ops #closing #boh #kitchen #checklist
When: Kitchen closes 30 min before bar close. Closing starts after last ticket. Time: 60 min.
Line breakdown
- [ ] Hot wells emptied, food covered/labeled/dated/refrigerated
- [ ] Sauté pans scrubbed, racked
- [ ] Grill scraped clean
- [ ] Yakitori grill: binchotan extinguished in sand or canister (NEVER WATER — see equipment-yakitori-binchotan)
- [ ] Cutting boards sanitized and racked
- [ ] Squeeze bottles wiped, capped
Walk-in close
- [ ] FIFO reset: new items rotated to back (sop-sustain-fifo-discipline)
- [ ] Floor swept
- [ ] All containers labeled and dated
- [ ] Temp log updated for night
- [ ] Door tightly closed
Dishpit
- [ ] All dishes run through
- [ ] Filter cleaned
- [ ] Spray arms cleaned
- [ ] Chemical reservoirs checked (dishwasher chemicals)
- [ ] Machine left with door cracked to dry
3-comp sink
- [ ] Drained, scrubbed
- [ ] Sanitizer concentration logged (titration test)
Floors + drains
- [ ] Kitchen floor mopped
- [ ] All drains poured
- [ ] Mop bucket emptied, sanitizer rinsed, hung to dry
Trash + recycling
- [ ] Kitchen trash empty, tied, walked to cellar
- [ ] Compost bin emptied
- [ ] Cardboard broken down flat
Final walk
- [ ] Hood vents off
- [ ] Stoves off (gas closed if applicable)
- [ ] BOH lights off
- [ ] Walk-in alarm armed if applicable
Sign-off
Closer initials: Time: Chef: ____