Description
Coordinate and expedite orders between kitchen and service staff by finishing and garnishing plates, packaging to-go orders, verifying accuracy, quality, and timing, and maintaining a clean, well-stocked pass.
- • Package and label to-go and delivery orders; seal bags.
- • Add cutlery, napkins, and condiments to to-go bags and trays.
- • Manage the KDS/ticket queue and prioritize orders for timely service.
- • Call out tickets and fire times to the line.
- • Verify plate accuracy against modifiers, allergies, and table numbers.
- • Inspect presentation, portions, and temperatures before release.
- • Finish and garnish plates per specs; wipe rims.
- • Stage hot items under heat lamps and hold cold items appropriately.
- • Assemble sides, sauces, and condiments in ramekins for each order.
- • Hand off completed orders to servers and runners with clear table identifiers.
- • Coordinate coursing and pacing with servers for smooth service.
- • Communicate 86s, delays, and substitutions to FOH and BOH promptly.
- • Track and record order times and out-of-stock items during service.
- • Restock plates, ramekins, and expo station supplies.
- • Keep the pass and expo station clean and sanitized throughout service.
- • Maintain par levels of sauces, dressings, and finishing items at the pass.
- • Verify holding temperatures of hot wells and cold rails at the pass.
- • Prepare simple cold items or desserts as directed during service.
- • Assist cooks by fetching ingredients, tools, or backups to the line.
- • Consolidate and tray up multi-item orders for complete delivery.
- • Coordinate remake tickets and resolve order issues quickly.
- • Include beverages and specialty items in to-go orders as required.
- • Dispose of waste and keep expo trash and compost bins tidy.
- • Report equipment problems and low stock to the chef or manager.
- • Document special orders and allergy procedures per policy.
- • Close down the expo station and complete sidework and restocking.
- • Maintain clear communication on table status and wait times with hosts and managers.
- • Verify guest names, checks, and table numbers before release.
- • Update POS/KDS item status and holds as directed.
- • Rotate and label garnishes and sauces; discard expired items.
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Related Pathways
Hospitality, Events & Tourism
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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Sources & Standards:
This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
