Chef Training Policies

Intention of Sprouts’ Chef Training Rules

  • Ensure the safety of our participants and staff;
  • Provide mutual understanding among Sprouts Chef Training, participants, and family of policies and procedures; and
  • Reinforce the content of the applicable Participant Agreement and General Release with additional detail.

Interns and guardians must be familiar with the following rules prior to arrival at kitchen trial shift or other Sprouts Chef Training events and should review the rules with their children. Sprouts’ Chef Training instructors will review the Rules with interns at orientation.

Intern Participant Rules

Covid-19 Protocols

  • Follow Chef Mentor/Restaurant guidelines for mask requirements, regardless of vaccination status.
  • You will be working in a kitchen that serves the general public. If you are not feeling well or are having symptoms, contact Sprouts’ Chef Training (CT) Manager and Chef Mentor immediately to inform them you will not be at work.

Kitchen Rules

  • Start each cooking session with clean hands – wash again as needed.
  • Follow your chef’s rules for safe knife handling.
  • When at the stove or oven, always practice safety (flag hot pan handles with a towel; tell teammates “oven door is open”). Help teammates; never criticize.
  • Every student must try all foods prepared (unless there is an allergy); it is ok if you don’t like a dish but no use of “gross” or “yuck” is allowed. Use other words to explain why, as a chef would: too spicy, too sweet, needs more acid, etc.
  • When the Chef is speaking, this is the only voice to be heard.
  • Say loudly “CORNER,” “BEHIND,” “HOT,” “KNIFE,” or “SHARP” when rounding a corner, moving behind someone in the kitchen, or carrying something hot or sharp, as applicable.

Knife Rules

  • When your knife is not in use, it must be on the side of the cutting board farthest away, with the knife-guard on.
  • Learn and apply various knife techniques where applicable, to practice skills and reinforce safety: the claw, the tunnel, etc.
  • Never play with knives.
  • Always walk with knives pointed down, knife-guards on. When you aren’t using your knife, place it on the side of the cutting board or table farthest away from your body, with the knife-guard on.
  • Always keep your eyes on your hands when using a knife.
  • Do not transport food on a knife, transport food in a bowl.

Be Safe

  • Follow instructor or chef mentor instructions at all times. Interns must stay within areas designated by a chef at all times.
  • Mobile phones may be used for emergency purposes only, as approved by Sprouts’ CT Manager. Sprouts Chef Training is not responsible for loss or damage to any participant’s personal belongings.
  • Do not borrow chef mentors’ cooking equipment without permission.
  • No running or horse-playing near the cooking equipment.
  • Stay within sight and hearing of the chef mentor.

Be Nice

  • Treat others as you wish to be treated: be respectful, kind, and compassionate.
  • Inappropriate language (obscenity, gestures, insults) is not acceptable.
  • Fighting, physical aggression, and physical and verbal intimidation are not acceptable, will not be tolerated, and are grounds for immediate dismissal from Sprouts Chef Training.
  • Treat your stuff, and others’ stuff, with respect. The storage, protection and safety of your personal property is your responsibility.
  • Disruptive behavior will not be tolerated.

Have Fun

  • Enjoy yourself! Learn, engage, and ask questions! This program is meant to be fun, educational, and inspiring. Soak up as much as you can while you’re with us!
  • If something’s bothering you, you have questions, or you need something, talk with your chef mentor or Sprouts’ CT Manager. We’re here for you.

Sprouts Chef Training Program Rules

The following rules apply to all interns in Sprouts’ Chef Training program and provide guidance for parents/guardians in preparing their children for Sprouts’ Chef Training program:

  • Sprouts Chef Training is not responsible for any lost or left-behind articles of clothing or other participant’s personal property.
  • Interns must be appropriately attired for internship: close-toed shoes and long pants with no holes.
  • Interns must have their hair tied back away from their face.
  • Attendance check-ins with the CT Manager are mandatory.

Termination of Internship Policy

Any intern who does not report to work 4 consecutive days, or misses 4 shifts without notifying Sprouts’ CT Manager and Chef Mentor, will be considered to have abandoned the job and voluntarily terminated the internship.

Dismissal From Internship

Willful or frequent disregard of rules and policies will result in a warning from Sprouts’ staff. Even a single instance of extreme misconduct or serious endangerment of peers, Sprouts’ staff, chefs, or members of the public may result in immediate dismissal. This course of action would only be pursued in rare and extreme instances where the circumstances deemed dismissal absolutely necessary. We take the safety and conduct of all our stakeholders very seriously. So, while we would never pursue this course of action without careful consideration, we reserve this right in the event it is absolutely necessary.


mailing Address

1 Mandalay Place Unit 1503
South San Francisco 94080

(510) 680-3614