Expediter PT (Sukai)

About the Role

Under general direction from the Sous Chef, responsible for ensuring the highest level of quality food preparation, plate presentation, waste management, and the overall organizational flow. Ensures that the food presented to guests is completed in a timely, safe, and consistent manner according to departmental specifications, safety standards, policies, and procedures.

Responsibilities

• Oversee the final elements of the food preparation and service processes.
• Assist in food delivery, when needed.
• Set up and maintain stations according to daily prep sheets, food safety, and sanitation standards while keeping the kitchen clean, organized, and free of hazards.
• Perform food preparation tasks, cleaning, and organization of the kitchen areas.
• Ensure proper labeling of food product, rotation of food product, and proper storage container rotation.
• Facilitate respectful, timely, and effective communication between team members and kitchen staff.
• Interact with guests for special requests or concerns to provide an excellent dining experience.
• Bridge communication between kitchen staff and wait staff.
• Monitor the flow of food orders to ensure orders are prepared accurately and delivered promptly.
• Manage the efficient movement of food from the kitchen to the restaurant dining area.
• Receive orders from servers, prioritize them based on urgency, and communicate them clearly to cooks.
• Inspect dishes before serving to ensure they meet restaurant standards for presentation, accuracy, and quality.
• Call out orders to servers when dishes are ready, inform cooks of special requests or dietary restrictions, and address any issues with orders.
• Add garnishes, arrange food on plates, and make final adjustments to plates before they leave the kitchen, upholding food safety standards.
• Monitor cooking times and ensure orders are prepared within appropriate timeframes to maintain smooth service flow.
• Adhere to proper food handling practices and sanitation procedures.
• Assist with resolving food-related customer complaints.
• Monitor kitchen stock levels and identify potential shortages.
• Maintain cleanliness and organization of kitchen areas, including at events, as well as sanitation and safety of all equipment following ServSafe principles.
• Attend and contribute to daily and weekly department meetings.
• Stay organized and prepared for future events and discuss all prep work with the supervisor.
• Perform other duties as required.

Requirements

• High School Diploma or equivalent is required unless waived by Human Resources Management.
• One (1) year of kitchen experience including food preparation, cooking, excellent knife skills, and knowledge of food safety.
• Food handlers certification required.
• Must successfully pass a pre-employment drug/alcohol screen, background investigation, and obtain and maintain a gaming license.

Skills

• Knowledge of restaurant operations and food service principles.
• Knowledge of principles and practices of public relations and customer service.
• Knowledge of food preparation and presentation methods, techniques, and quality standards.
• Skill in organizing and coordinating.
• Skill in cooking and preparing a variety of sushi foods.
• Ability to communicate effectively and interact with cooks and servers in a professional manner.
• Ability to walk, stand, and prepare plated foods for prolonged periods.
• Ability to read, understand, follow, and enforce safety procedures.
• Ability to coordinate quality assurance programs in area of specialty.
• Ability to monitor and/or maintain quality control standards.
• Ability to work in a busy, fast-paced work environment and perform in a professional appearance and manner.
• Ability to work well under pressure.

Physical Demands

• Regularly required to talk and hear.
• Regularly required to stand, walk, sit, use hands to finger, handle or feel objects, tools, or controls, and reach with hands and arms.
• May be required to lift and/or move up to 30 pounds.
• Specific vision abilities required include close vision, distance vision, peripheral vision, depth perception, color vision, and the ability to adjust focus.

Work Environment

• Work environment is occasionally noisy.
• Work indoors and outdoors (exposed to weather conditions).
• Exposed to cigarette smoke.
• Must be able to work nights, weekends, and holidays.