Expeditor

Benefits:

• Competitive salary
• Employee discounts
• Flexible schedule
• Opportunity for advancement

Reports to: General Manager, Manager, Corporate Chef, Director of Operations
Classification: Hourly; Non-exempt
Supervises: N/A

POSITION SUMMARY:
An expeditor at Thirsty Turtle is responsible for delivering high quality, great tasting food in a fast paced, high volume setting. Proper food safety and sanitation are also the expeditor's responsibilities, as is managing quality in all aspects of their job from prep to cook, and kitchen to table. Consistency, treating people fairly, and behaving ethically, will ensure team members have a desirable environment in which to work. Knowledge of kitchen systems, cooking methods and culinary processes contributes to great execution and provides guests with a great experience. An expeditor must maintain a positive and professional approach towards coworkers and customers at all times.

ESSENTIAL FUNCTIONS INCLUDE, BUT ARE NOT LIMITED TO, THE FOLLOWING:
Following recipe and presentation guidelines for preparing high quality food items for our guests.

• Responsible for preparing menu items to leave the expo window by garnishing according to recipe specifications.
• Make sure all items are presented according to recipe specifications before leaving the expo window.
• Ensuring proper food safety and sanitation standards to ensure guest safety.
• Meeting any special guest requests with the same high quality standards.
• Stock kitchen supplies, carry food, equipment, and utensils to and from storage and/or work areas.
• Maintain kitchen work areas, equipment, and utensils in clean, safe and orderly condition.
• Inform Mangers if equipment is not working, when food and supplies are low, and items need ordering.

MAJOR TASKS/RESPONSIBILITIES:
The following are some major tasks associated with the above Essential Job Functions:

• Coordinate the flow of orders with the kitchen.
• Communicate effectively with the kitchen to resolve any issues with food timing and/or preparation.
• Ensure that orders are brought to the correct table(s).
• Execute quality control on all products leaving the expo window.
• Manage ticket times and alert the Manager when times exceed company standards.
• Clean and sanitize food preparation equipment, work areas, and counters.
• Assist other kitchen staff with various tasks when asked, or necessary, and provide with needed items.
• Complete any assigned "sidework," and perform additional related duties as requested.
• Adhere to food safety and sanitation standards.
• Bring safety concerns to the attention of management.
• Alert the Manager on duty of issues, needs, or emergencies.

JOB QUALIFICATIONS- KNOWLEDGE AND ABILITY:

• Reports for work on time.
• Ability to prioritize and multi-task, analyze and resolve problems.
• Demonstrates integrity, maturity, dependability, tact, positive attitude, and enthusiasm on the job.
• Cooperates with others and recognizes the importance of teamwork in providing quality services.
• Maintains an appearance and demeanor consistent with our policies, maintains composure.
• Good communication skills.
• Knowledge of our operations and platforms/systems.
• Ability to handle a stressful environment, and exercise sound judgment.
• No known food allergies.
• No known allergies to cleaning/sterilizing products.

WORKING CONDITIONS:
The characteristics of the work environment described below are representative of those a Bartender encounters while performing the essential functions of this job at any of our locations:

• Constant, repetitive physical activity such as bending, walking, wiping, kneeling, twisting, reaching and prolonged periods of standing in a small space; must be able to climb a ladder when needed.
• React quickly using hands, fingers, or feet, and coordinate movement of several parts of the body.
• High level of manual dexterity to safely work with glass, knives and restaurant equipment.
• Auditory and visual skills. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
• Multitasking, handling different work activities, and shifting attention quickly from one task to another.
• Able to use muscles to lift, push, pull, or carry heavy objects up to 40 lbs.
• Conditions in certain areas of the restaurant may expose the employee to odors, cold or heat, humidity, loud noise.
• Schedule flexibility needed, especially in season during peak high volume periods.
• Must have means of travel in order to get to work.

EDUCATION, CERTIFICATION AND EXPERIENCE REQUIREMENTS:

• High School degree or equivalent.
• Valid Driver's License.
• Food Handler Certification
• Knowledge of customer service principles.
• Prior experience in the hospitality/food industry helpful.