Restaurant patrons often see the front-of-house staff members, but they usually don’t see much of the workers in the back of the house. These workers often include chefs, cooks, dishwashers and people who prep foods.
The normal job duties of the people who work in the back of the house in a restaurant place them at risk of significant injuries. Preventing these injuries is the duty of the employer, but knowing these risks may be beneficial for the employees.
Slips, trips and falls
Wet floors from spills or cleaning, cluttered walkways and uneven surfaces can all lead to accidents. The injuries from these accidents can range from minor bruises to severe sprains, fractures, or head injuries.
Burns and scalds
Handling hot surfaces, boiling liquids and open flames makes burns and scalds a common risk for back-of-house employees. Workers can suffer from minor burns or, in severe cases, require medical attention for deeper, more serious injuries.
Cuts and lacerations
Sharp kitchen tools, such as slicers or knives, present a significant risk of cuts and lacerations. These injuries can range from small nicks to deep wounds that may need stitches.
Repetitive strain injuries
Repetitive tasks, such as lifting heavy objects, chopping or stirring, can lead to repetitive strain injuries (RSIs) over time. These injuries often affect the hands, wrists and shoulders and can lead to chronic pain and reduced mobility.
Injured back-of-house workers should get immediate medical attention. Workers’ compensation should cover those expenses, and it may provide other benefits. It may be necessary for some of these workers to fight for what they’re due.