Expeditor

The Expo plays a key role in coordinating and controlling the flow of food from the kitchen to the dining room. Serving as the final checkpoint before dishes leave the kitchen, the Expo works closely with the culinary team to ensure every plate is accurate, visually appealing, fresh, and delivered in a timely manner. This role organizes and prioritizes tickets, maintains clear communication between front and back-of-house teams, and ensures all orders are properly marked and executed to support smooth and consistent service.

Key Responsibilities

• Organize, prioritize, and manage food tickets to ensure all orders are executed accurately, plated to company standards, and delivered in a timely manner
• Perform thorough quality checks on all dishes, confirming accuracy, modifications, temperature, and presentation before food leaves the kitchen
• Monitor pacing and communicate course timing needs to support efficient service execution
• Identify and escalate service delays, missing items, or ticket discrepancies to appropriate managers or culinary leadership
• Execute expo duties with precision by following established steps of service, remaining organized and focused during high-volume periods
• Assist with the setup, stocking, organizing, and breakdown of the expo station and related service areas
• Maintain a clean, safe, and organized expo station in compliance with all health and safety guidelines
• Demonstrate strong menu knowledge to assist with garnishing, coordinating dishes, and supporting overall service flow
• Support training of new expo team members on company standards, food presentation requirements, and service procedures

Qualifications

• Strong multitasking skills with a diligent, detail-oriented work ethic
• Maintain a clean, polished, and professional appearance
• Ability to anticipate operational needs in a fast-paced environment
• Previous experience in a full-service restaurant environment preferred
• Availability to work nights, weekends, and holidays
• Ability to stand for the duration of assigned shifts and lift up to 35 pounds

Physical Requirements

• Ability to stand and walk for the duration of assigned shifts
• Ability to frequently reach, bend, stoop, and twist throughout the shift
• Ability to lift, push, pull, and carry up to 50 pounds
• Ability to safely handle hot plates, food products, and kitchen equipment
• Ability to communicate effectively with front-of-house and back-of-house team members during high-volume service periods
• Ability to work in areas with varying temperatures, including dining rooms, service stations, patios, and kitchen-adjacent spaces