Food Expediter

Job Overview

Responsible for the preparation and flow of food by following company-directed specifications and by performing the following duties:

Position Description

• Improve the flow of activity in the kitchen to and from the dining area.
• Ensures all materials and supplies are available.
• Sets up station according to established guidelines and requirements to ensure guest safety.
• Ensures that all foods are prepared according to established recipes and plating guidelines, including product quality and cook time standards.
• Captures food orders to ensure timely and efficient delivery to each table.
• Executes designated preparation and/or line stations without support under normal conditions.
• Maintains a clean appearance and work station and assists in overall kitchen cleanliness, including cleaning all station equipment (heat lamps, warming drawers, food rotation and storage, storage areas, etc.) at the end of each shift.
• Maintains safety standards while using knives and other food preparation equipment.
• Restocks and/or breaks down work station at the conclusion of the shift.
• Stocks all stations as directed and cleans/closes all stations as directed.
• Cross-trains on all room service, togo, line, prep, and dish stations and assists those co-workers when needed to meet guest satisfaction.
• Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency.
• Maintains high-level of knowledge and communication regarding the company’s products, happenings, staff and guest scenarios needing resolving, etc. Calls out and prioritizes tickets; manages the flow of orders from the POS system and communicates ticket times to the line.
• Quality checks every plate before it leaves the kitchen; verifies presentation, temperature, and accuracy against the ticket.
• Communicates directly with servers and food runners regarding table priorities, delays, and special requests
• Manages the pass/window; owns the expo line and ensures nothing sits under heat lamps longer than standard.
• Alerts the kitchen manager of any bottlenecks, delays, or quality issues in real time.
• Cohorts with front of house on table pacing and large party needs.
• Adheres to all company policies and procedures as established in the Staff Member Handbook.

Skills/Experience

• Six months to one year minimum as a food expediter or line cook in a full-service, high volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the expo/prep/line position applying for; or equivalent combination of education and experience.

Physical Requirements

• Must be able to work in a fast-paced, high energy, and physically demanding environment.
• Must be able to spend 90% of working time standing, walking, and reaching and 10% of working time sitting.
• Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
• Felling or grasping objects of different size and shape.
• Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.
• Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps.
• Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently.
• Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English)
• Hearing sounds at normal speaking levels with or without correction.
• Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.