Jan 29, 2025
KITCHEN OPENING AND CLOSING CHECKLIST
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Company name: Your company | ![]() |
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Date: _______________________ fooddocs.com
Kitchen opening checklist
Done | Preparation and Setup |
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Power on all kitchen lights and equipment. | |
Unlock coolers, freezers, dry storage areas, and loading dock. | |
Activate the dishwashing machine. | |
Complete the inventory check for the morning. | |
Create and distribute the prep list for the day’s menu. | |
Delegate prep tasks to the kitchen team. | |
Hand out side towels and aprons to staff. | |
Pull all prep items in one go to minimize trips to the walk-in cooler/freezer. |
Done | Food Safety and Quality Control |
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Verify that reach-in cooler temps are below 40°F for safe food storage. | |
Sanitize and clean line coolers ahead of service. | |
Clean cooking stations after prep to ensure they’re ready for service. | |
Review any leftovers for potential specials. | |
Update the team on any unavailable ingredients. |
Done | Station Setup |
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Set up all tools, sauté pans, and station-specific items. | |
Check that the POS system or order printer is ready. | |
Ensure serving plates are appropriately chilled or warmed at each station. |
Done | Team Communication |
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Hold a pre-shift meeting with both front and back of house to discuss the menu and specials. | |
Assign a team member to handle and store any deliveries. |
Kitchen opening checklist
Done | Shut Down and Storage |
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Power down all kitchen equipment. | |
Transfer all food from reach-in coolers to proper overnight storage in the fridge or freezer. | |
Wrap and label all food removed from line coolers with the current date for rotation. | |
Organize and label food in the walk-in cooler and freezer for stock rotation. | |
Lock all coolers and freezers securely. |
Done | Cleaning and Sanitation |
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Clean and sanitize the walk-in cooler/freezer floors, doors, shelves, seals, and walls. | |
Sanitize all reach-in coolers, including the seals and hinges. | |
Deep clean shelving, tables, work surfaces, and kitchen line areas. | |
Empty, clean, and sanitize grease traps on all equipment. | |
Bring all dirty pans to the three-compartment sink. | |
Collect dirty dishes and utensils for the dishwashing room. | |
Empty and clean trash cans, then sanitize the bins. | |
Ensure the dumpster lid is firmly closed. |
Done | Inventory and Ordering |
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Prepare and finalize the next day’s food delivery order. | |
Check with dishwashing and front-of-house staff for any final needs. |
Done | Final Security Check |
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Double-check that the dry storage area is clean and orderly. | |
Lock and arm all exterior doors before leaving. |