What are back of house roles?
Back of house (BOH) roles are the kitchen positions responsible for food production in a restaurant. Key BOH roles include executive chef, sous chef, line cook, prep cook, dishwasher, kitchen porter, and expeditor. Each role has specific duties within the kitchen brigade system.
The Kitchen Brigade: BOH Role Hierarchy
- Executive Chef / Head Chef — Owns the menu, kitchen budget, and overall culinary direction. Hires, trains, and sets standards for the entire BOH team.
- Sous Chef — Second-in-command; runs the line during service. Manages prep lists, staffing, and daily operations.
- Chef de Partie (Station Chef) — Leads a specific station such as sauté, grill, or garde manger. Responsible for that station's quality and consistency.
- Line Cook — Cooks dishes to order at an assigned station during service. The core production worker on the line.
- Prep Cook — Preps ingredients before service so line cooks can fire tickets quickly. Focuses on knife work, portioning, and mise en place.
- Expeditor — Coordinates ticket flow between kitchen and dining room. Inspects every plate before it leaves the pass.
- Kitchen Porter / Kitchen Hand — Handles cleaning, waste, deliveries, and basic prep support across the entire kitchen.
- Dishwasher — Runs the dish pit and keeps clean plates, glassware, and pots flowing back to every station.
Back of House vs Front of House: Key Differences
- BOH: kitchen, food production, no direct guest contact
- FOH: dining room, bar, guest-facing service
- BOH staff typically earn hourly wages without tips
- Both must coordinate closely for smooth service
BOH Role Deep Dives — Read More
How to Staff Every BOH Role On-Demand
- Most BOH roles can be filled same-day through on-demand platforms
- W-2 staffing covers payroll taxes and workers comp
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