Expeditor

JOB OVERVIEW:
The Expeditor (Expo) serves as the critical liaison between the kitchen and front-of-house teams, ensuring that each dish is perfectly presented, correctly prepared, and delivered to the right guest at the right time. The expo upholds elevated service timing, plating standards and guest customization accuracy in alignment with the Chef on duty. The role requires exceptional menu knowledge, reading comprehension, communication, multitasking and organizational skills under pressure. An expeditor must uphold the standards of excellence that define The Consulate, professional etiquette and compliance with all health and labor regulations. 

RATE OF PAY: $22.00 - eligible for overtime

KEY RESPONSIBILITIES:

• Organize, prioritize and manage the flow of tickets and dishes from the kitchen to the dining room.
• Confirm each order is accurate, complete and properly plated to restaurant standards before leaving the pass.
• Call out orders and timing updates clearly to both kitchen staff and front of house team.
• Adjust pacing based on dining room flow, coursing and management feedback.
• Inspect each dish for correct temperature, garnish, plating, and modifications.
• Ensure all food leaving the kitchen aligns with guest dietary restrictions and allergy alerts.
• Maintain up-to-date knowledge of all menu items, daily specials, and ingredient changes.
• Assist in opening and closing procedures to prepare the restaurant for service and maintain cleanliness and organization throughout. 

• Complete relevant checklists and adhere to standard operating procedures (SOPs) to maintain consistency and quality in service delivery. 

• Ensure compliance with food safety and health & safety practices, policies, and procedures, including allergen regulations. 

• Attend briefings, meetings, and training sessions to stay informed about menu offerings, service protocols, and industry best practices. 

• Report any health & safety issues or faulty equipment to front of house management promptly for resolution. 

QUALIFICATIONS:

• Minimum (2) years in an upscale or Michelin environment kitchen as an Expo
• Good time-management and teamwork skills
• Proactive and strong communication skills
• Pride in appearance
• Proactive in learning about food, beverage and wine
• Warm and professional in communicating with guests
• Constantly strive to improve personal and professional development
• Must be able to stand or walk for extended periods of time and lift up to 50 lbs

PHYSICAL DEMANDS:

The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.