F&B New Hire Onboarding Checklist

Employee Name:

Start Date:

Position:

Department:

Phase 1: Pre-Boarding (Before the First Shift)

The goal here is to handle the paperwork so the first day can focus on the culture and the craft.

	Task	Done	Date Completed
	A	B	C
1	Documentation: Collect identification, tax forms, and banking details.
2	Employment Contract: Ensure signed copies of the offer letter and job description are filed.
3	Uniform & Grooming: Provide the dress code policy (footwear requirements, hair constraints, jewelry limits).
4	Scheduling: Add the hire to the roster and provide login credentials for scheduling/time-tracking software.
5	Digital Access: Set up POS (Point of Sale) logins and internal communication apps.

Focus on making the new hire feel welcome while establishing clear boundaries and safety protocols.

	Task	Done	Date Completed
	A	B	C
1	Facility Tour
2	The "Heart of House": Kitchen layout, dry storage, walk-in coolers, and dish pit.
3	The "Front of House": Dining areas, bar, host station, and POS terminals.
4	Staff Areas: Break rooms, lockers, and restroom facilities.
5	Safety Stations: Location of first aid kits, fire extinguishers, and Eye Wash stations.
6	Immediate Safety & Compliance
7	Food Safety: Basic temperature control, "First In, First Out" (FIFO) rotation, and cross-contamination prevention.
8	Chemical Safety: Reviewing the Safety Data Sheets (SDS) and how to handle cleaning chemicals.
9	Incident Reporting: How to report workplace injuries or guest accidents.
10	Culture & Mission
11	Brand Story: Who are we, and what kind of experience do we provide?
12	Guest Philosophy: How do we handle complaints or special requests?

This phase is usually handled by a "Shadow" or "Buddy" system.

	Task	Done	Date Completed
	A	B	C
1	Front of House (FOH)
2	Menu Knowledge: Identifying allergens, ingredients, and "signature" items.
3	The POS System: Entering orders, splitting checks, and processing voids.
4	Service Sequence: Greeting, water service, timing of courses, and clearing tables (pre-busing).
5	Side-work: Opening and closing duties (e.g., polishing silver, restocking stations).
6	Back of House (BOH)
7	Station Setup: "Mise en place" standards for their specific station.
8	Ticket Reading: Understanding kitchen display systems or paper tickets.
9	Portion Control: Using scales and specific ladles to maintain consistency and food cost.
10	Closing Procedures: Deep cleaning equipment and labeling all prep for the next shift.

Transitioning from trainee to an independent team member.

	Milestone	Objective	Done	Date Completed
	A	B	C	D
1	The "Shadow" Shift	New hire performs tasks while the trainer observes and assists.
2	The "Solo" Shift	New hire manages a smaller section or station independently.
3	Knowledge Check	A brief quiz or verbal check on the menu and allergy protocols.
4	Feedback Session	A 30-day check-in to discuss performance and cultural fit.

Regardless of the specific role, every staff member should be checked off on these "Non-Negotiables":

	Task	Done	Date Completed
	A	B	C
1	Handwashing Protocol: When and how to wash hands (the 20-second rule).
2	Allergy Awareness: The "Big 8" or "Big 9" common allergens and the protocol for notifying the kitchen.
3	Alcohol Policy: (If applicable) Checking ID and identifying signs of intoxication.
4	Phone Policy: Standards for personal device usage during shifts.