Template

Back-of-House Closing Checklist for Restaurants

by Dwayne Torres, from the Community

10+

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.

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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.

Template
BOH Lago Closing Checklist
Use this BOH Lago closing checklist to guide a thorough end-of-day shutdown in restaurant kitchens. Tasks include cleaning hoods, floors, fryers and lines; organizing dry storage; wrapping, labeling, dating and rotating food FIFO in coolers and freezers; restocking stations; verifying pilots, shutting down and wiping equipment; completing refrigeration temperature logs; preparing the next-day prep list and orders; reviewing roster and OT reports; sanitizing dish area and three-compartment sinks; refilling soap and towels; and removing trash. Helps standardize hygiene, food safety, and readiness.
by Massimo Gaffo, from the Community
Downloads: 0
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Template
Weekly Restaurant Cleaning Checklist
Use this weekly restaurant cleaning checklist to standardize cleaning across back of house, front of house, restrooms, dining room, and exterior. Tasks include sanitizing prep tables, cleaning ovens, dish machines, coolers, and walk-in units; polishing stainless steel; scrubbing floors, drains, and thresholds; detailing windows, signage, and light covers; organizing cleaning supplies; and checking fryer hoods and filters. Improve hygiene, food safety, and guest experience with a consistent schedule for FOH and BOH.
by Susanzaidman74 User, from the Community
Downloads: 10+
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Template
Restaurant Opening and Closing Checklist
This restaurant opening and closing checklist helps teams standardize daily front and back of house tasks to keep the dining room, bar, bathrooms, and kitchen clean and compliant. It covers wiping and sanitizing tables, counters, seats, and high touch surfaces, washing linens, trash and recycling, restroom disinfection, and window and door cleaning. Back of house steps include cleaning grills, ranges, fryers, ovens, and beverage dispensers, deliming sinks, boiling out fryers, sanitizing prep areas, washing utensils, refilling supplies, sweeping storage and walk in refrigerators, and mopping floors. Use iAuditor to assign and schedule inspections and capture recommendations and signatures.
by Umar Patel, from the Community
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Template
BOH Taverna Closing Checklist
This back-of-house closing checklist helps restaurant teams complete consistent end-of-day shutdowns. It covers cleaning and sanitation, walk-in and line organization, FIFO and product labeling, equipment shutoff, fryer and hood cleaning, dry storage and floor care, and waste removal. It also guides completion of daily logs, including refrigeration temperature checks, next-day prep lists, ordering, and roster review. The dish area section ensures smallware is cleaned and stored, the machine is sanitized with chemicals filled, and sinks are cleaned and drained. Hand sinks are stocked with soap and towels, and drains are covered to prevent fruit flies. Use this template to standardize BOH routines and keep the kitchen safe, compliant, and ready for the next service.
by Taverna Toscana, from the Community
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Back-of-House Closing Checklist for Restaurants

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