Food Service & HospitalityCulinary & Kitchen Production
About the job
Requirements
A high school diploma or equivalent is required.
At least three years of line expeditor experience is required.
A strong, authoritative vocal presence and effective communication under high-volume pressure are required.
Decisive leadership ability and ownership of kitchen pass operations are required.
Attention to detail regarding menu specifications, plate presentation, and food safety standards is required.
Multitasking skills and quick problem-solving ability in a fast-paced environment are required.
Responsibilities
Take ownership of the expeditor line, managing ticket flow, callouts, and kitchen pacing with clear, loud, and confident direction.
Direct communication between culinary staff and front-of-house servers to keep order execution moving smoothly.
Inspect each completed plate for proper garnish, correct side items, portioning, and temperature before approving it to leave the kitchen.
Coordinate dish delivery timing across kitchen stations so all meals for a table are completed simultaneously.
Track ticket ages and prioritize long tickets to maintain dining room service pacing.
Maintain a clean, organized, and fully stocked expeditor station with necessary condiments, garnishes, and service tools.
Communicate order modifications, special dietary requests, and allergy requirements to line cooks immediately and decisively.
Food Expeditor (AM and PM shifts available)
Druid Hills Golf Club · Atlanta, United States · Full-time · Posted 2026-08-11
Salary: From USD 21
Workplace: on_site
Department: Kitchen
Description
Pay rate: $21+ depending on experience
Description
The Food Expeditor serves as the authoritative leader of the pass, taking complete ownership of the line during service. Operating with high energy, vocal confidence, and decisive control, this role bridges the culinary team and service staff to guarantee every dish meets our presentation standards and reaches club members accurately and without delay.
Responsibilities:
Take active ownership of the expediter line, managing ticket flow, callouts, and kitchen pacing with a clear, loud, and confident command presence.
Direct the flow of communication between culinary staff and front-of-house servers to keep order execution moving seamlessly.
Inspect every completed plate for proper garnish, correct side items, portioning, and temperature before approving it to leave the kitchen.
Coordinate dish delivery timing across kitchen stations so all meals for a single table are completed simultaneously.
Manage ticket timing aggressively, tracking ticket ages and prioritizing long tickets to maintain optimal dining room service pacing.
Maintain a clean, organized, and fully stocked expeditor station with all necessary condiments, garnishes, and service tools.
Speak up immediately and decisively to communicate order modifications, special dietary requests, and allergy requirements to line cooks.
Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the company.
Requirements
Required Skills/Abilities:
Strong, authoritative vocal presence and exceptional communication skills under high-volume pressure.
Decisive leadership ability with a true sense of ownership over kitchen pass operations.
Exceptional attention to detail regarding menu specs, plate presentation, and food safety standards.
Strong multi-tasking skills and quick problem-solving ability in a fast-paced environment.
Education and Experience:
High School diploma or equivalent.
A minimum of three (3) years of line expeditor experience