EXPEDITOR (EXPO)
Reports to: General Manager/Kitchen Manager/Manager-On-Duty
Summary of Position:
The restaurant expeditor ensures quality and proper presentation of food in a timely manner; that food orders are prepared and assembled quickly according to recipes and procedures to avoid waste; and that the line is always stocked, neat, clean and safe.
Duties & Responsibility:
Read tickets and prepare, to order, all food items following standard recipes and procedures
within specified time limits (12-15 minutes).
Assumes 100% responsibility for quality of products served.
Knows and complies consistently with our standard portion sizes, cooking methods, quality
standards and kitchen rules, policies and procedures.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth
service period.
Portions food products according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary work station area including tables, shelves and refrigeration
equipment.
Prepares and stocks/restocks items such as dressings, sauces, fruits etc...
Follows proper plate presentation and garnish set up for all dishes.
Handles, stores and rotates all products properly.
Communicate with line cooks and BOH staff regarding needs
Food expeditors communicate orders and information between the front of house and back of
house, making sure that food is cooked in the right order, quickly, and presented to the
customer as beautifully as possible.
Expeditor make sure the orders are being cooked in a timely fashion, so that all orders for a
table are ready at the same time.
Make sure no food leaves the kitchen without a ticket processed through POS system.
Be mindful of “dragging” food to ensure guests get complete order in a timely manner.
Make sure that once the food is cooked, servers run food to the table while it's warm and ready.
They explain special orders to the cooks, and tell servers when the kitchen is out of a particular
menu item.
Expeditors are also in charge of the final presentation of the plate, making sure it is dressed and
garnished correctly and free from smudges or spills.
Closes the kitchen properly and follows the closing checklist for kitchen stations each shift.
Assists others in closing the kitchen.
Performs other related duties as assigned by Management.
Qualifications:
A minimum of 2 years of experience in kitchen preparation and cooking.
At least 6 months experience in a similar capacity.
Must be 18 years.
Be able to reach, bend, stoop and frequently lift up to 40 pounds.
Possess effective communication skills
Have great team management skills
Possess excellent organizational skills
Must be able to multi-task
Be able to work in a standing position for long periods of time.
Must have exceptional hygiene and grooming habits.
The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experiences to further the individual’s professional development.
