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Kitchen Back of House Evaluation

by Slindile Gwala, from the Community

This Kitchen Back of House evaluation helps restaurant managers assess BOH staff performance across key areas. Review technical skills such as knife skills and cooking techniques, adherence to food safety and hygiene standards, speed and efficiency during peak periods, teamwork and communication, cleanliness and organization, problem solving, and professionalism. Includes practical assessments for stations including scullery, cold prep, pizza, dessert, fryer, Tex Mex, pans or pasta, and grill.

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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

About author

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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Wimpy CDR Evaluation Checklist
This Wimpy CDR evaluation checklist supports end to end restaurant quality and compliance checks. It covers first impressions including signage, promotions, exterior areas, and trading hours. Assess dine in and take away experiences, from menu displays and counters to seating, cleanliness, and service standards such as greeting, order taking, upselling, speed of service, and teamwork. Review beverage and dessert stations including soft serve and detailed coffee standards such as grind, dosing, machine hygiene, milk temperature, and barista tools. Inspect back of house operations across grill and fryers, food handling, equipment condition, cleaning routines, and temperature control. Verify scullery, refuse, storage, cold rooms and freezers, and team facilities. Confirm management controls including uniforms, daily and monthly checks, safety officer and meetings, incident reporting, first aid and fire readiness, licenses, campaign calendars, food cost tracking, thermometer and temperature logs, inventory counts, scheduling, training, and office administration.
by Riaan Jordaan, from the Community
Downloads: 10+
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Back of House Monthly Inspection Checklist
This Back of House monthly inspection checklist helps restaurant teams review sanitation, equipment condition, storage practices, documentation, and safety compliance across the kitchen. It covers walk-in coolers and freezers, boil and fry stations, grill, pasta and salad areas, expo and wait stations, dry storage, dish area, and general kitchen standards. Items include temperatures and logs, day dots and product hierarchy, gaskets and vents, ice machines, heat lamps and wells, sanitizer systems, OSHA signage, fire suppression, and manager certifications so BOH stays clean, safe, and inspection ready.
by Lou Roberts, from the Community
Downloads: 0
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Olive Garden Back of House Checklist
Streamline Olive Garden back of house operations with this comprehensive BOH checklist. Cover personal hygiene and uniforms, labeling, FIFO, food hierarchy, allergen awareness, and correct use of gloves and tools. Verify temperatures across grill, saute, fry, and cold stations, including line chillers, hot wells, ovens, and pasta baths. Check calibration of thermometers and scales, timer use, and consistent food presentation. Include prep, dish, and storage tasks such as cleaning schedules, chemical controls, ice machine hygiene, grease trap maintenance, and pest checks. Ensure equipment is maintained, areas are organized, and records are updated to meet food safety and restaurant standards.
by Jk Agpalo, from the Community
Downloads: 10+
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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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Wimpy CDR Evaluation Checklist

This Wimpy CDR evaluation checklist supports end to end restaurant quality and compliance checks. It covers first impressions including signage, promotions, exterior areas, and trading hours. Assess dine in and take away experiences, from menu displays and counters to seating, cleanliness, and service standards such as greeting, order taking, upselling, speed of service, and teamwork. Review beverage and dessert stations including soft serve and detailed coffee standards such as grind, dosing, machine hygiene, milk temperature, and barista tools. Inspect back of house operations across grill and fryers, food handling, equipment condition, cleaning routines, and temperature control. Verify scullery, refuse, storage, cold rooms and freezers, and team facilities. Confirm management controls including uniforms, daily and monthly checks, safety officer and meetings, incident reporting, first aid and fire readiness, licenses, campaign calendars, food cost tracking, thermometer and temperature logs, inventory counts, scheduling, training, and office administration.

by Riaan Jordaan, from the Community

10+

Get

Template

Back of House Monthly Inspection Checklist

This Back of House monthly inspection checklist helps restaurant teams review sanitation, equipment condition, storage practices, documentation, and safety compliance across the kitchen. It covers walk-in coolers and freezers, boil and fry stations, grill, pasta and salad areas, expo and wait stations, dry storage, dish area, and general kitchen standards. Items include temperatures and logs, day dots and product hierarchy, gaskets and vents, ice machines, heat lamps and wells, sanitizer systems, OSHA signage, fire suppression, and manager certifications so BOH stays clean, safe, and inspection ready.

by Lou Roberts, from the Community

Get

Template

Olive Garden Back of House Checklist

Streamline Olive Garden back of house operations with this comprehensive BOH checklist. Cover personal hygiene and uniforms, labeling, FIFO, food hierarchy, allergen awareness, and correct use of gloves and tools. Verify temperatures across grill, saute, fry, and cold stations, including line chillers, hot wells, ovens, and pasta baths. Check calibration of thermometers and scales, timer use, and consistent food presentation. Include prep, dish, and storage tasks such as cleaning schedules, chemical controls, ice machine hygiene, grease trap maintenance, and pest checks. Ensure equipment is maintained, areas are organized, and records are updated to meet food safety and restaurant standards.

by Jk Agpalo, from the Community

10+

Get

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

10+

Get

Kitchen Back of House Evaluation

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Wimpy CDR Evaluation Checklist

Back of House Monthly Inspection Checklist

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Manager Back of House BOH Check Template

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Wimpy CDR Evaluation Checklist

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