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BOH Pre Closing Checklist

by Valerie Oliver, from the Community

This BOH pre closing checklist helps restaurant teams complete back of house shutdown tasks consistently. It covers cleaning and partial shutdown of grills and fryers, filtering and scraping fryers, swapping kanbans and false bottoms, breaking down the line, wiping thaw cabinets, and cleaning the breading table. Time based prompts guide closing activities from early clean down to final equipment care and sanitation. Use it to standardize end of day procedures, improve cleanliness and food safety, and prepare the kitchen for the next shift.

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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

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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.

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Back-of-House Pre-Closing Checklist
Use this back-of-house pre-closing checklist to guide kitchen staff through end-of-day shutdown. It outlines time-based tasks by station, including cleaning grill sides, filtering fryer oil, wiping and sanitizing thaw cabinets and breading tables, brushing and soaking parts at the mop sink, consolidating kanbans, switching false bottoms, and turning off equipment. Customize for your operation and add manager sign-off to ensure food safety, cleanliness, and a smooth opening the next day.
by Valerie Oliver, from the Community
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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
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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
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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
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BOH Pre Closing Checklist

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