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BOH Closing Walk-Through Checklist

by Greg Harb, from the Community

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.

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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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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 Restaurants
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.
by Matt Jeffcoat, from the Community
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Template
Middletown Kitchen Closing Checklist
This kitchen closing checklist streamlines end-of-day procedures for restaurant teams. It covers deep cleaning and sanitizing of fryers, grills, dump stations, breading tables, and soup carts; proper storage and covering of prepared chicken; floor washing and drain sweeping; sink wipe-downs; and reassembly of equipment for morning use. It also includes steps to power down and unplug equipment where required, return baskets and parts to designated areas, and prepare stations for the next shift. Use this to improve consistency, food safety, and operational readiness.
by Mitar Rudanovic, from the Community
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MacT BOH Opening and Closing Audit
This back-of-house opening and closing audit checklist helps restaurants standardize daily procedures for cleanliness, food safety, and shutdown. Items include prep sink setup, clean floors, fryer and basket cleaning, proper food storage and covering on the line, surface sanitizing across cutting boards and stainless areas, mop sink housekeeping and linen handling, cooler checklist completion and organization, thorough dish area cleaning, empty traps, swept and mopped under equipment, clean plates, glasses, and utensils, removal of broken glass, garbage, and recycling, and final system shutdown and secure lockup. Use it to drive consistency, compliance, and team accountability at shift change.
by Gillian Evans, from the Community
Downloads: 20+
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BOH Closing Walk-Through Checklist

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