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Back-of-the-House Functions & Back-of-the-House Staff. Key Terms. Back-of-the-house (BOH) Executive Chef Sous-Chef Kitchen Manager Steward Dishwasher Chef Cook Expediter. Back-of-the-House.

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Back of the house functions back of the house staff

Back-of-the-House Functions &Back-of-the-House Staff

Key terms
Key Terms

  • Back-of-the-house (BOH)

  • Executive Chef

  • Sous-Chef

  • Kitchen Manager

  • Steward

  • Dishwasher

  • Chef

  • Cook

  • Expediter

Back of the house

  • The back-of-the-house (BOH) is the area in a hospitality business that guests usually do not see.

  • It is also called the heart-of-the-house.

  • In a restaurant these areas include the:

    • Kitchen

    • Receiving Area

    • Storage Area

    • Business Offices

Back of the house1

  • The back-of-the-house employees include all employees whose work does not directly involve interaction with guest.

Back of the house2

  • The back-of-the-house is responsible for the following seven functions:

    • Food Production

    • Purchasing and Receiving

    • Marketing and Sales

    • Human Resources

    • Accounting

    • Security

    • Engineering and Maintenance

The kitchen
The Kitchen

  • The kitchen is the center of all food preparation and production.

  • In the kitchen, food and other items are received, stored, prepared, and plated for service.

  • Dishes and other items are cleaned and stored in the kitchen.

Back of the house staff
Back-of-the-House Staff

  • The back-of-the-house staff consists of:

    • Managers

    • Cleaning Staff

    • Food Production Staff

  • The cleaning staff is responsible for cleaning and maintaining plateware, flatware, glassware, and utensils.


  • There are two general areas that need to be managed in the kitchen:

    • Menus

    • Operations

  • The menu area includes everything involved in planning menus, developing standardized recipes, and creating new recipes


  • The operations area includes:

    • Kitchen safety and sanitation

    • Hiring, training, and supervising all BOH staff

    • Food Quality

    • Food Quantity

    • Coordination with Front-of-the-House

    • Cost Controls


  • In an independent restaurant, the executive chef is the manager that is usually responsible for both the menu and the operations area.

  • The executive chef may have an assistant, called the sous-chef.

  • A unit is a chain restaurant usually has a kitchen manager.

Executive chef
Executive Chef

  • The executive chef is the top manager in a restaurant or hotel kitchen.

  • Many executive chefs participate in designing the menu, developing the look of the dining room, and designing the layout of the kitchen.

  • Some executive chefs coach the staff so that they can correctly answer questions about the menu

Executive chef1
Executive Chef

  • The responsibilities of an executive chef include:

    • Coordinate kitchen activities

    • Direct the kitchen staff’s training and work

    • Plan menus

    • Create recipes

    • Set and enforce nutrition requirements

    • Set and enforce safety and sanitation standards

    • Participate in the preparation and presentation of menu items

    • Ensure that quality standards are maintained

    • Purchase food items and equipment

Sous chef

  • The sous-chef is the second-in-command in the kitchen.

  • The sous-chef has similar training but less experience than the executive chef.

  • The primary responsibility of the sous-chef is to make sure that the food is prepared, portioned, garnished, and presented according to the chef’s wishes.

Sous chef1

  • When the executive chef is absent, the sous-chef takes over the responsibilities.

  • The sous-chef often serves as the expeditor or announcer who accepts the orders from the dining room staff.

Kitchen manager
Kitchen Manager

  • In a chain restaurant, the person responsible for the menu is the corporate executive chef.

  • The corporate chef is responsible for the menu development for all the units of the chain.

  • As a result, chain restaurants do not have executive chefs.

Kitchen manager1
Kitchen Manager

  • Each restaurant will have a kitchen manager.

  • A kitchen manager is the top manager in the kitchen of a unit of a chain restaurant.

  • The manager may be called the kitchen professional or the culinary manager.


  • Every restaurant must have clean glassware, silverware, and plateware.

  • The people who take care of this area are the steward and the dishwashing crew.

  • The steward supervises the dishwashing, pot washing, and cleanup.


  • The dishwasher has the responsibility of operating the dishwashing machine.

  • The dishwasher also hand washes large items like pots and heavily soiled items in large sinks called pot sinks.

Food preparers
Food Preparers

  • Food preparers include chefs, cooks, and expediters.

  • The exact titles and organization of the kitchen vary from restaurant to restaurant.


  • A chef is a professional cook.

  • To become a chef requires a considerable amount of training and experience.

  • The traditional titles and responsibilities of chefs in fine-dining and hotel and kitchens were developed by the great French chef, Auguste Escoffier (1846-1935).


  • Auguste Escoffier organized the kitchen into stations and created specific positions with specific tasks at each station.

  • Escoffier’s system for organizing the kitchen is called the kitchen brigade.


  • A cook is a person who prepares food for eating

  • Casual restaurants usually have one or more cooks who prepare the meals

  • These cooks may be called:

    • Line Cooks

    • Station Cooks

    • Short-Order Cooks


  • These cooks are often organized into three groups:

    • Hot Food Cooks

    • Cold Food Cooks

    • Prep Cooks


  • Most casual, fine-dining, and hotel restaurants have an expediter

  • The expediter is the member of the culinary staff who gets the orders from the servers, gives them to the station chefs or line cooks

  • They then check the orders before they are picked up

The end