CULINARY DEVELOPMENT CHECKLIST:

LINE COOK
At Wegmans, we want to help all of our checklist ties directly into the
employees learn and grow! To help you expectations for your position.
plan and track your development, use
When you can demonstrate mastery of a
this checklist as a tool. particular skill, you and your supervising
On the next page, you will see a list of chef will sign off on the item. Using this
performance expectations for Prep document, you and your supervisor will
Cook, Line Cook, and Lead Cook have an opportunity to talk about and
positions. The accompanying skills plan for your development.

What is a Line Cook?

• Has strong knowledge of culinary functions

in the kitchen
• Proficient knife skills
• Proficient with cooking techniques
• Able to transition between culinary
production areas with ease
• Efficient producer of core recipes and more
advanced recipe replication
• Has a good understanding of how work gets
done in the kitchen
• Follows production guides and creates prep
lists with confidence
• Understands and follows Wegmans’ food
safety guidelines
• Builds good relationships with other
employees and other departments
• Exhibits customer service focus at all times

© Wegmans Food Markets, Inc. 10/5/2018 1

Line Cook Checklist.docx
 PERFORMANCE EXPECTATIONS FOR COOK POSITIONS

Prep Line Lead

Team Player Team Player Team Player

Organizational and
Increedible Customer Organizational and Culinary Skills to
Service Skills Culinary Skills Maximize Production
Efficiency

Basic Food Safety Solid Food Safety Advanced Food Safety

Skills Knowledge Knowledge

Advanced Cooking
Skills, Mechanics,
Basic Knife Skills Knife Skills Proficient
Culinary Terminology,
Techniques

Basic Cooking
Cooking Techniques Positive Role Model
Techniques

Cross-trained and
Food Preparation Leads, Trains, and
Experienced in
Skills Supervises a Team
Multiple Areas

Demonstrates
Leadership Qualities
Seeks Additional
to Oversee Operation
Responsibility
in Absence of a Sous
Chef

Uses and Seeks Additional

Understands IT Tools Responsibility

Uses IT Tools to
Manage Production

© Wegmans Food Markets, Inc. 10/5/2018 2

Line Cook Checklist.docx
 CULINARY DEVELOPMENT CHECKLIST
NAME: ____________________________ EMPLOYEE NUMBER: ____________

OVERALL LINE COOK EXPECTATIONS

SKILL DATE STUDENT TRAINER
IMPORTANT:
If you did not complete all items on PREP COOK EXPECTATIONS, please complete
them before you begin the LINE COOK EXPECTATIONS checklist.

TEAM PLAYER
Demonstrates teamwork in Line Cook role
Completes Simplification walk-through (2 hours)

ORGANIZATIONAL AND CULINARY SKILLS

Can use basic culinary math:
• Converts recipe sizes
• Knows customary units of measurement
• Converts to unit of measure
• Calculates yield percent of fruit or vegetable
Can explain basic culinary terminology:
• Mise en place • A la carte • Trinity
• Mirepoix • Nori • Roux
• Stock • Charcuterie • Broth
• Al dente • Vinaigrette • Batch cooking
• A la minut • Proof • Emulsion
• Deglaze • Slurry • Mother sauces

Can use and explain culinary guiding principles:

• Understands variety
• Understands freshness standards and seasonality
• Understands peak business
• Can identify and describe target customer needs
• Can explain Teamwork for Freshness
• Uses Production Guides
• Can explain days of supply
• Demonstrates cooler organization and knowledge of
simplification principles
• Solid understanding of shrink
• Complete knowledge of menu for in-store restaurants

© Wegmans Food Markets, Inc. 10/5/2018 3

Line Cook Checklist.docx
 CULINARY DEVELOPMENT CHECKLIST
NAME: ____________________________ EMPLOYEE NUMBER: ____________

NOTES:

© Wegmans Food Markets, Inc. 10/5/2018 4

Line Cook Checklist.docx
 CULINARY DEVELOPMENT CHECKLIST
NAME: ____________________________ EMPLOYEE NUMBER: ____________

OVERALL LINE COOK EXPECTATIONS

SKILL DATE STUDENT TRAINER

SOLID FOOD SAFETY KNOWLEDGE

Can explain HACCP
Can list causes of common food-borne illnesses
Adheres to all food safety principles

KNIFE SKILLS PROFICIENCY

(In addition to Basic Knife Skills from Prep Cook Expectations checklist)
Demonstrates bias cut correctly
Demonstrates rough cut correctly
Demonstrates chiffonade correctly
Sharpens knives correctly
Uses correct tool for the job

GRASP OF GENERAL COOKING TECHNIQUES

Demonstrates proficiency with general cooking techniques:
• Pan Searing • Blanching
• Grilling • Poaching
• Roasting • Steaming
• Braising • Frying
• Stir Frying • Keating

CROSS-TRAINED AND EXPERIENCED IN MULTIPLE AREAS (based on job

placement)
Optional development in Sub Shop
Optional development in Pizza Shop
Optional development in Veggie Market
Optional development in Meat/Seafood RTC
Optional development in Pub/Burger Bar (Can work each
station)
Other development:

© Wegmans Food Markets, Inc. 10/5/2018 5

Line Cook Checklist.docx
 CULINARY DEVELOPMENT CHECKLIST
NAME: ____________________________ EMPLOYEE NUMBER: ____________

NOTES:

© Wegmans Food Markets, Inc. 10/5/2018 6

Line Cook Checklist.docx
 CULINARY DEVELOPMENT CHECKLIST
NAME: ____________________________ EMPLOYEE NUMBER: ____________

OVERALL LINE COOK EXPECTATIONS

SKILL DATE STUDENT TRAINER

ADDITIONAL RESPONSIBILITY
Seeks additional responsibility, such as:
• Exposure to ordering
• Exposure to inventory

UNDERSTANDS AND USES IT TOOLS

Uses StorePro for a quick glance at:
• Purchases
• Food Cost
• Counter to Counter
WISE Overview:
• Complete WISE CBT
• Spend time with an experienced leader in the kitchen
Right-Side WISE:
• Review Top 10 Report for shrink opportunities
• Review Item Movement
Left-Side WISE:
• Review Self-Service Bars to monitor Production at
Scale data
• Review Production guides
Additional Resources/Exposures:
• Review Top 80 report
Uses SharePoint
• Access up-to-date restaurant information, such as
weekly specials, etc.

NOTES:

© Wegmans Food Markets, Inc. 10/5/2018 7

Line Cook Checklist.docx
 Wegmans Culinary Development Program
Copyright © 2018 by Wegmans Food Markets, Inc. All rights reserved.