Opening: BOH (kitchen)

ops #opening #boh #kitchen #checklist

When: 3 hours before service. Owner: Chef or sous chef. Time: 2.5 hours.

Walk-in temps

[ ] Cooler 36-38°F (logged)
[ ] Freezer ≤ -10°F (logged)
[ ] Reach-ins all < 41°F (logged)

If out of range: notify MOD immediately.

Inventory + FIFO

[ ] Walk-in FIFO compliance verified (FIFO)
[ ] Date labels on every container
[ ] No expired items
[ ] Par stocks checked vs tonight's reservation count

Prep

[ ] Today's prep list reviewed
[ ] Stations assigned
[ ] Mise en place started by 2:30pm (sop-culinary-station-mise)

Equipment

[ ] Yakitori grill: binchotan started by 3pm (equipment-yakitori-binchotan)
[ ] Induction burners tested
[ ] Espresso machine on, shot timed (equipment-espresso-machine)
[ ] Dishwashers on, chemical reservoirs checked
[ ] equipment-pill-freezer temp confirmed if Pill on tonight

Family meal

[ ] Family meal prep started by 4:00pm
[ ] Served at 4:30pm sharp
[ ] Vegetarian option included (sop-ops-family-meal)

Sign-off

Opener initials: Time: Chef: ____

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