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

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

Lead Cook Checklist.docx
 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

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

Lead Cook Checklist.docx
 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

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

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

NOTES:

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

Lead Cook Checklist.docx
 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

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

Lead Cook Checklist.docx
 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:

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

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