Expediting
Expediting is a crucial role in professional kitchens that helps organize and coordinate food orders between the kitchen staff and the serving staff. Think of an expeditor as the kitchen's traffic controller - they make sure all dishes for a table come out at the right time, are properly prepared, and match the customers' orders. They're the final quality check before food leaves the kitchen. This role is sometimes called "wheeling" or "running the pass" in restaurants. The person doing this job might be called an "expeditor," "expo," or "kitchen expeditor."
Examples in Resumes
Served as Expeditor during peak hours at high-volume restaurant serving 500+ covers nightly
Managed kitchen coordination through Expediting for multiple food stations during busy service periods
Led Expedition of dishes ensuring quality and timing for 200-seat fine dining establishment
Typical job title: "Expeditors"
Also try searching for:
Where to Find Expeditors
Professional Networks
Job Boards
Example Interview Questions
Senior Level Questions
Q: How would you handle multiple stations falling behind during peak service?
Expected Answer: Should explain coordination strategies, ability to prioritize orders, and how to communicate effectively with both kitchen and service staff to maintain flow and quality.
Q: How do you train new expeditors and maintain quality standards?
Expected Answer: Should discuss teaching communication skills, timing management, quality control procedures, and how to handle pressure while maintaining accuracy.
Mid Level Questions
Q: How do you manage special dietary requests and allergies?
Expected Answer: Should explain system for tracking modifications, communication with kitchen staff, and final verification procedures before food leaves kitchen.
Q: What systems do you use to ensure proper timing of dishes?
Expected Answer: Should describe methods for coordinating multiple tickets, timing different cooking stations, and ensuring food goes out hot and fresh.
Junior Level Questions
Q: What are the basic responsibilities of an expeditor?
Expected Answer: Should explain basic role of coordinating between kitchen and servers, checking food quality, and ensuring orders are complete and accurate.
Q: How do you organize multiple tickets during busy service?
Expected Answer: Should describe basic ticket organization, priority management, and communication with kitchen staff.
Experience Level Indicators
Junior (0-1 years)
- Basic ticket reading and organization
- Food plating standards
- Kitchen terminology
- Basic quality control checks
Mid (1-3 years)
- Multiple station coordination
- Special order management
- Peak service handling
- Kitchen communication systems
Senior (3+ years)
- Staff training and development
- High-volume service management
- Quality standard development
- Crisis management during service
Red Flags to Watch For
- No experience in busy restaurant environments
- Poor communication skills
- Inability to work under pressure
- Lack of basic food safety knowledge
- No understanding of kitchen terminology
Related Terms
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