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BOH 2nd Star Tavern Opening Checklist

by Massimo Gaffo, from the Community

Use this BOH opening checklist for 2nd Star Tavern to prepare the restaurant kitchen before service. It covers overnight cleaning verification, organized dry and cold storage, equipment checks for fryers, hoods, and gas pilots, and review of prior day orders and chef logs. Execute daily logs and prep lists, run a pre-shift with prep cooks, and confirm roster and OT warnings. Ensure cooks and dishwashers meet uniform standards and set up sanitizer buckets. Verify the dishwashing area and three-compartment sink, and stock hand sinks with soap and towels to maintain food safety.

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Eliminate mistakes made by paper-based processes

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Confirm accountability and compliance with a digital log

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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.

Template
BOH Taverna Opening Checklist
This BOH Taverna Opening checklist helps restaurant teams prepare the back-of-house for service. It covers exterior garbage areas, clean and organized coolers and freezers, wiped hoods, lit pilots on gas equipment, clean fryers, and sanitized equipment and smallwares. Verify dry storage is clean and organized, review prior-day orders and chef logs, and complete daily refrigeration temperature logs. Align the team by reviewing P-Mix, completing the prep list, holding a pre-shift with prep cooks, and checking roster and OT reports. Ensure cooks and dishwashers are in proper uniforms and that sanitizer buckets are filled and tested. Inspect dishwasher area, chemicals, and three-compartment sink setups with test strips. Confirm hand sinks have soap and paper towels for food safety compliance.
by Taverna Toscana, from the Community
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Template
BOH Kitchen Opening Checklist
This BOH kitchen opening checklist helps restaurant teams start each day with a clean, safe, and organized back-of-house. It covers verification of overnight cleaning, waste areas, equipment sanitation, fryer and hood cleanliness, and organization of smallwares and dry storage. It guides review of previous-day orders and chef logs, execution of refrigeration temperature logs, and planning via P-Mix review, prep lists, and pre-shift meetings. Uniform standards for cooks and dishwashers, sanitizer bucket testing, and dish area setup with correct chemicals and three-compartment sink procedures are included. Hand sink soap and towel availability checks are also captured to maintain food-safe operations.
by Massimo Gaffo, from the Community
Downloads: 10+
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Template
BOH Restaurant Closing Checklist
This BOH restaurant closing checklist for 2nd Star Tavern guides teams through end of day tasks to maintain food safety and readiness. It covers cleaning garbage cans and floors, organizing coolers and dry storage, labeling and dating items with FIFO, restocking lines, checking pilots and shutting down equipment, fryer and hood cleaning, knife and can opener sanitation, linen change, walls and shelving wipe downs, dish area and three compartment sink cleaning, dish machine sanitation and chemicals, trash removal, and replenishing hand soap and towels. It also reminds staff to complete refrigeration temperature logs, prep lists, place orders, and review roster and OT warnings to prepare for the next service.
by Massimo Gaffo, from the Community
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BOH 2nd Tavern Daily Cleaning Checklist
This BOH 2nd Tavern Daily Cleaning Checklist helps restaurant teams standardize back-of-house hygiene tasks across kitchen lines, fry stations, ovens and griddles, dish areas, prep tables, coolers, and dry storage. Use it to verify counters and floors are swept and mopped, drains and sinks are cleaned, small equipment is sanitized, and storage bins and shelves are organized. Sections include general cleaning, fryers and cooking surfaces, dishwashing and sinks, prep area and knives, coolers and cold wells, and pantry and storage. Ideal for maintaining cleanliness, supporting food safety, and ensuring consistent daily closeout routines.
by Massimo Gaffo, from the Community
Downloads: 0
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BOH 2nd Star Tavern Opening Checklist

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BOH Taverna Opening Checklist

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