Expo / Expeditor

Benefits:

• Employee discounts
• Flexible schedule
• Opportunity for advancement
• Training & development
• Company parties

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

Job Summary

The Expeditor (Expo) is a vital leadership presence at the kitchen pass for KUZA Asian Fusion & Lounge. Responsible for the organization, timing, accuracy, and presentation of every dish leaving the line, the Expo serves as the critical air-traffic controller between BOH culinary operations and FOH service execution.

We are seeking a confident, sharp, and commanding communicator who can orchestrate the flow of service with composed authority. You must excel at directing others firmly and respectfully, serving as a steady anchor during high-volume lounge and dining hours. As the final checkpoint before food reaches the table, you set the standard for quality, sense of urgency, and visual perfection.

Key Responsibilities

• Own the Pass: Maintain complete control, organization, and cleanliness over the kitchen pass throughout service.
• Ticket Management: Organize, prioritize, and manage ticket flow to guarantee proper coursing, firing, and table synchronization across multi-component fusion dishes.
• Bridge BOH & FOH: Serve as the primary liaison between line cooks, sushi chefs, and service staff regarding modifications, dietary restrictions, and table timing.
• Quality Assurance: Inspect every plate for flawless presentation, proper temperature, precise garnishing, and exact order modifications before release.
• Guide Service Flow: Direct and support food runners, setting clear expectations for priority, tray loading, table delivery, and line efficiency.
• Quality Control: Periodically taste sauces and components to ensure seasoning consistency and adherence to KUZA’s culinary standards.
• Proactive Problem Solving: Monitor ticket times closely to identify bottlenecks early, maintaining a calm, decisive demeanor under high-pressure rushes.
• Sanitation & Safety: Strictly enforce all food safety, allergy protocols, and sanitation guidelines at the pass.

Skills & Qualifications

• Experience: 1+ years in a high-volume, upscale dining, or elevated lounge environment (Expo experience strongly preferred).
• Certifications: Valid Arizona Food Handlers Card required upon hire.
• Culinary & Service Acumen: Deep understanding of kitchen operations, ticket mechanics, and complex menu profiles (including raw bar, hot line, and specialty ingredients).
• Communication: Exceptional verbal communication with the natural authority to command a fast-paced line respectfully and efficiently.
• Detail Orientation: High visual attention to detail and a refined palate appropriate for premium Asian fusion cuisine.
• Composure: Proven ability to remain focused, structured, and poised during peak operating hours.

Physical & Scheduling Requirements

Ability to stand and move quickly in a fast-paced kitchen environment for extended shifts.

Ability to lift, push, or carry up to 40 lbs as needed.
Flexible schedule including nights, weekends, and holidays.

KUZA Standards

• Command with Clarity: Lead with clear communication, urgency, and composure.
• Pride in Detail: Take complete ownership of the guest experience by ensuring no sub-par plate leaves the kitchen.
• Unified Service: Actively foster teamwork, respect, and mutual accountability between BOH kitchen staff, host teams, and FOH servers.