Chef/KM/Sous Performance Evaluation Form
Spring, 2026
Team Member Name
*
First Name
Last Name
Team Member Email
*
example@example.com
Location
*
Please Select
1 Boulder Creek
2 Charbonos
3 SC Greenwood
4 SC Plainfield
5 SC Zionsville
6 SC Montgomery
7 SC Noblesville
9 Mesh Indianapolis
10 Cafe 251
15 Bru Indy
16 Bru Lexington
17 Mesh Louisville
18 Union 50
19 Bru Carmel
20 Bru Cincy
21 Bru Evansville
22 Vida
23 Livery Indy
24 Bru Plainfield
25 Provision
26 Bru Westerville
27 Rize Ironworks
28 Event Center
29 Bru Noblesville
30 Nesso
31 Bru Fort Mitchell
32 Bru South Bend
33 Tavern
34 Bru Lafayette
35 Modita
36 Marquee
39 Rize Fishers
40 Elevance
42 Livery HTC
43 Bru Keystone
44 Rize Carmel
45 Bru Brownsburg
46 Bru Montgomery
47 Bemberg
48 Livery Montgomery
51 Theo's
54 Bru Bloomington
55 Shin Dig
56 Commission Row
57 The Link at Fishers District
58 The Lawrence
59 Bru Ft. Wayne
60 BRU Greenwood
99 Office
997 CRG Grow
Manager Name
*
Manager Email
*
example@example.com
Core Leadership Impact Areas
Culinary leaders are evaluated based on food quality, kitchen execution, team leadership, and cost control. (Effective performance reflects strong, consistent delivery in role. Ratings above this should reflect meaningful impact beyond standard expectations.)
Based on expectations for this role, how would you rate this leader’s overall performance?
*
Needs Improvement
Effective
Highly Effective
Sets the Standard for Others
Food Quality & Kitchen Execution
*
Rows
Needs Improvement
Effective
Highly Effective
Sets the Standard for Others
Demonstrates
OWNERSHIP
of food quality, consistency, and presentation
Ensures all dishes meet CRG standards every shift
Maintains strong execution during service (prep, timing, accuracy, plating)
Leads from the line when needed and supports the team during peak volume
Identifies
OPPORTUNITY
to improve quality, consistency, and efficiency
Cost Control & Kitchen Operations
*
Rows
Needs Improvement
Effective
Highly Effective
Sets the Standard for Others
Demonstrates
OWNERSHIP
of food cost, waste, and inventory management
Follows ordering, portioning, and prep standards to control cost
Minimizes waste and identifies opportunities to improve efficiency
Supports labor discipline through proper staffing and prep execution
Maintains organized, clean, and efficient kitchen operations
Team Leadership & Accountability
*
Rows
Needs Improvement
Effective
Highly Effective
Sets the Standard for Others
Leads the kitchen team with
RESPECT
,
FAIRNESS
, and
KINDNESS
Sets clear expectations and holds team members accountable
Provides real-time coaching and feedback with
HONESTY
Builds a strong, reliable culinary team through hiring, training, and development
Addresses performance and behavior issues quickly and directly
Creates a culture of
COMMUNITY
within the kitchen
Operational Discipline & Standards
*
Rows
Needs Improvement
Effective
Highly Effective
Sets the Standard for Others
Ensures compliance with food safety, sanitation, and health standards
Maintains consistency in prep, recipes, and kitchen systems
Follows through on administrative and operational expectations (inventory, ordering, training, etc.)
Demonstrates strong attention to detail and follow-through
Takes
OWNERSHIP
to ensure standards are upheld at all times
What has this leader done this year that made the biggest impact on food quality, team, or kitchen performance?
*
Where does this leader need to improve to increase their impact? What is holding them back?
*
How effectively is this leader developing others in the kitchen?
*
Which best describes this leader today?
*
Ready now for a expanded scope in their leadership role
On track for growth with continued development
Strong and stable in current role
Needs improvement to meet expectations
What would need to be seen for them to take the next step?
*
What goals were established for this team member during the last review period, and what progress have they made toward each? Please include specific examples and measurable outcomes where possible.
*
Please identify 2-3 specific, measurable goals for this individual to focus on over the next review period. If applicable, include any recommended training or development programs that may help them achieve these goals.
*
Any additional comments or notes?
Scheduled Performance Review Date
-
Month
-
Day
Year
2 digit month, 2 digit day, 4 digit year
Please indicated the projected date of the review conversation.
Self Evaluation Upload
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DO email
*
example@example.com
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