Free checklist
Line Cook Training Checklist
The checklist (12 items)
Written as observable actions, so two trainers scoring the same shift land in the same place. In CrewSharp this is the Grill checklist in the Restaurant / QSR starter set, filed under Back of House, and every item here is editable.
- 1Cooked every protein to the required internal tempCritical
- 2Checked temps with a calibrated probe thermometer
- 3Used separate tongs for raw and cooked productCritical
- 4Washed hands after handling raw meatCritical
- 5Followed the cook time for each product
- 6Cooked only what the screen called for
- 7Started a hold timer for every pan of cooked product
- 8Discarded cooked product past its hold time
- 9Pulled raw product from the cooler oldest first
- 10Called out when product was running low
- 11Kept up with ticket times during the rush
- 12Scraped and cleaned the grill surface between rushes
Print it, score it on a clipboard, or open it in Sheets. No email required.
What usually goes wrong
Internal temperature is both critical and required for a reason. A miss here is a food safety failure rather than a quality issue to coach later, and no score on the rest of the list should be able to outweigh it.
The items a good total should not outweigh
- Cooked every protein to the required internal temp
- Used separate tongs for raw and cooked product
- Washed hands after handling raw meat
When to sign someone off
A workable bar for this checklist: no critical items missed, a score above a line you set for Grill specifically rather than one number for the whole building, and observed on more than one shift with at least one of them busy. Then date it, so it can expire.
That last part is the one people skip. A sign-off with no date cannot be re-checked, which means a year later you have a record that says somebody was ready once.
Checklists that pair with this one
Someone trained on this one most often covers these alongside it, which makes them the sensible second checklist to train.
Common questions
How many shifts does it take to sign someone off on the grill?
Longer than most positions, because the person has to hold temperature discipline while the screen is full. Watching them only on quiet shifts produces a sign-off that does not survive a Friday.
What should be on a line cook checklist?
The 12 items above cover it: cooked every protein to the required internal temp, checked temps with a calibrated probe thermometer, used separate tongs for raw and cooked product, and the rest of the list. Keep it in that range. Fewer and a pass proves very little; many more and trainers stop finishing it during a real shift.
Which items should count as critical?
On this checklist, 3 items are marked critical: cooked every protein to the required internal temp; used separate tongs for raw and cooked product; washed hands after handling raw meat. Missing one means not ready, regardless of the total score, because these are the failures that cannot be corrected after the fact.
Scoring it is the part that lasts
Run this Grill checklist on a tablet between rushes and CrewSharp keeps the rest: who is signed off, when it was last checked, and which item your crew misses most.
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