Expeditor

Expeditor

River Crest Country Club is seeking to add a full-time Expeditor to its Culinary team. Located five miles from downtown Fort Worth, River Crest is Fort Worth's oldest and most storied country club.

River Crest offers an excellent Compensation & Benefits Package as well as a great work environment. The pay range for this position is $21.50 - $25 per hour based on verifiable experience. Our comprehensive benefits program includes medical, dental, vision, life and disability plans, YMCA membership and Flexible Spending Plans (FSA). These benefits begin the first of the month following 60 days of employment.

Additionally, full time employees receive Paid Time Off (PTO) and are offered participation in our 401(k) plan.

JOB SUMMARY

The Expeditor is responsible for running the front expediting area of the kitchen, giving direction to line cooks to expedite all food to our members and guests in a timely manner. Will work with the wait staff to make sure orders are correct and meet the members and guests' expectation. The expeditor will control ticket times and will also be responsible for assuring food quality meets the Chef's high standard.

QUALIFICATIONS & WORK REQUIREMENTS

• Must demonstrate a high level of organizational skills
• Must demonstrate a high level of interpersonal skills
• Must possess effective communication skills
• Background and knowledge of kitchens operations preferred.
• Knowledge of Food and Beverage.
• Attention to detail and mental concentration are necessary for accurately performing tasks and tolerating frequent interruptions.
• Must present a neat and clean personal appearance.
• Must have timely, reliable attendance.
• Must have a professional, courteous & respectful attitude toward members, guests, vendors, co-workers and supervisors.
• High School diploma or GED Required

RESPONSIBILITIES / DUTIES / FUNCTIONS / TASKS

Responsibilities:

• Follow all club guidelines pertaining to service and food quality control.
• Knowledge of and ability to perform required role during emergency situations
• Know the entire menu - All food items, garnishes, sauces and finishing touches.
• Understand all menu descriptions assuring the food products meets RCCC standard and not serve anything that is inferior or not correct.
• Make sure all special requests are correctly done and plated as requested.
• Handle special orders and special request and to make sure they are correct.
• Be familiar with member's names and their special request and needs.
• Check for parties for the evening. Inform all cooks of times of parties, the sizes and any items needed. Also know the terms of the contract.
• Check all reservations and look for heavy flow hours. Notify the line cooks when the peak will be.
• Set up the Expo counter. Refer to Punch List.
• Make sure everything on the menu is available. Notify all wait staff of any menu item shortage.
• Get to know the waiters and table numbers. Develop a good relationship with the staff.
• Make sure the food goes to the correct person, member and waiter.
• Make sure you have plates stocked for the cooks and the stations.
• Make sure you have plenty of plate lids.
• Make sure you have waiter tray napkins.
• Double check all printers before service-making sure to have back up printer paper and ribbons. Make sure to test all printers before service.
• Check for the evening specials or buffets make sure you are familiar with the dishes and the buffet menu.
• Direct all orders in and out of the kitchen.
• Check all ticket times pointing out any tickets that are approaching long times. 5 minutes for appetizers and 15 minutes for entrees.
• Direct the crew to work as a team during service giving call outs and call backs.
• Make sure service flow is smooth and food is served in a timely manner. Anticipate heavy flow hours.
• Let Chef on Duty know of a need to assist stations heaviest hit.
• Check all plate quality. (cooked properly, proper temperatures, plate presentation including all garnishes)
• Ensure all food meets the RCCC standard and presentation – attractive and of high quality.
• Double check all items for consistency.
• Ensure all fries are hot, crisp and seasoned.
• Hot food hot & cold food cold

• Supervision of the night shift:

• Assist the Chef on Duty to run the window and supervise the flow of the kitchen
• Make sure all orders are going out within acceptable time limits.
• Make sure we have all items for the shift. No 86'd items.
• Make sure all cooks are following provided recipes and pictures for plating.
• Taste EVERYTHING. Products must be FRESH.
• Check all sauces and soups. Soup check that it is heated to proper serving temperature. Check for flavor and internal garnish in the soup.
• Every night review the evening with the Director of a La Carte Services and talk about trouble areas and things that might be affecting service.
• Notify Chef and Director of a La Carte Services of any issues such as food returns, comps, members who did not like the food or any issue that accrued during service.

• Proper kitchen closing:

• Clean the front expo area. Stock everything for the following day.
• Clean the line top to bottom and all shelve.
• Clean off the heat lamps when they cool down.
• Make sure all pulled down heat lamps have the light in them and the shield is clean.
• Fill and stack all the plates for ala carte and line fill them up.
• Notify of any plate loss or breakage. Must count them monthly and help the chef do a breakage report.
• Ensure the front line is organized from top to bottom.
• Ensure all waiter trays have been washed and ready for next day service.
• Ensure the expo cooler is clean, organized and everything is labeled and dated. Also all gaskets are washed thoroughly.
• Ensure all products are stored properly - especially condiments, coffee, filters and whole area.
• Check out with the Manager On Duty.

All employment is contingent upon successful completion of a background check and drug screen.

All employees are E-Verified.