From Line Cook to Front-of-House: Training Your Restaurant Dream Team

Hiring & Training Staff

Even experienced sous chefs and line cooks need time to get up to speed. It’s not just about perfecting those culinary skills—it’s about learning new systems, workflows, and processes that might be different from their last job. And for industry newcomers, like recent grads stepping into their first kitchen, there’s a lot to pick up while learning on the line. 

We’ll explore the essential training areas your staff need to master to consistently deliver the exceptional experience your diners deserve.

Health and Safety Regulations 

While learning to be a virtuoso with the knife or how to perfectly sauteé mushrooms for a steak are admirable skills, training on health and safety protocols is of the utmost importance. 

Taste is subjective, but tainted food is not. That’s why you must ensure your staff is up to speed on proper food handling and preparation techniques to prevent contamination. That means following local health codes and safety standards set by your municipality—teaching and testing your staff before they start work in the kitchen is ideal. 

Additionally, ensure staff know the cleaning procedures and safety protocols that can reduce the risk of kitchen accidents, such as slips and falls, burns, and lacerations. 

Customer Service 

No one is born with customer service skills; they must be developed. That rings true even for staff who consider themselves “social butterflies” or have naturally buoyant personalities. 

Train your staff (especially servers and front-of-house employees) on the basics of customer service. Greeting guests warmly, providing personalized service, and handling complaints are all essential skills for them to master. Keeping this need top of mind when interviewing prospective employees can help ensure you hire those most well-suited to customer service roles.  

Compliance Training 

Compliance involves a series of legal matters that staff members must adhere to. These include labour laws, workplace harassment policies, and discrimination rules. Compliance training also applies to the responsible serving of alcohol. Ensure your staff receives training on these policies, as they encompass legally mandated requirements.

Menu Knowledge 

Of course, there’s your menu, which is an integral part of your brand and identity and a core component of your services. Everything you prepare, store, serve, and garnish revolves around your menu, making it vital that your staff know it inside and out. 

Running a smooth kitchen starts with knowledge. Train your crew on all the essentials—menu items, ingredients (and any allergens!), prep methods, and storage tips. It’s all about keeping your team sharp and your guests happy. This knowledge and training will help ensure your employees carefully, responsibly, and artfully handle menu items. 

Restaurant Technology 

Technology has advanced considerably in the restaurant space, changing how kitchen crews manage food and customers order their meals. Teaching kitchen crews how to set up and monitor automated systems is vital to ensure they function accurately and safely. 

Training your front-of-house staff on point-of-sale (POS) systems and devices, such as table-side payment systems, is vital. With an increase in food delivery apps such as Uber Eats and Skip the Dishes, staff also need to be trained on how to process and fulfill orders requested through these digital tools. 

Soft Skills 

Soft skills extend beyond traditional customer service qualities, encompassing emotional intelligence and interpersonal abilities. These include patience, politeness, teamwork, and genuine willingness to help. Strong communication skills, such as active listening and effective conflict resolution, are also key components of soft skills, making them essential for fostering positive interactions and relationships.

These skills are vital in collaborative environments like kitchens, where successful communication and task completion are paramount. Soft skills also support customer service by making patrons feel comfortable in your restaurant space. 

Some employees will already exude these traits, and those who don’t can develop and master soft skills through workshops or one-on-one training. 

Position-Specific Training 

Then, there are the hard skills needed for specific roles. For chefs and cooks, this includes food preparation skills (e.g., knife skills, seasoning, cooking methods, and plating), menu execution, and the application of food safety principles. 

For bartenders, this means drink preparation (e.g., mixing recipes, bottling techniques, and garnishes), and understanding alcohol compliance laws. For servers, position-specific skills include order processing, table etiquette, and upselling techniques. 

Some of these skills have likely been developed in culinary school or through specific courses, but they can still be refined in your kitchen.