Position Summary
The Kitchen Expo & Service Coordinator is responsible for overseeing the flow of service between the kitchen and front-of-house teams to ensure every guest receives an exceptional dining experience. Serving as the communication hub of the restaurant, this position ensures food is prepared, presented, and delivered accurately, efficiently, and in accordance with Altisima Winery's quality standards.
This role is responsible for managing ticket flow, coordinating timing between stations, maintaining food quality standards, communicating effectively with chefs and service staff, and ensuring every dish leaving the kitchen reflects the Altisima brand. The Kitchen Expo & Service Coordinator plays a vital role in supporting operational excellence, guest satisfaction, and teamwork within a fast-paced, high-volume environment.
Key Responsibilities
Food Quality & Presentation
- Inspect every dish before it leaves the kitchen to ensure it meets Altisima Winery's standards for quality, presentation, portion size, and consistency.
- Verify all modifications, allergies, dietary restrictions, and special requests have been executed correctly.
- Ensure dishes are served at the correct temperature with appropriate garnishes and accompaniments.
- Reject any plate that does not meet company standards and communicate required corrections professionally and respectfully with the kitchen team.
- Ensure every plate leaving the pass reflects pride, consistency, and attention to detail.
Service Coordination
- Coordinate the flow of all food orders between the kitchen and front-of-house teams.
- Organize and prioritize tickets to ensure timely and efficient service.
- Ensure meals for the same table are delivered together whenever possible.
- Monitor ticket times and proactively communicate delays to management and service staff.
- Coordinate timing between kitchen stations to ensure complete orders are ready simultaneously.
- Prioritize VIP guests, Wine Club Members, large parties, and special events while maintaining fairness across all guests.
- Ensure food runners receive complete and accurate orders before leaving the pass.
- Maintain calm and organized service during peak business periods.
Team Communication
- Serve as the primary communication link between chefs, line cooks, food runners, servers, bartenders, and management.
- Clearly communicate allergies, dietary requirements, modifications, re-fires, and special requests.
- Foster positive collaboration between front-of-house and back-of-house teams.
- Communicate service challenges promptly and assist in developing immediate solutions.
- Promote respectful, professional communication at all times.
Operational Excellence
- Lead the pass with confidence, organization, and a strong sense of urgency.
- Manage the pace of food leaving the kitchen to support efficient restaurant operations.
- Identify service bottlenecks and work collaboratively with the Executive Chef and Restaurant Management team to improve efficiency.
- Maintain an organized, clean, and fully stocked expo station throughout service.
- Ensure ticket printers, kitchen display systems, and communication tools remain operational.
- Assist with opening, closing, side work, and daily operational tasks as required.
- Support both kitchen and front-of-house operations wherever business needs require.
Leadership & Accountability
- Take ownership of the quality and accuracy of every plate leaving the kitchen.
- Provide direction and support to food runners to ensure efficient food delivery.
- Coach team members respectfully on food presentation, communication, and service standards when necessary.
- Hold both front-of-house and kitchen teams accountable for maintaining operational standards.
- Escalate recurring operational concerns to management while offering practical solutions.
- Lead by example through professionalism, teamwork, accountability, and a positive attitude.
Food Safety & Compliance
- Follow all local, state, and company food safety regulations.
- Ensure proper food handling, sanitation, and cleanliness throughout service.
- Maintain a safe and organized work environment.
- Report maintenance, equipment, or safety concerns immediately.
- Support compliance with all health department requirements and company policies.
Guest Experience
- Recognize that the Expo serves as the final quality checkpoint before food reaches the guest.
- Ensure every plate reflects Altisima Winery's commitment to hospitality and excellence.
- Work collaboratively with service staff to create memorable guest experiences.
- Assist in resolving service issues quickly, professionally, and with a solutions-focused approach.
- Support an environment where guests receive warm, attentive, and seamless service.
Qualifications
Required
- Previous experience in a restaurant, hospitality, or food service environment preferred.
- Strong organizational and multitasking skills.
- Excellent communication and interpersonal abilities.
- High attention to detail.
- Ability to remain calm under pressure in a fast-paced environment.
- Strong problem-solving skills and the ability to make quick decisions.
- Ability to work evenings, weekends, holidays, and special events as required.
Preferred
- Previous experience as an Expo, Line Cook, Food Runner, Server, or Shift Lead.
- Knowledge of food safety and sanitation standards.
- Understanding of high-volume restaurant operations.
- Wine knowledge or experience within the hospitality industry is an advantage.
Physical Requirements
- Ability to stand and walk for extended periods.
- Frequently lift and carry up to 40 pounds.
- Bend, reach, twist, and move safely throughout the kitchen and restaurant.
- Work comfortably in a fast-paced, hot, and physically demanding environment.
Core Competencies
- Leadership
- Communication
- Organization
- Attention to Detail
- Decision Making
- Time Management
- Sense of Urgency
- Accountability
- Adaptability
- Problem Solving
- Teamwork
- Professionalism
Performance Measures
Success in this role will be measured by:
- Food quality and presentation consistency.
- Ticket accuracy and order completeness.
- Average ticket times and service efficiency.
- Effective communication between front-of-house and kitchen teams.
- Reduction in re-fires, food waste, and service errors.
- Guest satisfaction and service recovery outcomes.
- Cleanliness and organization of the expo station.
- Demonstration of teamwork, leadership, and professionalism.
Success in This Role
A successful Kitchen Expo & Service Coordinator is an organized, confident, and proactive leader who thrives in a high-volume hospitality environment. They communicate effectively, anticipate operational needs, maintain exceptional quality standards, and foster collaboration between front-of-house and back-of-house teams.
They understand that every plate leaving the kitchen represents the Altisima Winery brand and take pride in ensuring every guest receives a consistently outstanding dining experience.
Core Expectations
At Altisima Winery, every team member contributes to creating memorable guest experiences through professionalism, teamwork, accountability, hospitality, and continuous improvement.
Employees are expected to uphold company values, support fellow team members, maintain a positive attitude, and adapt to the changing needs of the business.
This job description is intended to outline the primary duties and responsibilities of the role. It is not intended to be an exhaustive list, and additional duties may be assigned to meet the operational needs of Altisima Winery.
Pay: $17.50 - $19.00 per hour
Benefits:
Shift:
Work Location: In person
