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Middletown Kitchen Closing Checklist

by Mitar Rudanovic, from the Community

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.

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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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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 Walk-Through Checklist
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.
by Greg Harb, from the Community
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BOH Pre Closing Checklist
This BOH pre closing checklist helps restaurant teams complete back of house shutdown tasks consistently. It covers cleaning and partial shutdown of grills and fryers, filtering and scraping fryers, swapping kanbans and false bottoms, breaking down the line, wiping thaw cabinets, and cleaning the breading table. Time based prompts guide closing activities from early clean down to final equipment care and sanitation. Use it to standardize end of day procedures, improve cleanliness and food safety, and prepare the kitchen for the next shift.
by Valerie Oliver, from the Community
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Kitchen Closing Checklist
This kitchen closing checklist helps restaurant teams complete end‑of‑day tasks consistently and safely. It covers food safety checks, cleaning and sanitizing of all equipment and utensils, verification of freezer and chiller cleanliness and organization, washing areas left empty and sanitized, garbage bins emptied and relined, and drainage and grease trap cleaning. It also includes record keeping for breakage and spoilage, correct date labeling and covering of food, shutting down exhaust, ventilation, and lights, confirming stock readiness for the next day, and verifying gas supply for operations.
by Siraj VC, from the Community
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Template
Restaurant Closing to Opening Walk-Through Checklist
This restaurant closing to opening walk-through checklist helps teams leave the kitchen and front-of-house clean, organized, and ready for the next shift. It covers floors and machine areas, centerline counters and warming stations, breading and filleting tables, bun toasters, fry stations, and prep areas. It includes checks for walk-in cooler temperatures, freezer readings, proper storage 6 inches off the floor, labeling, and stock readiness. The list also verifies dishwashing sanitation and air-drying, drain and wall cleanliness, tools and smallwares reset, and general organization such as charged iPads, stored chemicals, and properly hung cleaning tools. Use it to standardize end-of-day procedures and ensure food safety and operational readiness.
by Antonio Alonso, from the Community
Downloads: 10+
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Middletown Kitchen Closing Checklist

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