Recruiter's Glossary

Examples: Sixth Pan • Robot Coupe • Flash Point

Back of House (BOH)

Term from Restaurants industry explained for recruiters

Back of House (BOH) refers to all the behind-the-scenes areas and operations in a restaurant that customers don't see. This includes the kitchen, storage areas, dish washing station, and food preparation spaces. It's like the engine room of a restaurant - while customers don't see it, it's essential for the business to run. The term distinguishes these areas from "Front of House" (FOH), which includes dining rooms and other customer-facing spaces. When someone mentions BOH experience on their resume, they've worked in these behind-the-scenes operations, typically as a chef, cook, dishwasher, or kitchen manager.

Examples in Resumes

Managed BOH operations for a high-volume restaurant with 20+ kitchen staff

Supervised Back of House team during peak dinner service hours

Implemented new Back-of-House inventory management system reducing waste by 25%

Typical job title: "Back of House Staff"

Also try searching for:

Kitchen Staff BOH Staff Kitchen Team Member Line Cook Prep Cook Kitchen Manager Executive Chef Sous Chef Dishwasher

Where to Find Back of House Staff

Professional Networks

Job Boards

Industry Resources

Example Interview Questions

Senior Level Questions

Q: How do you manage kitchen operations during peak hours?

Expected Answer: A senior BOH professional should explain their experience with staff scheduling, station organization, prep work planning, and communication systems between kitchen stations and with front of house.

Q: What systems have you implemented to control food costs and reduce waste?

Expected Answer: They should discuss inventory management, portion control, menu planning, and how they track and analyze food costs. They might mention specific examples of reducing waste or improving profitability.

Mid Level Questions

Q: How do you ensure food safety and kitchen cleanliness standards are maintained?

Expected Answer: Should describe daily cleaning schedules, food storage procedures, temperature monitoring, and how they train staff on health and safety protocols.

Q: What's your approach to training new kitchen staff?

Expected Answer: Should explain their methods for teaching cooking techniques, safety procedures, and kitchen protocols, including how they monitor progress and provide feedback.

Junior Level Questions

Q: What are the basic safety rules in a commercial kitchen?

Expected Answer: Should mention basics like proper hand washing, knife safety, temperature control, cross-contamination prevention, and proper food storage.

Q: How do you prioritize tasks during a busy service?

Expected Answer: Should demonstrate understanding of time management, reading tickets, basic prep work, and following instructions from senior kitchen staff.