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KITCHEN OPENING AND CLOSING CHECKLIST

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Kitchen opening checklist

Done Preparation and Setup
  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
  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
  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
  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
  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
  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
  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
  Double-check that the dry storage area is clean and orderly.
  Lock and arm all exterior doors before leaving.
 
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