Which of the following positions is considered a back-of-the-house role?

A line cook is considered a back-of-the-house role because this position is primarily responsible for food preparation and cooking in the kitchen, away from the dining area where guests are seated. Back-of-the-house roles typically involve tasks that are not customer-facing and include positions that focus on the production and handling of food, such as line cooks, chefs, and dishwashers.

In contrast, front-of-the-house roles involve direct interaction with customers and include positions like host/hostess, servers, and food runners. These roles focus on providing service, managing customer needs, and ensuring a positive dining experience, which is distinct from the primary function of cooking and food preparation found in back-of-the-house positions. Understanding these distinctions is essential for anyone pursuing a career in the culinary field, as it clarifies the responsibilities associated with different roles within a food service establishment.