The Food Expeditor, commonly referred to as the "expo," plays a pivotal role in ensuring the seamless execution of food service operations. They act as a liaison between the kitchen and front-of-house teams, overseeing the timely and accurate delivery of food orders to guests. As a key member of our team, the Food Expeditor is responsible for maintaining quality control, coordinating order flow, and facilitating communication to guarantee an exceptional dining experience.

Responsibilities:

• Order Coordination: The food expediter acts as a liaison between the kitchen staff and the front-of-house team, coordinating the timing and sequencing of food orders to ensure they are prepared and delivered in a timely manner.
• Quality Control: They are responsible for inspecting each dish before it leaves the kitchen to ensure it meets the restaurant's quality standards in terms of presentation, temperature, and overall appearance.
• Communication: Effectively communicates with kitchen staff, servers, and managers to relay special requests, modifications, and any delays in orders.
• Timing Management: Monitors the progress of orders and communicates with the kitchen to ensure that dishes are prepared and plated according to the order queue and timing of the dining experience.
• Final Checks: Performs final checks on orders before they are sent out to verify accuracy and completeness, including garnishes, sides, and any additional items.
• Problem Solving: Handles any discrepancies or issues with orders promptly and efficiently, such as incorrect dishes, missing items, or customer complaints.
• Cleanliness and Organization: Maintains a clean and organized workstation in the kitchen to facilitate efficient workflow and minimize errors.

Skills and Qualifications:

• Attention to Detail: Ability to carefully inspect each dish to ensure it meets quality standards and matches the customer's order.
• Communication Skills: Strong verbal communication skills to effectively relay information between kitchen staff and front-of-house personnel.
• Stress Management: Ability to work in a fast-paced environment and handle pressure during busy service periods.
• Time Management: Excellent organizational skills to prioritize tasks and manage multiple orders simultaneously.
• Team Player: Collaborative attitude and willingness to work closely with both kitchen and front-of-house teams to achieve common goals.
• Knowledge of Menu Items: Familiarity with the restaurant's menu and the ingredients used in each dish to accurately communicate with customers and kitchen staff.
• Problem-Solving Skills: Quick thinking and ability to resolve issues or conflicts that may arise during service.

Job Types: Full-time, Part-time

Pay: $10.85 - $14.00 per hour

Benefits:

• Employee discount
• Flexible schedule

Restaurant type:

• Casual dining restaurant

Shift:

• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Experience:

• Kitchen: 1 year (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Required)

Work Location: In person