Role SummaryThe Expediter orchestrates service from the expo line, standing between the kitchen and the floor. This role organizes food by table, completes final garnishing, and serves as the single point of contact between the culinary team and the service team during service. Servers and other front of house positions bring kitchen questions and needs to the Expediter rather than the kitchen directly, keeping communication clear during peak periods.

This Role Is The single point of contact between the service team and the kitchen during service. Servers bring questions and needs here, not directly to the cooks Responsible for organizing food by table and pacing multi course tables so everything arrives in the right order The last quality check before food leaves the kitchen, with real standing to hold or send back a dish A hands on prep role, handling partial prep such as cheese and charcuterie boards, portioning sauces, and readying final garnishes and sides Fully trained on every menu item and every allergy protocolThis Role Is Not A passive relay between kitchen and floor. This role actively manages pacing, not just calling out tickets A role that produces sauces from scratch. Sauce production stays with the kitchen. This role coordinates quantities needed and portions what the kitchen prepares A role without authority to hold or send back a dish. Quality control at expo is real authority, not a suggestionService and Coordination Organize and pace food by table, with particular attention to multi course service so dishes go out in the correct order and timing Serve as the single point of contact for the service team on any kitchen question or need during service Complete final garnishing before food leaves the kitchen Check every dish against plating and quality standards before it goes out, and send back or flag anything that does not meet standard Communicate directly with the chef when something is wrong or needs to changePrep and Setup Complete assigned prep, including partial prep for cheese and charcuterie boards, portioning sauces into ramekins, and preparing final garnishes and sides Coordinate with the kitchen on sauce quantities needed for the shift, and portion what the kitchen produces so the shift is set up for success Follow a daily checklist and prep list to stay organized and ready for service, consistent with the standard held throughout the kitchenMenu and Allergy Knowledge Maintain full working knowledge of every menu item, including ingredients, preparation, and plating Maintain full working knowledge of allergy protocols and answer service team questions accurately and quicklyDecision Rights and Escalation Sending back or holding a dish that does not meet standard

• this role decides in the moment Any menu or allergy question from the service team
• this role answers directly Pacing and table timing during service
• this role actively manages it Anything requiring a menu or recipe change
• goes to the chef, not decided at expo Broader kitchen staffing or scheduling issues
• raised to the Sous Chef or Executive Chef, not decided at expoPhysical Requirements Ability to stand for the full duration of a shift, which on a busy day can mean service for up to 400 covers Ability to work in a fast paced, high pressure environment without losing organization Ability to lift and carry up to 50 pounds Comfort working near hot surfaces and handling hot plates for extended periodsWhat Success Looks Like Tickets and tables paced correctly, with multi course service flowing smoothly Every dish leaving the kitchen at the standard the chef expects Servers consistently routing kitchen questions through expo rather than directly to cooks Prep for expo, including boards, sauces, and garnishes, ready and organized before service