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.