Culinary Expeditor Lead — QC & Guest Service

Compass Group USA; San Francisco (CA); On-site; USD 43,000 - 44,000; Full time

Benefits offered by this job

Instapay

Even app benefits

Job summary

Compass Group USA is seeking a Culinary Expeditor/Supervisor to coordinate kitchen and service staff, ensuring timely, accurate dish delivery and high presentation standards at our stadium venues. You will support garnishing and final plating while maintaining a collaborative team environment.

The role requires at least two years in hospitality, strong communication, and familiarity with kitchen operations and order management systems.

Qualifications

• Minimum of two years in a restaurant or hospitality setting.
• Strong verbal and written communication skills.
• Familiarity with order management systems and kitchen operations.
• Effective problem solving to address issues.
• Ability to work collaboratively with kitchen and serving staff.
• Adaptability to a fast-paced, dynamic environment.

Responsibilities

• Coordinate with kitchen staff to prioritize and dispatch orders efficiently.
• Ensure accurate and timely delivery of dishes to tables.
• Collaborate with waitstaff to communicate special requests or modifications to kitchen staff.
• Assist in final preparation of dishes, including garnishing and quality checks.
• Maintain a positive and collaborative working environment with kitchen and serving staff.
• Address discrepancies or issues with orders promptly to enhance guest satisfaction.
• Uphold the restaurant’s standards for food quality and presentation.
• Facilitate communication between kitchen and waitstaff to streamline order fulfillment.

Skills

Exceptional communication

Organizational skills

Attention to detail

Stamina

Problem solving

Job description

Compass Group USA is seeking a Culinary Expeditor/Supervisor to coordinate kitchen and service staff, ensuring timely, accurate dish delivery and high presentation standards at our stadium venues. You will support garnishing and final plating while maintaining a collaborative team environment.

The role requires at least two years in hospitality, strong communication, and familiarity with kitchen operations and order management systems.