From QSRs to fine dining venues, every restaurant depends on back-of-house team members to manage operations and prepare food that nourishes and delights customers. From ordering produce to handling payroll, food prep to sanitation, back-of-house (BOH) positions comprise the engine driving your business.
While your customers may never meet BOH team members, these restaurant jobs are essential to delivering a fantastic hospitality experience. Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff.
As Executive Chef, your breadth of professional experience is matched by your passion for culinary excellence, strong leadership skills, and creative flair for menu development. You will play a pivotal role in shaping the restaurant’s culinary offerings and ensuring the smooth operation of our kitchen.
Requirements:
Your organizational and leadership skills as a Sous Chef are critical to the productivity of our back-of-house team. With a proactive mindset, you’ll supervise cooks and BOH staff, prioritizing, assigning, and delegating duties to ensure successful service execution for every customer.
Requirements:
Your desserts combine creativity and precision, treating customers to a sweet conclusion of their dining experience. Your command of quality ingredients and exacting measurements will produce traditional favorites such as cakes and patisserie. Your passion and dedication will expand our menu with seasonal products, innovative flavors, and fresh techniques.
Requirements:
This position calls for an energetic team player who understands the essentials of restaurant kitchen maintenance. Working various shifts, you will clean and manage the kitchen space to ensure a safe, sanitary, and productive work environment for your BOH team members. Being reliable and taking a positive approach to tackling physical tasks is critical.
Requirements:
READ: 6 tactics for unifying the front and back of house for restaurants
Your role as a Line Cook combines solid culinary knowledge with operational excellence. Working as part of a team, you will mentor other back-of-house staff and communicate effectively with executive chefs and management. You’ll investigate and adopt technologies to improve communication and workflow between front- and back-of-house team members.
Requirements:
As a Grill Cook, your expertise with temperature and timing is in high demand. This back-of-house position requires preparing and cooking a variety of grilled foods, ensuring quality and presentation standards are met. Your safe food storage and handling knowledge is essential to a successful working kitchen.
In this position, you’ll execute existing menus, develop new dishes, and prepare delicious meals for our customers. Focused and organized, the ideal Kitchen Manager communicates effectively, especially when delegating tasks to other BOH team members. Keep your kitchen humming using tools such as the Clover Kitchen Display System (KDS) or the Kitchen Display App, which allow orders to be routed based on preparation location and/or order type.
Requirements:
The BOH position in Food Prep involves setting up the kitchen for success by cleaning and cutting meats, poultry, and seafood for cooking. Working under the Sous Chef’s or Executive Chef’s direction, you’ll weigh, measure, and mix ingredients for salads and other menu items, contributing to the restaurant’s service efficiency and flow.
Requirements:
Whether you need an advanced employee management tool to schedule shifts or a full restaurant POS system to streamline operations, Clover’s POS solutions offer powerful tools to help you manage your restaurant–all in a sleek, user-friendly tool.
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