Free checklist
Line Cook Training Checklist
The checklist (5 items)
Written as observable actions, so two trainers scoring the same shift land in the same place. In CrewSharp this is the Grill / Cook Line station 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
- 2Followed the build and timing standards
- 3Rotated product and checked freshness (FIFO)
- 4Kept the line clean and sanitized
- 5Kept up with ticket times during the rush
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What usually goes wrong
Internal temperature is both critical and required for a reason. It is the one item on this checklist where a miss is not a quality problem to coach later, it is a food-safety failure, 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
When to sign someone off
A workable bar for this station: no critical items missed, a score above a line you set for Grill / Cook Line 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.
Other restaurant / qsr checklists
The rest of the set, if you are building out the whole floor rather than one position.
Common questions
How many shifts does it take to sign someone off on the cook line?
Longer than any other station in most kitchens, because the person has to hold temperature discipline and FIFO while the rail is full. Observing them only on quiet shifts will produce a sign-off that does not survive a Friday.
What should be on a line cook checklist?
The 5 items above cover it: cooked every protein to the required internal temp, followed the build and timing standards, rotated product and checked freshness (fifo), 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 station, one item is marked critical: cooked every protein to the required internal temp. 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 / Cook Line 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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