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Chick-fil-A Back-of-House Training Checklist

by Benjamin Du Vall, from the Community

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Standardize back-of-house training for Chick-fil-A kitchen teams with a practical checklist that guides new hires from week 1 through week 7. Cover core stations including eggs, hashbrowns, buns, primary and secondary lines, fries, breading, machines, and dishes. Reinforce food safety, cross contamination controls, timers, station setup, scanning pans, and communication with the line and front of house. Includes guidance for breakfast and lunch procedures, grilled and breaded products, mac and cheese, salads, LEAN practices, and end of shift cleanup to improve speed, accuracy, and quality.

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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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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.