Line cook training checklist

A structured training path from kitchen orientation to running a station independently during service.

• Kitchen orientation & safety walkthrough — Trainer walks through the kitchen layout, emergency exits, fire suppression location, first aid kit, allergen protocols, and the rules for moving safely in a commercial kitchen. No tools used until this is complete.
• Food safety & temperature control — Cover temperature danger zone, probe thermometer use, correct storage (raw below ready-to-eat), date labeling, and FIFO. Trainee demonstrates food storage rotation independently.
• Knife skills & equipment handling — Trainer demonstrates correct knife grip, cutting technique, and safe equipment handling for the station. Trainee practices until technique is consistent and safe before sign-off.
• Station setup & mise en place — Trainer shows what a correctly prepped and organized station looks like at the start of service. Trainee sets up and breaks down the station independently to standard.
• Core recipes & cooking techniques — Trainer walks through each recipe and cooking method on the station. Trainee prepares each item to spec under guidance, then independently. Trainer completes the station scorecard before the shadow service.
• Allergen protocol in the kitchen — Cover cross-contact prevention, which equipment to change or clean for allergen orders, and how to communicate allergen requests between FOH and kitchen. Trainee demonstrates the protocol on actual equipment.
• Shadow service — station with trainer — Trainee works the station for a full service alongside their trainer. Trainer coaches in real time and observes ticket management, portion accuracy, and consistency under pressure.

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