Conduct a comprehensive back of house audit for restaurant operations with this checklist. Review refrigeration and chiller temperatures, station setup, tools and equipment condition, sauce quality, BOH essentials, and safety and sanitation practices. Verify forms and logs, calibrations, uniform standards, and food execution across side dishes, barbecue, stew, and a la carte items. Include operations essentials, staff area checks, and manager sign-off for continuous excellence.
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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.