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Opening and closing procedures back of the house

Opening Procedures

Check the cleanliness of the kitchen and back of house area.

Ensure all equipment is functioning properly (ovens, stoves, refrigerators, etc.).

Turn on all necessary kitchen equipment (grills, fryers, etc.).

Stock all necessary supplies (ingredients, utensils, cleaning supplies).

Prepare and organize workstations for chefs and staff.

Review the daily menu and special items with the kitchen staff.

Check food inventory for freshness and quality.

Set up prep stations for efficient workflow.

Ensure all safety and sanitation protocols are in place.

Conduct a team briefing to assign roles and responsibilities for the shift.

Here are some additional steps that could be included in the Opening Procedures section of your checklist

Confirm that all food items are labeled and stored correctly

Check that personal protective equipment (PPE) is available for staff (gloves, aprons, hairnets)

Ensure that all knives and kitchen tools are sharpened and ready for use

Verify that fire extinguishers and first aid kits are easily accessible and fully stocked

Run a water test for sinks and dishwashers to ensure proper temperatures and flow

Review any special dietary requests or allergies noted for the day

Check the cleanliness and functionality of dishwashing equipment

Ensure that all waste disposal areas are empty and ready for use

Set up any necessary signage for health and safety compliance

Test the communication devices (headsets, radios) for staff coordination

Review and practice emergency procedures with the team

Ensure that all menus and promotional materials are displayed correctly

Prepare any necessary mise en place for the day’s service

Confirm that the dining area is ready for service, if applicable (including back-of-house access for staff)

Closing Procedures

Clean and sanitize all kitchen equipment and surfaces.

Properly store leftover food according to safety guidelines.

Dispose of any expired or spoiled ingredients.

Restock supplies and ingredients for the next day’s service.

Turn off all kitchen equipment and secure gas lines.

Conduct a thorough inventory check for the next day.

Review cash and sales reports with management.

Conduct a team debrief to address any issues or concerns from the shift.

Ensure all doors and windows are locked and secure before leaving.

Document any maintenance issues or supplies that need to be ordered.

### Closing Procedures

Clean and sanitize all kitchen equipment and surfaces

Properly store leftover food according to safety guidelines

Dispose of any expired or spoiled ingredients

Restock supplies and ingredients for the next day’s service

Turn off all kitchen equipment and secure gas lines

Conduct a thorough inventory check for the next day

Review cash and sales reports with management

Conduct a team debrief to address any issues or concerns from the shift

Ensure all doors and windows are locked and secure before leaving

Document any maintenance issues or supplies that need to be ordered

- Check and clean the fryer oil and filters if applicable

- Empty and clean the dishwashing station, including filters and trays

- Verify that all food storage areas are properly labeled and organized

- Secure all cleaning supplies and chemicals in designated storage areas

- Turn off and clean the exhaust hoods and filters

- Create a list of any special prep needed for the next day’s service

- Check the freezer and refrigerator temperatures and record them

- Ensure that all personal items and uniforms are removed from the area

- Set up a cleaning schedule for the following day’s tasks if needed

- Ensure that the first aid kit is stocked and accessible

- Review any upcoming events or special menu items with the team for the next day

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