BOH Expeditor

About the role

Restaurant Expeditors are the go‑betweens linking the front‑of‑house and back‑of‑house teams in a restaurant. They stand at the pass—the area in front of the hot line where cooks place finished orders awaiting pickup—and streamline the flow of food as dishes are produced. A Restaurant Expeditor, also known as a Food Expeditor, ensures orders are accurate, hot, and presentable before they leave the kitchen. They often take charge of table tickets, coordinating pickups so everyone at the table gets their food at the same time.

Responsibilities

• Check that orders have been made correctly.
• Clean plates by wiping the rim.
• Communicate between front‑of‑house and back‑of‑house teams.
• Keep the expediting area clean and up to health department standards.
• Assist staff with prepping dishes or running food to tables.
• Organize tickets and coordinate pickups so guests receive their food simultaneously.
• Hands‑on experience with food preparation.
• Maintain food handling training and certifications.
• Provide clear and concise communication.
• Multitask effectively under pressure.
• Maintain attention to detail and ensure food is hot and presentable.
• Deliver strong customer service and work as a team player.
• Demonstrate passion for hospitality.

Qualifications

• Experience working in a fast‑paced restaurant environment.
• Strong communication skills.
• Ability to prioritize tasks efficiently.
• Detail‑oriented and organized.
• U.S. work authorization.

Pay

$13 – $18 hourly.