What are the responsibilities and job description for the Kitchen Expeditor position at Morning Fork?
Expeditor / Key Hourly Kitchen:
The Expeditor is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they optimize profits and ensure that guests are satisfied with their dining experience. The Expeditor reports to the, Executive Chef and or the owners.
ESSENTIAL FUNCTIONS
Primary responsibilities include:
General
Oversee and manage all areas of the Kitchen and assist in making final decisions on matters of importance to guest service.
Food/ Beverage safety and planning
· Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
· Responsible for ensuring consistent high quality of food preparation.
· Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
· Must be ServSafe or locally certified.
· Will uphold all ServSafe and Health Department guidelines.
Guest service
Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
Operational responsibilities
· Ensure that proper security procedures are in place to protect employees, guests and company assets.
· Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
· Investigate and resolve complaints concerning food quality and service.
PERSONAL REQUIREMENTS
o Self-discipline, initiative, and leadership ability.
o Pleasant, polite manner and a neat and clean appearance.
o Ability to work as a team to ensure that food and service meet appropriate standards.
o Must possess good communication skills for dealing with diverse staff.
ACCOUNTABILITIES
· Keeps Executive Chef / Owner promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
· Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with company policies
· Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
· At all times provides a favorable “We Care” philosophy .
· Performs other duties and responsibilities as required or requested.
WORKING CONDITIONS
o Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 45 hours).
o Ability to perform all functions at the restaurant
o Work with hot, cold, and hazardous equipment as well as operates phones, computers, copiers, and other office equipment.
Job Type: Full-time
Pay: $18.00 - $21.00 per hour
Benefits:
- Health insurance
- Paid time off
Shift:
- 10 hour shift
- Day shift
Work Location: In person
Salary : $18 - $21