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MP
Mick's Pub & Crabs
Kitchen Service Coordinator
Career Insights for Restaurant / Food Service Supervisor
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Scorecard
Based on Maryland data
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What they do
A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
$40,750 / year median in Maryland
+8% projected growth
Job Description
Overview The Kitchen Service Coordinator is responsible for ensuring every guest order is completed accurately, garnished properly, and leaves the kitchen quickly. This role manages the service window, coordinates food flow, prepares garnishes and sauces, maintains cold-side readiness, and works closely with food runners and the kitchen team to deliver a consistent guest experience. Responsibilities Coordinate the flow of completed orders from the kitchen to the dining room. Organize tickets and ensure all items for each order are complete before release. Finish plates with proper garnishes, sauces, and final presentation. Verify accuracy, quality, and portion consistency before food leaves the window. Run food to guests when needed or direct food runners during busy service. Maintain the service window and keep it clean and organized. Prepare and replenish cold-side items, including garnishes, sauces, dressings, and accompaniments throughout the shift. Portion sauces and condiments according to restaurant standards. Communicate with cooks regarding missing items or timing issues. Assist with prep and stocking to ensure uninterrupted service. Help maintain the speed of service while protecting food quality. Requirements Proven experience in food service management or restaurant management with a strong background in cooking, food preparation, and kitchen operations. Demonstrated leadership skills with experience supervising hospitality teams or managing food service staff in fast-paced environments. Extensive knowledge of sanitation procedures, food safety standards, and dietary considerations within the food industry. Ability to manage multiple priorities effectively while maintaining high standards of quality and customer service. Familiarity with POS systems, cost control strategies, and managing hospitality teams to optimize operational efficiency. Excellent communication skills combined with a proactive approach to problem-solving and team motivation. Previous experience in catering, banquet services, or managing large-scale food production is highly desirable. What Makes This Role Different From an Expo? Instead of directing the kitchen by calling tickets and controlling cook times, the Window Lead focuses on: Quality control Final plate presentation Organization at the pass Coordinating food runners Supporting prep of sauces and cold-side items Ensuring food leaves the kitchen quickly and correctly Join us as a Kitchen Service Coordinator and be part of a vibrant team dedicated to delivering outstanding culinary experiences! Your leadership will inspire excellence in every dish served while ensuring our kitchen operates smoothly, safely, and efficiently. This is your chance to elevate your career in the thriving food industry—where passion meets professionalism!