Key Responsibilities and Required Skills for Back of House Team Member

🎯 Role Definition

As a Back of House (BOH) Team Member you will be an essential part of the kitchen operations, responsible for food preparation, sanitation, inventory handling, and equipment operation to ensure efficient service, food safety, and consistent product quality. This role supports cooks and managers during prep and service hours and helps maintain a clean, safe, and organized kitchen environment that complies with HACCP and local health code requirements.

📈 Career Progression

Typical Career Path

Entry Point From:

Dishwasher / Kitchen Porter
Prep Cook / Food Prep Assistant
Culinary extern / Hospitality internship

Advancement To:

Line Cook / Station Cook
Lead Prep Cook / Senior BOH Team Member
Sous Chef / Kitchen Supervisor
Kitchen Manager / Head Chef

Lateral Moves:

Banquet Cook / Catering Prep
Commissary or Central Kitchen Operator
Inventory Specialist / Purchasing Assistant

Core Responsibilities

Primary Functions

Prepare vegetables, proteins, sauces, and other menu components to specification by weighing, measuring and following standardized recipes and portion control guidelines to maintain consistency during all service periods.
Execute mise en place for assigned stations, ensuring all ingredients are prepped, labeled, dated, and stored properly for quick and accurate assembly during high-volume service.
Operate commercial kitchen equipment including slicers, mixers, ovens, grills, fryers and steamers with attention to safe operating procedures and regular cleaning protocols.
Maintain food safety and sanitation standards by following ServSafe/HACCP guidelines, monitoring food temperatures, performing regular temperature logs, and preventing cross-contamination at all times.
Wash, sanitize, and maintain kitchenware, cookware and utensils using commercial dishwashers and manual cleaning procedures to meet health code requirements and ensure availability during service.
Receive and inspect deliveries, verify product quality and quantities against invoices, rotate stock using FIFO methods, label and date incoming product, and report any shortages or quality issues to management.
Portion, package, and label prepared foods for front-of-house service, catering orders, grab-and-go displays, and offsite deliveries while ensuring food safety and proper presentation.
Monitor and maintain walk-in coolers, freezers, and dry storage conditions by checking temperatures regularly and performing daily cleaning and organization tasks to reduce waste and spoilage.
Follow recipe cards and plating specifications to assist cooks in assembling menu items during service, ensuring accuracy, speed, and consistent product appearance.
Assist in daily opening and closing procedures, including equipment start-up/shutdown, cleaning checklists, inventory reconciliation, and securing perishable product storage areas.
Remove trash and recyclable materials on a regular basis, maintain grease traps and drains, and follow waste-management practices to keep the kitchen sanitary and compliant with local regulations.
Support the line during rush periods by restocking stations, expediting food items, and communicating clearly with cooks and front-of-house staff to maintain smooth service flow.
Maintain accurate production logs and prep lists, record quantities produced and used, and communicate shortages or forecast needs to the kitchen manager to support inventory planning.
Safely lift and transport food boxes, supply crates and equipment up to job-specific weight limits while using proper ergonomic techniques and equipment (dollies, carts) to prevent injury.
Identify and report malfunctioning kitchen equipment, hazards, or maintenance needs immediately to management to minimize downtime and ensure a safe work environment.
Practice allergen awareness by following established protocols for allergen segregation, accurate labeling, and special-order preparation to protect guests with food allergies.
Conduct basic quality checks and taste tests for prepared items as directed by leads or chefs, ensuring all menu items meet the kitchen’s quality and flavor standards.
Participate in cross-training across stations (prep, grill, fry, pastry) to build flexibility, strengthen team coverage, and support varying service needs.
Adhere to schedule, punctuality and attendance expectations; be prepared to work mornings, afternoons, evenings, weekends and holidays per operational needs.
Follow portion control and yield standards to minimize food waste and help the operation meet food cost targets set by management.
Maintain clear, professional communication with front-of-house staff to coordinate order flow, special requests, and any service issues requiring managerial attention.
Follow safety procedures for chemical use, hazardous materials, and personal protective equipment (PPE) when handling cleaning agents and performing deep-clean tasks.
Support mise en place documentation and recipe updates by providing feedback on prep times, yield variances and operational improvements to culinary leadership.
Train and mentor new BOH hires on basic station procedures, cleaning standards, and safe food handling practices under the supervision of a lead cook or manager.

Secondary Functions

Complete assigned cleaning checklists, sanitation logs, and daily closing paperwork to maintain audit-readiness and pass health inspections.
Assist in periodic physical inventory counts, tagging and dated markdowns, and communicating discrepancies to the inventory manager.
Help prepare and package bulk or offsite catering orders with clear labeling and time-temperature controls for safe transport.
Participate in small-scale menu testing and provide constructive feedback on prep time, yield, and flavor consistency to support continuous improvement.
Cross-train to provide occasional front-of-house support during peak times (e.g., assembling to-go orders) when directed by management.
Support loss-prevention procedures by monitoring portion controls, reporting shrinkage, and following cash-handling protocols when applicable.
Contribute to a positive team culture by attending briefings, actively listening to shift leads, and providing on-shift support to co-workers when demands surge.
Assist with basic pantry and supply reordering tasks under direction, using inventory par levels and consumption data to replenish staples.

Required Skills & Competencies

Hard Skills (Technical)

ServSafe certification or equivalent food safety training and demonstrated knowledge of HACCP principles for temperature control and foodborne illness prevention.
Proficient in basic knife skills: chopping, dicing, julienne, and safe knife handling techniques used in high-volume kitchens.
Experience operating commercial kitchen equipment such as industrial dishwashers, walk-in coolers, mixers, slicers, steamers, combi ovens and fryers.
Ability to monitor and document food temperatures, perform reheating/cooling logs, and maintain accurate temperature records for compliance.
Inventory management skills including receiving, checking invoices, applying FIFO rotation, labeling, portion control and basic stock reconciliation.
Familiarity with standardized recipes, yield calculations, portioning, and food costing basics to minimize waste and meet menu specifications.
Allergen management knowledge including cross-contact prevention, labeling, and following special-order protocols.
Basic sanitation and chemical handling knowledge: correct use and dilution of cleaning agents, MSDS familiarity, and safe storage procedures.
Ability to use point-of-sale hand-off or order display systems (KDS) and to interpret ticket routing and ticket times during service.
Strong organizational skills for mise en place, production planning, prep lists, and maintaining a tidy workstation.

Soft Skills

Team-oriented mindset with the ability to work collaboratively under pressure in a fast-paced kitchen environment.
Excellent time management and prioritization skills to juggle prep tasks and service support during peak periods.
Clear, concise communication skills for coordinating with cooks, leads, and front-of-house staff.
High attention to detail for following recipes, portion sizes, sanitation checklists, and safety protocols.
Physical stamina and endurance to stand for long periods, lift moderate weights, and work a physically demanding schedule.
Dependability and strong work ethic with punctual attendance, following through on assignments, and accepting constructive feedback.
Problem-solving ability to identify small operational issues and escalate appropriately to supervisors or maintenance.
Adaptability and flexibility to take on varied tasks, shifts, and changing menu demands during high-volume service.
Customer-focus mentality, understanding how back-of-house performance impacts guest satisfaction and the front-of-house team.
Coaching and mentoring aptitude to help onboard new kitchen staff and maintain consistent standards across shifts.

Education & Experience

Educational Background

Minimum Education:

High school diploma or GED preferred.

Preferred Education:

Culinary certificate, vocational training or food safety certification (e.g., ServSafe, Food Handler).

Relevant Fields of Study:

Culinary Arts
Hospitality Management
Food Service Technology
Nutrition or Dietetics (beneficial for special-diet awareness)

Experience Requirements

Typical Experience Range:

0–3 years in restaurant or commercial kitchen environments (entry-level candidates with strong work ethic and willingness to learn are considered).

Preferred:

1+ year of BOH experience in fast-casual, quick-service or full-service restaurants, catering kitchens, or institutional food service with demonstrated knowledge of prep, sanitation, and service support.