How do I onboard a new cook?
Onboarding a new cook well makes a real difference to how quickly they settle in, how safely they work, and how long they stay. A good first week gives the cook a clear picture of your kitchen, your standards, and your team, instead of leaving them to guess. Plan the onboarding before the first day so nothing important is missed.
Start with the practical details before the cook arrives. Confirm the start date, the first shift time, the dress code, and what to bring. Make sure the paperwork is ready, including any forms the cook must complete, and check that the station, the tools, and the ingredients they will need are in place. A short welcome message with the address, the entrance to use, and who to ask for on arrival helps the first day run smoothly. If the cook needs a food safety certificate or other training record, ask for it in advance so there is no delay on day one.
On the first day, give the cook a tour of the kitchen and the storage areas. Show where ingredients are kept, how stock is labeled and rotated, where cleaning supplies are stored, and where waste goes. Explain the layout of the stations, the equipment they will use, and any safety rules for hot surfaces, sharp tools, and heavy lifting. Walk through your food safety standards, including hand washing, temperature checks, allergen handling, and how to report a problem. Safety is not a detail to cover later. It should be clear from the start, because safe habits protect customers and the whole team.
Next, introduce the cook to the menu and the way you want dishes prepared. Go through the recipes, the portion sizes, the plating standards, and the timing for each course. Let the cook taste the key dishes and watch an experienced team member work the station during service. Pair the new cook with a mentor or a senior colleague for the first shifts, so questions can be answered quickly and mistakes can be caught early. Explain how orders come into the kitchen, how the team communicates during a rush, and what to do when an ingredient runs out or a dish is sent back.
Set clear expectations early, and check in often. Tell the cook what good work looks like in your kitchen, how shifts are planned, and how time off is arranged. Ask how they are finding the work after the first day and again at the end of the first week. Listen to their questions and their suggestions, since a fresh pair of eyes can spot a problem you have missed. Give honest feedback, praise what is going well, and correct problems promptly and kindly. A cook who feels welcomed, supported, and clear about the standards is far more likely to do good work and stay with your team.
Next step: Post a free ad on Hirepros to find your next cook, then welcome them with a clear first week in your kitchen.
