Kitchen Lead & Expediter: Service Flow Leader

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

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.