EXPEDITOR

Description

An expeditor in food service plays a vital role in ensuring seamless communication between the kitchen and serving staff. They receive ticket orders from servers and relay instructions to both the grill and enchilada line, ensuring dishes are prepared accurately and efficiently. By keeping both cooks and servers on the same page, the expeditor helps maintain order flow and minimizes delays. This position is essential for the success of both the front and back of the restaurant, pushing the team to work faster while maintaining a smooth and organized process.

Requirements

•  Ensure food quality compliance: Verify that all dishes meet restaurant standards before leaving the kitchen
•  Inspect presentation and accuracy: Confirm correct plating, portion sizes, and special requests. 
•  Monitor temperature and freshness: Check that hot dishes are served hot and cold items remain properly chilled. 
•  Communicate quality concerns: Quickly relay any issues to kitchen staff to maintain consistency.
•  Maintain cleanliness and organization: Keep the pass area sanitized and free of clutter.
•  Support efficiency: Help streamline food preparation and delivery to minimize delays.

Physical Requirements

• Must be able to remain standing for extended periods, with a minimum duration of 5 hours.
• Requires regular use of the upper body, including arms, shoulders, and hands, for various tasks.
• Must be able to lift up to 25 lbs. safely and efficiently as part of regular duties.
• Requires regular use of gloves and frequent handwashing to maintain hygiene and food safety standards.