Food Expeditor

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.

Essential Duties and Responsibilities:

• Process orders quickly. Organizes ticket orders that are printed for an order a customer places and help 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.

Qualifications:

• 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 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 some 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

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