Kitchen Expediter Job Description
The Kitchen Expediter coordinates communication between kitchen staff and servers to ensure food orders are prepared accurately, presented properly, and delivered promptly. This role manages order flow at the kitchen pass, prioritizes tickets, checks completed dishes, and helps ensure each table receives its food together.
Responsibilities
- Read tickets, call out orders, and communicate special requests or food allergies to kitchen staff.
- Monitor preparation times and prioritize orders to maintain efficient service.
- Check every completed dish for accuracy, portion size, temperature, and presentation.
- Confirm that modifications and dietary requests have been followed.
- Add garnishes, wipe plate rims, and make minor finishing adjustments.
- Coordinate with servers and food runners when orders are ready.
- Inform front-of-house staff about delays, unavailable items, or substitutions.
- Ensure all dishes for a table are completed and served together whenever possible.
- Maintain a clean, organized, sanitary, and well-stocked expediter station.
- Follow food-safety, sanitation, and workplace safety procedures.
- Assist with food running, preparation, cleaning, and other duties during busy periods.
- Communicate customer complaints or returned dishes to the appropriate kitchen staff or manager.
Qualifications
- Previous restaurant or food-service experience is preferred.
- Knowledge of food-safety and sanitation standards.
- Strong communication, organization, and multitasking abilities.
- Excellent attention to detail and sense of urgency.
- Ability to remain calm and make quick decisions in a fast-paced environment.
- Ability to stand for extended periods and safely carry trays.
- Food-handler certification may be required under local regulations.
- High school diploma or equivalent is preferred.
Key Skills
Order coordination, quality control, teamwork, time management, customer service, clear communication, accuracy, and composure under pressure.
The Kitchen Expediter typically reports to the Kitchen Manager, Sous Chef, or Executive Chef and works closely with cooks, servers, food runners, and restaurant management.
Pay: From $22.00 per hour
Work Location: In person
