Expeditor

Miskiri Hospitality Group; Cleveland (OH); On-site; USD 17,000 - 25,000; Full time

Job summary

Miskiri Hospitality Group is seeking an Expeditor to connect the kitchen and dining room in a fast-paced environment. You read the board, call the line, verify every plate for temperature, accuracy, and presentation, and ensure tables dine together and on time.

This role suits someone with line experience, who thinks fast, tracks many moving parts, and stays calm under pressure. You'll run the pass, manage tickets, coordinate with servers and the Kitchen Manager, and help maintain pace and

Qualifications

• 1–2+ years on a professional line or expo in a high-volume room.
• Knows the menu cold, or can learn it fast — every dish, every modification, every allergen.
• Tracks many moving pieces at once and keeps the sequence straight under pressure.

Responsibilities

• Read and manage incoming tickets; sequence and fire courses so tables are served together.
• Call the line — announce orders, fire times, and modifications clearly and early enough to act on.
• Track ticket times and push the line when the board builds; flag when times slip.
• Prioritize large parties, allergies, VIPs, and rush orders without dropping the rest of the board.
• Communicate delays and 86s to management and FOH before guests are affected.
• Inspect every plate for accuracy, temperature, portion, and presentation before it leaves the pass

Job description

The role

The Expeditor is the connection between the kitchen and the dining room. You read the board, call the line, check every plate before it leaves, and make sure tables eat together, hot, and correct. When service is buried, you’re the one holding the timing together. This role suits someone with line experience who thinks fast, tracks a lot at once, and doesn’t rattle.

What you’ll do

Running the pass

• Read and manage incoming tickets; sequence and fire courses so tables are served together
• Call the line — announce orders, fire times, and modifications clearly and early enough to act on
• Track ticket times and push the line when the board builds; flag when times slip
• Prioritize large parties, allergies, VIPs, and rush orders without dropping the rest of the board
• Communicate delays and 86s to management and FOH before guests are affected

Quality control

• Inspect every plate for accuracy, temperature, portion, and presentation before it leaves the pass
• Send back anything that doesn’t meet spec — you’re the last check
• Verify allergy and dietary modifications against the ticket and confirm handling with the cook who made it
• Add final garnishes, sauces, and plate wipes at the pass
• Match runners to correct tables and seat positions

Coordination

• Work with FOH management on seating flow, reservations, and pacing
• Communicate with servers on modifications, timing questions, and re-fires
• Coordinate with the Kitchen Manager on 86s, prep shortfalls, and equipment issues
• Keep the pass stocked with plateware, garnishes, sauces, and supplies
• Maintain heat lamps, hot wells, and pass equipment at proper temps

Standards and cleanliness

• Keep the pass clean, organized, and sanitary throughout service
• Log temps and follow all food safety and allergen protocols
• Complete opening, closing, and side-work checklists
• Jump onto a station when the line needs a hand

What we’re looking for

• [1–2]+ years on a professional line, or prior expo experience in a high-volume room
• Knows the menu cold, or can learn it fast — every dish, every modification, every allergen
• Tracks many moving pieces at once and keeps the sequence straight under pressure
• Clear, direct voice on the line; comfortable pushing cooks and servers without turning it personal
• Calm during a rush and consistent from the first ticket to the last
• Food handler’s card [required / or obtainable within 30 days]
• Familiar with [POS/KDS system] a plus
• [Conversational Spanish a plus]