Restaurant BOH (Back Of House) Tasks Checklist
Free restaurant BOH (back of house) tasks checklist for prep, restocking, cleaning, food safety checks and the end-of-shift walk-through in your kitchen.
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Daily BOH tasks 0/10
Every day
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Prep and restock ingredients and supplies
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Clean and sanitize equipment and utensils
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Wipe down counters and sinks
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Sweep and mop the kitchen floors
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Clean and sanitize the walk-in cooler and freezer
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Label and date all food
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Check food temperatures
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Restock condiments and toppings
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Clean and sanitize the dish area
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Do a final walk-through
In MaintainIQ a problem can become a follow-up task that stays open until it is fixed.
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A restaurant BOH (back of house) tasks checklist lists the kitchen jobs that must happen every shift: prepping and restocking, cleaning and sanitizing, food safety checks, and a final walk-through before the next crew takes over. Our free Daily BOH Tasks Checklist helps your kitchen staff keep the back of house clean, organized and efficient all day, so every essential task gets done in order.
Run this checklist on any phone or tablet with MaintainIQ, the checklist and maintenance app for single and multi-location operators.
Key tasks included in the checklist:
- Preparing and restocking ingredients, supplies, condiments, and toppings.
- Cleaning and sanitizing kitchen equipment, utensils, and work areas, including counters, sinks, and dishwashing areas.
- Sweeping and mopping kitchen floors to keep the kitchen safe and hygienic.
- Managing food safety by labeling and dating food products and keeping food at safe temperatures: 41°F or below for cold holding and 135°F or above for hot holding under the FDA Food Code.
- Doing a final walk-through to make sure everything is clean, organized, and ready for the next shift.
BOH Tasks by Shift
Most kitchens split back-of-house work into three parts of the day. Use this as a guide when you assign the checklist.
| Shift | Typical BOH tasks |
|---|---|
| Opening | Check cooler and freezer temperatures, turn on and check equipment, set up stations, start prep from the prep list |
| During service | Restock the line, keep counters and sinks clean, check hot and cold holding temperatures, wash hands between tasks |
| Closing | Clean and sanitize equipment and work areas, sweep and mop, label and store leftovers, take out trash, do the final walk-through |
For more detail on each part of the day, see the restaurant opening and closing checklists and the restaurant mid-shift checklist. Pair this with the front of house checklists so the dining room and kitchen close out together.
Benefits of using this checklist:
- Makes the kitchen more efficient by assigning tasks and making each person accountable.
- Keeps the working environment clean and safe for your staff.
- Keeps food quality and safety consistent through proper labeling and temperature checks.
Download the full checklist below to organize your daily back-of-house work and keep your kitchen clean and organized to a high standard.
Go Digital with MaintainIQ
With MaintainIQ, your BOH checklist runs on a phone or tablet with a due time for each task, and you see who completed it and when. Temperature readings go into a digital temperature log instead of a clipboard, and failed items become follow-up tasks so nothing gets missed at the next shift.