Expediter

Description Position: Expediter – Wage Class: Non‑exempt – Reports to: Head Chef – Department: Kitchen Summary: The Expeditor is a professional responsible for ensuring efficient order flow between waitstaff and kitchen. They prioritize orders and assist in final dish preparation, ensuring accuracy and presentation. With excellent communication skills, they maintain fast service and handle customer complaints. They will work up to 30 hours a week. Pay: $17.00 per hour – $19.00 per hour based on experience. Essential Functions: Manage the flow of orders from the dining room to the kitchen, ensuring timely preparation and delivery of all food and beverage items. Inspect finished dishes for presentation, quality, and accuracy before they are served to guests. Serve as the main point of contact between kitchen staff and servers, effectively communicating special requests and modifications to orders. Monitor dining room activity and adjust the timing of food preparation to ensure optimal service efficiency. Address and resolve any issues or discrepancies with orders promptly and professionally. Assist in managing kitchen inventory and supplies, notifying management of any shortages or necessary orders. Work closely with kitchen staff and front‑of‑house team members to ensure a cohesive and efficient service environment. Maintain a positive attitude and provide excellent service to all guests, addressing any concerns or inquiries as needed. Environmental Demands: Working in the kitchen in warm conditions Physical Demands: Standing up and moving around for the entirety of the shift Intellectual Demands: Proven experience working as a food expeditor or other restaurant position #J-18808-Ljbffr