How to Create a 5-Day Sous Chef Onboarding Training Plan

Date modified: 21st July 2025 | This article has been written by Pilla Founder, Liam Jones, click to email Liam directly, he reads every email.

Article Content

Day 1: Kitchen Operations and Team Integration

The first day focuses on establishing the sous chef's operational authority and integrating them into your kitchen's specific systems and team culture.

This foundation ensures your new sous chef understands the kitchen's operational flow, establishes respect with the brigade, and begins to assert their leadership position effectively.

Kitchen Systems and Operational Flow

Why it's essential: The sous chef must understand every aspect of kitchen operations to lead effectively. Without comprehensive system knowledge, leadership becomes undermined by uncertainty.

Key activities:

ElementInstructionsNotes
Kitchen Layout TourConduct detailed walkthrough of all kitchen areas including prep, line, pastry, dish, and storageDiscuss equipment maintenance, safety protocols, and operational quirks
Production Systems ReviewExplain prep schedules, mise en place standards, and production tracking methodsProvide access to recipe management systems and production sheets
Service Flow AnalysisDetail service period progression, ticket flow, and coordination between stationsHighlight potential bottlenecks and established solutions
Equipment and Technology TrainingDemonstrate kitchen-specific equipment, POS systems, and kitchen management softwareEnsure login credentials and system access is established

Brigade Integration and Authority Establishment

Building relationships while establishing leadership authority is a delicate balance for a new sous chef.

Key activities:

ElementInstructionsNotes
Brigade IntroductionFormal introduction to each team member with discussion of experience and specialtiesPosition the sous chef as a respected authority and resource
Station ReviewsMeet with each station head to discuss current procedures, challenges, and improvement ideasDemonstrate respect for existing knowledge while establishing oversight
Leadership Style DiscussionPrivate meeting with executive chef to align on leadership approaches and expectationsClarify when to maintain existing systems vs implement changes
Team Meal ParticipationJoin or lead preparation of family meal to demonstrate cooking skills and build rapportCooking alongside the team builds respect and shows practical skill

Operational Standards and Expectations

Establish clear understanding of the restaurant's standards and the sous chef's role in maintaining them.

Training focus:

  • Review of food quality standards with practical examples
  • Health and safety compliance requirements and documentation
  • Kitchen cleanliness and organisation expectations
  • Communication protocols between kitchen and front-of-house
  • Disciplinary procedures and performance management authority

Day 1 Assessment Questions:

  • Can they navigate the kitchen layout and identify operational flow patterns?
  • Have they begun establishing appropriate authority with the brigade?
  • Do they understand the restaurant's quality standards and how to enforce them?
  • Are they comfortable with the kitchen's technological systems?

Day 1 Success Indicators:

  • Demonstrates understanding of kitchen operations and workflow
  • Shows appropriate balance of authority and relationship building
  • Takes initiative in addressing operational questions or issues
  • Begins to integrate with existing management team

Day 2: Menu Mastery and Production Management

The second day focuses on developing comprehensive knowledge of your menu and the production systems that support consistent execution.

This menu mastery day ensures your sous chef can maintain quality standards, train staff effectively, and manage daily production efficiently.

Menu Deep Dive and Dish Standards

Why it's essential: The sous chef must be the menu expert, understanding not just ingredients and techniques, but the vision and standards behind each dish.

Key activities:

ElementInstructionsNotes
Recipe ReviewDetailed study of all current menu recipes, preparation methods, and plating guidesProvide access to recipe books, photos, and video demonstrations
Tasting SessionSystematic tasting of menu items with executive chef explaining flavour profiles and quality indicatorsTake notes on critical flavour elements and common execution issues
Plating StandardsPractice plating key dishes with guidance on presentation standardsDocument acceptable variations and non-negotiable standards
Allergen and Modification ManagementReview common modifications, allergen protocols, and substitution guidelinesEnsure understanding of cross-contamination prevention

Production Planning and Management

The sous chef's role in production planning is critical to kitchen efficiency and food cost control.

Key activities:

ElementInstructionsNotes
Prep List DevelopmentReview and create daily prep lists based on inventory, bookings, and historical dataDemonstrate prioritisation techniques and delegation strategies
Production SchedulingDevelop station-specific timelines for daily production requirementsPractice adjusting for staffing changes and unexpected volume
Par Level ManagementReview established par levels for prep items and discuss adjustment factorsConnect to sales forecasting and seasonal variations
Quality Check ProceduresEstablish systematic quality control points throughout productionPractice identifying and correcting common preparation errors

Mise en Place Standards and Organisation

Develop systems thinking around kitchen organisation and preparation standards.

Training focus:

  • Station organisation standards and container systems
  • Labelling and dating protocols for prepared items
  • Storage hierarchy and food safety compliance
  • Prep handover procedures between shifts
  • Time management techniques for production efficiency

Day 2 Assessment Questions:

  • Can they accurately describe menu items, ingredients, and preparation methods?
  • Do they understand the production planning process and its relationship to sales forecasting?
  • Can they identify quality standards for key menu items?
  • Are they comfortable adjusting production plans based on changing variables?

Day 2 Success Indicators:

  • Demonstrates understanding of menu items and quality standards
  • Shows ability to plan production efficiently
  • Takes initiative in quality control processes
  • Begins making suggestions for production improvements

Day 3: Inventory Control and Cost Management

The third day focuses on the sous chef's critical responsibilities in inventory management and cost control systems.

This financial management day ensures your sous chef develops the analytical skills needed to protect profitability while maintaining quality standards.

Inventory Management Systems

Why it's essential: The sous chef directly impacts profitability through inventory control, waste prevention, and effective ordering.

Key activities:

ElementInstructionsNotes
Inventory Taking ProceduresDemonstrate proper counting, weighing, and recording techniquesPractice with digital inventory systems and backup methods
Storage OrganisationReview storage areas with focus on FIFO, labelling, and organisation systemsDiscuss temperature monitoring and food safety compliance
Order Guide ManagementReview current order guides, minimum pars, and delivery schedulesExplain vendor relationships and quality expectations
Receiving ProceduresDemonstrate proper receiving practices including quality checks and invoice verificationPractice rejecting substandard deliveries appropriately

Cost Control and Analysis

Develop analytical skills and financial awareness around kitchen operations.

Key activities:

ElementInstructionsNotes
Food Cost CalculationReview food cost targets and calculation methodsConnect theoretical vs actual food cost analysis
Waste TrackingDemonstrate waste logging systems and prevention strategiesDiscuss creative utilisation of trim and excess production
Yield TestingConduct yield tests on key ingredients and document resultsPractice calculating recipe costs based on yield factors
Menu EngineeringReview sales mix and profitability analysis by menu itemDiscuss strategies for promoting high-profit items

Ordering and Vendor Management

Build competence in maintaining appropriate stock levels and vendor relationships.

Training focus:

  • Vendor communication protocols and order placement systems
  • Quality specification enforcement with suppliers
  • Price negotiation and comparison strategies
  • Seasonal availability planning and menu adaptation
  • Emergency sourcing procedures for product shortages

Day 3 Assessment Questions:

  • Can they accurately complete inventory counts and identify discrepancies?
  • Do they understand food cost calculation and analysis methods?
  • Can they properly receive deliveries and identify quality issues?
  • Are they comfortable with the ordering systems and vendor relationships?

Day 3 Success Indicators:

  • Demonstrates understanding of inventory control systems
  • Shows ability to identify cost-saving opportunities
  • Takes initiative in waste reduction
  • Begins making data-driven decisions about ordering and production

Day 4: Staff Development and Service Excellence

The fourth day focuses on the sous chef's role in developing team capabilities and leading service periods effectively.

This leadership development day ensures your sous chef can train, motivate, and manage the brigade while maintaining service excellence under pressure.

Training and Staff Development

Why it's essential: The sous chef must be an effective teacher and mentor to develop team capabilities and ensure consistent execution.

Key activities:

ElementInstructionsNotes
Training TechniquesDemonstrate effective methods for teaching culinary skillsPractice task breakdown, demonstration, and guided practice approaches
Performance EvaluationReview performance standards and assessment methodsRole-play providing constructive feedback and correction
Individual Development PlansCreate sample development plans for different skill levelsDiscuss career pathing and skill progression within the brigade
Cross-Training StrategyDevelop approach for building versatility across stationsIdentify cross-training priorities based on current team capabilities

Service Period Leadership

Develop capabilities in managing the kitchen effectively during service periods.

Key activities:

ElementInstructionsNotes
Pre-Service BriefingPractice conducting effective pre-shift meetingsDevelop templates for communicating specials, changes, and focus areas
Expediting TrainingObserve and practice expediting techniques during serviceDiscuss ticket management, timing calls, and quality control
Crisis ManagementRole-play common service period challenges and solutionsPractice decision-making under pressure with time constraints
Post-Service EvaluationDevelop systems for service period assessment and improvementCreate debrief templates and continuous improvement processes

Team Motivation and Conflict Resolution

Build skills in maintaining team morale and addressing interpersonal challenges.

Training focus:

  • Recognition techniques for positive reinforcement
  • Addressing performance issues in real-time appropriately
  • Managing conflicts between team members
  • Balancing discipline with team morale
  • Creating a positive kitchen culture while maintaining standards

Day 4 Assessment Questions:

  • Can they effectively demonstrate culinary techniques to others?
  • Do they show appropriate leadership presence during service periods?
  • Can they identify and address performance issues constructively?
  • Are they comfortable making decisions under pressure?

Day 4 Success Indicators:

  • Demonstrates effective training techniques
  • Shows leadership presence during service
  • Takes initiative in problem-solving during challenges
  • Begins developing rapport as a leader with the brigade

Day 5: Administrative Responsibilities and Executive Support

The final day focuses on administrative duties and the sous chef's role in supporting the executive chef's vision and operations.

This administrative competency day ensures your sous chef can handle the business aspects of kitchen management while effectively supporting overall culinary leadership.

Scheduling and Labour Management

Why it's essential: The sous chef directly impacts labour costs and team satisfaction through effective scheduling and deployment.

Key activities:

ElementInstructionsNotes
Schedule CreationDemonstrate scheduling systems and labour budgeting toolsPractice creating balanced schedules that match business needs
Labour Cost AnalysisReview labour targets and calculation methodsConnect scheduling decisions to profitability metrics
Team DeploymentDevelop strategies for station assignments and rotationDiscuss balancing development needs with operational efficiency
Time-Off ManagementReview protocols for handling time-off requests and coveragePractice creating fair and transparent approval systems

Compliance and Documentation

Ensure understanding of regulatory requirements and documentation standards.

Key activities:

ElementInstructionsNotes
Health and Safety DocumentationReview required logs, temperature records, and safety proceduresPractice completing documentation accurately and consistently
HR DocumentationCover performance documentation, disciplinary procedures, and record-keepingDiscuss legal considerations in employee management
Accident and Incident ReportingReview protocols for handling workplace incidentsRole-play proper documentation of various scenarios
Regulatory ComplianceCover health department requirements and preparation for inspectionsDevelop regular audit procedures for maintaining compliance

Executive Chef Collaboration

Develop the working relationship between executive and sous chef roles.

Training focus:

  • Menu development and seasonal planning processes
  • Financial reporting and budget management responsibilities
  • Communication protocols between management levels
  • Project management for special events and initiatives
  • Long-term planning and strategic involvement

Final Day Assessment and Planning

Conclude the onboarding with comprehensive assessment and forward planning.

Key activities:

ElementInstructionsNotes
Skills AssessmentConduct comprehensive review of technical and management capabilitiesIdentify strengths and development opportunities
30/60/90 Day PlanCreate specific goals and expectations for coming monthsEstablish clear metrics for success in the role
Resource ProvisionEnsure access to all necessary systems, information, and contactsCreate reference materials for ongoing support
Feedback ExchangeGather impressions of onboarding process and address remaining questionsDemonstrate openness to continuous improvement

Day 5 Success Indicators:

  • Demonstrates understanding of administrative responsibilities
  • Shows ability to create efficient schedules within labour targets
  • Takes initiative in compliance and documentation areas
  • Establishes effective working relationship with executive chef
  • Commits to specific development goals for coming months

Must-Haves vs Nice-to-Haves in Sous Chef Onboarding

Must-Haves:

  • Complete menu knowledge including ingredients, techniques, and presentation standards
  • Understanding of inventory control systems and ordering procedures
  • Proficiency with kitchen equipment and technology systems
  • Clear grasp of food safety and compliance requirements
  • Ability to lead service periods effectively
  • Basic financial literacy regarding food cost and labour management
  • Command of communication protocols between kitchen and front-of-house
  • Understanding of scheduling systems and labour deployment

Nice-to-Haves:

  • Advanced menu engineering and profitability analysis skills
  • Vendor relationship development techniques
  • Creative input on menu development and seasonal planning
  • Advanced training in specialty areas (pastry, butchery, fermentation)
  • Project management experience for special events
  • Marketing collaboration for social media and promotional activities
  • Sustainability initiative development
  • Advanced budgeting and financial forecasting capabilities

By systematically working through this five-day plan, you'll transform a skilled cook into an effective kitchen leader who can maintain your standards, develop your team, and support your culinary vision. Remember that while the intensive onboarding provides a foundation, ongoing mentorship and regular feedback will be essential for long-term success in the sous chef role.