Dinner Shift Expediter

Related Title: Expeditor

Reports to: Chef, GM, Food amp; Beverage Manager, Assistant Manager

Supervises: No supervisory duties are included in this position.

Education and/or Experience

Six months minimum related experience or training. Prefer prior cooking experience in addition to expo experience. Must presently have valid ServSafe Certification, or agree to become certified within six months of hire.

Job Knowledge, Core Competencies and Expectations

Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. Must have strong ability to multitask, take directions from multiple sources, and remain calm in pressure situations. Must thoroughly know the menu items with accompanying sauces, condiments, and garnishes.

Job Summary (Essential Functions)

Serves as the liaison between the kitchen and servers. Carries food trays to appropriate tables or locations when needed. Keeps expo station prepped, stocked, clean, and organized. Familiarizes oneself with nightly specials. Ensures plates are complete, organized, and delivered to members and guests in a timely manner. Pays close attention to ticket times, communicating with the Chef, Sous Chef, line cooks, and servers as to when tickets will be completed.

Job Tasks/Duties

Assists servers. Keeps expo station prepped, stocked, clean, and organized. Ensures plated hot food leaves the kitchen quickly. Carefully matches all food items to correct orders. Knows and asks the correct questions about daily specials/ sauces and dishes. Refills, cleans and dates all sauces in condiment station. Sweeps and Mops area at the end of the night. Cleans all trays out in sink area every night. Wipes down all tables in kitchen area. Carries food trays to tables using the correct seat positions on the ticket. Maintains cleanliness of service stations in kitchen while ensuring that the kitchen is free from clutter and that the kitchen floor is a clean and safe work area. Ensures that all items in “to go” orders are correctly assembled and labels them by putting the ticket in each bag. Wipes up spills or drips on the rims of dishes and ensures the consistency of plate presentation. Breaks down and cleans service stations in the kitchen at the end of the shift. Reports complaints to manager on duty when received. Performs other duties as assigned.

Physical Demands and Work Environment

Must be able to properly balance, lift, and carry serving trays. Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch,

and twist or reach. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Work in hot, humid, noisy, and comical environment.