Project Overview
This scope covers a commercial kitchen build-out including mechanical rough-in, ventilation and fire suppression, equipment installation, and final inspections.
Typical Projects Include:
- New restaurant kitchen build-out
- Ghost kitchen or commissary build
- Commercial kitchen renovation
- Food truck commissary setup
- Cafeteria or institutional kitchen
- Bakery or catering kitchen build-out
Scope of Work
Rough-In & Infrastructure
| Task | Description |
|---|---|
| Plumbing Rough-In | Install commercial drain lines, grease traps, hot and cold supply lines, and floor drains per health code. |
| Electrical Rough-In | Run dedicated circuits for commercial equipment — 3-phase power, 208V/240V outlets, and panel upgrades as needed. |
| Gas Rough-In | Install gas lines sized for commercial cooking equipment. Include shut-off valves and pressure testing. |
| Floor & Wall Prep | Install commercial-grade flooring (quarry tile, epoxy, or sealed concrete) and FRP wall panels in cooking areas. |
Ventilation & Fire Suppression
| Task | Description |
|---|---|
| Hood Installation | Install commercial exhaust hood over cooking line. Size per equipment BTU output and local code. |
| Make-Up Air System | Install make-up air unit to balance exhaust. Size to match hood CFM requirements. |
| Fire Suppression System | Install Ansul or equivalent fire suppression system in the hood. Connect to gas shut-off and alarm. |
| Ductwork & Roof Penetration | Run exhaust ductwork from hood to roof. Install roof curb, fan, and grease containment. |
Equipment & Final
| Task | Description |
|---|---|
| Equipment Placement | Receive and place all commercial kitchen equipment per the layout — ranges, ovens, fryers, coolers, prep tables. |
| Equipment Connections | Connect all equipment to gas, electric, water, and drain. Test and calibrate. |
| Walk-In Cooler/Freezer | Install walk-in cooler and freezer panels, compressors, and refrigeration lines. Verify temperature hold. |
| Final Inspections | Schedule and pass building, fire, and health department inspections. Obtain certificate of occupancy. |
Timeline & Milestones
A commercial kitchen build-out typically takes 8-16 weeks depending on scope and permit timelines.
| Phase | Duration | Description |
|---|---|---|
| Rough-In & Infrastructure | 3-5 weeks | Plumbing, electrical, gas, flooring, and wall finishes. |
| Ventilation & Fire Suppression | 2-4 weeks | Hood, ductwork, make-up air, and fire suppression install. |
| Equipment & Final | 2-4 weeks | Equipment delivery, connections, testing, and inspections. |
Roles & Responsibilities
Owner/Operator
- •Provide finalized equipment list and kitchen layout
- •Secure all permits and licenses
- •Coordinate equipment purchases and delivery schedule
- •Make decisions promptly to keep the build on track
General Contractor
- •Manage all trades and the build schedule
- •Coordinate inspections with building, fire, and health departments
- •Ensure all work meets commercial building codes
- •Install or coordinate all rough-in and finish work
- •Deliver the project ready for health department sign-off
Materials & Equipment
Mechanical Systems
- •Commercial exhaust hood
- •Make-up air unit
- •Ansul fire suppression system
- •Grease trap and interceptor
Surfaces & Finishes
- •Quarry tile or epoxy flooring
- •FRP wall panels
- •Stainless steel wall cladding
- •Commercial floor drains
Kitchen Equipment
- •Commercial ranges, ovens, fryers
- •Walk-in cooler and freezer
- •Prep tables and shelving
- •Three-compartment sink and handwash stations
Quality Control Standards
Health Code Compliance
All surfaces, fixtures, and equipment meet local health department requirements for a commercial food service operation.
Ventilation Performance
Exhaust hood captures smoke and grease effectively. Make-up air balanced. No negative pressure issues.
Equipment Function
All equipment connected, tested, and holding proper temperatures. Gas connections leak-free.
Safety Protocols
Fire Suppression Testing
Test Ansul system before going live. Verify gas shut-off and alarm integration.
Gas Line Safety
Pressure test all gas lines before connection. Verify shut-off valves at each appliance and main.
Electrical Safety
All circuits properly rated for commercial equipment loads. GFCI protection at wet locations.
Project Documentation
- Signed contract and scope of work
- Commercial kitchen layout and equipment plan
- Equipment specifications and cut sheets
- Permit and inspection records
- Health department approval
- Equipment warranties and manuals
Financial Terms
Payment Structure
Commercial kitchen build-outs use milestone payments tied to project phases.
Terms & Conditions
- •Deposit due at contract signing (typically 10-20%)
- •Payment at rough-in completion
- •Payment at hood and fire suppression install
- •Payment at equipment placement
- •Final payment after all inspections pass
- •Change orders require written approval before work proceeds
Acceptance Criteria & Sign-Off
The project is considered complete when the following criteria are met:
- 1All rough-in work passes building inspection
- 2Hood and fire suppression installed and tested
- 3All equipment placed, connected, and operational
- 4Walk-in cooler and freezer holding correct temperatures
- 5Health department inspection passed
- 6Certificate of occupancy obtained
Frequently Asked Questions
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