Kitchen Lead & Expediter: Master of Service Flow

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

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.