Expeditor

Job Description: 

As an Expeditor, you’ll be the heartbeat of our kitchen, ensuring seamless coordination between the front and back of house. Your role is pivotal in upholding our promise of outstanding service and culinary excellence in a fast-paced, high-energy environment. 
 

Key Responsibilities:  

• Supports the operations during scheduled shifts, including opening/closing duties and FOH/BOH support while upholding standards, product quality and cleanliness 

• Provides real-time communication, coaching, development, and recognition for FOH & BOH team members 

• Completes daily operational checklists  

• Prepares food to specifications before and during unit operations  

• Properly measure portions of all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures to be compliant with current health and food handling regulations 

• Cooks all food to proper specifications in a timely manner 

• Utilizes kitchen equipment to prepare food items such as knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc. 

• Ensures proper food temperatures are maintained and food is stored correctly in accordance with current health and food handling regulations 

• Follows all company policies and procedures  

• Ensures freshness and quality of all menu items  

• Performs opening, closing and side work duties as instructed and according to proper guidelines  

• Keeps workstation, coolers and equipment clean, organized, sanitized, and sufficiently stocked  

• Follows and upholds all health codes and sanitation regulations  

• Sets up operates and maintains kitchen equipment  

• Uses waste control guidelines and records all waste 

• Uses proper documentation to record all food production  

• Ensure orders are packed and prepared accurately and quality checked  

• Support FOH with packaging and delivery orders on foot or other modes of transportation.  

Job Qualifications: 

• At least 2 years' experience as a Line Cook or at least 1 year in a kitchen supervisorial role 

• Food Handler’s or Serve Safe certification required. 

• Strong understanding of food preparation, plating, and kitchen coordination. 

• Ability to read and follow recipes, portion sizes, and production guides. 

• Excellent multitasking and communication skills in a fast-paced environment. 

• High attention to detail with strong organizational and time-management abilities. 

• Basic math skills to calculate recipe measurements and portion control. 

• Ability to stand and walk for the duration of the shift. 

• Ability to lift up to 30 lbs. 

• English reading, writing, and speaking proficiency required.