The back of house, a term commonly used in the hospitality and food service industries, refers to the behind-the-scenes operations that ensure the smooth running of a restaurant, hotel, or other food establishment. While the front of house staff, such as waiters and receptionists, are often the face of the business, interacting directly with customers, the back of house team plays a crucial role in preparing and delivering the products and services that customers expect. In this article, we will delve into the various positions that make up the back of house, exploring their responsibilities, skills, and importance in the overall success of the establishment.
Introduction to Back of House Positions
The back of house is comprised of several key departments, each with its own set of roles and responsibilities. These departments work together to ensure that the food is prepared and presented to a high standard, that the kitchen is clean and safe, and that the overall operation runs efficiently. The main departments that make up the back of house include the kitchen, stewarding, and housekeeping. Each of these departments requires a team of skilled and dedicated individuals who work together to achieve a common goal.
The Kitchen Department
The kitchen department is the heart of the back of house, responsible for preparing and cooking the food that is served to customers. This department is typically led by a head chef or executive chef, who oversees the entire kitchen operation. The kitchen team includes a range of positions, from entry-level kitchen porters to experienced sous chefs. Some of the key roles in the kitchen department include:
The head chef or executive chef, who is responsible for menu planning, food preparation, and kitchen management.
The sous chef, who assists the head chef and takes charge of the kitchen in their absence.
The chef de partie, who is responsible for a specific section of the kitchen, such as the sauce or pastry section.
The commis chef, who is an entry-level chef who assists the chef de partie and learns the skills of the trade.
The kitchen porter, who is responsible for cleaning and maintaining the kitchen, as well as assisting the chefs with food preparation.
Key Skills and Qualities
To be successful in the kitchen department, individuals need to possess a range of skills and qualities. These include attention to detail, as food preparation and presentation require a high level of accuracy and precision. Teamwork is also essential, as kitchen staff work together to prepare and cook food to a high standard. Physical stamina is also important, as kitchen work can be demanding and requires long hours on your feet. Finally, creativity and innovation are key skills for chefs, who need to be able to develop new recipes and menus to keep customers engaged and interested.
The Stewarding Department
The stewarding department is responsible for maintaining the cleanliness and organization of the kitchen and dining areas. This department is typically led by a stewarding manager or chief steward, who oversees the entire stewarding operation. The stewarding team includes a range of positions, from dishwashers to storekeepers. Some of the key roles in the stewarding department include:
The stewarding manager or chief steward, who is responsible for managing the stewarding team and ensuring that the kitchen and dining areas are clean and well-maintained.
The dishwasher, who is responsible for washing and sanitizing dishes, utensils, and equipment.
The storekeeper, who is responsible for receiving and storing food and supplies, as well as managing inventory levels.
Importance of Stewarding
The stewarding department plays a critical role in the overall success of the establishment. Cleanliness and hygiene are essential in the food service industry, and the stewarding team ensures that the kitchen and dining areas meet the highest standards. Organization and efficiency are also key, as the stewarding team helps to maintain the flow of food and supplies, ensuring that the kitchen runs smoothly and that customers receive their food in a timely manner.
The Housekeeping Department
The housekeeping department is responsible for maintaining the cleanliness and organization of the establishment’s accommodations and public areas. This department is typically led by a housekeeping manager, who oversees the entire housekeeping operation. The housekeeping team includes a range of positions, from room attendants to laundry staff. Some of the key roles in the housekeeping department include:
The housekeeping manager, who is responsible for managing the housekeeping team and ensuring that the accommodations and public areas are clean and well-maintained.
The room attendant, who is responsible for cleaning and preparing guest rooms, as well as replenishing linens and amenities.
The laundry staff, who are responsible for washing, drying, and ironing linens and uniforms.
Key Skills and Qualities
To be successful in the housekeeping department, individuals need to possess a range of skills and qualities. These include attention to detail, as cleaning and preparing rooms and public areas requires a high level of accuracy and precision. Physical stamina is also important, as housekeeping work can be demanding and requires long hours on your feet. Customer service skills are also essential, as housekeeping staff often interact with guests and need to be able to provide a high level of service and respond to their needs.
Conclusion
In conclusion, the back of house is a critical component of the hospitality and food service industries, comprising several key departments, including the kitchen, stewarding, and housekeeping. Each of these departments requires a team of skilled and dedicated individuals who work together to achieve a common goal. By understanding the various positions that make up the back of house, we can appreciate the hard work and dedication that goes into preparing and delivering the products and services that customers expect. Whether you are a seasoned hospitality professional or just starting out in your career, recognizing the importance of the back of house and the roles that make it up is essential for success in this industry.
| Department | Key Roles | Responsibilities |
|---|---|---|
| Kitchen | Head Chef, Sous Chef, Chef de Partie, Commis Chef, Kitchen Porter | Food preparation, cooking, kitchen management, cleaning and maintenance |
| Stewarding | Stewarding Manager, Dishwasher, Storekeeper | Cleanliness and organization of kitchen and dining areas, inventory management |
| Housekeeping | Housekeeping Manager, Room Attendant, Laundry Staff | Cleanliness and organization of accommodations and public areas, laundry and linen management |
By recognizing the importance of each department and the roles that make them up, establishments can ensure that they are providing the highest level of service and quality to their customers, which is essential for building a loyal customer base and achieving long-term success.
What is the Back of House in a Hospitality Setting?
The Back of House (BOH) refers to the behind-the-scenes areas of a hospitality establishment, such as a hotel, restaurant, or resort, where staff members work to support the front-of-house operations. This includes areas like the kitchen, laundry, housekeeping, and maintenance, where employees prepare and deliver essential services to guests. The BOH is crucial to the smooth operation of any hospitality business, as it ensures that guests receive high-quality services and amenities. From cooking and cleaning to maintenance and repairs, the BOH staff plays a vital role in creating a comfortable and enjoyable experience for guests.
The BOH is often unseen by guests, but its impact is felt throughout the establishment. For example, a well-run kitchen is essential to delivering high-quality food and beverages to guests, while a efficient housekeeping team ensures that rooms are clean and comfortable. The BOH staff works tirelessly to ensure that every aspect of the guest experience is taken care of, from the cleanliness of the rooms to the quality of the food. By working together, the BOH staff helps to create a positive and memorable experience for guests, which is essential to building loyalty and driving business success.
What are the Key Positions that Make Up the Back of House?
The key positions that make up the Back of House include chefs, cooks, kitchen porters, housekeepers, laundry staff, maintenance personnel, and janitorial staff. These employees work together to ensure that the hospitality establishment runs smoothly and efficiently. Chefs and cooks are responsible for preparing and cooking meals, while kitchen porters assist with food preparation and cleaning. Housekeepers are responsible for cleaning and maintaining guest rooms, while laundry staff wash and press linens and uniforms. Maintenance personnel and janitorial staff ensure that the establishment is well-maintained and clean.
Each of these positions plays a critical role in the success of the hospitality establishment. For example, a skilled chef can create delicious and innovative dishes that attract and retain customers, while a diligent housekeeper can ensure that guest rooms are clean and comfortable. The BOH staff must work together as a team to ensure that every aspect of the guest experience is taken care of. By doing so, they help to create a positive and memorable experience for guests, which is essential to building loyalty and driving business success. Effective communication and teamwork are essential to the success of the BOH, as they enable staff to work together seamlessly to deliver high-quality services and amenities.
What Skills and Qualities are Required to Work in the Back of House?
To work in the Back of House, employees require a range of skills and qualities, including attention to detail, physical stamina, and excellent communication and teamwork skills. BOH staff must be able to work well under pressure, think critically, and solve problems quickly and efficiently. They must also be able to maintain high standards of cleanliness and hygiene, as well as ensure that all safety protocols are followed. In addition, BOH staff must be flexible and adaptable, as they often work varied shifts and may be required to perform a range of tasks.
BOH staff must also possess excellent time management and organizational skills, as they often work to tight deadlines and must prioritize tasks effectively. For example, a chef must be able to manage their time effectively to ensure that dishes are prepared and cooked to a high standard, while a housekeeper must be able to prioritize their tasks to ensure that guest rooms are cleaned and prepared on time. By possessing these skills and qualities, BOH staff can provide high-quality services and amenities to guests, which is essential to the success of the hospitality establishment.
How Does the Back of House Contribute to the Overall Guest Experience?
The Back of House plays a critical role in contributing to the overall guest experience, as it provides the essential services and amenities that guests require during their stay. From the quality of the food and beverages to the cleanliness and comfort of the guest rooms, the BOH staff helps to create a positive and memorable experience for guests. The BOH staff works behind the scenes to ensure that every aspect of the guest experience is taken care of, from the moment guests arrive to the moment they depart. By providing high-quality services and amenities, the BOH staff helps to build loyalty and drive business success.
The BOH staff’s attention to detail and commitment to excellence are essential to creating a positive guest experience. For example, a chef who takes pride in their work and prepares delicious and innovative dishes can help to create a memorable dining experience for guests. Similarly, a housekeeper who takes care to ensure that guest rooms are clean and comfortable can help to create a positive and relaxing experience for guests. By working together, the BOH staff can help to create a seamless and enjoyable experience for guests, which is essential to the success of the hospitality establishment.
What are the Challenges Faced by Back of House Staff?
Back of House staff face a range of challenges, including high pressure and stress, long hours and varied shifts, and physical demands. BOH staff often work in fast-paced and dynamic environments, where they must think critically and solve problems quickly and efficiently. They must also maintain high standards of cleanliness and hygiene, as well as ensure that all safety protocols are followed. In addition, BOH staff may face challenges such as staff shortages, equipment failures, and supply chain disruptions, which can impact their ability to provide high-quality services and amenities.
Despite these challenges, BOH staff are essential to the success of the hospitality establishment, and their hard work and dedication are critical to creating a positive and memorable experience for guests. To overcome these challenges, hospitality establishments can provide BOH staff with training and support, as well as recognize and reward their contributions. By doing so, establishments can help to motivate and retain BOH staff, which is essential to delivering high-quality services and amenities to guests. By working together, BOH staff and management can help to create a positive and productive work environment that supports the success of the hospitality establishment.
How Can Hospitality Establishments Support their Back of House Staff?
Hospitality establishments can support their Back of House staff by providing them with training and development opportunities, recognizing and rewarding their contributions, and fostering a positive and productive work environment. Establishments can also provide BOH staff with the resources and equipment they need to perform their jobs effectively, as well as ensure that they have a healthy work-life balance. By doing so, establishments can help to motivate and retain BOH staff, which is essential to delivering high-quality services and amenities to guests.
Establishments can also support their BOH staff by providing them with opportunities for advancement and career development. For example, a chef who is given the opportunity to develop new menus and recipes can help to drive innovation and creativity in the kitchen. Similarly, a housekeeper who is given the opportunity to develop their skills and knowledge can help to improve the quality of the guest experience. By investing in their BOH staff, hospitality establishments can help to create a positive and productive work environment that supports the success of the establishment and drives business growth.
What is the Future of the Back of House in the Hospitality Industry?
The future of the Back of House in the hospitality industry is likely to be shaped by trends such as technology and automation, sustainability and environmental awareness, and changing guest expectations and preferences. As technology continues to evolve, hospitality establishments are likely to adopt new systems and tools to streamline their BOH operations and improve efficiency. For example, establishments may adopt automated kitchen systems or use data analytics to optimize their housekeeping operations. By embracing these trends, establishments can help to create a more efficient and effective BOH that supports the delivery of high-quality services and amenities to guests.
The future of the BOH will also be shaped by the need for sustainability and environmental awareness. As guests become increasingly aware of the environmental impact of their travel and hospitality choices, establishments will need to adapt their BOH operations to reduce their environmental footprint. This may involve adopting sustainable practices such as reducing energy and water usage, sourcing local and sustainable ingredients, and reducing waste. By embracing these trends, hospitality establishments can help to create a more sustainable and responsible BOH that supports the well-being of guests, staff, and the environment.