H6600 BROKEN ARROW FOOD EXPEDITER

Post

H6600 BROKEN ARROW FOOD EXPEDITER

Job Category:

Food and Beverage

Requisition Number:

H6600002940

Posting Details

Posted:

May 12, 2026 Full-Time On-site Locations Showing 1 location Mescalero, NM 88340, USA Job Details Description

Position Title:

Broken Arrow Tap House Food Expeditor s

To:

Broken Arrow Chef de Cuisine, Broken Arrow Sous Chef, Broken Arrow Manager

Supervises:

N/A Summary of Position Calls out and verifies food orders to cooks and pantry in restaurant specializing in fast service and high volume output. Examines portioning and garnishing ofpleted food order. Makes correction with kitchen staff and/or service staff if necessary. Notifies serving personnel or food runner when order is ready to be picked up from the service window. If no food runner, expo will assist in delivering food to table. May prepare and cook foods that can bepleted in short time when applicable. Key Responsibilities and Performance/Behaviors Ability Can explain and demonstrate Hospitality Behaviors and Performance Standards. Understands w to get the information needed toplete tasks to standard. Can explain and demonstrate technical skills used toplete tasks to standard. Can explain or demonstrate the behavioral values or standards needed toplete tasks to standard. Understands how to take ownership of problems and solve them when solutions may not be available. Can explain how to request help from others when needed toplete task or goal. Hasplete knowledge and can tell others of IMGR&C products and services. Provide guests with directions or other venue information. Act upon allmentsplaints in a prompt, professional and friendly manner. Performance Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP's and task lists. Responds to obstacles; finds new ways to reach desired end results. In absence of guidance, acts and takes charge to respond to guest or internal customer needs. Responds to change by quickly ing talent and skills in a positive way to succeed. Supports achievement of Quality Goal; "Do it right the first time." Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair. Makes suggestions to improve performance. Behavior Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, Customer Recovery Skills). Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Respects individuality of others; continues tomunicate in order to work together. Speaks positively about guests, other team members and our business in all situations on and off property. Treats other with respect in all situations. Service Serves others. Identifies and canmunicate needs of guests and others. Takes quick action to serve others in a way that meets/exceeds their needs. Identifies ways to improve individual or team's service to others. Provides service outside job responsibilities if needed to help resort succeed. Takes ownership of guest problem(s) until it is solved. Professionalism Meets IMGR&C Appearance standards. Professionally supports IMGR&C reputation and image in all situations, on and off property. Attendance Meets IMG&C policy for attendance. Informs supervisor of future absence as far in advance as possible. Required to work all Marketing Special Events and Concerts. Communication Provides information others need to succeed, in time for them to use it. s with next shift the information needed for them to succeed. Listens to others without interruption; acts on their feedback when possible. Asks questions to better understand expectations of others. s all guestplaints andpliments to Supervisor or Manager. s all situations to Supervisor or Manager w resort grounds or equipment do not meet IMGR&C standards. Team Work Puts Success of team ahead of personal success. s other team members succeed without being asked. Takes action to resolve conflict between individuals. s other departments achieve success. s ideas to increase team success and guest satisfaction to Supervisor or Manager. Does whatever is necessary to help department and resort success. Contributes ideas that support progress and success at shift, team and departmental meetings. Essential Duties and Responsibilities include the following and are subject to change at management's discretion: Calls out and verifies food orders in restaurant specializing in fast service and high volume output: Removes order placed on device, such as wheel or nail board, ticket strips at kitchen service counter/service window. Calls out food orders to cooks and pantry. Examines portioning and garnishing ofpleted food order. Reviews order for accuracy, double checks and makes correction with kitchen staff and or Service staff if necessary. Notifies serving personnel or food runner (when available) when order is ready to be picked up from the service window. If no food runner, expo will assist in delivering food to tables. May record count of items, ticket times, quality control issues including food presentation and report daily such as entrees drawn from supply or entrees served, to accumulate food control data in addition to ticket times, quality control and or presentation issues. May prepare and cook foods that can bepleted in short time when applicable. May run food, assist Servers, Bar Staff, Bussers and or Stewarding in accordance with business needs and staffing demands. Supervisory Responsibilities Education and/or Experience Requirements Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm. Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Treats others with respect in all situations. Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork. High School Diploma or General Education Diploma (GED); Two years job related experience in Food & Beverage; Equivalentbination of education and experience may be substituted; Must supply own work tools; Must pass an in-house basic culinary and/or hospitality exam. Physical Demands The physical demands described are representative of those that must be met by a team member to successfully perform the essential duties of this position. While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand heldmunications devices. The team member must occasionally lift and/or move up to 50 pounds. The team member must be able to stand for several hours. Work Environment The work environment characteristics described are representative of those a team member encounters while performing the essential functions of this position. The noise level in the work environment is loud. The team member will be exposed to a second-hand smoke-filled environment. The team member may be exposed to biohazardous fluids such as blood and other body fluids. The team member may be exposed to hostile environments with guest. May be subject to high stress environments. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.