Call Out

Call out refers to the verbal announcement of order tickets and safety warnings in a professional kitchen. When a new order comes in—typically from a ticket printer or POS system—the expeditor, chef, or wheelman calls out each item loudly so all stations hear what needs to be prepared simultaneously. This practice keeps the entire kitchen synchronized and aware of incoming orders, ensuring proper timing and coordination across all stations.

Safety call outs serve a different but equally critical function. Kitchen staff announce movements and hazards to prevent accidents in the fast-paced, crowded workspace. The most common safety call outs include “behind” when passing behind someone, “hot behind” when carrying hot items, “corner” when rounding a blind corner, and “sharp” when transporting knives or sharp objects. These warnings are shouted clearly and loudly to cut through the noise of a busy kitchen.

How Call Outs Work During Service

The expeditor or head chef stands at the pass and calls out new tickets as they print. For example: “Ordering: two ribeye medium-rare, one salmon, three pasta carbonara, fire table six.” Each station responsible for those items responds with “heard” or “heard that” to confirm they understood their portion of the order. This verbal confirmation is called a call back, and it’s essential for preventing missed items or miscommunication.

Call outs help synchronize timing across multiple stations. When the sauté station, grill station, and garde manger all hear the same order called out simultaneously, they can time their dishes to finish together. This prevents some items from sitting under heat lamps while others are still being plated. The system works because everyone hears the same information at the same time.

The Role of the Expeditor

The person calling out orders—usually the expeditor or executive chef—acts as the conductor of the kitchen orchestra. They read tickets aloud, coordinate timing between stations, call for pickups when dishes are ready, and maintain the flow of service. This position requires clear communication skills, knowledge of every station’s capacity, and the ability to prioritize orders based on ticket time and table needs.

In smaller kitchens without a dedicated expeditor, the head chef or sous chef typically handles call outs while also cooking on a station. In larger operations, an experienced expeditor may focus solely on managing the pass and communicating with both front and back of house.

Safety Call Outs as Standard Practice

Safety call outs are non-negotiable in professional kitchens. Staff learn these warnings during their first shifts and use them constantly throughout service. “Behind” alerts someone that you’re passing directly behind them, preventing them from stepping back into you. “Hot behind” adds urgency when you’re carrying a sizzling pan or hot pot. “Corner” warns people you’re coming around a blind corner with speed. “Sharp” indicates you’re moving with knives or other cutting tools.

These call outs become second nature to experienced kitchen staff. The practice prevents burns, cuts, and collisions in tight spaces where multiple people work at high speeds. Kitchens that enforce consistent use of safety call outs have fewer accidents and smoother operations.