Culinary Expeditor | Part-Time | Palm Beach County Convention Center

Oak View Group: Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents. Position Summary: The Culinary Expeditor serves as the final quality checkpoint between the kitchen and the guest and acts as the primary point of contact between the culinary and front-of-house teams for food service at the Convention Center. This role is responsible for ensuring that all food leaving the kitchen meets quality and presentation standards, that production and service counts are accurate and complete, and that all outgoing food is properly staged and handed off to the appropriate front-of-house team member. The Culinary Expeditor verifies production counts against event orders, inspects outgoing food for quality, presentation, temperature, and portion accuracy, coordinates the timing and flow of service, and manages front-of-house food pickups and releases. By serving as the central point of coordination, this position allows the Executive Chef and culinary leadership to remain focused on overall kitchen operations and event execution. This role will pay an hourly rate of $18.00 - $20.00. Benefits for part-time roles: 401(k) savings plan and 401(k) matching. This position will remain open until December 31, 2026. About the Venue: The Palm Beach County Convention Center is a multi-purpose facility in West Palm Beach, Florida. The Center features a 100,000-square-foot exhibit hall, a 22,000-square-foot ballroom, and 21,000 square feet of flexible meeting space, as well as connecting to the 400-room Hilton West Palm Beach. Responsibilities: Serve as the final quality checkpoint for all food leaving the kitchen. Inspect for freshness, presentation, temperature, and portion accuracy. Pull and replace any substandard product before it reaches the floor. Verify production counts against BEOs and confirm full counts are staged and complete before placement begins. No service starts on an unverified count. Conduct pre-service line checks with sous chefs to confirm all items, components, and accompaniments (dressings, sauces, and garnishes) are produced in full. Act as the single point of contact for all front-of-house pickups, banquets, meeting rooms, and exhibitor orders. FOH staff comes to this position, not the Chef and not the coolers. Own staging and labeling of all outgoing product. Every rack and cart is labeled by event, room, and time and released only by this position. No self-service pulls from coolers or staging areas. Expedite during service, coordinating timing and flow between culinary and banquet teams. Log all shortages, quality pulls, and service issues. Review root causes with the Executive Chef and sous chefs after each event. Communicate directly with Banquet Captains on counts, timing, and any adjustments during service. Follow and maintain the position's written checklists and staging procedures to keep execution consistent across both leads. Qualifications: 1-2+ years in a high-volume restaurant, catering, banquet, or convention center culinary operation. Working knowledge of BEOs and batch production. ServSafe certification or ability to obtain within 30 days. Ability to work weekdays and weekends, with availability for some morning, noon, and evening shifts on an on-call/event-based schedule. Comfortable holding the line with kitchen and service staff under pressure. Ability to work effectively in a team-oriented, fast-paced, event-driven environment. Strong communication skills to interact with employees, management, and guests in a professional and respectful manner. Physical ability to lift and mov…

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