Expeditor

Responsibilities

• Order Coordination: Manage the flow of orders from the kitchen to the dining area, prioritizing tickets to ensure meals are prepared and delivered efficiently.
• Quality Control: Inspect each dish for accuracy, temperature, presentation, and compliance with special dietary requests before it leaves the kitchen.
• Communication: Serve as the central liaison between chefs, line cooks, and servers, relaying order details, modifications, and readiness status.
• Timing and Synchronization: Ensure all dishes for a table are ready simultaneously, applying finishing touches like garnishes or cleaning smudges to enhance presentation.
• Problem Solving: Address order discrepancies, inform servers of delays, and resolve issues promptly to maintain smooth service.
• Station Management: Maintain a clean, organized, and well-stocked expediting area to support efficient workflow.
• Other duties as assigned

Qualifications

• A high school diploma or high school equivalency diploma preferred
• One year of relevant experience
• Formal culinary training a plus
• Excellent communication skills, verbal and written
• Able to bend, kneel, squat, stand, and lift heavy objects as needed
• Able to work days, evenings, weekends, and holidays
• Organizational Skills: Ability to manage multiple orders and prioritize tasks in a fast-paced environment.
• Attention to Detail: Ensure accuracy in order fulfillment, presentation, and adherence to food safety standards.
• Communication and Teamwork: Strong verbal skills to coordinate between kitchen and service staff and work collaboratively.
• Stress Management: Remain calm under pressure during peak service times and proactively solve problems.
• Physical Stamina: Ability to stand for extended periods and perform physically demanding tasks as needed.
• Technical Knowledge: Familiarity with restaurant operations, food safety regulations, and order management systems.