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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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.