What is BOH (back of house) in a restaurant? Definition and roles

BOH (Back of House) refers to the kitchen and non-guest-facing areas where food production happens. For restaurants, BOH is the engine that powers every service. While guests never see it, BOH execution determines food quality, ticket times, and consistency. A restaurant with excellent FOH but struggling BOH will fail; great BOH enables everything else.

Key facts

• Definition: Kitchen and non-guest-facing areas of a restaurant
• Key areas: Main kitchen, prep area, dish pit, storage, receiving
• Key roles: Executive chef, sous chef, line cooks, prep cooks, dishwashers
• Why it matters: BOH produces the food that defines your restaurant

The quick definition

BOH stands for Back of House. It encompasses all areas of a restaurant where food production and support functions happen, away from guest view. The term comes from theater, where “back of house” meant backstage versus the audience area.

In restaurants, BOH includes:

Why BOH matters

Food quality and consistency

BOH directly produces what guests eat:

• Technique determines taste
• Timing affects temperature
• Presentation shapes perception
• Consistency builds reputation

A restaurant is only as good as its kitchen.

Cost control

BOH controls major expenses:

FOH success

A struggling kitchen means FOH struggles too:

• Long ticket times frustrate guests
• Quality issues create complaints
• 86’d items disappoint diners
• Understaffed kitchen slows everything

BOH positions and roles

Executive chef

Overall kitchen leadership:

• Menu development
• Food cost management
• Staff hiring and training
• Quality standards

Sous chef

Second in command:

• Day-to-day kitchen operations
• Supervises line cooks
• Covers for executive chef
• Often manages specific stations or shifts

Line cooks

Work specific stations during service:

Prep cooks

Ingredient preparation before service:

• Chopping, portioning, marinating
• Mise en place (everything in its place)
• Support line cooks during service
• Critical for smooth service flow

Dishwashers

Often overlooked but essential:

• Clean dishes, pots, pans, utensils
• Maintain sanitation standards
• Support kitchen flow
• Often the hardest-working people in the building

Expediter

The bridge between BOH and FOH:

• Calls orders to kitchen
• Ensures plating standards
• Coordinates timing so tables get all dishes together
• Hands off to food runners

BOH versus FOH comparison

How to improve your BOH performance

1. Prioritize organization

Mise en place is the foundation of kitchen success:

• Prep before service begins
• Organized stations with everything needed
• Backup supplies ready
• Clean as you go

2. Establish communication systems

Clear communication prevents chaos:

3. Maintain standards

Two non-negotiables in every kitchen:

• Food safety temperatures at all times
• Consistent ticket times across dishes

4. Build BOH-FOH relationship

The kitchen-dining room relationship can be tense. Best practices:

• Regular communication meetings
• Shared understanding of challenges
• Respect for each other’s pressures
• Celebrate wins together

5. Invest in training

Consistent training improves BOH performance:

Common BOH mistakes

Poor prep planning

Running out of prepped ingredients during service creates chaos.

Inconsistent portioning

Variable portions affect both food cost and guest expectations.

Communication breakdown

When tickets get lost or misread, everything suffers.

Neglecting sanitation

Food safety shortcuts create serious risks.

BOH-FOH conflict

Kitchen-server tension hurts everyone. Build bridges, not walls.

BOH technology

Modern kitchens use technology to improve efficiency:

Related terms

• FOH (Front of House) - Guest-facing areas that BOH supports
• 86 (Eighty-Six) - Kitchen term meaning item is sold out
• POS (Point of Sale) - Sends orders from FOH to BOH

Related: Table turnover rate | Capacity planning