Expeditor

General Definition:               The Expeditor serves as the communication link between the front-of-house and back-of-house, ensuring food orders are prepared accurately, plated correctly, and delivered promptly to guests. This role is key to maintaining flow, quality, and timing during service. The Expeditor will also carry out various prep tasks to be assigned by the Sous Chef.

Essential Job Functions:       

• Manage and prioritize ticket orders, communicating effectively with line cooks and service staff.
• Check completed dishes for accuracy, plating, temperature, and overall quality before they are served.
• Assist with garnishing or final plate assembly and coordinate proper table delivery.
• Support the kitchen team during downtime by taking on light prep tasks, cleaning duties, or restocking low inventory items. (Support the kitchen team daily by performing various prep tasks assigned by the Sous Chef, cleaning duties, or restocking low inventory items.)
• Maintain a clean, organized expo line and ensure a smooth flow of communication between the kitchen and dining room.
• Follow recipes and plating guidelines when supporting cooks on the line.
• Monitor ticket times and assist in pacing the kitchen during high-volume service.
• Jump in on the line to assist with cooking or plating during peak periods.
• Maintain food safety and sanitation standards across the expo line and prep areas.
• Assist with daily mise en place and station setup to ensure the line is ready for service, including chopping vegetables, portioning proteins, or preparing sauces.
• Fill in on the line during call-outs, rush periods, or shift transitions—working sauté, grill, fry, or pantry as needed under Sous Chef supervision.
• Perform all other duties as assigned.

MINIMUM QUALIFICATIONS:

• High School Degree or GED preferred.
• Minimum 2 years of kitchen experience in a fast-paced, team oriented environment
• Prior experience in an expo or line cook position preferred

Knowledge, Skills and Abilities:

• Strong verbal communication skills and the ability to give and receive direction.
• Excellent attention to detail and food presentation.
• Must have decision-making, problem solving, and complaint resolution skills.
• Familiarity with basic cooking techniques and kitchen equipment, including but not limited to, fryers, sauté station, grills.
• Must be able to work effectively with peers, staff members, and regulatory agency personnel.
• Requires knowledge and skills needed to safely prepare and serve food items in accordance with internal policies and external regulations and/or laws.
• Requires the knowledge, skills, and abilities to work with personal computers, inventory control systems, food production/storage systems, sanitation systems, etc.
• Ability to work a flexible and irregular schedule including weekends, evenings and holidays
• Must be able to work in a smoke filled casino environment

Training:      

• Must be able to pass Title 31Training

Licenses/Certifications/Other: 

• Must be able to pass a background check and receive a license or permit from any Regulatory Agency if applicable to perform the essential job functions
• ServSafe Certification is preferred