Expeditor

Ideal Candidate: We’re looking for a flexible, reliable, and dependable candidate with strong attention to detail.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

Depending on experience, some of the essential duties, responsibilities, points of service and SOPs (Standard Operating Procedures) outlined below will be taught and demonstrated during the Expeditor training process.

• • Reports directly to the Sous and/or Executive Chef
  • Requires dependable and punctual attendance and flexibility with scheduled shifts.
  • Requires working weekends, holidays, special events and attending mandatory meetings
  • Requires the “teamwork attitude” and willingness to assist Management and co-workers
  • Coordinate all food orders between the BOH (back of house) Chefs & Cooks and FOH (front of house) Servers/Server Assistants & Host Staff
  • Accurately “Set Up” all food orders so they are promptly ready for pick up.
  • Interact positively and effectively with co-workers and guests
  • Maintains communication with Warehouse clerk on food order & deliveries
  • Notifies management immediately of any order issues or delays
  • Monitor equipment operation to ensure proper functioning
  • Adjust temperature controls of ovens or other heating equipment
  • Check Plate Presentation and Food Quality before sending it out
  • Inform the Chef if Expediting supplies are low or equipment is faulty
  • Practice correct food storage and rotation FIFO (First In First Out)
  • Strong organizational skills
  • Assist Chefs and Cooks as needed
  • Adhere to all F&B Departmental SOPs, Company Policies and Health Regulations
• All other duties as assigned

EDUCATION and/or EXPERIENCE:

• High School diploma or equivalent.

• Six months’ experience working as an Expeditor in a high volume kitchen environment preferred.

AGE AND CERTIFICATIONS:

• 18 years of age or above

• Ability to obtain a Health Department Food Service Card if applicable

LANGUAGE SKILLS:

• Ability to speak, read, write and understand written instructions in English required.

• Ability to speak Spanish a plus

MATHEMATICAL SKILLS:

• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.

REASONING ABILITY:

• Ability to apply common sense reasoning to a variety of situations.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by the Employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk, see and hear. The employee is also regularly required to stand and/or walk for long periods at a time. The employee is regularly required to reach with hands and arms, and occasionally required to climb, balance, stoop or crouch. Employee must be able to lift, carry and push objects weighing up to 50 pounds.

Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an Employee encounters while performing the essential functions of this job.

The noise level in the work environment is usually loud.

Due to the unpredictable nature of the hospitality/entertainment industry, employees must be able to work varying-schedules to reflect the business needs of the property.

The Expeditor provides friendly, courteous, and efficient service to our Guests by coordinating all food orders between the BOH (back of house) Chefs & Cooks and FOH (front of house) Servers/Server Assistants & Host Staff to accurately “Set Up” all food orders so they are promptly ready for pick up. The Expeditor is the key connection between the BOH and FOH in ensuring that our Guests enjoy an exceptional dining experience.