Expeditor

About the Role

Located in the picturesque town of Washington, Virginia, Patty O's Café & Bakery is one of the restaurants by award-winning chef Patrick O'Connell, proprietor of The Inn at Little Washington. Open since fall 2021, Patty O's offers American classics inspired by Chef O'Connell's childhood, magical dream-like murals, handcrafted cocktails, wine, beer, and a grab-and-go French-inspired bakery. Join our team and be part of the legacy of the first-ever Patty O's Café & Bakery!

Why Join Our Team

• Health, vision, and dental insurance (full-time employees)
• Paid time off (full-time employees)
• 401(k) retirement plan with match
• On-the-job training
• Employee education allowance
• Advancement potential
• Flexible schedules
• Employee appreciation events
• Complimentary uniforms
• Delicious family meals daily prepared by the chefs
• Referral bonuses
• Competitive pay

Summary

The expeditor is the liaison between front-of-house (FOH) and back-of-house (BOH) operations. They are responsible for setting up the pass daily, maintaining extensive food knowledge, and executing dinner service. The expeditor ensures smooth culinary operations, manages the flow of service, and supports cooking stations. Additional duties include assisting with daily prep, deep cleaning, and organization as directed by management.

Responsibilities

• Set up the pass daily
• Communicate with the BOH team by calling the board calmly and effectively
• Maintain established ticket times for appetizers, entrees, and desserts
• Organize and gather appropriate plates and service-ware
• Review Tock daily for special requests, VIPs, and occasions
• Coordinate with culinary managers and cooks on special menus or dishes
• Communicate with other departments in a friendly and productive manner
• Participate in daily FOH/BOH line-ups
• Train junior dining room staff on calling back, standing in the walks line, and maintaining professionalism
• Clean and organize the pass, culinary equipment room, and plate storage
• Break down the kitchen with the PM brigade
• Assist with FOH tasks during slow times (e.g., serving, preparing roll-ups, polishing silverware)

Qualifications

Required

• Ability to prioritize, organize, and meet deadlines
• Understanding of the culinary brigade system
• Positive attitude and welcoming demeanor
• Eagerness to improve and grow culinary operations
• Comprehensive understanding of the menu, components, ingredients, and preparation

Desirable

• Associate’s degree in culinary arts
• Strong sense of creativity
• Bilingual in Spanish and English

Skills

• Strong organization and communication skills
• Ability to remain calm under pressure
• Problem-solving skills
• Moderate proficiency in Microsoft Office Suite (Excel, Word, Publisher, Outlook)
• Sense of urgency
• Positive and proactive attitude

Physical Demands

• Ability to lift 50 lbs
• Ability to stand for 8-10 hours consistently
• Exposure to hot pans, sharp knives, open flames, and varying temperatures
• Availability for 40-50 hours per week