Sous Chef / Expeditor (Expo) - High-Volume Waterfront Restaurant
Claudio's Greenport NY
About Us
Check all associated application documentation thoroughly before clicking on the apply button at the bottom of this description.
We are a high-energy, high-volume waterfront restaurant known for fresh seafood, strong teamwork, and delivering exceptional guest experiences. We are seeking a hands-on Sous Chef / Expeditor who thrives in a fast-paced environment and can lead the kitchen while controlling the flow of service.
Position Overview
This dual-role position combines kitchen leadership and execution with expo-level precision . You will work directly with the Executive Chef to manage the line, while also running the pass during service-ensuring every dish is accurate, timely, and meets our standards.
This is a key leadership role in one of the busiest environments-ideal for someone who can command a kitchen while staying highly organized and detail-focused.
Key Responsibilities
Kitchen Leadership (Sous Chef Duties):
Support the Executive Chef in daily kitchen operations
Supervise and lead line cooks during service
Ensure food quality, consistency, and presentation standards
Assist with training, scheduling, and mentoring staff
Maintain proper food safety, sanitation, and kitchen organization
Help manage inventory, ordering, and waste control
Expo & Service Execution:
Run the expo line during service (call tickets, control flow)
Coordinate timing between stations for smooth, efficient service
Inspect all plates for accuracy, quality, and presentation before leaving the kitchen
Communicate clearly with front-of-house and kitchen teams
Troubleshoot issues in real time during high-volume service xibtplm
Maintain pace and organization under pressure
Qualifications
2+ years experience as a Sous Chef or strong line cook ready to step up
Prior expo experience in a high-volume restaurant strongly preferred
Strong leadership and communication skills
Ability to multitask and stay composed under pressure
Deep understanding of kitchen operations and food quality standards
Flexible schedule (nights, weekends, holidays required)
Pay: $20.00 - $22.00 per hour
Work Location: In person
Check all associated application documentation thoroughly before clicking on the apply button at the bottom of this description.
We are a high-energy, high-volume waterfront restaurant known for fresh seafood, strong teamwork, and delivering exceptional guest experiences. We are seeking a hands-on Sous Chef / Expeditor who thrives in a fast-paced environment and can lead the kitchen while controlling the flow of service.
Position Overview
This dual-role position combines kitchen leadership and execution with expo-level precision . You will work directly with the Executive Chef to manage the line, while also running the pass during service-ensuring every dish is accurate, timely, and meets our standards.
This is a key leadership role in one of the busiest environments-ideal for someone who can command a kitchen while staying highly organized and detail-focused.
Key Responsibilities
Kitchen Leadership (Sous Chef Duties):
Support the Executive Chef in daily kitchen operations
Supervise and lead line cooks during service
Ensure food quality, consistency, and presentation standards
Assist with training, scheduling, and mentoring staff
Maintain proper food safety, sanitation, and kitchen organization
Help manage inventory, ordering, and waste control
Expo & Service Execution:
Run the expo line during service (call tickets, control flow)
Coordinate timing between stations for smooth, efficient service
Inspect all plates for accuracy, quality, and presentation before leaving the kitchen
Communicate clearly with front-of-house and kitchen teams
Troubleshoot issues in real time during high-volume service xibtplm
Maintain pace and organization under pressure
Qualifications
2+ years experience as a Sous Chef or strong line cook ready to step up
Prior expo experience in a high-volume restaurant strongly preferred
Strong leadership and communication skills
Ability to multitask and stay composed under pressure
Deep understanding of kitchen operations and food quality standards
Flexible schedule (nights, weekends, holidays required)
Pay: $20.00 - $22.00 per hour
Work Location: In person
Reference: 3147624112