Benefits:

Employee discounts

Flexible schedule

Opportunity for advancement

Training & development

Department: Back of House (BOH) / Front of House (FOH) Liaison Reports To: Sous Chef > Executive Chef > General Manager Location: The Americano – Modern Italian Steakhouse Pay: $16.00–$18.00 per hour + tips Employment Type: Full-Time or Part-Time

Job Summary

The Expo (Expeditor) is a key leadership presence on the service line at The Americano. This role owns the kitchen pass and is responsible for the organization, timing, accuracy, and presentation of all food leaving the kitchen. Serving as the primary bridge between BOH and FOH, the Expo coordinates ticket flow, communicates pacing, and supports food runners to ensure seamless execution and a polished fine-dining guest experience.

We are seeking a confident and commanding communicator who can orchestrate the flow of service with composed authority. You must be comfortable directing others and delegating tasks firmly but respectfully, acting not as an agitator, but as a steady anchor in a fast-paced environment. As the final checkpoint before food reaches the table, the Expo sets the standard for quality, urgency, and professionalism.As the final checkpoint before food reaches the table, the Expo sets the standard for quality, urgency, and professionalism.

Key Responsibilities

Own and control the kitchen pass, maintaining clear organization, cleanliness, and flow throughout service.

Read, organize, and prioritize tickets to ensure proper firing, coursing, and table timing.

Call out orders clearly and confidently to cooks and food runners.

Serve as the primary communication link between BOH and FOH regarding timing, modifications, and special requests.

Conduct final quality checks on all dishes for presentation, accuracy, temperature, and garnish.

Taste food when required to confirm seasoning, consistency, and adherence to standards.

Guide and support food runners during service, setting pace, direction, and expectations.

Monitor ticket times and proactively address delays or bottlenecks.

Maintain calm leadership and decision-making during high-volume or high-pressure periods.

Assist with reinforcing menu knowledge, allergens, and service flow across teams.

Uphold all food safety, sanitation, and cleanliness standards at the pass.

Skills & Qualifications

2+ years of experience in a professional FOH or BOH environment (expo experience strongly preferred).

Arizona Food Handlers Card (required prior to or upon hire).

Strong understanding of kitchen operations, service timing, and ticket management.

Excellent verbal communication skills with the ability to lead without a formal management title.

High attention to detail and a refined palate appropriate for a fine-dining steakhouse.

Ability to multitask, prioritize, and remain composed under pressure.

Strong knowledge of menu items, ingredients, and allergens.

Physical & Scheduling Requirements

Ability to stand for extended periods in a fast-paced kitchen environment.

Ability to lift up to 40 lbs as needed.

Flexible availability, including nights, weekends, and holidays.

The Americano Standards

Lead with professionalism, urgency, and clear communication.

Take ownership of the guest experience by ensuring every plate meets quality expectations.

Support teamwork and accountability between BOH, FOH, and food runners.