The Expeditor plays a vital role in ensuring quality, timeliness and presentation while bridging the service lines between the front-of-house and back-of-house operations. This individual should have time management, attention to detail and excellent communication skills.

Essential Roles & Responsibilities

Essential roles and responsibilities include, but are not limited to:

• Preparing for service by setting up areas needed for the operations of that day: stocking butters, silverware, to-go containers, linen trays, tray jacks, turning on bread warmers, and filling any food stations with ice or hot water as necessary.
• Sanitize food trays at the beginning and ending of each shift, ensuring no dirty trays are taken into the dining room and that all trays are lined with a fabric napkin.
• Identify any items that are low or out of stock, notfying the Culinary management team.
• Review the presentation of the food as completed by the Culinary team- matching the order with what is presented to ensure it is correct and in a presentable fashion.
• Coordinate and monitor the progress of orders from start to completion.
• Act as the primary point of communication between the Culinary and Service teams.
• Prioritize orders based on urgency and service flow.
• Address delays or issues promptly and communicate updates to the relevant team members.
• Maintain a clean, organized, and efficient work area.
• Follow all safety, sanitation and food quality policies, guidelines and standards.

Physical & Mental Demands

• Must be able to stand for longer than eight (8) hours
• Must be able to move fifty (50) pounds on an intermittent basis.
• Must be able to bend, stoop, lift, reach, push, pull, twist, walk, crouch, and squat.
• Must be able to speak, hear and see.

Working Conditions & Environment

• Must have open availability- weekends, holidays and special events as needed.
• The Kitchen is a fast-paced environment which can get loud, sudden noises are likely to be heard.
• Must be able to handle high temperature plates, serving containers and utensils.
• The Kitchen will generally get hot and this individual will be working with or near fabrication tools such as knives, slicers and other sharp objects.

Minimum Job Requirements

• Must be at least eighteen (18) years old.
• Ability to navigate and operate a Kitchen Display System (KDS) screen.
• Must be able to pass a ServSafe certification.
• Must possess reasonable ability to communicate in English.
• Must have employment eligibility in the United States.

This position is subject to pre-employment drug testing and a criminal background check.