Free Restaurant Kitchen Template
Kitchen Closing Checklist for Restaurant Teams
Use this free kitchen closing checklist to reset the back of house after service. It focuses only on cookline, prep, dish, storage and kitchen handoff—not the restaurant-wide closing procedure.
Every closing shift; adapt individual items to equipment and local food-safety procedures.
Printable kitchen closing checklist
Use this table as a practical starting point. Adapt tasks and responsibility to the layout, equipment, cleaning procedures and shift structure of your kitchen.
Kitchen: ____________________ Date / shift: ____________________ Manager: ____________________
| Kitchen area | Closing task | Responsible role | Done |
|---|---|---|---|
| Cookline | Remove food debris; clean approved cooking surfaces and equipment exteriors | Line cook | □ |
| Prep stations | Clean and sanitize food-contact surfaces using the approved procedure | Prep team | □ |
| Small tools | Clean and store reusable tools and approved removable parts | Kitchen team | □ |
| Sinks and dish area | Clean sinks, drainboards and nearby splash zones | Dish team | □ |
| Floors | Remove debris and clean floors, edges and safe access areas | Closing BOH | □ |
| Waste | Remove food waste and replace liners; clean bin contact points | Closing BOH | □ |
| Cold storage | Check spills and door handles; report temperature or equipment issues separately | Assigned BOH | □ |
| Dry storage | Remove debris and flag spills, pests or supply issues | Assigned BOH | □ |
| Supplies | Restock approved cleaning materials for opening staff | Closing BOH | □ |
| Manager handoff | Review incomplete work, equipment issues and corrective actions | Kitchen manager | □ |
Unfinished items / corrective action: __________________________________________________
Completed by: ____________________ Verified by: ____________________
How to close a restaurant kitchen by station
Cookline and equipment
Allow equipment to cool where required, follow the manufacturer's approved cleaning method and confirm shutdown procedures belong to the responsible staff.
Prep and food-contact zones
Clear remaining ingredients appropriately, clean and sanitize worktops and tools according to the site's food-safety plan.
Dish, drains and floors
Complete dish-area cleaning, clear floor debris, address spills and flag drainage or maintenance issues.
Handoff and sign-off
Record anything unfinished, assign follow-up and have the responsible manager verify the close.
Kitchen closing checklist vs restaurant closing checklist
This page covers BOH cleaning after service. For guest areas, bar, restrooms and the full close, use the restaurant-wide closing checklist. See the restaurant closing checklist.
For digital recurring cleaning with assignments and completion records, see CleanScan cleaning schedule app.
Related kitchen and restaurant templates
Kitchen closing checklist FAQs
What should a kitchen closing checklist include?
Include cooking stations, food-contact surfaces, dish areas, floors, waste, approved storage checks and manager handoff, with a responsible role for each task.
Is this the same as a restaurant closing checklist?
No. The kitchen closing checklist covers only back-of-house cleaning. The restaurant closing checklist also includes dining, restrooms, bar and guest-facing areas.
Can I print the kitchen closing checklist?
Yes. Print the checklist or use your browser's Save as PDF option without creating an account.
Keep kitchen cleaning tasks on schedule
CleanScan helps managers assign recurring cleaning tasks, check completion and keep records across kitchen spaces and shifts.
See CleanScan for Restaurants