Expeditor

Miskiri Hospitality Group; Columbus (OH); On-site; USD 21,000 - 28,000; Full time

Job summary

Miskiri Hospitality Group is seeking an Expeditor to bridge kitchen and dining room, reading the board, calling the line, and ensuring every plate leaves together hot and correct.

You’ll read tickets, sequence courses, flag delays, and communicate clearly with cooks and servers to maintain flow and accuracy during peak service.

Qualifications

• 1–2+ years on a professional line or expo in a high‑volume room.
• Know the menu cold, every dish and modification, including allergens.
• Can track many moving pieces and stay straight under pressure.
• Clear, direct voice on the line; push cooks and servers without personal friction.
• Calm during rushes; remains steady from first to last ticket.
• Food handler’s card required or obtainable within 30 days.
• Familiar with POS/KDS systems is a plus.
• Conversational Spanish is a plus.

Responsibilities

• Read and manage tickets; sequence and fire courses so tables are served together.
• Call the line; announce orders, fire times, and modifications clearly and early.
• Track ticket times; push the line when needed and flag delays.
• Prioritize large parties, allergies, VIPs, and rush orders without dropping the rest.
• Communicate delays and 86s to management and FOH before guests are affected.
• Inspect each plate for accuracy, temperature, portion, and presentation.
• Send back any item that doesn’t meet spec; you’re the last check.
• Verify allergy and dietary mods against the ticket with the cook.
• Maintain pass cleanliness; keep garnishes, sauces, and temps on point.
• Coordinate with FOH and Kitchen Manager on seating, pacing, and 86s.
• Keep pass stocked with plateware and supplies; ensure proper temps.
• Jump onto a station when the line needs a hand.

Skills

Line experience

Fast thinker

Clear communication

Calm under pressure

Education

Food handler’s card

Tools

POS/KDS system

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]