Kitchen Manager/ Expeditor - Pass Operations

Confidential; Jeddah; On-site; SAR 201,000 - 335,000; Full time

Job summary

Confidential is seeking a Kitchen Manager / Expeditor to oversee the kitchen pass and ensure a smooth, accurate, and timely flow of dishes from kitchen to guests. You will bridge the kitchen and front-of-house, upholding quality, timing, and order accuracy during service.

The role requires strong leadership, excellent communication, and a proven track record in fast-paced restaurant environments, with a focus on HACCP and allergen procedures.

Qualifications

• Minimum 6 years of experience in kitchen/restaurant operations.
• Strong knowledge of kitchen and restaurant service operations.
• Experience in high-volume restaurant environments preferred.

Responsibilities

• Manage and coordinate pass operations during service.
• Ensure dishes meet quality, presentation, portioning, and temperature standards.
• Coordinate timing between kitchen sections for timely table service.
• Monitor ticket times and resolve delays or bottlenecks.
• Communicate guest modifications, allergies, and dietary requirements accurately.
• 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 readiness.
• Maintain cleanliness, organization, food safety, and hygiene at the pass and kitchen operations.
• Support Head Chef with daily kitchen operations, team performance, and service standards.
• Coach and guide team members for consistent execution and efficient service.

Skills

Kitchen management

Expediting

Leadership

Communication

Organizational skills

Food safety

Job description

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

• At least 6 years experience
• 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