Job Description
Job DescriptionHigh Volume Expo PM Hours
Job Summary:
An expeditor, also known as a food expeditor or just “expo” for short, is responsible for project management within the various departments of a restaurant, from expediting food service to supply management to the flow of communication. The food expeditor acts as a liaison between the kitchen staff and the waitstaff, which ensures a steady workflow throughout the various departments of a restaurant. An expeditor is also responsible for facilitating kitchen orders, maintaining quality control, and monitoring food safety.
Responsibilities:
- Process orders quickly. Organizes ticket orders that are printed for an order a customer places and helps the kitchen staff prioritize outgoing meals. The expeditor ensures that no orders are lost, forgotten, or delayed.
- Maintain quality control and food safety.
- Deliver food to tables if needed.
- Facilitate communication between the front of the house and the kitchen.
- Knowledge of recipes and allergies.
Essential Qualifications and Experience:
- Must be able to speak, read and understand basic cooking directions.
- Ability to follow a production prep list.
- Ability to work well with others.
- Understanding and knowledge of safety, sanitation, and food handling procedures.
- Professional communication skills.
- Ability to take direction.
- Ability to multitask.
- Ability to work in a team environment.
- Ability to work calmly and effectively under pressure.
- Must be self-motivated and organized.
- Must be able to work nights, weekends, and holidays.
- Takes pride in and responsibility for the job by maintaining efficiency and quality of work and holding oneself accountable for the function of the job.
- Must be presentable and in Shunk Gulley attire.
Physical Demands:
- Be able to work in a standing position for long periods of time.
- Ability to move and transport food carts, equipment, and supplies.
- Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.
- Capable of working in extremely hot or cold environments.
- Continual use of dexterity and gross motor skills with frequent use of fine motor skills.
- Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
- May be exposed to disagreeable odors, chemicals, and noise, latex plastics, and other materials used for protective equipment.
Education/Experience Required:
- ServSafe Certified.
- Must complete the basic culinary hybrid course within the determined time.
- High school graduate or GED.
- Previous kitchen experience preferred.
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