Kitchen Manager / Expeditor – Pass Operations
Department: Culinary / Kitchen Operations
Reports To: Executive Chef / Head Chef
Role Purpose
The Kitchen Manager / Expeditor is responsible for managing the kitchen pass and ensuring the smooth, accurate, and timely flow of food from the kitchen to guests. The role acts as the key link between the kitchen and front-of-house teams, maintaining high standards of food quality, presentation, timing, and order accuracy.
Key Responsibilities
Manage and coordinate pass operations during service.
Ensure all dishes meet required standards for quality, presentation, portioning, and temperature before leaving the kitchen.
Coordinate timing between kitchen sections to ensure complete and timely table service.
Monitor ticket times and resolve delays or service bottlenecks.
Ensure guest modifications, allergies, and dietary requirements are communicated and handled correctly.
Maintain clear communication between kitchen, food runners, and front-of-house teams.
Conduct pre-service checks to ensure stations, mise en place, equipment, and staffing are ready.
Maintain cleanliness, organization, food safety, and hygiene standards at the pass and throughout kitchen operations.
Support the Head Chef with daily kitchen operations, team performance, and service standards.
Coach and guide team members to maintain consistent execution and efficient service.
Requirements
*Previous experience in kitchen management, expediting, supervisory, Sous Chef, or similar roles.
Strong knowledge of kitchen and restaurant service operations.
Excellent communication, leadership, and organizational skills.
Strong attention to detail and ability to work effectively under pressure.
Knowledge of food safety, hygiene, HACCP, and allergen procedures.
Experience in a high-volume restaurant environment is preferred.
Key Performance Areas
Food Quality | Order Accuracy | Service Speed | Pass Efficiency | Food Safety | BOH/FOH Coordination | Team Performance
