CULINARY DEVELOPMENT CHECKLIST:
LEAD 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 Lead Cook?
• Manages and develops others, working with employees to set
and achieve individual and department goals
• Manages time and resources using planning and staffing tools
• Works toward continuous improvement by encouraging
change, finding ways to increase profitability and productivity,
and improving processes, products, and customer service.
• Controls inventory levels and expenses to impact bottom-line
contributions
• Ensures safety standards are followed
• Completes orders by deadlines and participates in inventory
processes
• Attractively displays products considering seasonality, cross-
merchandising, and corporate programs
• Assists customers with meal preparation and planning
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PERFORMANCE EXPECTATIONS FOR COOK POSITIONS
Prep Line Lead
Team Player Team Player Team Player
Organizational and
Incredible Customer Organizational and Culinary Skills to
Service Skills Culinary Skills Maximize Production
Efficiency
Basic Food Safety Solid Food Safety Advanced Food
Skills Knowledge Safety Knowledge
Advanced Cooking
Skills, Mechanics,
Basic Knife Skills Knife Skills Proficienct
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
Seeks Additional Leadership Qualities
Responsibility in Absence of a Sous
Chef
Uses and Understands Seeks Additional
IT Tools Responsibility
Uses IT Tools to
Manage Production
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CULINARY DEVELOPMENT CHECKLIST
NAME: ____________________________ EMPLOYEE NUMBER: ____________
OVERALL LEAD COOK EXPECTATIONS
SKILL DATE STUDENT TRAINER
IMPORTANT:
Please complete all items on the LINE COOK CULINARY DEVELOPMENT
CHECKLIST before you begin the LEAD COOK checklist.
TEAM PLAYER
Demonstrates teamwork in Lead Cook role
Educates customers and team on cooking techniques, food
safety, and featured products
ORGANIZATIONAL AND CULINARY SKILLS to MAXIMIZE PRODUCTION
Can use advanced culinary math:
• Calculates the as-purchased quantity when the edible
portion quantity is given
• Calculates the edible portion quantity when the as-
purchased quantity is given
• Determines cost per unit
• Calculates edible portion cost
• Calculates cost to produce a given recipe and the cost per
portion
Uses ordering and inventory tools and concepts:
• Report routing
• Inventory sheet
• Packaging tares
• WBA
• ICE
• TPF SharePoint/Ordering tab
Completes Managing by the Numbers training
ADVANCED FOOD SAFETY KNOWLEDGE
Performs Food Safety Audits with Food Safety Coordinator
Responsible for Temperature and Time Logs, including
verifications
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CULINARY DEVELOPMENT CHECKLIST
NAME: ____________________________ EMPLOYEE NUMBER: ____________
NOTES:
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CULINARY DEVELOPMENT CHECKLIST
NAME: ____________________________ EMPLOYEE NUMBER: ____________
OVERALL LEAD COOK EXPECTATIONS
SKILL DATE STUDENT TRAINER
ADVANCED COOKING SKILLS
Consistently demonstrates accurate knife cuts
Can apply, explain, and consistently demonstrate advanced
culinary techniques, principles, and 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
Teaches and certifies others in cooking techniques:
• Pan Searing • Grilling • Roasting
• Braising • Stir Frying • Blanching
• Poaching • Steaming • Frying
• Keating
POSITIVE ROLE MODEL
Demonstrates consistent adherence to company policies and
programs:
• Cut Glove policy
• Food Safety
• Simplification
Correctly uses tools and resources (as applicable), and
teaches others how to use:
• Core recipes • Opening and closing
• Product sheets and checklists
product guides • Prep sheets
• Department logs • Plan-o-grams
• Matrix dating • Ingredient lists
• Temp logs • Nutritional information
• Time logs • Allergen information
• Job aids • Product labeling
• SharePoint • Micros KDS
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CULINARY DEVELOPMENT CHECKLIST
NAME: ____________________________ EMPLOYEE NUMBER: ____________
OVERALL LEAD COOK EXPECTATIONS
SKILL DATE STUDENT TRAINER
LEADS, TRAINS, and SUPERVISES A TEAM
Completes Managing Others training
Completes Developing Others training
Completes Effective Communication training
Completes Coaching on the Fly
Provides coaching and feedback to employees
Writes performance reviews for team
Writes conversation notes for team
DEMONSTRATES LEADERSHIP QUALITIES IN ABSENCE OF A SOUS CHEF
Writes and sends orders
Writes schedules for areas
Checks in orders in receiving
ADDITIONAL RESPONSIBILITY
Seeks additional responsibility
Takes over ordering responsibilities
Regularly conducts inventory
Solid understanding of Pub/Burger Bar front and back of
house operations
Assists the Pub/Burger Bar during peak business hours
UNDERSTANDS AND USES IT TOOLS TO MANAGE BUSINESS/PRODUCTION
Uses Production Guides to determine product levels
NOTES:
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Wegmans Culinary Development Program
Copyright © 2018 by Wegmans Food Markets, Inc. All rights reserved.
