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
Documentation: Collect identification, tax forms, and banking details.
Employment Contract: Ensure signed copies of the offer letter and job description are filed.
Uniform & Grooming: Provide the dress code policy (footwear requirements, hair constraints, jewelry limits).
Scheduling: Add the hire to the roster and provide login credentials for scheduling/time-tracking software.
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
Facility Tour
The "Heart of House": Kitchen layout, dry storage, walk-in coolers, and dish pit.
The "Front of House": Dining areas, bar, host station, and POS terminals.
Staff Areas: Break rooms, lockers, and restroom facilities.
Safety Stations: Location of first aid kits, fire extinguishers, and Eye Wash stations.
Immediate Safety & Compliance
Food Safety: Basic temperature control, "First In, First Out" (FIFO) rotation, and cross-contamination prevention.
Chemical Safety: Reviewing the Safety Data Sheets (SDS) and how to handle cleaning chemicals.
Incident Reporting: How to report workplace injuries or guest accidents.
Culture & Mission
Brand Story: Who are we, and what kind of experience do we provide?
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
Front of House (FOH)
Menu Knowledge: Identifying allergens, ingredients, and "signature" items.
The POS System: Entering orders, splitting checks, and processing voids.
Service Sequence: Greeting, water service, timing of courses, and clearing tables (pre-busing).
Side-work: Opening and closing duties (e.g., polishing silver, restocking stations).
Back of House (BOH)
Station Setup: "Mise en place" standards for their specific station.
Ticket Reading: Understanding kitchen display systems or paper tickets.
Portion Control: Using scales and specific ladles to maintain consistency and food cost.
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
The "Shadow" Shift	New hire performs tasks while the trainer observes and assists.
The "Solo" Shift	New hire manages a smaller section or station independently.
Knowledge Check	A brief quiz or verbal check on the menu and allergy protocols.
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
Handwashing Protocol: When and how to wash hands (the 20-second rule).
Allergy Awareness: The "Big 8" or "Big 9" common allergens and the protocol for notifying the kitchen.
Alcohol Policy: (If applicable) Checking ID and identifying signs of intoxication.
Phone Policy: Standards for personal device usage during shifts.

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