Template

Back of House (BOH) Operations SOP

Standardize your kitchen operations with a comprehensive BOH manual that covers food safety, prep workflows, and line management tailored by AI.

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What's inside

Standard SOP sections, every time

01

Roles & Responsibilities

Defines the hierarchy and specific duties for chefs, line cooks, and utility staff.

02

Opening & Equipment Check

Critical steps for starting the kitchen, including temperature verification and equipment safety.

03

Prep & FIFO Standards

Guidelines for ingredient preparation, labeling, and inventory rotation to reduce waste.

04

Service Execution

Standardized ticket times, plating requirements, and quality control during peak hours.

05

Sanitation & Closing

End-of-shift cleaning protocols to ensure the kitchen meets health safety standards daily.

How it works

From prompt to SOP in 3 steps

1

Select the BOH Template

Start with our comprehensive Back of House framework designed for modern kitchens.

2

Describe Your Kitchen

Input your specific equipment, station layout, and menu style into the AI editor.

3

Generate & Export

Our AI customizes the steps in 60 seconds. Export as a PDF for your kitchen binder or digital tablet.

Customize this BOH SOP

About

A Back of House (BOH) SOP is a comprehensive document that outlines the operational procedures, safety protocols, and quality standards for the kitchen and support areas of a restaurant. It serves as a blueprint for everything from food preparation and cooking techniques to sanitation and inventory management. By implementing a clear BOH SOP, restaurant owners can ensure consistency in food quality, minimize food waste, and maintain high standards of hygiene that meet health department requirements. These documents are essential for training new staff quickly and maintaining a calm, organized environment during high-pressure service periods. Using an AI-powered template allows you to adapt these industry standards to your specific kitchen layout and menu in minutes.

FAQ

Frequently asked questions

Can I add my own restaurant's recipe names?

Yes, the AI editor allows you to input specific menu items and prep methods to ensure the SOP matches your unique kitchen workflow.

Is this SOP compliant with local health codes?

While our template follows general food safety best practices, you should review the final document against your specific local health department regulations.

Do I need a paid account to export?

You can generate and preview the SOP for free. Exporting to professional formats like PDF or DOCX may require a premium subscription.

Can I create different SOPs for Prep vs. Line?

Absolutely. You can use the AI to generate specialized sub-SOPs for different roles within your Back of House operations.

How often should I update this SOP?

We recommend reviewing your BOH SOP every six months or whenever you make significant changes to your menu or kitchen equipment.

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Browse other SOP templates that are ready to customize.

Standard Operating Procedure: Accounting & Financial Management

The purpose of this SOP is to establish a standardized framework for the [COMPANY NAME] accounting department to ensure accuracy, transparency, and compliance with GAAP (Generally Accepted Accounting Principles) and internal controls.

This procedure applies to all accounting staff, department heads, and management involved in financial reporting, expense management, and payroll within [COMPANY NAME].

3. Roles & Responsibilities

• Accounting Manager: Oversees the entire process, approves high-value transactions, and manages month-end closing.

• Accounts Payable (AP) Clerk: Processes vendor invoices, verifies approvals, and schedules payments.

• Accounts Receivable (AR) Clerk: Issues invoices to clients, monitors aging reports, and processes incoming payments.

• Department Heads: Responsible for approving expenses within their specific budget limits.

4.1 Accounts Payable (AP) Workflow

1. Receive invoice via [EMAIL/PORTAL]. 2. Verify the invoice against the Purchase Order (PO) and Packing Slip (3-way match). 3. Enter invoice data into [ACCOUNTING SOFT

Accounting SOP Template

Airbnb Cleaning & Turnover SOP

To establish a consistent, high-standard cleaning and maintenance routine for [PROPERTY NAME] to ensure guest satisfaction, safety, and 5-star cleanliness ratings across all booking platforms.

This procedure applies to all internal cleaning staff and third-party cleaning contractors responsible for turnover services at [PROPERTY ADDRESS].

Roles & Responsibilities

• Lead Cleaner: Responsible for executing the checklist and reporting maintenance issues.

• Property Manager: Responsible for final inspection and inventory replenishment.

• Maintenance Tech: Responsible for repairs identified during the turnover process.

1. Initial Entry and Assessment

• Enter the property at [CHECK-OUT TIME] and perform a quick walkthrough.

• Check for any major damages, missing items, or smoking violations.

• Take photos of any issues and upload them to [MANAGEMENT APP].

2. Stripping Linens and Laundry

• Strip all used beds and collect towels from bathrooms.

• Check for stains on linens; pre-treat if necessary.

• Start the first load of laundry immediately using [SPECIFIC DETERGENT BRAND].

• Inspect mattress p

airbnb cleaning sop

Standard Operating Procedure: Bakery Production and Food Safety

The purpose of this SOP is to establish a standardized workflow for [COMPANY NAME] bakery operations to ensure product consistency, staff safety, and strict adherence to food health regulations (FDA/Local Health Dept).

This procedure applies to all kitchen staff, including head bakers, pastry chefs, and prep assistants working at [LOCATION NAME].

3. Roles & Responsibilities

• Head Baker: Oversees production schedule and quality control.

• Kitchen Staff: Executes recipes and maintains station sanitation.

• Shift Lead: Verifies completion of opening/closing checklists.

4. Pre-Operational Procedures

1. Perform handwashing for 20 seconds using antimicrobial soap. 2. Don clean apron, hairnet, and non-slip footwear. 3. Sanitize all food contact surfaces using [SANITIZER BRAND] at a concentration of [X] ppm. 4. Calibrate digital thermometers using the ice-point method.

5. Production Workflow

1. Ingredient Scaling: Measure all dry and wet ingredients by weight (grams/ounces) to ensure 100% recipe accuracy. 2. Mixing: Follow specific mixing times for each dough type

Bakery SOP Template

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