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

Valley Hospitality; Columbus (GA); On-site; USD 42,000 - 64,000; Full time

Job summary

Valley Hospitality in Columbus, GA is seeking a Kitchen Lead / Expediter to drive pace, consistency and execution in a fast‑paced kitchen during service.

You will report to the Corporate Chef and Restaurant Manager, supervise the line, coordinate front‑of‑house and back‑of‑house communication, review plates for quality, and help train staff to maintain recipes and safety standards.

The role requires strong leadership under pressure and a commitment to food safety and guest satisfaction.

Qualifications

• Experience in a busy restaurant kitchen.
• Clear understanding of service flow and pace.
• Strong communication and ability to organize tasks under pressure.
• Awareness of food quality, portion control and presentation.
• Ability to train and reinforce kitchen standards.

Responsibilities

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

Skills

High-volume kitchen experience

Operations & service flow

Communication skills

Organizational skills

Attention to detail

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 environment
• Strong attention to detail and food quality