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.
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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.