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Southfork Kitchen Transition List

by Gentry McColm, from the Community

Use this kitchen transition checklist to hand over smoothly between shifts in a commercial kitchen. It covers sanitizer concentration checks and labeling, wiping down flat surfaces, mopping floors, putting away dishes, emptying trash and fryer crumb baskets, and performing mid day fryer cleans. Stocking tasks include filling the fry cabinet and station boards, cooking soups, thawing brownies and flax seed tortillas, restocking chicken thaw cabinets, and preparing the breading table for the evening service.

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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.

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Southfork Afternoon Transition Checklist
Use this Southfork afternoon transition checklist to hand over restaurant operations smoothly between shifts. Confirm tills and safe are counted, print deferred orders and notify kitchen leads, stock lowboys and paper goods, prepare lemonades, sanitize and label surfaces, empty trash, sweep floors, charge iPads and card readers, check patio and parking lot, clean restrooms, and complete the SAFE daily critical. Ideal for fast-casual teams standardizing end-of-shift tasks.
by Gentry McColm, from the Community
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Kitchen Mid-Day Checklist
Keep your kitchen running smoothly with this mid-day checklist for restaurants and quick-service teams. Verify breading table stock, prep table cleanliness, complete raw dish prep and chicken pulls, restock fries, buns and packaging, check oils and backups, prep milkwash, tidy floors and surfaces, and communicate handover notes to the night lead.
by Valerie Oliver, from the Community
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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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Daily Kitchen Check
Use this daily kitchen check to maintain cleanliness, food safety, and compliance in a commercial kitchen. The checklist covers cook line equipment, fryer oil quality, grills and touch points, potwash and dishwasher hygiene, chemical levels, fridge and freezer organization, and date and temperature controls. It also prompts completion of temperature logs, probe calibration, opening and closing tasks, and ordering where required. Managers sign off to confirm the kitchen is safe, compliant, and ready for service.
by James Young, from the Community
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Southfork Afternoon Transition Checklist

Use this Southfork afternoon transition checklist to hand over restaurant operations smoothly between shifts. Confirm tills and safe are counted, print deferred orders and notify kitchen leads, stock lowboys and paper goods, prepare lemonades, sanitize and label surfaces, empty trash, sweep floors, charge iPads and card readers, check patio and parking lot, clean restrooms, and complete the SAFE daily critical. Ideal for fast-casual teams standardizing end-of-shift tasks.

by Gentry McColm, from the Community

Get

Template

Kitchen Mid-Day Checklist

Keep your kitchen running smoothly with this mid-day checklist for restaurants and quick-service teams. Verify breading table stock, prep table cleanliness, complete raw dish prep and chicken pulls, restock fries, buns and packaging, check oils and backups, prep milkwash, tidy floors and surfaces, and communicate handover notes to the night lead.

by Valerie Oliver, from the Community

Get

Template

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

Get

Template

Daily Kitchen Check

Use this daily kitchen check to maintain cleanliness, food safety, and compliance in a commercial kitchen. The checklist covers cook line equipment, fryer oil quality, grills and touch points, potwash and dishwasher hygiene, chemical levels, fridge and freezer organization, and date and temperature controls. It also prompts completion of temperature logs, probe calibration, opening and closing tasks, and ordering where required. Managers sign off to confirm the kitchen is safe, compliant, and ready for service.

by James Young, from the Community

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Southfork Kitchen Transition List

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You might also like

Southfork Afternoon Transition Checklist

Kitchen Mid-Day Checklist

BOH Closing Checklist

Daily Kitchen Check

You might also like

Southfork Afternoon Transition Checklist

Kitchen Mid-Day Checklist

BOH Closing Checklist

Daily Kitchen Check