Outs

Outs refers to the number of minutes remaining until a dish is ready to be plated and served. Chefs and line cooks call out timing during service using this format: “5 out,” “3 out,” “2 out,” communicating to the expo and other stations exactly when their dish will hit the pass. This timing system keeps the kitchen synchronized, ensuring all components of an order finish simultaneously and reach guests at peak temperature.

How Outs Work in Kitchen Flow

A cook working a protein station might call “5 out on the ribeye!” when they flip a steak, alerting the expo and other stations to time their components accordingly. As cooking progresses, they update: “3 out,” then “2 out,” giving everyone real-time status. The expeditor uses these calls to coordinate when dishes from different stations converge at the pass, preventing some items from finishing early and dying on the pass while others lag behind.

This differs from firing an order, which means starting to cook. “Fire Table 12!” initiates cooking, while “3 out on Table 12’s salmon” indicates progress mid-cook. When stations are in the weeds during a rush, accurate outs become critical—they’re the only way the expo knows whether to hold off firing accompanying dishes or push other stations to catch up.

Communication Protocol

Cooks announce outs loud enough for the expo and adjacent stations to hear clearly. The standard response is “Heard!” confirming the timing was received. Example exchange: “Mussels are 2 out, they’re almost done steaming.” “Heard, 2 out on mussels.” This verbal confirmation loop prevents miscommunication that could throw off the entire ticket time.

The system breaks down when cooks give inaccurate estimates. Calling “3 out” when a dish actually needs 6 minutes creates chaos—other stations finish early, food sits under heat lamps losing quality, and servers receive incorrect pickup times. Experienced cooks develop precise internal clocks, accounting for equipment quirks like a flattop’s cold spot or an oven that runs hot.

Service Scenarios

During order calling, the expo might ask for status: “How long on Table 8’s duck?” The cook responds with current outs: “4 out.” If a VIP table needs priority or a dish needs to go on the fly immediately, the expo adjusts the kitchen’s timing using outs as the baseline. A server might approach the expo asking when Table 15’s entrées will be ready; the expo checks in with stations and reports back: “3 out, tell them 5 minutes.”

For complex plates requiring multiple components from different stations, outs coordination becomes chess. The sauté cook might call “5 out on the halibut,” prompting the grill cook to drop vegetables and the garde manger to start plating the salad course simultaneously. This synchronization is why professional kitchens can execute intricate multi-course meals for 200+ covers without everything arriving cold or staggered.