Back of House Operations Excellence Audit

This Back of House operations excellence audit helps restaurant teams assess BOH readiness and compliance. It covers cold storage temperatures and equipment condition, proper stock labeling and rotation, station setup and tools for side dish, ala carte, stew, meat, and middle stations, and critical sauces with quality indicators. It reviews BOH essentials such as ceilings, exhaust, floors, shelving, waste and grease trap management, thawing and cooking procedures, and sanitation controls. The checklist includes chemical handling, dish machine cleanliness, required kitchen forms and logs, thermometer calibration, team training and certifications, uniform standards, and operational non negotiables like alley rallies, clean restrooms, dry floors, and organized staff and office areas.