Job Purpose or Objective(s): The Kitchen Expeditor ensures service staff and guests receive the highest quality food and dining experience; make sure orders are prepared and garnished then delivered at the appropriate hot or cold temperature. Ensure menu items are served. You will report to the Chef De Cuisine.

Primary Tasks:

1. Read kitchen tickets or kitchen display orders correctly to ensure that all orders are complete. 2. Inspect food orders to ensure orders are prepared to company standards and specifications, including garnishing food with appropriate accompanying items. 3. Prioritize and make quick decisions to build food orders and ensure prepared food is flowing out of the kitchen within appropriate timelines. 4. Have proficient knowledge of the menu to explain the offerings to service staff and guests and answer any questions. 5. Communicate with the kitchen (BOH), service staff (FOH), managers, and other employees regarding cook times, potential problems, and other issues, in a calm and effective manner. 6. Clean and sanitize work area throughout the shift. 7. Complete assigned responsibilities to set up, maintain, and breakdown the pass-thru station thoroughly every day. 8. Follow all company safety and sanitation procedures. 9. Maintain a neat and organized work area. 10. Perform other duties as may be assigned.

Minimum :

• Ability to verbalize and respond to Team Members and Managers
• Must be willing to work weekends and holidays
• Prior Full Service Casual Dining experience.
• Ability to verbalize and respond to Team Members and Managers
• Must be willing to work weekends and holidays
• Prior Full Service Casual Dining experience.

1. Read kitchen tickets or kitchen display orders correctly to ensure that all orders are complete. 2. Inspect food orders to ensure orders are prepared to company standards and specifications, including garnishing food with appropriate accompanying items. 3. Prioritize and make quick decisions to build food orders and ensure prepared food is flowing out of the kitchen within appropriate timelines. 4. Have proficient knowledge of the menu to explain the offerings to service staff and guests and answer any questions. 5. Communicate with the kitchen (BOH), service staff (FOH), managers, and other employees regarding cook times, potential problems, and other issues, in a calm and effective manner. 6. Clean and sanitize work area throughout the shift. 7. Complete assigned responsibilities to set up, maintain, and breakdown the pass-thru station thoroughly every day. 8. Follow all company safety and sanitation procedures. 9. Maintain a neat and organized work area. 10. Perform other duties as may be assigned.