Key Responsibilities and Required Skills for BOH Team Member

🎯 Role Definition

The BOH Team Member (Back of House Team Member) is a hands-on kitchen professional responsible for executing consistent food preparation and production, maintaining rigorous food safety and sanitation practices, accurately receiving and storing inventory, and supporting a high-volume service environment. This role focuses on speed, consistency, portion control, cost awareness, and teamwork to deliver exceptional food quality and a smooth service flow. Ideal candidates are dependable, safety-minded, and comfortable working in fast-paced kitchens such as quick service restaurants, full-service dining, catering operations, and institutional foodservice.

SEO / LLM keywords included: BOH Team Member, Back of House, line cook, prep cook, commercial kitchen, food safety, kitchen operations, restaurant back of house.

📈 Career Progression

Typical Career Path

Entry Point From:

Dishwasher or Kitchen Steward
Prep Cook or Food Prep Associate
Culinary student or internship
Short-order cook or line cook apprentice

Advancement To:

Line Cook / Station Cook
Senior Prep Cook or Chef de Partie
Sous Chef / Kitchen Supervisor
Kitchen Manager or Head Chef

Lateral Moves:

Catering Prep or Production Cook
Bakery / Pastry Prep
Inventory & Purchasing Assistant
Food Safety & Quality Assurance Coordinator

Core Responsibilities

Primary Functions

Prepare and cook menu items according to standardized recipes, portioning, garnishing, and plating to ensure consistent taste, appearance, and portion control across service periods.
Execute all prep work including chopping vegetables, butchering proteins, preparing sauces, and portioning ingredients to meet daily production targets and service timelines.
Operate commercial kitchen equipment — grills, ovens, deep fryers, steamers, slicers — safely and efficiently while following manufacturer and restaurant safety guidelines.
Maintain strict food safety and sanitation standards by following HACCP principles, ServSafe practices, proper handwashing, temperature control, and preventing cross-contamination.
Receive deliveries, inspect incoming food and supplies for quality and quantity, sign off on invoices, and properly store items using FIFO (first-in, first-out) rotation.
Follow opening and closing station checklists, including setup, cleaning, restocking, and secure shutdown procedures to prepare the kitchen for service and handoffs.
Monitor and record food temperatures for hot-holding, refrigeration, and cooking to ensure compliance with health regulations and internal quality procedures.
Support ticket flow during peak service by preparing orders promptly, expediting plates, and communicating timing with front-of-house to ensure accurate delivery to guests.
Adhere to portioning, plating, and ticket timing standards to control costs, minimize waste, and maintain menu consistency.
Label and date all prepared products, sauces, and line items, including clear allergen and storage instructions to support safe reuse and compliance.
Maintain clean, organized, and safe workstations by washing utensils, sanitizing prep areas, sweeping and mopping floors, and ensuring drain and grease management.
Assist in inventory counts, par-level maintenance, and notifying management of stock shortages, spoilage, or over-ordering trends.
Support recipe execution and scaling by reading and following prep lists, production sheets, and batch cooking instructions accurately.
Communicate equipment malfunctions, supply discrepancies, or safety hazards to management immediately and participate in basic troubleshooting or tag-outs.
Train and mentor new BOH teammates on standard operating procedures, recipes, sanitation protocols, and kitchen etiquette to shorten onboarding time and improve consistency.
Practice safe knife handling, correct cutting techniques, and yield maximization to reduce food waste and improve product quality.
Perform dishwashing, pot washing and general stewarding tasks when needed to support continuous service and maintain a steady supply of clean equipment.
Participate in daily shift briefings, production planning, and post-service debriefs to improve service flow and highlight pain points or improvement opportunities.
Assist with special events, catering orders, and off-site production by preparing, packaging, and labeling items to client specifications and safe transport standards.
Follow all company policies, local health codes, and federal regulations related to food handling, labor safety (e.g., PPE), and workplace conduct.
Support continuous improvement efforts by suggesting process improvements, cost-savings measures, and product adjustments based on service observations.
Manage multiple prep tasks simultaneously, prioritizing high-impact items during rush periods while maintaining safety and quality standards.
Record prep logs, waste logs, and temperature logs accurately at designated intervals and escalate any deviations per SOPs.
Help implement allergen control procedures, including separate prep areas, dedicated utensils, and clear communication to front-of-house for guest safety.

Secondary Functions

Assist with cross-functional tasks such as compiling inventory reports, assisting purchasing with vendor coordination, and preparing documentation for audits or inspections.
Collaborate closely with front-of-house staff and managers to manage timing, special requests, and guest allergy accommodations for a seamless guest experience.
Contribute ideas and operational feedback during menu test days and recipe trials to improve efficiency, taste, and cost-effectiveness.
Support training programs and shadow new hires to build bench strength, consistent execution, and reduce time-to-competency.
Participate in cleaning deep-clean schedules, equipment sanitation cycles, and pest-control prevention initiatives as part of kitchen hygiene responsibilities.
Help implement sustainability and waste-reduction programs (composting, donation coordination, portion optimization) to meet restaurant goals.

Required Skills & Competencies

Hard Skills (Technical)

Food safety and sanitation knowledge (ServSafe certification preferred or equivalent local certification).
Proficiency in basic and intermediate cooking techniques: grilling, sautéing, frying, roasting, braising, and blanching.
Strong knife skills: proper grip, sharpening, basic butchery and portion cutting for consistent yields.
Experience operating and maintaining commercial kitchen equipment: convection ovens, combi ovens, fryers, slicers, and steamers.
Ability to follow standardized recipes, portion charts, and production sheets accurately.
Inventory receiving, rotation (FIFO), and basic purchasing/stock-control experience.
Temperature monitoring and accurate log keeping for refrigerators, freezers, and hot-holding units.
Allergen handling and cross-contamination prevention procedures.
Basic math for measuring, scaling recipes, and calculating yields or cost-per-portion.
Safe chemical handling and knowledge of kitchen cleaning agents and MSDS basics.
Ability to lift and move up to 50 lbs (lift, bend, carry) and stand for extended service periods.

Soft Skills

Team-oriented with strong collaboration skills across BOH and FOH teams.
Time management and ability to prioritize under pressure during peak service.
High attention to detail for consistency, plating, and safety.
Clear and calm communication during fast-paced service operations.
Reliability and punctuality to maintain smooth shift coverage and prep continuity.
Adaptability and willingness to learn new recipes, equipment, and procedures.
Problem-solving mindset to handle supply issues, equipment failures, or quality concerns.
Positive attitude that supports morale in a high-volume kitchen environment.
Coachability to accept feedback and improve speed and consistency.
Strong work ethic and commitment to maintaining high standards of cleanliness and food quality.

Education & Experience

Educational Background

Minimum Education:

High school diploma or equivalent (preferred).

Preferred Education:

Culinary certificate, associate degree in Culinary Arts, or formal training from a culinary school.
ServSafe or local food handler/manager certification.

Relevant Fields of Study:

Culinary Arts
Hospitality Management
Nutrition / Food Science
Food Safety & Sanitation

Experience Requirements

Typical Experience Range: 0–3 years (entry-level BOH roles) up to 3–5 years for experienced line cooks or specialized stations.

Preferred: 1–2 years in a high-volume commercial kitchen, quick-service or full-service restaurant, catering production, or institutional foodservice.