Clone of Chef/KM/Sous Performance Evaluation Form

Chef/KM/Sous Performance Evaluation Form

Spring, 2026
Team Member Name *

First NameLast Name
Team Member Email*
example@example.com
Location*
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.)
Needs ImprovementEffectiveHighly EffectiveSets 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?*
Ready now for a expanded scope in their leadership roleOn track for growth with continued developmentStrong and stable in current roleNeeds improvement to meet expectations
What would need to be seen for them to take the next step?*
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

MonthDayYear
Please indicated the projected date of the review conversation.
Self Evaluation Upload*

Please upload the team member's self evaluation form
Cancelof
DO email*
example@example.com
Should be Empty:

Chef/KM/Sous Performance Evaluation Form