In the world of hospitality, Front of House often gets the spotlight. But behind every smooth service is a kitchen crew working flat out to make it happen. We sat down with Beth, our Senior Back of House Temp Consultant, to talk about what makes BOH talent so important, what clients should look for, and why great kitchen temps can make all the difference.
Beth, what makes Back of House such a vital part of hospitality?
Everything starts in the kitchen. You can have the best Front of House team in the world, but if the food isn’t coming out on time, if the pass is falling apart, the whole service suffers. Back of House staff are the ones holding it all together. They’re not customer-facing, but their impact is in every single plate that hits the table.
What BOH roles are you seeing the highest demand for right now?
Chef de Parties are always in high demand, especially ones who can walk into a kitchen and run a section confidently. Sous Chefs are also big right now, especially in larger venues and for bigger events where a calm leader can really steady the ship. And then there’s Kitchen Porters. They’re often overlooked, but they are absolutely essential. Nothing runs without them!
When you’re placing a BOH temp, what do you look for?
It’s equally about experience and attitude. I look for people who are calm under pressure, quick to adapt, and reliable. Kitchens can be high-pressure environments, and the best temps are the ones who keep their cool, get stuck in, and work well with whoever’s around them.
Have you got any real-life examples of BOH temps saving the day?
Definitely. Just last week a client rang me in a panic. Their Chef de Partie had called in sick an hour before service. Within 30 minutes I had someone en route. That temp not only smashed the shift but got rebooked for the rest of the week. These are the kinds of moments where BOH temps really prove their value.
What would you say to a client who isn’t sure if temps are worth the investment?
I’d say a strong BOH temp can be the difference between chaos and calm. They’re not just filling gaps. When placed properly, they support your team, reduce stress, and keep service running. The key is working with someone (me!) who knows how to match the right person with the right kitchen.
Finally, how can clients reach you if they need help with BOH staffing?
Just get in touch. Whether it’s short-term cover, someone for the weekend, or help building a rota, I’ve got a solid pool of reliable, kitchen-tested staff.
I’m always happy to talk through what you need!
Thanks, Beth!
Email: beth@changehospitality.co.uk
Direct Line: 02081941571
Out of Hours: 07894339396