Expeditor

Job Details

abc Restaurants (abc kitchen, abc cocina, and abcV) with Michelin star Chef Jean-Georges Vongerichten invites you to engage in regionally-grown, organically focused cuisine rooted in cultivating a safe relationship with the environment and our table, in a fresh and articulate space.

 abc Restaurants have a committed focus on local, sustainable, and organic seasonal produce that does not use pesticides, synthetic fertilizers, insecticides or GMOs; meat, fish, and dairy that is locally sourced and humanely treated pasture-fed, free of antibiotics and hormones; teas, coffees, spices, organic wines, juices and elixirs that are organically cultivated on fair trade cooperatives celebrating and honoring sustainability, artistry and our global diversity.

POSITION SUMMARY :

The Expeditor is responsible for coordinating the flow of orders from the kitchen to the dining area, ensuring that food is delivered in a timely manner and meets abc Restaurants standards. This position requires strong organizational skills and great attention to detail, along with ability to effectively communicate with servers and kitchen staff. The expeditor is a crucial part of the team that ensures guests enjoy their meals promptly and as intended.

 

ESSENTIAL RESPONSIBILITIES:

• Act as the primary communication link between the kitchen and front-of-house teams to ensure smooth service flow
• Organize and manage incoming tickets, prioritizing orders based on timing and service standards
• Ensure all dishes are prepared, plated, and garnished according to restaurant specifications before leaving the kitchen
• Verify accuracy of each order, including modifications, allergies, and special requests
• Coordinate timing of dishes so all items for a table are ready simultaneously
• Maintain constant communication with chefs, line cooks, and servers to address delays or issues in real time
• Monitor ticket times and proactively escalate delays to maintain service efficiency
• Ensure proper food presentation, portioning, and quality standards are consistently met
• Assist in expediting high-volume service periods by directing workflow and maintaining organization at the pass
• Communicate menu changes or item shortages to front-of-house staff promptly
• Collaborate with management and kitchen leadership to improve service efficiency and guest satisfaction

 

KNOWLEDGE, EXPERIENCE AND SKILLS:

• Ability to think quickly and multi-task in a fast-paced environment
• Effective communication and interpersonal skills conducive to a productive teamwork environment.
• Possess leadership, team building and implementation skills.
• High standards for cleanliness of workspace and service areas
• Ability to work in an ever-changing environment
• Strong work ethic and customer-focused approach
• Able to perform duties of all kitchen positions
• Valid NYC Food Handlers Certificate 
• Strong knowledge of opening and closing procedures
• Proficient in Compeat and Avero
• Able to produce accurate monthly inventories
• Strong product knowledge Able to work independently with minimal supervision
• Must be passionate, entrepreneurial, and dedicated to success
• Ability to work a flexible schedule including days, nights, weekends, and holidays

 

PHYSICAL REQUIREMENTS:

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards
• Must be able to lift and carry up to 50 lbs.
• Ability to stand for the entire workday.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the restaurant. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Climbing steps regularly.

COMPENSATION  
The base pay range for this position is $26.00 per hour. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, skills, etc.