The Kitchen Expeditor is a detail-oriented individual. The responsibilities of the food expeditor include maintaining the flow of orders from servers to the kitchen to guests, ensuring orders are completed quickly and correctly, assisting with the finishing touches on dishes, and conducting quality control on each dish.
To be successful as a food expeditor, should have strong communication, coordination, organizational, and management skills. Ultimately, the food expeditor should excel at directing people in a fast-paced, high-volume environment.
Sous Chef, Executive Sous Chef, Chef de Cuisine
- Ensuring communication in the kitchen by calling out orders, getting the status on dishes, and calling the servers to serve completed dishes.
- Informing servers when certain dishes or ingredients have run out and passing food requests from the server to the kitchen.
- Monitoring the food portions on completed dishes according to restaurant standards.
- Ensuring that all orders are completed in time and with the correct priority.
- Inspecting the cleanliness, presentation, and temperature of completed dishes.
- Performing the finishing touches to completed dishes, such as adding garnishes and removing smudges.
- Keeping the cooking, storage, and prep areas clean, neat, and well-stocked.
- Ensuring all staff adheres to health and safety standards.
- Assisting all staff as needed.
- Handling guest complaints on behalf of the kitchen staff and looking for solutions.
- High school diploma or GED.
- Good understanding of restaurant health and safety regulations.
- Food handling certification may be required.
- Relevant restaurant experience is advantageous.
- Excellent communication and leadership skills.
- Strong attention to detail, multi-tasking, and time management skills.
- Great customer service skills.
- Ability to handle a high-pressure, fast-paced, high-volume and stressful environment.
- Physical stamina to stand for long periods, assist where needed, and carry heavy trays.