A practical list for the first hour of the day, front and back of house.
Start with safety and utilities: gas, hood fans, hot water and refrigeration temperatures. Then prep: check par levels for the lunch menu, set up stations and taste the soup. Record cooler and freezer temperatures on the sheet, and fix anything out of range before service. Count the register float with a second person.
List each prep task with a duration. If the sauces take 40 minutes and the line setup takes 25, two people starting at 9:00 can be ready by 10:00. Without a duration the opening shift drifts, and lunch begins with the grill still cold.
Schedule the opener at least an hour before service for a full menu, less for a limited one. Record arrival time and note delays caused by deliveries or equipment problems.
Many restaurants take deliveries during opening, and the Food Code sets receiving temperatures. Cold foods that need temperature control should arrive at 41°F or below, raw shell eggs in a refrigerated truck at an air temperature of 45°F or below, and hot food at 135°F or above (section 3-202.11). Check a few items with a probe thermometer, look for damaged packaging and thawed frozen goods, and reject what does not pass before the driver leaves. Record the temperature and any rejected items on the opening sheet.
| Time | Kitchen | Front of house |
|---|---|---|
| 9:00 | Unlock, hoods and gas on, check coolers and log temps | – |
| 9:15 | Receive delivery, start stocks and sauces | – |
| 9:45 | Line setup, pars checked against the prep list | Server arrives, restrooms and tables |
| 10:15 | Taste and label prep, date marks checked | POS test order, float counted with manager |
| 10:45 | Line check by the chef | Pre-shift brief: specials, 86 list, reservations |
| 11:00 | Ready for first order | Doors open |
Writing times next to tasks shows where the opening runs late. If line setup keeps sliding past 10:15, start one cook earlier rather than rushing the check.
The FDA Food Code expects a person in charge to be present during all hours of operation, and most jurisdictions require at least one certified food protection manager on staff. Put the opener’s name at the top of the checklist so there is no question who signs the temperature logs and decides what to discard.
Openers who arrive early and start work must be paid from the time they begin. Several cities and states, including Oregon and New York City, have fair workweek laws that require food service employers above a size threshold to post schedules in advance and pay a premium for some changes. Check whether your location is covered before changing an opener’s start time at short notice.
Yes. Copy the items and adapt them to your venue.
No. Follow your local health authority.
When they begin required work, including turning on equipment.
Move the product to another unit, check its temperature, discard what is unsafe and call for repair.
Note the shortage on the sheet, tell the vendor and adjust the prep.
Follow your state’s rule. Many require a certified manager or person in charge with food safety knowledge on every shift, so plan the opening schedule around it.
Templates help with consistency. A time and attendance system helps you see who worked when. Book a demo to see how EZTime handles it.