How should I present the venue in an Aboyeur job ad?

Present your venue from the pass, not from the dining room. Aboyeur candidates need to picture themselves standing at the point where kitchen meets front of house, coordinating a brigade through service. Describe the physical setup of the pass, the sightlines to each section, whether tickets come through a printer or are called verbally, and how the kitchen is laid out around the expediting station. Cover the scale of service they will manage, including cover numbers, menu complexity, and the number of chefs across stations. If you run tasting menus with synchronised courses, that communicates a very different level of coordination challenge than a straightforward a la carte operation. Video is particularly effective for aboyeur recruitment because it shows the energy and intensity of the kitchen in a way that text cannot replicate.

Common misunderstanding: Describing the restaurant's dining concept and cuisine style is the most important venue information for aboyeur candidates.

The dining concept matters less to an aboyeur than the operational reality of running service. Whether you serve modern European or traditional British is secondary to how many covers are running simultaneously, how complex the timing is, and how the brigade responds to calls. Focus on the service environment rather than the culinary concept.

Common misunderstanding: A well-known venue name is enough to attract strong aboyeur candidates without detailed environment descriptions.

Reputation alone does not communicate what running the pass in your kitchen actually involves. An experienced expeditor wants to know about brigade size, communication style, and service pace, not awards or press coverage. Detailed environmental descriptions attract candidates who genuinely suit your specific operation rather than those drawn to a name.

What details about the working environment should I include in an Aboyeur job ad?

Include the specifics that shape the aboyeur's daily experience during service. Describe the communication style, whether it is traditional call-and-response with sharp verbal exchanges or a quieter, more measured approach. Explain the pace and intensity: how quickly does the kitchen need to turn covers, how many tables are typically in play during peak, and what does the pressure feel like at the busiest point of service? Address the brigade they will coordinate, including how experienced the chefs are, how they respond to the pass, and whether the team is stable or frequently changing. Be clear about the FOH relationship, because the aboyeur manages the interface between kitchen and floor throughout every service. Detail whether servers communicate table pacing effectively, whether the relationship is collaborative, and who leads the floor.

Common misunderstanding: Standard kitchen environment descriptions work for any kitchen role including the aboyeur.

The aboyeur's environment is unique. They do not experience the kitchen the way a section chef does, because their role is about the whole system rather than one station. Descriptions need to reflect the pass perspective: the overview of all sections, the communication with FOH, the constant tracking of multiple tables at different stages. Generic kitchen descriptions miss what aboyeur candidates need to evaluate.

Common misunderstanding: Mentioning that the kitchen is "fast-paced" adequately describes the intensity of the environment.

Every kitchen claims to be fast-paced. Aboyeur candidates need specifics: ten tables in different courses simultaneously during a tasting menu service is a concrete description that communicates genuine intensity. Stating the number of covers, courses, and the coordination complexity gives candidates a real picture rather than a cliche that tells them nothing.

Why does showing the venue matter when recruiting an Aboyeur?

Showing the venue matters because the aboyeur's experience is defined almost entirely by the service environment. Unlike a CDP who can assess a role based on menu style and section responsibility, the aboyeur needs to understand the whole kitchen system: how the brigade works together, how FOH communicates with the pass, how the head chef delegates, and what peak service looks and feels like. These environmental factors determine whether the role is energising or exhausting, whether the coordination is challenging and rewarding or chaotic and frustrating. A candidate who thrives coordinating a disciplined brigade through complex tasting menus may struggle in a high-volume kitchen with constant turnover, and vice versa. Showing the venue helps candidates self-select based on genuine fit rather than assumptions.

Common misunderstanding: The aboyeur role is essentially the same across different kitchen environments, so venue details are secondary.

The aboyeur role varies more by environment than almost any other kitchen position. Coordinating eight experienced chefs through a tasting menu service is fundamentally different from expediting a high-volume a la carte operation with a rotating team. The venue, the brigade, and the service style define the role. Without environmental context, candidates cannot meaningfully assess whether the position suits their skills and temperament.

Common misunderstanding: Video of the dining room or front of house area effectively showcases the venue for aboyeur recruitment.

Aboyeur candidates need to see the kitchen during service, not the dining room. The pass setup, the energy of the brigade, the communication between stations, and the visible intensity of coordination are what they are evaluating. Film from the kitchen perspective, ideally during or just after service, showing the environment as the aboyeur would experience it.