Template

BOH Summary Checklist

by Ahmed Ali Farghaly, from the Community

This BOH Summary checklist supports restaurant kitchen and back of house leaders in reviewing staffing readiness, operational excellence, team spirit, pace, and fiscal controls. It covers meat and prep sheets, prime rib plans, recipe card use, line checks, potato charts, labeling and rotation, cleanliness of walls and floors, equipment condition, cold holding at 40 F or below, temperature logs, dry storage, and safety and sanitation practices. It also guides coaching, window management, timing standards, and monitoring usage, oil management, and prime rib accuracy.

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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

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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.

Template
Calhouns Line Check Moose
Use this restaurant line check to verify kitchen readiness and food safety before each shift. The checklist covers dish area setup, sanitation and waste, oven and back line standards for breads and sides, salad and dessert prep and labeling, fry station product quality and oil maintenance, hot window items and portioning, broiler station storage and rotation, prime rib station tools and holding temps, expo setup and sanitizer control, and walk in and cooler temperature checks. Promote consistent prep, correct portioning, proper labeling, and clean, organized stations to improve quality and speed of service.
by Calhouns Pelissippi, from the Community
Downloads: 10+
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Back of House Operations Excellence Audit
This Back of House operations excellence audit helps restaurant teams assess BOH readiness and compliance. It covers cold storage temperatures and equipment condition, proper stock labeling and rotation, station setup and tools for side dish, ala carte, stew, meat, and middle stations, and critical sauces with quality indicators. It reviews BOH essentials such as ceilings, exhaust, floors, shelving, waste and grease trap management, thawing and cooking procedures, and sanitation controls. The checklist includes chemical handling, dish machine cleanliness, required kitchen forms and logs, thermometer calibration, team training and certifications, uniform standards, and operational non negotiables like alley rallies, clean restrooms, dry floors, and organized staff and office areas.
by C jhay, from the Community
Downloads: 0
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Template
Manager Back of House BOH Check Template
This Manager BOH check template supports consistent back of house operations for restaurants, pubs, and food service venues. It guides managers through daily and weekly checks across kitchen, bar, cellar, FOH and BOH areas, including cleanliness, equipment condition, temperature controls, food labeling and storage, PPE availability, staff appearance, and rota planning. It also covers safety and compliance items like fire safety, first aid readiness, slip and trip controls, pest management, and security measures. Use it to maintain standards, document issues, and keep teams aligned with SOPs and audit requirements.
by Allan Docherty, from the Community
Downloads: 10+
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Template
Restaurant Operations Excellence Report
This operations excellence report checklist is designed for restaurant teams to audit both front of house and back of house performance. It covers cold storage and temperature control, food safety and sanitation, kitchen readiness, uniforms and team standards, guest service cycles, bar and dining room setup, restroom upkeep, and repair and maintenance. Use it to verify recipe adherence, service timing, and cleanliness, review essential forms like line checks and cooling logs, and capture photos for evidence. The checklist helps managers lead pre-shift routines, monitor service quality, and maintain consistent guest satisfaction across locations.
by Anne Rhealele Dalmacio, from the Community
Downloads: 30+
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BOH Summary Checklist

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