Kitchen Lead/Expediter- Houlihan's(Weekend Availability Required)

Valley Hospitality Services; Columbus (GA); On-site; USD 42,000 - 60,000; Full time

Job summary

Valley Hospitality Services in Columbus, GA is seeking a Kitchen Lead / Expediter to drive pace, consistency, and quality in a busy kitchen under the Corporate Chef/Restaurant Manager. This role will serve as a key leader during service, managing flow and communication between kitchen and front of house.

You will supervise plate quality, ensure specifications are met, and help train and support the kitchen team to execute from first ticket to last with strong cleanliness and safety standards.

Qualifications

• Experience in a high-volume restaurant kitchen.
• Strong understanding of kitchen operations and service flow.
• Excellent communication and organizational skills.
• Ability to read and manage tickets effectively.
• ServSafe certification preferred.

Responsibilities

• Control the pace and flow of the kitchen during service.
• Coordinate communication between the kitchen and front of house.
• Review completed plates to ensure they meet recipe, presentation, portion, and quality standards.
• Ensure all food is prepared and served according to established specifications.
• Identify and correct issues before food leaves the kitchen.
• Communicate ticket times, delays, shortages, and service issues to management.
• Help organize the kitchen during high-volume periods.
• Assist with prioritizing tickets and maintaining proper service flow.
• Support cooks and other kitchen team members during service.
• Help maintain cleanliness, organization, and proper food safety standards.
• Assist with training and reinforcing kitchen standards and procedures.
• Help hold the team accountable to established recipes, procedures, and expectations.

Skills

Expediting

Kitchen leadership

Communication

Organization

High-volume experience

Job description

We are looking for a strong, experienced Kitchen Lead / Expediter to help drive the pace, consistency, and execution of our kitchen operation.

This position will work directly under the direction of the Corporate Chef and/or Restaurant Manager and will serve as a key leader during service. The Kitchen Lead / Expediter will help control the flow of the kitchen, maintain communication between the front and back of house, and serve as the final line of defense before food reaches the guest.

KEY RESPONSIBILITIES

• Control the pace and flow of the kitchen during service
• Coordinate communication between the kitchen and front of house
• Review completed plates to ensure they meet recipe, presentation, portion, and quality standards
• Ensure all food is being prepared and served according to established specifications
• Identify and correct issues before food leaves the kitchen
• Communicate ticket times, delays, shortages, and service issues to management
• Help organize the kitchen during high-volume periods
• Assist with prioritizing tickets and maintaining proper service flow
• Support cooks and other kitchen team members during service
• Help maintain cleanliness, organization, and proper food safety standards
• Assist with training and reinforcing kitchen standards and procedures
• Help hold the team accountable to established recipes, procedures, and expectations

IDEAL CANDIDATE

The ideal candidate is an experienced kitchen professional who understands how to manage the pace and pressure of a busy restaurant service. This person must be confident, organized, communicative, and able to make quick decisions while maintaining a high standard of quality.

The Kitchen Lead / Expediter should be able to see the entire operation during service, anticipate problems before they happen, and help the team execute consistently from the first ticket to the last.

QUALIFICATIONS

• Previous experience in a high-volume restaurant kitchen
• Strong understanding of kitchen operations and service flow
• Excellent communication and organizational skills
• Ability to remain calm and focused in a fast-paced environmentStrong attention to detail and food quality
• Ability to read and manage tickets effectively
• Experience with expediting, kitchen leadership, or a similar role preferred
• ServSafe certification preferred

This is a hands-on leadership position for someone who takes pride in execution, consistency, teamwork, and making sure every plate leaving the kitchen represents the standards of the operation.