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BOH Closing Checklist for Restaurants

by Matt Jeffcoat, from the Community

Streamline back-of-house closing with this step-by-step checklist designed for restaurant teams. Cover breading and raw chicken handling, grill and fryer shutdown, thaw cabinet cleaning, labeling and date marking, restocking bowls, lids, and packaging, and sanitizing prep, primary, and secondary stations. Verify dish area cleanup, chemical storage, equipment power-off, and store alarm procedures. Use photo prompts to document areas and maintain consistency, safety, and readiness for the next shift.

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With SafetyCulture you can

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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BOH Closing Checklist
This BOH closing checklist helps restaurant teams properly close the back of house each shift. It covers stock rotation and labeling in walk-ins and thaw cabinets, breading station cleanup, fryer and grill cleaning and shutdown, utensil storage, line and cold well sanitation, soup cooling and labeling, prep and dish area sanitation, trash removal, chemical storage, equipment power-down checks, and thorough floor scrubbing. Use it to standardize closing procedures, maintain food safety, and keep the kitchen organized for the next day.
by Valerie Oliver, 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
BOH Closing Checklist for Full Service Restaurants
This back of house closing checklist helps full service restaurants complete end of day tasks safely and consistently. Cover breading stations, thaw cabinets, fryers, grills, toasters, cold wells, and holding equipment. Verify labeling, food safety logs, stock for the morning, and thorough cleaning of prep, dish, and floors. Includes manager checks for SAFE daily critical and eRQA, temperature and organization checks, and photo prompts for key areas.
by Valerie Oliver, from the Community
Downloads: 0
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Template
Back-of-House Closing Checklist for Restaurants
This BOH closing checklist guides restaurant teams through end-of-day back-of-house tasks, including cleaning and sanitizing prep areas, sinks, and floors; organizing dry goods; managing chemicals and janitorial stations; verifying FIFO and proper food storage in walk-in coolers and freezers; and completing equipment shutdown and maintenance for fryers, grills, woks, and hoods. It emphasizes stainless steel polishing, drain and vent cleanliness, proper product hierarchy, stocked prep coolers, and readiness for the next shift, supporting safety, compliance, and operational consistency.
by Dwayne Torres, from the Community
Downloads: 10+
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BOH Closing Checklist

This BOH closing checklist helps restaurant teams properly close the back of house each shift. It covers stock rotation and labeling in walk-ins and thaw cabinets, breading station cleanup, fryer and grill cleaning and shutdown, utensil storage, line and cold well sanitation, soup cooling and labeling, prep and dish area sanitation, trash removal, chemical storage, equipment power-down checks, and thorough floor scrubbing. Use it to standardize closing procedures, maintain food safety, and keep the kitchen organized for the next day.

by Valerie Oliver, 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

BOH Closing Checklist for Full Service Restaurants

This back of house closing checklist helps full service restaurants complete end of day tasks safely and consistently. Cover breading stations, thaw cabinets, fryers, grills, toasters, cold wells, and holding equipment. Verify labeling, food safety logs, stock for the morning, and thorough cleaning of prep, dish, and floors. Includes manager checks for SAFE daily critical and eRQA, temperature and organization checks, and photo prompts for key areas.

by Valerie Oliver, from the Community

Get

Template

Back-of-House Closing Checklist for Restaurants

This BOH closing checklist guides restaurant teams through end-of-day back-of-house tasks, including cleaning and sanitizing prep areas, sinks, and floors; organizing dry goods; managing chemicals and janitorial stations; verifying FIFO and proper food storage in walk-in coolers and freezers; and completing equipment shutdown and maintenance for fryers, grills, woks, and hoods. It emphasizes stainless steel polishing, drain and vent cleanliness, proper product hierarchy, stocked prep coolers, and readiness for the next shift, supporting safety, compliance, and operational consistency.

by Dwayne Torres, from the Community

10+

Get

BOH Closing Checklist for Restaurants

About author

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