The Ultimate Guide to Back of House Careers

Several opportunities are available across the Irish Tourism and hospitality Sector for ambitious and hardworking back-of-house professionals. These roles are incredibly diverse, meaning duties can be broad and varied. From Kitchen Managers and Porters to Chefs and Cleaners, staff in these roles play a crucial role behind the scenes, often working as part of a wider operations team.

Skills and Experience

• Willingness to work Front of House when required
• Previous experience working in a Back of House environment
• Third-level qualifications when relevant
• Strong levels of numeracy and literacy
• Good communication skills
• Impeccable customer service skills
• Experience in cash handling and till operation
• Willingness to work overtime shifts as and when required
• Ability to work as part of a busy Back of House team
• Can-do, problem-solving approach to work

What does it take to become part of a Back of House Team?

A willingness to work unsociable and overtime hours is essential, as is the ability to work as part of a busy Back of House Team. Whilst many roles are available at entry level, some senior positions require extensive previous experience and related third-level qualifications. Many jobs require you to work the Front of the House if and when needed.

Whilst Back of House Roles can be demanding, many excel thanks to the diverse nature of the sector and the opportunities it can offer. An ability to work as part of a busy team is highly desirable, as is the ability to work in what are often pressurised situations. Many jobs offer full training to successful candidates, but in some cases, extensive experience and related qualifications are essential. Put simply, you will work behind the scenes to ensure visitors’ experience is enjoyable, memorable and recommendable. 

Entering a Back of House role for the first time can be a daunting yet rewarding experience. Understanding the variety of roles this sector offers can help you understand the many career options available.

1. Kitchen Manager: The Heart of the Kitchen

Role Overview:
A Kitchen Manager oversees the day-to-day operations of a kitchen in a restaurant, hotel, or catering establishment. They ensure that the kitchen runs efficiently, the team works well together, and the food meets the establishment’s standards. While the Head Chef is responsible for menu development and cooking, the Kitchen Manager takes on a more administrative role, overseeing inventory, staff management, health and safety regulations, and maintaining relationships with suppliers.

Key Responsibilities:

• Managing kitchen staff, including chefs, kitchen porters, and catering assistants
• Overseeing the ordering, stock management, and inventory control of kitchen supplies and food items
• Maintaining health and safety standards in the kitchen, including food hygiene practices
• Managing budgets and ensuring cost control in terms of food and staffing
• Ensuring the kitchen runs smoothly during busy periods, especially during peak service times
• Training new kitchen staff on procedures and standards
• Liaising with the front-of-house team to ensure a smooth flow of orders and communication

Skills Required:

• Strong organisational skills
• Good leadership abilities
• Financial acumen for budget management
• Knowledge of food safety regulations and health and safety standards
• Excellent communication skills
• Ability to handle stressful situations and work in a fast-paced environment

Career Progression:
A Kitchen Manager typically has previous experience as a chef or in a managerial role within the kitchen. With years of experience, they can progress to roles such as Executive Chef or Operations Manager, overseeing multiple kitchens or establishments.

2. Kitchen Porter: The Unsung Hero

Role Overview:
The Kitchen Porter (KP) is an essential kitchen team member. They ensure the kitchen remains clean, organised, and stocked with everything needed to prepare and serve food. While they may not be involved directly in cooking, their role supports the kitchen staff, allowing them to focus on food preparation and cooking.

Key Responsibilities:

• Washing dishes, pots, pans, and kitchen utensils
• Cleaning kitchen surfaces, including worktops and floors
• Ensuring the kitchen and storage areas are organised and tidy
• Removing waste and maintaining a hygienic environment
• Assisting with food preparation tasks, such as peeling vegetables or preparing simple ingredients
• Stocking shelves and organising deliveries
• Helping kitchen staff with various tasks during service

Skills Required:

• Strong work ethic and reliability
• Good physical stamina as the role involves heavy lifting and being on your feet for long periods
• Attention to detail, especially when it comes to cleanliness
• The ability to work efficiently under pressure
• Good team player

Career Progression:
While the role of a Kitchen Porter is entry-level, it provides a valuable opportunity to learn the ropes of working in a kitchen. Many Kitchen Porters become chefs through formal training or on-the-job experience. With time, they can also move into supervisory roles within the kitchen, such as a Kitchen Supervisor or eventually a Kitchen Manager.

3. Catering Assistant: Supporting the Culinary Team

Role Overview:
A Catering Assistant is responsible for supporting the catering team in various settings, such as weddings, corporate events, and large-scale functions. They typically work under the direction of the Head Chef, Kitchen Manager, or Catering Supervisor to ensure that food is prepared, served, and presented to a high standard.

Key Responsibilities:

• Assisting with food preparation, such as chopping vegetables, preparing sauces, and plating dishes
• Ensuring that food is presented beautifully and at the correct temperature
• Setting up for events, including laying out cutlery, glasses, and crockery
• Cleaning and maintaining work areas
• Assisting with loading and unloading equipment for events
• Delivering food to customers at events or functions
• Ensuring food storage areas are well-stocked and organised

Skills Required:

• A basic understanding of food preparation techniques
• Good communication skills
• Ability to work in a fast-paced environment
• Excellent organisational skills
• A customer-focused attitude, especially when working at events

Career Progression:
Many Catering Assistants move up to roles such as Catering Supervisor, where they may oversee a team of assistants and help with the logistics of significant events. With additional training and experience, a Catering Assistant could become a Chef or Catering Manager.

4. Bar Manager: The Master of the Bar

Role Overview:
The Bar Manager oversees the operations of the bar area in a pub, restaurant, or hotel. They ensure that the bar is fully stocked, that drinks are served promptly and correctly, and that the bar team provides excellent customer service. In addition, the Bar Manager may be responsible for managing budgets, ensuring stock levels, and training staff.

Key Responsibilities:

• Managing bar staff, including bartenders, servers, and other support staff
• Overseeing the ordering of drinks, stocking the bar, and managing stock levels
• Maintaining the cleanliness and hygiene of the bar area
• Ensuring that all drinks are served to the required standard and that customers are satisfied
• Handling cash and managing the bar’s finances
• Training new staff and maintaining high standards of customer service
• Ensuring compliance with licensing laws and health and safety regulations

Skills Required:

• Strong leadership and managerial skills
• Excellent communication and interpersonal skills
• Good organisational and time management skills
• Knowledge of alcoholic beverages, cocktails, and drink preparation techniques
• Financial and budget management skills
• Ability to manage a team under pressure

Career Progression:
With experience, a Bar Manager could move into a more senior management role, such as a General Manager or Operations Manager, overseeing multiple bars or establishments. They could also progress to roles such as a Bar Consultant or a Beverage Director for larger companies.

5. Cleaner: Ensuring Cleanliness and Hygiene

Role Overview:
Cleaners play a crucial role in maintaining the cleanliness and hygiene of the premises, including the front-of-house and back-of-house areas. They ensure that all areas are sanitized and dirt-free, ensuring the business meets health and safety standards. In a hospitality setting, cleanliness is paramount, as it directly impacts the customer experience.

Key Responsibilities:

• Cleaning kitchen areas, including floors, surfaces, and equipment
• Ensuring the dining and public areas are clean and presentable
• Disinfecting restrooms and maintaining hygiene standards
• Taking out the rubbish and ensuring waste is disposed of properly
• Maintaining and cleaning equipment used in the kitchen and restaurant
• Cleaning storage areas and ensuring that they are organised

Skills Required:

• Attention to detail
• Knowledge of cleaning products and equipment
• Good physical stamina and ability to work long hours
• The ability to work efficiently and independently
• A good understanding of health and safety regulations

Career Progression:
While the cleaner’s role is often considered entry-level, it offers opportunities for growth within the hospitality industry. Cleaners may move into supervisory roles, such as Cleaning Supervisor or Facilities Manager, and could even transition into other business areas, including management or administration.

6. Head Chef: Leading the Culinary Team

Role Overview:
The Head Chef is the pinnacle of the kitchen hierarchy, responsible for leading the culinary team in a restaurant, hotel, or catering company. The Head Chef oversees menu creation, food preparation, and the overall kitchen operation. They work closely with other staff to ensure that dishes are prepared to the highest standards and that the kitchen operates efficiently.

Key Responsibilities:

• Designing and developing the menu, including seasonal offerings
• Managing kitchen staff and ensuring that everyone works efficiently
• Overseeing the preparation and cooking of dishes
• Maintaining inventory and ordering ingredients as necessary
• Ensuring that all food safety regulations are followed
• Managing food costs and working within a set budget
• Training and mentoring junior chefs and kitchen staff

Skills Required:

• Advanced culinary skills and techniques
• Strong leadership and management abilities
• Creativity in menu design
• Excellent organisational skills
• Ability to manage a kitchen under pressure, especially during peak hours
• In-depth knowledge of food safety regulations

Career Progression:
With significant experience, a Head Chef may progress to an Executive Chef role overseeing multiple kitchens or establishments. They might also move into consultancy, food writing, or owning a restaurant or catering business.

Conclusion

Back-of-house careers are the backbone of the hospitality industry. While these roles may not be as visible to customers, their contribution is invaluable. From the efficient running of kitchens to managing bars, maintaining cleanliness, and delivering exceptional service, the back-of-house team ensures that the front-of-house can provide the best experience for patrons. Whether you’re just starting your career in hospitality or looking to progress within the industry, there are numerous opportunities to grow and develop your skills in these essential roles.

Now that you have full oversight of the roles available within a Back-of-house environment, you are ready to find the perfect role to start your career in the sector.