring ones — what belongs here and what doesn't
• Position the cook at their service spot and show them reach zones, plating areas, and sightlines to the pass

Customisation tips:

• Grill stations need specific training on heat zone management and protein timing
• Sauté stations should emphasise pan rotation and multi-burner coordination
• Fry stations require focused training on oil temperature, basket management, and safety around deep fat

Mise en Place and Prep Techniques

Why this matters: Mise en place is the difference between a cook who's ready for service and one who's scrambling. Proper prep technique builds speed without cutting corners on quality.

How to deliver this training:

• Build a prep list together for the station, explaining how par levels work and how to read the reservation book to forecast demand
• Demonstrate batch preparation with proper scaling: show what the correct portion looks like and how to replicate it efficiently
• Walk through multi-tasking during prep: what to start first, what can wait, and how to use downtime while things cook or marinate
• Cover labelling and storage: every container dated, labelled, and stored correctly — make this a non-negotiable standard from Day 1

Customisation tips:

• High-volume operations may need to emphasise batch prep efficiency and speed
• Fine dining kitchens should spend more time on precision and presentation of prepped ingredients

Recipe Standardisation and Measurement

Why this matters: Consistency is what brings guests back. A dish that tastes different every time erodes trust. Proper recipe following and accurate measurement are the mechanics of consistency.

How to deliver this training:

• Work through your recipe cards or sheets together: explain the format, the measurements used, and any kitchen-specific notation
• Practise measuring by weight and volume — show how even small variations in seasoning or liquid can change a dish
• Cover recipe scaling: if the recipe makes 20 portions but you need 50, walk through the maths together
• Discuss when to measure precisely (baking, sauces, marinades) versus when experienced cooks can work more by feel (seasoning to taste)

Customisation tips:

• Kitchens that use metric and imperial should clarify which system applies and when conversion is needed
• Operations with frequently changing menus need cooks who learn new recipes quickly — practise this skill

Efficiency and Economy in Preparation

Why this matters: A cook who wastes product, takes twice as long on prep, or uses the wrong tool for the job costs the kitchen money every shift. Efficient habits formed early stick for a career.

How to deliver this training:

• Show speed techniques for common prep tasks: rapid herb chopping, efficient onion peeling, batch garlic prep
• Demonstrate waste reduction in practice: using vegetable trimmings for stock, getting maximum yield from proteins, repurposing prep offcuts
• Cover tool selection: why a mandoline is faster than a knife for certain tasks, when to use a food processor versus hand prep
• Discuss pacing: how to maintain productivity through a long shift without burning out in the first two hours

Customisation tips:

• Kitchens with strict food cost targets should quantify waste — show the cook what a 5% yield improvement looks like in pounds
• Operations focused on sustainability can connect waste reduction to environmental values

Assessment Questions

Check these at the end of Day 2. By now your cook should be showing confidence at their station and developing a feel for their prep routine.

How to use these questions effectively:

• Have the cook set up their station from memory while you observe
• Ask them to prep a recipe from the card without assistance and check the results
• Test their understanding of waste reduction with practical questions: "What would you do with these onion trimmings?"
• Note any areas of hesitation for follow-up during Day 3

Success Indicators

By the end of Day 2, your line cook should be setting up and prepping with growing independence. If they're still relying on constant guidance, schedule extra supported prep time before moving to service training.

Day 2 Notes

Record how your cook handled the station and prep training — speed, accuracy, organisation, and any areas where they need more practice.

Day 3: Service Execution and Timing

Day 3 is where your line cook moves from prep to the heat of service. Cooking technique, plating standards, ticket management, and timing coordination all come together under pressure.

Cooking Techniques and Temperature Control

Why this matters: A line cook's core job is producing correctly cooked food, plate after plate, for the duration of service. Inconsistent cooking — an overcooked steak, an under-reduced sauce — undermines the entire guest experience.

How to deliver this training:

• Work through each protein on the station: demonstrate the correct technique (searing, grilling, poaching), show what done looks like, and have the cook practise
• Cover vegetable methods relevant to the station: blanching for colour and texture, sautéing for speed, roasting for depth of flavour
• Demonstrate sauce finishing techniques: reduction, mounting with butter, and adjusting seasoning
• Practise temperature checking with thermometers and by touch — both methods are needed during fast service

Customisation tips:

• Grill-heavy menus need focused training on reading doneness by touch and timing multiple proteins simultaneously
• Kitchens with a strong sauce programme should dedicate extra time to sauce technique and consistency

Plating and Presentation Standards

Why this matters: Guests eat with their eyes first. A beautifully cooked dish served sloppily on the plate loses impact. Consistent plating also shows the kitchen is disciplined and detail-oriented.

How to deliver this training:

• Plate every menu item from the station together, showing exact portions, placement, and garnishing
• Demonstrate plating tools: which spoon for which sauce, when to use tweezers, how to use a squeeze bottle cleanly
• Establish the final quality check: is the plate rim clean? Is the portion correct? Is the garnish fresh?
• Run plating drills: plate the same dish five times in a row and compare them for consistency

Customisation tips:

• Fine dining kitchens should dedicate significant time to plating precision, including photography references for each dish
• Casual dining operations can focus on speed and cleanliness over elaborate presentation

Ticket Reading and Order Sequencing

Why this matters: Misreading a ticket means cooking the wrong dish, missing a modifier, or sending food to the wrong table. Confident ticket reading is what allows a cook to work at speed without making mistakes.

How to deliver this training:

• Work through sample tickets together, decoding every abbreviation and modifier
• Explain firing sequences: which items take longest, what gets started first, and how to time everything to finish together
• Cover table and seat identification so food reaches the right guest
• Practise managing multiple tickets simultaneously — this is the skill that separates a prep cook from a service cook

Customisation tips:

• Kitchens using digital ticket systems should include screen navigation and order modification training
• Operations with complex menus or frequent specials need cooks who can learn new items quickly

Service Timing and Coordination

Why this matters: A table's food needs to arrive together, hot and properly finished. This only happens when every station on the line is coordinated and communicating. Timing is the invisible skill that makes a kitchen look effortless.

How to deliver this training:

• Run timing drills: cook three items with different cook times to finish simultaneously
• Practise inter-station communication: calling out timing updates, requesting holds, and confirming readiness
• Cover expo coordination: how to communicate with the expeditor, how to respond to calls, and how to handle re-fires
• Discuss recovery techniques: what to do when you fall behind, how to catch up without sacrificing quality

Customisation tips:

• High-volume kitchens should emphasise speed of communication and rapid recovery from setbacks
• Kitchens with a strong brigade structure should train the cook on their specific communication responsibilities within the hierarchy

Service Simulation and Practice

Why this matters: Nothing prepares a cook for service like a realistic simulation. It builds muscle memory, reveals weak spots, and gives you a chance to correct problems before they happen in front of paying guests.

How to deliver this training:

• Run a mock service with increasing ticket volume — start slow, build to a realistic rush, then wind down
• Time specific tasks to establish baseline metrics: how long does it take to cook, plate, and send a signature dish?
• Create intentionally difficult scenarios: two tickets fired at once, a re-fire request, a missing ingredient
• Debrief immediately after each simulation — what went well, what broke down, and what to focus on tomorrow

Customisation tips:

• If you have the luxury of running simulation before the cook's first real service, use it
• Some operations may prefer to integrate the new cook into a live service with close supervision instead of simulation — adjust based on your setup

Assessment Questions

Day 3 is the first real test of cooking competence. Use these questions to check whether your cook can execute under pressure, not just in a calm training environment.

How to use these questions effectively:

• Ask the cook to demonstrate a full cook-and-plate cycle while you observe
• Check timing awareness with practical questions: "If table four orders a steak well-done and a fish, which do you start first?"
• Test communication skills by observing them during the mock service
• Note any recurring quality issues for targeted practice on Day 4

Success Indicators

By the end of Day 3, your line cook should be producing food that meets your standards and communicating effectively during service. If cooking quality is inconsistent, dedicate extra practice time before moving to Day 4.

Day 3 Notes

Record how your cook performed during cooking and service training — technique, timing, communication, and any dishes that need more practice.

Day 4: Volume Management and Quality Control

Day 4 pushes the intensity up. Your cook needs to maintain standards when the board is full of tickets, when equipment fails, and when the cook next to them needs help. This is the day that tests whether they can handle a real service.

High-Volume Cooking Strategies

Why this matters: Cooking one perfect dish is straightforward. Cooking sixty perfect dishes in ninety minutes is the actual job. Volume management is what separates a cook who can handle Friday night from one who falls apart.

How to deliver this training:

• Demonstrate batch management: how to stagger cooking so food stays fresh, not dried out under a heat lamp
• Cover production forecasting: show how to read the reservation book and weather forecast to predict what you'll need
• Walk through mid-service restocking: when to reload mise en place, how to do it without losing momentum, and when to call for help
• Discuss movement efficiency: minimal steps between tasks, logical station layout, and avoiding unnecessary travel

Customisation tips:

• High-volume casual restaurants should emphasise speed and consistency above all
• Lower-volume fine dining operations may focus more on maintaining quality during back-to-back tasting menu orders

Consistency Techniques and Quality Maintenance

Why this matters: The hundredth dish of the night needs to be as good as the first. Quality doesn't slide because you're tired — it slides because your systems aren't strong enough.

How to deliver this training:

• Reinforce standardised methods: same temperature, same timing, same technique, every single time
• Train sensory verification: what a properly reduced sauce sounds like, what a correctly seared protein smells like, what overcooked vegetables look like
• Establish self-checking habits: before every plate leaves the station, what does the cook verify?
• Run consistency drills: plate the same dish ten times and compare them critically

Customisation tips:

• Kitchens with open passes where guests can see the food should set higher visual consistency standards
• Operations with food photography for social media should emphasise consistent presentation

Multi-Station Awareness and Support

Why this matters: A kitchen is a team, not a collection of individuals. A line cook who can recognise when the station next to them is drowning — and step in to help — is worth twice as much as one who only looks after their own section.

How to deliver this training:

• Discuss the signs that another station is struggling: falling behind on tickets, frantic movement, or calls for help
• Practise helping without abandoning your own responsibilities: what can you do for 30 seconds that makes a real difference?
• Cover appropriate ways to offer help — "chef, can I help with those garnishes?" works better than silently reaching into someone else's mise en place
• Walk through the complete ticket picture: understanding what all stations need to deliver for a table, not just your own items

Customisation tips:

• Small kitchens where cooks often cover multiple stations should train on rapid station-switching
• Larger brigades should clarify when helping is expected versus when it's intrusive

Problem Solving and Recovery Techniques

Why this matters: Things go wrong in every service. Equipment fails, ingredients run out, tickets get fired incorrectly. A cook who can solve problems quickly and calmly keeps the kitchen moving.

How to deliver this training:

• Walk through the most common service problems and their solutions: what do you do when the fryer drops temperature mid-service? When you're out of a key ingredient?
• Cover prioritisation under pressure: when everything goes wrong at once, what gets fixed first?
• Demonstrate alternative cooking methods for when primary equipment fails — if the grill goes down, what's your backup plan?
• Establish clear communication protocols for crises: who needs to know, how quickly, and what information they need

Customisation tips:

• Older kitchens with equipment that frequently plays up should have well-rehearsed backup procedures for common failures
• New kitchens should still train on problem-solving — even new equipment breaks

Quality Assurance and Feedback Integration

Why this matters: A cook who can receive feedback, adjust immediately, and prevent the same issue from recurring develops faster than one who takes corrections personally or keeps making the same mistakes.

How to deliver this training:

• Discuss how feedback works in your kitchen: who gives it, when, and how to respond
• Practise receiving and implementing corrections in real-time — send back a dish during training and have the cook fix and re-plate it
• Cover self-correction: how to spot your own mistakes before someone else does
• Talk about pattern recognition: if the same feedback keeps coming, what does that tell you about your technique?

Customisation tips:

• Kitchens with a formal brigade structure should explain how feedback flows through the hierarchy
• Flatter kitchen structures should clarify that feedback can come from any team member and should always be received professionally

Assessment Questions

Day 4 tests performance under pressure. Use these questions to check whether your cook can maintain standards when the heat is on.

How to use these questions effectively:

• Run a high-volume simulation and observe quality throughout, not just at the start
• Present a problem scenario: "The oven has stopped working and you have four orders in — what do you do?"
• Check multi-station awareness by asking what they noticed about other stations during the simulation
• Be honest about areas that still need work — Day 5 is the last chance to address them

Success Indicators

By the end of Day 4, your line cook should be handling volume with growing confidence and supporting the team when needed. If they're still struggling with consistency under pressure, consider extending supported service time.

Day 4 Notes

Record how your cook performed under volume and pressure — consistency, problem-solving ability, team awareness, and response to feedback.

Day 5: Team Integration and Professional Development

The final day brings everything together. Your line cook should now be ready to work a service with minimal supervision. Day 5 focuses on team dynamics, professional standards, and the career development conversation that helps with retention.

Team Communication and Collaboration

Why this matters: A technically skilled cook who can't communicate or collaborate creates friction in the brigade. Kitchen teamwork requires specific communication styles that differ from everyday conversation.

How to deliver this training:

• Compare service communication (short, loud, urgent) with prep communication (conversational, instructional) and explain when each is appropriate
• Discuss the specific personalities and dynamics of your team — give the new cook a heads-up about communication styles they'll encounter
• Cover conflict resolution: disagreements are inevitable in a hot, pressured environment, and how they're handled matters
• Walk through shift handover procedures: what information needs to be passed on and in what format

Customisation tips:

• Kitchens with high-pressure service cultures should prepare the cook for the intensity and explain that it's not personal
• Operations with a relaxed atmosphere should still set clear expectations for professional communication during service

Service Excellence and Guest Focus

Why this matters: It's easy for line cooks to forget that there are people on the other end of every ticket. Connecting kitchen work to guest experience gives the cook a sense of purpose beyond just getting through service.

How to deliver this training:

• Explain how cooking quality directly affects guest satisfaction, reviews, and repeat visits
• Cover special request handling: allergies, dietary modifications, and custom orders — the cook needs to treat these with the same care as standard dishes
• Discuss timing from the guest's perspective: what a long wait for a main course feels like, and how kitchen pacing affects the dining experience
• Talk about recovery: how an excellent dish can rescue a table that's had a poor experience with service

Customisation tips:

• Open kitchens where guests can see the cooks should include training on composure and professionalism while visible
• Kitchens that receive direct guest feedback (compliments, complaints) should explain how this information reaches the cook

Professional Standards and Career Development

Why this matters: Clear professional standards prevent misunderstandings, and career development conversations keep talented cooks from leaving for a kitchen that takes their growth more seriously.

How to deliver this training:

• Review the non-negotiables: personal hygiene, uniform, punctuality, and attendance
• Discuss mise en place standards specific to your kitchen — every operation has its own expectations for station readiness
• Cover initiative expectations: what decisions can the cook make independently, and what needs approval?
• Map out advancement pathways: from line cook to senior cook, to chef de partie, to sous chef, and beyond

Customisation tips:

• Kitchens with formal development programmes should introduce these on Day 5
• Smaller operations without formal progression can discuss cross-training opportunities and skill expansion

Performance Expectations and Feedback Systems

Why this matters: A cook who knows how they'll be evaluated works towards those standards. Vague expectations lead to inconsistent performance.

How to deliver this training:

• Explain the specific metrics you use to evaluate line cook performance: speed, consistency, waste, communication
• Set up the feedback schedule: when performance conversations will happen, who will conduct them, and what format they'll take
• Discuss self-assessment: teach the cook to honestly evaluate their own performance and identify their own improvement areas
• Collaborate on short and medium-term goals: what should they be able to do in 30 days? 90 days?

Customisation tips:

• Kitchens with formal review cycles should explain the timeline and what to expect
• Operations with continuous feedback cultures should explain that corrections during service are normal and constructive

Continuous Learning and Skill Development

Why this matters: The best cooks never stop learning. Showing your new line cook the opportunities for growth — and that you'll support their development — is one of the strongest retention tools you have.

How to deliver this training:

• Discuss how line cooks can contribute to menu development: suggesting specials, testing new techniques, and providing input on seasonal changes
• Cover cross-training opportunities: which other stations they can learn, when this might happen, and how it benefits their career
• Identify specific techniques for continued practice: the skills they're developing but haven't mastered yet
• Share resources: books, videos, and training materials they can access for self-development

Customisation tips:

• Kitchens that run regular training sessions or tastings should include the new cook immediately
• Operations near culinary schools or with apprenticeship programmes should explain how to access these

Final Assessment and Integration

Why this matters: The final assessment confirms readiness for independent station work. It's the bridge between training and real service, and it should be thorough enough that both you and the cook feel confident about what comes next.

How to deliver this training:

• Conduct a practical assessment: have the cook prepare and plate key menu items from their station while you observe
• Run a knowledge check: recipes, procedures, safety protocols, and communication
• Formally integrate them into the regular shift schedule with appropriate support for the first few weeks
• Create a documented 30-60-90 day development plan with clear objectives and check-in dates

Customisation tips:

• Some kitchens prefer a trial service where the cook works a real shift with close supervision for the final assessment
• Others use a practical test in a controlled environment — choose whichever gives you the best information about readiness

Assessment Questions

These final assessment questions check whether your line cook is ready to work as a full team member. Focus on communication, professionalism, and self-awareness rather than technical skills — you've already assessed those.

How to use these questions effectively:

• Ask open-ended questions that reveal thinking: "How does your work on the station affect what the guest experiences?"
• Look for evidence of team awareness and collaborative thinking
• Check understanding of performance expectations and evaluation processes
• Be honest about areas that still need development and agree a plan for continued support

Success Indicators

These are the markers of a line cook who's ready to work independently. If all five are present, your onboarding has been successful. If any are missing, extend supported working for another few days before stepping back completely.

Day 5 Notes

Record your final assessment of the onboarding period. Note strengths, development areas, and any agreed next steps for continued training.

Making the most of this template

Five days is a guideline, not a rigid rule. If your new line cook works part-time, stretch the programme across more shifts so each training day gets full attention. Some cooks with prior experience may move faster; complete beginners may need to spend extra time on Days 1 and 2 before progressing.

Use the notes sections at the end of each day to build a record of your cook's development. These notes are valuable for performance reviews, identifying training patterns across multiple new starters, and demonstrating due diligence if a food safety incident occurs.

The assessment questions and success indicators create accountability for both the trainer and the trainee. If a cook isn't meeting the success indicators by the end of each day, that's useful information — it might mean the training needs adjusting, the pace needs slowing, or additional support is needed.

Consider assigning a buddy — an experienced line cook who can answer questions during the first few weeks after formal onboarding ends. The best training programmes don't stop after Day 5; they transition into ongoing mentorship and development that turns a new starter into a reliable, skilled member of your brigade.