BOH Lead
BOH Lead, which stands for "Back of House Lead," is a supervisory role in restaurants and catering services. This person manages the kitchen operations and staff working behind the scenes (not visible to customers). They are responsible for overseeing food preparation, maintaining quality standards, and coordinating with the front of house team. Think of them as the kitchen's team captain who ensures everything runs smoothly during food service. This role might also be called Kitchen Supervisor or Kitchen Lead in some establishments.
Examples in Resumes
Supervised team of 12 kitchen staff as BOH Lead at high-volume restaurant
Promoted to Back of House Lead after demonstrating strong leadership in food preparation
Managed kitchen operations and inventory as Kitchen Lead
Typical job title: "Back of House Leads"
Also try searching for:
Where to Find Back of House Leads
Professional Networks
Industry Resources
Example Interview Questions
Senior Level Questions
Q: How would you handle a situation where multiple large orders need to be completed simultaneously during peak hours?
Expected Answer: Look for answers that demonstrate experience in prioritizing tasks, delegating responsibilities, and maintaining quality under pressure. They should mention communication with team members and having systems in place for handling high-volume situations.
Q: What strategies have you implemented to reduce food waste and control costs?
Expected Answer: Candidate should discuss inventory management, portion control, proper storage techniques, and staff training. They should also mention experience with budget management and cost analysis.
Mid Level Questions
Q: How do you ensure food safety standards are maintained during busy service periods?
Expected Answer: Look for knowledge of health regulations, temperature monitoring, proper storage practices, and ability to train staff on safety procedures while maintaining efficient service.
Q: Describe how you would handle a staff conflict in the kitchen.
Expected Answer: Should demonstrate leadership skills, conflict resolution abilities, and understanding of maintaining a professional kitchen environment while keeping operations running smoothly.
Junior Level Questions
Q: What experience do you have with kitchen operations and food preparation?
Expected Answer: Should show basic understanding of kitchen workflow, food prep processes, and experience working in different kitchen stations.
Q: How do you prioritize tasks during a busy service?
Expected Answer: Look for basic organizational skills, ability to multitask, and understanding of kitchen timing and coordination.
Experience Level Indicators
Junior (1-2 years)
- Basic food preparation and kitchen operations
- Understanding of food safety standards
- Basic team coordination
- Kitchen equipment operation
Mid (2-4 years)
- Staff scheduling and supervision
- Inventory management
- Quality control
- Menu planning support
Senior (4+ years)
- Kitchen management
- Budget control
- Team training and development
- Operations optimization
Red Flags to Watch For
- No food safety certification
- Limited experience in high-volume kitchens
- Poor communication skills
- Lack of leadership experience
- No knowledge of inventory management
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