Kitchen Line Check SOP Template

1.Purpose

To confirm every line station is set up, stocked, at a safe temperature and ready to produce food to the correct standard before service begins.

2.Scope

Applies to the pre-service check of line stations, holding equipment and plating standards. Ingredient prep itself is covered by the food preparation SOP.

Definitions

Line check

A structured pre-service walkthrough of every station to confirm setup, stock, temperature and plating are ready.

86'd item

A menu item that is no longer available because the kitchen has run out of an ingredient or component.

Plating spec

The recipe card or photo showing exactly how a dish should be plated and portioned.

3.Responsibilities

Line Cook

Sets up and stocks their station, checks temperatures, and reports shortages before service starts.

Sous Chef

Runs the line check across all stations, tastes key items, and confirms the line is ready for service.

Executive Chef

Sets plating specs and reviews line check results for recurring issues.

RACI matrix

R = Responsible, A = Accountable, C = Consulted, I = Informed

4.Materials and PPE

Materials, tools and systems

• →Line check checklist by station
• →Calibrated probe thermometer
• →Plating spec cards or photos
• →Par stock sheet for each station
• →Point of sale item availability screen

Personal protective equipment

• →Closed-toe non-slip shoes

5.Procedure

1. 5.1

   Arrive and review the line check list

   Sous Chef

   The sous chef reviews the line check checklist and confirms which stations are open for the shift based on the schedule.

2. 5.2

   Set up each station's tools and pans

   Line Cook

   Line cooks set out cutting boards, pans, tongs and other tools needed for their station, arranged the same way every shift for consistency and speed.

3. 5.3

   Stock each station to par

   Line Cook

   Pull prepped ingredients and stock each station container to its par level, checking labels and use-by dates as items are loaded.

4. 5.4

   Check cold holding temperatures

   Line Cook

   Probe a sample item in each cold station insert or reach-in and confirm it holds at or below 41 degrees Fahrenheit, or as required by your local food code.

   Checkpoint: Every cold holding station reads at or below 41 degrees Fahrenheit before service starts.

5. 5.5

   Check hot holding temperatures

   Line Cook

   Probe a sample item in each hot holding well or steam table and confirm it holds at or above 135 degrees Fahrenheit, or as required by your local food code.

   Checkpoint: Every hot holding station reads at or above 135 degrees Fahrenheit before service starts.

6. 5.6

   Taste key sauces and components

   Sous Chef

   The sous chef tastes a sample of each active sauce, stock and key component to confirm seasoning and quality are consistent with the recipe.

7. 5.7

   Check plating against the spec card

   Sous Chef

   Plate a sample of a signature dish and compare it to the plating spec card or photo, checking portion size, placement and garnish.

   Checkpoint: The sample plate matches the plating spec for portion size and presentation.

8. 5.8

   Confirm equipment is working

   Line Cook

   Check that ranges, ovens, fryers and holding equipment at each station are on, heating correctly and free of faults before service.

9. 5.9

   Identify and flag low or out-of-stock items

   Line Cook

   Note any ingredient or menu component that is running low or unavailable and flag it to the sous chef before doors open.

10. 5.10

    86 unavailable items and communicate them

    Sous Chef

    Mark any menu item that cannot be made in the point of sale system as 86'd and announce it to the front of house team before service begins.

11. 5.11

    Walk the pass and expo area

    Sous Chef

    Check that the pass is clean, plating tools and garnishes are stocked, and ticket printers or order screens are working correctly.

12. 5.12

    Sign off the line as ready for service

    Sous Chef

    Once all stations pass, the sous chef signs off the line check and confirms with the executive chef or manager that the kitchen is ready to open.

6.Quality checks

• →Every station passes its cold and hot holding temperature check before service.
• →Signature dish samples match the plating spec card.
• →All 86'd items are flagged in the POS and communicated to the front of house.
• →Line check checklist is fully signed off before doors open.

7.Records

• →Completed line check checklist
• →Pre-service temperature readings
• →86'd item list shared with front of house

8.KPIs

• →Percent of line checks completed before scheduled open time
• →Number of temperature failures caught during line check versus during service
• →Plating consistency score from spot checks
• →Number of 86'd items communicated late to servers

9.Common mistakes

• →Skipping the temperature check when the kitchen is running behind.
• →Stocking a station without checking use-by dates on prepped items.
• →Not updating the POS when an item is 86'd, leading to orders the kitchen cannot fill.
• →Comparing plating to memory instead of the actual spec card or photo.

10.Revision history