As a restaurant industry expert with extensive experience in both front-of-house and back-of-house operations, I have a deep understanding of the various roles and responsibilities that contribute to the successful functioning of a restaurant. The term "back of the house" (BOH) refers to the area of a restaurant that is not visible to the customers and is primarily where the preparation and cooking of food takes place. It includes the kitchen, storage areas, and sometimes the office or administrative spaces.

In the back of the house, several key positions work in harmony to ensure that the food served is of high quality and meets the expectations of the guests. Here's a breakdown of some of the roles and their functions:


1. Executive Chef: The executive chef is the head of the kitchen and is responsible for creating menus, managing the kitchen staff, and ensuring that food is prepared and served according to the restaurant's standards.


2. Sous Chef: The sous chef, or second in command, assists the executive chef in managing the kitchen and often takes charge in the chef's absence.


3. Line Cooks: These are the cooks who work on the various stations in the kitchen, preparing and cooking food items according to recipes.


4. Prep Cooks: Prep cooks are responsible for preparing ingredients before they are used in cooking, such as chopping vegetables and marinating meats.


5. Pastry Chef: If the restaurant serves desserts, a pastry chef is in charge of creating and preparing all the sweet dishes.


6. Bakers: In some restaurants, there may be a dedicated baker who creates bread and other baked goods.

7.
Dishwashers: They are responsible for cleaning dishes, utensils, and sometimes kitchen equipment.

8.
Busser: As mentioned in the provided content, bussers play a crucial role in maintaining a clean and comfortable environment for guests. They clear tables, reset them for new guests, and assist servers.

9.
Expediters: They act as a liaison between the kitchen and the front of the house, ensuring that orders are filled correctly and quickly.

10.
Purchasing Managers: They are responsible for buying food and supplies for the restaurant, often working closely with the executive chef to ensure that ingredients meet the restaurant's quality standards.

The back of the house is a well-oiled machine that operates behind the scenes to provide a seamless dining experience for the customers. It's a high-pressure environment that requires excellent communication, organization, and teamwork. The success of a restaurant is often determined by the efficiency and effectiveness of its back-of-house operations.

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- Busser: Bussers play a very important part of creating a clean, comfortable atmosphere for restaurant guests. Typically, they're responsible for cleaning tables, removing dishes, taking food to tables and assisting servers and bartenders. Generally, bussers interact mainly with restaurant staff.Feb 21, 2014read more >>