backofthehouse

Back of the house, abbreviated BOH, refers to the areas of a hospitality operation where food is prepared, stored, and managed. It is contrasted with the front of house (FOH), where guests are served and interact with staff. BOH spaces typically include the kitchen, prep rooms, walk-in coolers and freezers, dry storage, dishwashing areas, and staff facilities. The term is widely used in restaurants, hotels, catering businesses, and institutional kitchens.

BOH staff encompasses cooks, sous chefs, line cooks, prep cooks, pastry chefs, bakers, pantry workers, dishwashers, and stewards, along with kitchen managers and executive chefs. Responsibilities cover cooking, plating, portioning, quality control, inventory management, receiving and storage, sanitation, equipment maintenance, and day-to-day workflow coordination. The BOH operates in conjunction with the front of house to ensure timely service and consistency.

Operations and workflow in the BOH rely on mise en place, standardized recipes, and clear station organization. Communication with the FOH, particularly through the expeditor, helps coordinate orders, timing, and plate presentation. Efficient BOH operation emphasizes consistent quality, portion control, waste reduction, and adherence to sanitation and safety standards.

Safety, sanitation, and compliance are central to BOH functions. Typical requirements include food safety training (such as HACCP or ServSafe), allergen awareness, proper temperature control, equipment handling and maintenance, and regular cleaning schedules. Effective back-of-house management supports a restaurant’s overall performance by enabling reliable service, cost control, and safe, high-quality food preparation.