At Kappo Masa, the Expeditor ensures the smooth and timely flow of orders from front of house to the kitchen. The Expeditor checks dishes for accuracy and presentation, assists in the final dish preparation, maintains thorough service, handles customer feedback, and upholds quality and sanitation standards.
Primary Responsibilities Include, but not Limited to:
Effective Operations:
• Manage the flow of communication between the back of house and front of house.
• Participate in pre-shift meetings and notify the front-of-house staff of any changes or additions to the menu or nightly offerings.
• Develop strong menu knowledge, familiarizing yourself with all ingredients, presentations, preparation methods, and allergens.
• Ensure that orders are prepared with the correct priority.
• Manage the timing of orders, ensuring that guests receive their orders in a well-paced manner.
• Assist with the final preparation of dishes where needed (i.e., garnishes, presentation, etc.)
• Check dishes before delivery to the guest for accuracy, presentation and temperature.
• Relay important information between the kitchen and the front of house staff during service (i.e., when an item is no longer available, confirmation of an allergy, special requests, etc.)
• Handle complaints regarding dishes from guests to preserve the Company’s culinary integrity and reputation.
• Demonstrate excellent and mindful communication skills with back and front of house employees.
• Display strong organizational skills by maintaining all orders and delivering accordingly.
• Reporting to the Chef de Cuisine, General Manager, and Supervisors regarding all expectations and tasks.
• Adhering to the Company’s protocols and standards regarding following the assigned weekly work schedule.
• Demonstrate exceptional culinary knowledge and skills such as abilities with knife handling, various cooking methods, and use of kitchen equipment.
• Maintaining cleanliness and hygiene that complies with the New York State Department of Health guidelines and regulations.
• Assist with inventory when needed.
• Be able to multitask and prep your station accordingly.
Customer Service/Guest Experience:
• Know, understand, and implement all aspects of the Company’s steps of service.
• Provide friendly, courteous, and professional service.
• Accommodating within reason any guest requests and modifications.
• Be mindful, aware, and understanding of allergies and cross contamination.
• Demonstrates a high standard of personal appearance and ensures good personal hygiene.
• Listening to customer concerns and resolving issues promptly.
• Escalating complex or unresolved complaints to the relevant departments.
Training:
• Follow training guidelines and enforce Company protocols for all new hires.
• Assist the CDC in training newly hired employees when needed.
• When assisting coworkers, provide job-specific oversight and guidance according to Company standards.
• Work closely and mindfully with all coworkers, presenting issues and concerns to the Operations and Human Resources Department to document and resolve.
• Willing to cross-train at multiple stations of the kitchen to assist with staffing and scheduling needs.
Knowledge, Skills and Abilities Required:
• 3+ years of culinary experience.
• Food Handler’s Certificate (Preferred).
• Knowledge of New York Department of Health standards and protocols.
• Familiar with NY State and Federal Labor Standards/Laws.
• Familiar with hospitality industry’s best practices.
• Language Skills – Fluency in English is necessary to perform the job.
