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Basic Functions:

Expeditor (or “expo”) acts as the crucial liaison between the front-of-house (servers) and back-of-house (kitchen), ensuring food orders are accurate, properly garnished, and delivered promptly. They manage kitchen workflow, ensure quality control, and communicate special requests or dietary restrictions, essentially acting as the “quarterback” of the service line.

Qualifications:

 

1. Quality Control: Checking every dish for proper presentation, temperature, and accuracy before it leaves the kitchen.
2. Communication: Acting as the main point of contact, communicating 86’d items to staff and conveying special requests to chefs.
3. Timing Management: Coordinating order firing so all food for a table comes out simultaneously.
4. Garnishing & Final Prep: Adding finishing touches like sauces or garnish to plates.
5. Order Organization: Managing the ticket rail to ensure orders are prioritized correctly during rushes.

Knowledge

At least a year’s training at a culinary institute or previous restaurant training and experience required.  (Actual duties assigned may vary according to amount of previous training, experience, and ability.)

Skills/Aptitudes

1. Ability to work in a high-energy and demanding environment.
2. Works well under pressure.
3. Able to take direction.

Working Guidelines

1. 100% of the time standing.
2. Behaves professionally and can be flexible in a changing environment.
3. Must be able to carry loads greater than 35 pounds, and be able to transport up to 70 pounds regularly.
4. Sufficient strength and dexterity to handle heavy pots and pans and to operate kitchen equipment.
5. Command of basic English language preferred
6. Must be able to hear with 100% accuracy with correction.
7. Must be able to see to 20/20 vision with correction.
8. Excellent attendance is required with schedule flexibility determined by business needs.

Level

Can work independently with little Supervision.
 

 

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