What are the responsibilities and job description for the Kitchen Expeditor position at Sibling Revelry Brewing?
A kitchen expeditor (or "expo") is the vital link between the kitchen line and front-of-house staff, responsible for ensuring food orders are prepared correctly, garnished, and served promptly. They act as "air traffic control," managing ticket times, coordinating the timing of dishes, and ensuring high-quality, accurate plates leave the kitchen.
Key Responsibilities
- Reviewing incoming tickets, calling orders to the kitchen line, and communicating special requests or allergies.
- Checking plates for proper presentation, temperature, and accuracy against the ticket, as well as adding final garnishes.
- Ensuring all items for a table are finished simultaneously (firing items) and directing runners to take food to tables.
- Communicating with service staff regarding ticket times and informing them of 86'd (out-of-stock) items.
Essential Skills & Qualifications
- Previous experience in food prep or service is usually required.
- Ability to manage multiple orders and priorities simultaneously.
- Clear, assertive, and effective communication to connect kitchen staff and servers.
- A meticulous eye for food quality and presentation.
Knowledge & Skill Requirements
- Knowledge of and interest in the craft beer industry preferred.
- Ability to interact professionally and effectively with employees and the general public.
- Experience in a fast-paced work environment. The ability to think on your feet and adapt, flexibility is key.
- Strict attention to detail.
Performance Requirements
- Must maintain regular and reliable attendance to the satisfaction of management.
- Must be able to operate a computer and other position related technologies.
- Must be able to work flexible hours as needed.
- Must adhere to all Sibling Revelry Values at all time.
Physical Requirements
- Must be able to stoop, stand, walk, bend, and stay upright to perform work.
- Must be able to visually read written and digital information.
- Must be able to visually determine the accuracy, neatness, and thoroughness of work assigned and/or to make general observations of facilities or structures.
- Must be able to receive detailed information through oral communication.