When dining at a restaurant, it’s easy to get caught up in the ambiance, the service, and of course, the food. However, behind the scenes, there’s a whole team of dedicated professionals working tirelessly to ensure that every dish that leaves the kitchen is perfect. These are the back of house (BOH) positions, the unsung heroes of the restaurant world. In this article, we’ll delve into the various BOH positions, their responsibilities, and the importance of each role in creating a seamless dining experience.
What is the Back of House?
The back of house refers to the areas of a restaurant that are not visible to customers, including the kitchen, storage areas, and employee facilities. This is where the magic happens, where chefs, cooks, and other support staff work together to prepare and deliver high-quality food to the dining area.
The Kitchen Hierarchy
In a restaurant kitchen, there’s a clear hierarchy, with each position playing a vital role in the smooth operation of the kitchen. Here’s a breakdown of the key BOH positions:
Chef Positions
- Executive Chef (Head Chef): The executive chef is the head of the kitchen, responsible for menu planning, inventory management, and staff supervision. They oversee the entire kitchen operation, ensuring that every dish meets the restaurant’s high standards.
- Sous Chef: The sous chef is the second-in-command, assisting the executive chef with menu planning, inventory management, and staff supervision. They’re also responsible for expediting food during service, ensuring that dishes are delivered to the dining area in a timely manner.
- Line Cooks: Line cooks are the backbone of the kitchen, responsible for preparing and cooking menu items during service. They work at various stations, including the grill, sauté, and fryer stations.
- Pantry Cooks: Pantry cooks, also known as prep cooks, are responsible for preparing ingredients, such as chopping vegetables, marinating meats, and assembling salads.
Support Staff
- Dishwashers: Dishwashers are responsible for cleaning and sanitizing dishes, utensils, and equipment. They play a crucial role in maintaining a clean and hygienic kitchen environment.
- Janitorial Staff: Janitorial staff are responsible for cleaning and maintaining the kitchen, including the floors, walls, and equipment.
- Receiving and Storage Staff: Receiving and storage staff are responsible for receiving and storing inventory, including food, beverages, and supplies.
The Importance of Back of House Positions
While the front of house (FOH) staff, including servers, bartenders, and hosts/hostesses, are the face of the restaurant, the BOH staff are the backbone of the operation. Without a well-functioning BOH team, the restaurant would not be able to deliver high-quality food and service to its customers.
Key Responsibilities of BOH Staff
- Food Preparation and Safety: BOH staff are responsible for preparing and cooking food to the highest standards, ensuring that every dish is safe to eat and meets the restaurant’s quality standards.
- Inventory Management: BOH staff are responsible for managing inventory, including ordering supplies, receiving and storing inventory, and minimizing waste.
- Cleanliness and Sanitation: BOH staff are responsible for maintaining a clean and hygienic kitchen environment, including cleaning and sanitizing equipment, utensils, and dishes.
Challenges Faced by BOH Staff
Working in a restaurant kitchen can be challenging, both physically and mentally. BOH staff face a range of challenges, including:
Physical Demands
- Long Hours: BOH staff often work long hours, including evenings, weekends, and holidays.
- Physical Labor: BOH staff are required to lift heavy objects, stand for long periods, and work in a fast-paced environment.
Mental Demands
- High Pressure: BOH staff work in a high-pressure environment, where mistakes can have serious consequences, including food safety issues and customer complaints.
- Teamwork: BOH staff must work together as a team, communicating effectively and relying on each other to deliver high-quality food and service.
Training and Development
To succeed in a BOH role, staff must undergo extensive training and development. This includes:
Culinary Training
- Cooking Techniques: BOH staff must learn various cooking techniques, including grilling, roasting, and sautéing.
- Food Safety: BOH staff must learn about food safety and sanitation, including proper handling and storage of food.
Soft Skills Training
- Communication: BOH staff must learn effective communication skills, including teamwork and conflict resolution.
- Time Management: BOH staff must learn to manage their time effectively, prioritizing tasks and meeting deadlines.
Conclusion
The back of house positions in a restaurant are the unsung heroes of the industry. Without a well-functioning BOH team, a restaurant would not be able to deliver high-quality food and service to its customers. From chefs and cooks to dishwashers and janitorial staff, every BOH position plays a vital role in the smooth operation of the kitchen. By understanding the importance of BOH positions and the challenges faced by staff, restaurants can better support their teams and deliver exceptional dining experiences to their customers.
| BOH Position | Responsibilities |
|---|---|
| Executive Chef | Menu planning, inventory management, staff supervision |
| Sous Chef | Assisting executive chef, expediting food during service |
| Line Cooks | Preparing and cooking menu items during service |
| Dishwashers | Cleaning and sanitizing dishes, utensils, and equipment |
By recognizing the importance of BOH positions and providing ongoing training and development, restaurants can build a strong and efficient kitchen team, delivering exceptional dining experiences to their customers.
What is the back of house in a restaurant?
The back of house, also known as BOH, refers to the behind-the-scenes areas of a restaurant where food is prepared, cooked, and plated. This includes the kitchen, storage areas, and dishwashing stations. The back of house is where the culinary magic happens, and it’s essential to the success of any restaurant.
The back of house is typically hidden from view, but it’s where the majority of the restaurant’s staff work. This includes chefs, cooks, dishwashers, and other support staff who work together to ensure that dishes are prepared to a high standard and delivered to customers in a timely manner. Without a well-run back of house, a restaurant would struggle to provide good food and service to its customers.
What are the different back of house positions in a restaurant?
There are several different back of house positions in a restaurant, each with its own unique role and responsibilities. These include executive chefs, sous chefs, line cooks, prep cooks, dishwashers, and porters. Each position plays a vital role in the smooth operation of the kitchen and the delivery of high-quality food to customers.
The specific back of house positions and their responsibilities can vary depending on the size and type of restaurant. For example, a fine dining restaurant may have a larger kitchen staff with more specialized roles, while a casual diner may have a smaller kitchen staff with more general responsibilities. Regardless of the specific positions, the back of house team works together to ensure that the kitchen runs smoothly and efficiently.
What is the role of an executive chef in a restaurant?
The executive chef is the head of the kitchen and is responsible for overseeing all aspects of food preparation and presentation. This includes menu planning, food costing, and staff management. The executive chef is also responsible for ensuring that the kitchen is running smoothly and efficiently, and that all dishes are prepared to a high standard.
The executive chef is a key member of the restaurant’s management team and plays a vital role in the success of the business. They must have strong leadership and communication skills, as well as a deep understanding of food and cooking techniques. The executive chef is also responsible for maintaining high standards of food safety and hygiene in the kitchen.
What is the difference between a sous chef and a line cook?
A sous chef is the second-in-command in the kitchen and is responsible for supporting the executive chef in the day-to-day running of the kitchen. This includes tasks such as menu planning, food preparation, and staff management. A line cook, on the other hand, is a cook who works on a specific station in the kitchen, such as the grill or the sauté station.
The main difference between a sous chef and a line cook is the level of responsibility and the scope of their role. A sous chef has a broader range of responsibilities and is involved in the overall management of the kitchen, while a line cook is focused on preparing dishes on their specific station. However, both roles are essential to the smooth operation of the kitchen and the delivery of high-quality food to customers.
How do back of house staff contribute to the customer experience?
Back of house staff play a vital role in the customer experience, even though they may not be visible to customers. The food that is prepared and cooked in the kitchen is a key part of the customer experience, and back of house staff are responsible for ensuring that it is prepared to a high standard. This includes not only the taste and presentation of the food, but also the speed and efficiency of service.
In addition to the food itself, back of house staff also contribute to the overall atmosphere and ambiance of the restaurant. A well-run kitchen is essential to providing good service and ensuring that customers have a positive experience. Back of house staff may not be visible to customers, but their work is essential to the success of the restaurant.
What skills and qualities are required to work in a back of house role?
To work in a back of house role, you need to have a range of skills and qualities. These include strong communication and teamwork skills, as well as the ability to work well under pressure. You also need to have a passion for food and cooking, as well as a commitment to providing high-quality dishes.
In addition to these skills and qualities, back of house staff also need to be physically fit and able to work in a fast-paced environment. They must also be able to follow instructions and work to a high standard, even in a busy and stressful kitchen. Many back of house roles also require formal training or certification in cooking or a related field.
How can I get started in a back of house role?
If you’re interested in getting started in a back of house role, there are several steps you can take. First, consider formal training or certification in cooking or a related field. This can provide you with the skills and knowledge you need to succeed in a back of house role. You can also look for entry-level positions in restaurants or kitchens, such as a dishwasher or prep cook.
Once you have some experience and training, you can start to look for more senior roles in the kitchen. This may involve working your way up through the ranks, or looking for opportunities in other restaurants or kitchens. Networking and building relationships with other chefs and kitchen staff can also be helpful in finding job opportunities and advancing your career.