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30-Day Back of House Training Plan

by Benjamin Du Vall, from the Community

Use this 30 day back of house training template to onboard restaurant kitchen staff with clear daily modules. Topics include breakfast items such as eggs and hashbrowns, bun station, primary and secondary stations, fries, sidework, breading, machines, and dish area. Each day pairs trainer led practice with an independent shift and simple ratings for performance and coaching needs. Adapt it to your operations to reinforce food safety, speed, quality, and team consistency across BOH roles.

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Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

About author

Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

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Chick-fil-A Madison Back of House Training
This back of house training checklist for Chick-fil-A Madison equips team members with step-by-step skills for kitchen operations. It covers eggs, hashbrowns, buns, primary and secondary stations, fries, breading, grilling, machines, kitchen utilities, dishes, and food safety. Includes shift-by-shift ratings, timers, communication with front of house and breader, and station setup to ensure consistent quality, speed, and readiness for scheduling.
by CFA Madison Training, from the Community
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Template
Chick-fil-A Back-of-House Training Checklist
Standardize back-of-house training for Chick-fil-A kitchen teams with a practical checklist that guides new hires from week 1 through week 7. Cover core stations including eggs, hashbrowns, buns, primary and secondary lines, fries, breading, machines, and dishes. Reinforce food safety, cross contamination controls, timers, station setup, scanning pans, and communication with the line and front of house. Includes guidance for breakfast and lunch procedures, grilled and breaded products, mac and cheese, salads, LEAN practices, and end of shift cleanup to improve speed, accuracy, and quality.
by Benjamin Du Vall, from the Community
Downloads: 0
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Template
BOH Closing Walk-Through Checklist
This back-of-house closing walk-through checklist helps restaurant teams shut down safely and efficiently. It covers secondary and primary stations, equipment power-off and unplug steps, fryer daily clean, stocking of buns, boxes and sauces, cooler and cold well checks, thorough cleaning and sanitizing, breading station procedures, mop sink and waste handling, dish area shutdown, and end-of-day admin tasks. Includes Saturday-only deep-clean actions and prompts to record logs so the kitchen is compliant and ready for the next day.
by Greg Harb, from the Community
Downloads: 0
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Template
30-Day FOH Training Checklist
Standardize your front-of-house onboarding with this 30-day training plan for restaurants. Cover key stations and duties including expo, server, window, mobile drinks, register, stocker or runner, dining room, desserts, mobile station, face-to-face FTF, drinks, cashpoint, and bagging for front counter and drive-thru. Use the checklist ratings to track progress and coaching needs.
by Benjamin Du Vall, from the Community
Downloads: 0
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Chick-fil-A Madison Back of House Training

This back of house training checklist for Chick-fil-A Madison equips team members with step-by-step skills for kitchen operations. It covers eggs, hashbrowns, buns, primary and secondary stations, fries, breading, grilling, machines, kitchen utilities, dishes, and food safety. Includes shift-by-shift ratings, timers, communication with front of house and breader, and station setup to ensure consistent quality, speed, and readiness for scheduling.

by CFA Madison Training, from the Community

Get

Template

Chick-fil-A Back-of-House Training Checklist

Standardize back-of-house training for Chick-fil-A kitchen teams with a practical checklist that guides new hires from week 1 through week 7. Cover core stations including eggs, hashbrowns, buns, primary and secondary lines, fries, breading, machines, and dishes. Reinforce food safety, cross contamination controls, timers, station setup, scanning pans, and communication with the line and front of house. Includes guidance for breakfast and lunch procedures, grilled and breaded products, mac and cheese, salads, LEAN practices, and end of shift cleanup to improve speed, accuracy, and quality.

by Benjamin Du Vall, from the Community

Get

Template

BOH Closing Walk-Through Checklist

This back-of-house closing walk-through checklist helps restaurant teams shut down safely and efficiently. It covers secondary and primary stations, equipment power-off and unplug steps, fryer daily clean, stocking of buns, boxes and sauces, cooler and cold well checks, thorough cleaning and sanitizing, breading station procedures, mop sink and waste handling, dish area shutdown, and end-of-day admin tasks. Includes Saturday-only deep-clean actions and prompts to record logs so the kitchen is compliant and ready for the next day.

by Greg Harb, from the Community

Get

Template

30-Day FOH Training Checklist

Standardize your front-of-house onboarding with this 30-day training plan for restaurants. Cover key stations and duties including expo, server, window, mobile drinks, register, stocker or runner, dining room, desserts, mobile station, face-to-face FTF, drinks, cashpoint, and bagging for front counter and drive-thru. Use the checklist ratings to track progress and coaching needs.

by Benjamin Du Vall, from the Community

Get

30-Day Back of House Training Plan

About author

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Chick-fil-A Madison Back of House Training

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Chick-fil-A Madison Back of House Training

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