restaurant
Kitchen Closing Checklist
Cleaning, food safety, equipment shutdown, and prep — every closer follows the same order.
Pull and label remaining prep
Date and time every container. Discard anything past its shelf life.
~15 min
Wipe and sanitize all surfaces
Cutting boards, prep tables, and reach-in handles.
~20 min
Clean and degrease cookline
Scrape grill, clean flat top, change fryer filters if scheduled.
~30 min
Sweep and mop kitchen floor
Including under stations and walk-in. Run drains.
~20 min
Power down equipment safely
Per manufacturer order. Hoods last to clear residual heat.
~10 min
Restock prep for next shift
Check par sheet. Note any items going below par.
~15 min
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