Expeditor

We are seeking a focused, efficient, and detail-oriented Kitchen Expeditor to run the pass in our Back-of-House operations. Operating entirely within the kitchen team, you will control ticket flow, direct line timing, ensure strict adherence to plate presentation and specs, and hand off finished orders to the service staff.

• Command the Pass: Organize kitchen tickets, pace order fires, and coordinate line cooks to ensure items for each table finish simultaneously.

• Plate Inspection: Conduct strict quality checks on every dish for correct temperature, portioning, garnishes, and exact adherence to guest modifications/allergies.

• Direct Kitchen Flow: Maintain clear, direct verbal communication with the Executive Chef, Sous Chefs, and line cooks during heavy rush periods.

• Final Preparation: Apply final garnishes, wipe plate rims, and set up trays for pickup by the service team.

• Station Standards: Keep the pass clean, organized, stocked with necessary culinary tools/supplies, and fully compliant with NYC DOHMH health standards.

• Experience: 1–2 years of expediting or line experience in a high-volume, upscale BOH environment.

• Kitchen Command: Strong verbal communication skills to keep the line moving efficiently under high pressure.

• Eye for Precision: Uncompromising attention to detail regarding culinary presentation, plating specs, and food safety.

• Stamina & Speed: Ability to stand for long periods and thrive in a hot, fast-moving kitchen setting.

• Availability: Open Availability especially Weekends and Holidays.