Also called: Expo, Food Expeditor
Stands between the kitchen and dining room making sure every plate is correct and goes out on time.
An expeditor calls out tickets to the cooks, checks each plate before it leaves, wipes rims clean, and keeps the timing so a table's food all arrives together.
Estimate.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
No formal education, about 0 years after high school. No degree; usually at least a few months of restaurant experience as a cook or server, plus a food handler card.
Ways in: On-the-job training. Training cost: Get paid while you train.
Growing about average. Steady in busy full-service restaurants.
Low risk in 5 years, medium in 10. Kitchen display screens and AI ticket timing take over tracking; checking plates and calling the pass stay human.
Age 16+. One way to start: Apply to busy restaurants as a food runner or expo; they train you on the pass
Classes: Culinary arts CTE, Business, Math.
Official data: O*NET occupation 35-9099.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.