An expeditor, also known as a food expeditor or just “expo” for short, is responsible for project management within the various departments of a restaurant, from expediting food service, to supply management, to the flow of communication. The food expeditor acts as a liaison between the kitchen staff and the waitstaff, which ensures a steady workflow throughout the various departments of a restaurant. An expeditor is also responsible for facilitating kitchen orders, maintaining quality control, and monitoring food safety. 

Here are a few of the tasks that an expeditor is responsible for in a restaurant.

- __Process orders quickly__. An expeditor organizes ticket orders—which is a printed ticket for an order a customer places—and helps the kitchen staff to prioritize outgoing meals. The expeditor ensures that no orders are lost, forgotten, or delayed.  
- __Maintain quality control__. The expeditor is the final line of defense for quality control of the food. As expeditors pick up outgoing dishes from the pass—or the surface where completed dishes are placed in the kitchen—they must ensure that the temperature of the food is perfect and that all food safety regulations have been followed. An expeditor may also plate the food or add final garnishes or condiments.
- __Deliver food to tables__. Expeditors sometimes assist wait staff in delivering plates to customers. In this role, an expeditor must listen carefully to the customer and relay any complaints or requests to the kitchen staff. 
- __Monitor the storeroom__. Along with the kitchen porter, the expeditor is responsible for overseeing inventory management of the storeroom and the kitchen. A good expeditor should be aware of all inventory delivery dates, purchase orders, and ensure the procurement of supplies that are running low. 
- __Facilitate communication between the front of house and the kitchen__. The expeditor is responsible for the steady flow of information between different departments in a restaurant—like wait staff, kitchen, and management. The expeditor ensures that the different departments of a restaurant can communicate without leaving their stations. 

Here’s a step-by-step guide for how to become an expeditor.

1. __Consider going to culinary school__. Most food expeditor positions have the minimum requirement of a high school diploma or GED, but some high-end restaurants may require a bachelor's degree. If you are interested in a long-term career in the kitchen, consider going to culinary school or studying culinary arts part-time. 
2. __Look into getting a food handlers card__. In some states and countries, expeditors are required to obtain a food handlers card to ensure food safety. A food handlers card certifies that a person has received training in food safety practices. Research the regulations in your area, and follow the necessary steps to get your food handlers card if it is required. 
3. __Apply for a position__. Search job boards or research local restaurants that you’re interested in to see if they have listings for expeditor jobs. Update your resume to focus on any restaurant or food-handling experience you may have. Check-in with your references to let them know that you’ll be applying for expeditor positions. Write a thoughtful cover letter for each application you submit. 
4. __Familiarize yourself with the menu__. Once you get an interview, research that particular restaurant’s menu, acquainting yourself with the ingredient list and presentation styles. Having a working knowledge of a restaurant’s menu will give you a leg up during the interview process. 
5. __Work a trial shift__. Some restaurants may ask for you to do a trial shift, which is an opportunity for you to work for a few hours at the restaurant and prove yourself for the job. If you do a trial shift, remember that communication skills are the most important part of being an expeditor. Throughout your shift, you may talk with kitchen staff, wait staff, and customers. Speak up when necessary and listen carefully at all times. You must pass on information efficiently because it is your responsibility to expedite all communication throughout the restaurant.

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In the food service industry, an expeditor keeps a steady line of communication between the kitchen and the dining room.


In the food service industry, an expeditor keeps a steady line of communication between the kitchen and the dining room.


Kitchen Expeditor: 5 Steps To Becoming a Food Expeditor

An expeditor, also known as a food expeditor or just “expo” for short, is responsible for project management within the various departments of a restaurant, from expediting food service, to supply management, to the flow of communication. The food expeditor acts as a liaison between the kitchen staff and the waitstaff, which ensures a steady workflow throughout the various departments of a restaurant. An expeditor is also responsible for facilitating kitchen orders, maintaining quality control, and monitoring food safety.

What Is an Expeditor? 

Here are a few of the tasks that an expeditor is responsible for in a restaurant.<ul class="mc-m-4 list-styled"><li class="">Process orders quickly. An expeditor organizes ticket orders—which is a printed ticket for an order a customer places—and helps the kitchen staff to prioritize outgoing meals. The expeditor ensures that no orders are lost, forgotten, or delayed. </li><li class="">Maintain quality control. The expeditor is the final line of defense for quality control of the food. As expeditors pick up outgoing dishes from the pass—or the surface where completed dishes are placed in the kitchen—they must ensure that the temperature of the food is perfect and that all food safety regulations have been followed. An expeditor may also plate the food or add final garnishes or condiments. </li><li class="">Deliver food to tables. Expeditors sometimes assist wait staff in delivering plates to customers. In this role, an expeditor must listen carefully to the customer and relay any complaints or requests to the kitchen staff. </li><li class="">Monitor the storeroom. Along with the kitchen porter, the expeditor is responsible for overseeing inventory management of the storeroom and the kitchen. A good expeditor should be aware of all inventory delivery dates, purchase orders, and ensure the procurement of supplies that are running low. </li><li class="">Facilitate communication between the front of house and the kitchen. The expeditor is responsible for the steady flow of information between different departments in a restaurant—like wait staff, kitchen, and management. The expeditor ensures that the different departments of a restaurant can communicate without leaving their stations. </li></ul>

What Does an Expeditor Do in a Restaurant?

Here’s a step-by-step guide for how to become an expeditor.<ol class="mc-m-4"><li class="mc-my-4"> 1. Consider going to culinary school. Most food expeditor positions have the minimum requirement of a high school diploma or GED, but some high-end restaurants may require a bachelor&#39;s degree. If you are interested in a long-term career in the kitchen, consider going to culinary school or studying culinary arts part-time. </li><li class="mc-my-4"> 2. Look into getting a food handlers card. In some states and countries, expeditors are required to obtain a food handlers card to ensure food safety. A food handlers card certifies that a person has received training in food safety practices. Research the regulations in your area, and follow the necessary steps to get your food handlers card if it is required. </li><li class="mc-my-4"> 3. Apply for a position. Search job boards or research local restaurants that you’re interested in to see if they have listings for expeditor jobs. Update your resume to focus on any restaurant or food-handling experience you may have. Check-in with your references to let them know that you’ll be applying for expeditor positions. Write a thoughtful cover letter for each application you submit. </li><li class="mc-my-4"> 4. Familiarize yourself with the menu. Once you get an interview, research that particular restaurant’s menu, acquainting yourself with the ingredient list and presentation styles. Having a working knowledge of a restaurant’s menu will give you a leg up during the interview process. </li><li class="mc-my-4"> 5. Work a trial shift. Some restaurants may ask for you to do a trial shift, which is an opportunity for you to work for a few hours at the restaurant and prove yourself for the job. If you do a trial shift, remember that communication skills are the most important part of being an expeditor. Throughout your shift, you may talk with kitchen staff, wait staff, and customers. Speak up when necessary and listen carefully at all times. You must pass on information efficiently because it is your responsibility to expedite all communication throughout the restaurant. </li></ol>

How to Become an Expeditor at a Restaurant

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In the food service industry, an expeditor keeps a steady line of communication between the kitchen and the dining room.