Kitchen Closing Checklist

Cleaning, food safety, equipment shutdown, and prep — every closer follows the same order.

Checklist steps

  1. Pull and label remaining prep

    Date and time every container. Discard anything past its shelf life.

  2. Wipe and sanitize all surfaces

    Cutting boards, prep tables, and reach-in handles.

  3. Clean and degrease cookline

    Scrape grill, clean flat top, change fryer filters if scheduled.

  4. Sweep and mop kitchen floor

    Including under stations and walk-in. Run drains.

  5. Power down equipment safely

    Per manufacturer order. Hoods last to clear residual heat.

  6. Restock prep for next shift

    Check par sheet. Note any items going below par.

Frequently asked questions

How is this different from the full restaurant close?

This covers BOH only — front of house has its own checklist.