What Is Back of House? A Complete Guide to BOH Operations and Staffing
What is back of house? Learn the essential roles, operational workflows, and staffing requirements for a successful BOH kitchen in this expert operational guide.
By the DishwasherHero+ Editorial Team
In the restaurant industry, back of house (BOH) refers to the engine room of a hospitality business—the kitchen, prep areas, and storage rooms where customers are not allowed. Understanding what is back of house is crucial for any operator looking to improve efficiency, control food costs, and manage labor compliance. This guide explores the essential components of BOH operations and how W-2 employed staff can stabilize your kitchen in 2024.
Key facts about back of house operations:
- BOH labor typically accounts for 25% to 35% of a restaurant's gross revenue.
- The average restaurant kitchen employs 5 distinct roles, ranging from dishwashers to executive chefs.
- W-2 compliance for BOH staff reduces the risk of misclassification penalties under FLSA guidelines.
In This Guide
- Defining the back of house environment
- Essential BOH roles and responsibilities
- Managing BOH inventory and food costs
- Staffing, compliance, and safety in 2024
Defining the back of house environment
The back of house is the part of the restaurant that is hidden from your guests. While the "front of house" focuses on the guest experience and dining room service, the BOH is focused on production, sanitation, and logistics. It includes the main cooking line, prep stations, the dish pit, walk-in coolers, and the shipping and receiving area.
Physical layout and workflow
An efficient BOH layout is designed to minimize steps. The "work triangle" between the prep station, the cooking line, and the dish area is essential. If a line-cook has to cross the kitchen to find a clean pan, your ticket times will suffer. Proper zoning ensures that raw ingredients enter the back door, move through prep, hit the line, and the resulting dirty dishes flow seamlessly back to the dishwasher without interrupting the service line.
Essential BOH roles and responsibilities
A functional back of house depends on a hierarchy of roles, each responsible for a specific part of the production cycle. In 2024, the demand for reliable W-2 employed staff has increased as operators seek to avoid the legal risks associated with 1099 contractors in the kitchen.
Primary kitchen positions
- Line-cook: Manages a specific station (saute, grill, fry) and executes orders in real-time.
- Prep-cook: Handles the "mise en place," chopping vegetables and preparing sauces before service starts.
- Dishwasher: The backbone of the BOH, ensuring every station has the tools needed to operate.
- Porter: Manages cleanliness and heavy lifting, often assisting with receiving deliveries.
Below is a comparison of typical hourly wages for core BOH roles in the US and Canada:
| Role | US Average Hourly (USD) | Canada Average Hourly (CAD) |
|---|---|---|
| Line-cook | $18.50 – $24.00 | $19.00 – $25.00 |
| Dishwasher | $15.00 – $19.00 | $16.50 – $20.00 |
| Prep-cook | $16.00 – $21.00 | $17.50 – $22.00 |
Managing BOH inventory and food costs
Profit margins in the restaurant industry are notoriously thin, often hovering between 3% and 6%. The BOH is where those margins are either protected or lost. Proper inventory management involves more than just counting boxes; it requires a systematic approach to "First In, First Out" (FIFO) and waste tracking.
When you have a high-performing prep-cook on staff, they can maximize yield from ingredients, reducing the cost of goods sold (COGS). Conversely, an untrained kitchen staff can lead to excessive food waste, high inventory variance, and ultimately, a loss of revenue.
Staffing, compliance, and safety in 2024
Regulatory scrutiny regarding labor in the BOH has never been higher. Utilizing W-2 staff is one of the most effective ways to ensure your restaurant remains compliant with the Fair Labor Standards Act (FLSA). Unlike "gig" platforms that treat workers as independent contractors, DishwasherHero+ ensures all staff are W-2 employees, meaning we handle the I-9 verifications, workers' compensation, and payroll taxes.
Safety and sanitation protocols
A clean back of house is a safe back of house. This includes maintaining the "dish pit" and ensuring that a general-cleaning team or a dedicated porter is regularly degreasing floors and cleaning hoods. Slips and falls are the most common workplace injuries in kitchens; having a properly insured W-2 dishwasher protects your business from the liability of uninsured contractors getting hurt on your property.
Frequently Asked Questions
Q: What is back of house staffing's biggest challenge?
A: The primary challenge for back of house staffing is high turnover and the rising cost of labor compliance. Restaurants often struggle to find reliable, W-2 employed staff who are available for same-day shifts during peak volume periods.
Q: Why is the dishwasher considered part of the BOH?
A: The dishwasher is a critical part of the back of house because they maintain the sanitation cycle that allows cooks to prepare food and servers to present it. Without clean smallwares and plates, BOH operations come to a complete standstill.
Q: Can I use on-demand staff for my back of house?
A: Yes, many restaurants use event staffing or on-demand platforms to fill gaps in their BOH schedule. It is vital to ensure these workers are covered by workers' compensation and properly classified to avoid legal risks.
Q: How does BOH communication affect the front of house?
A: Efficient BOH communication, often managed by a "runner" or food-assembler, ensures that orders are accurate and delivered promptly. When the back of house is disorganized, it directly impacts guest wait times and overall satisfaction.
Ready to staff your kitchen this week?
See pricing and same-week availability for vetted, W-2 back-of-house staff on a 15-minute demo with our team.