Expediter PT (Sukai)

Position Summary Under general direction from the Sous Chef, the employee is responsible for ensuring the highest level of quality food preparation, plate presentation, waste management, and overall organizational flow, ensuring food is completed in a timely, safe, and consistent manner according to departmental specifications, safety standards, policies, and procedures. This list of duties and responsibilities is illustrative only and not all-inclusive. Essential Duties & Responsibilities Oversee the final elements of the food preparation and service processes. Assist in food delivery when needed. Assist in setting up and maintaining stations according to daily prep sheets, food safety, and sanitation standards while keeping the kitchen clean, organized, and free of hazards. Perform food preparation tasks, cleaning, and organization of kitchen areas. Ensure proper labeling and rotation of food products and storage containers. Responsible for respectful, timely, and effective communication between team members and kitchen staff. Interact with guests for special requests or concerns to provide an excellent dining experience. Ensure communication is bridged between kitchen staff and wait staff. Ensure orders are prepared accurately and delivered promptly by monitoring the flow of food orders. Manage the efficient movement of food from the kitchen to the restaurant dining area. Receive orders from servers, prioritize them based on urgency, and communicate clearly to cooks. Inspect dishes before serving to ensure they meet restaurant standards regarding presentation, accuracy, and quality. Call out orders to servers when dishes are ready, inform cooks of any special requests or dietary restrictions, and address any issues with orders. Add garnishes, arrange food on plates, and make final adjustments to plates before they leave the kitchen, upholding food safety standards. Monitor cooking times and ensure orders are prepared within appropriate timeframes to maintain smooth service flow. Adhere to proper food handling practices and sanitation procedures. Assist with resolving food‑related customer complaints. Assist in monitoring kitchen stock levels and identifying potential shortages. Responsible for cleanliness and organization of the kitchen areas, including at events, and sanitation and safety of all equipment following ServSafe principles. Attend and contribute to daily and weekly department meetings. Stay organized and prepared for future events and discuss all prep work with the supervisor. Perform other duties as required. Access to Sensitive Areas Food and Beverage storage areas. Signatory Authority None. Minimum Qualifications High School Diploma or equivalent is required unless waived by Human Resources Management. One (1) year of kitchen experience including food preparation, cooking, excellent knife skills, and knowledge of food safety required. Food handlers certification required. Must be able to successfully pass a pre‑employment drug/alcohol screen, background investigation, obtain and maintain gaming license. Knowledge, Skills and Abilities Knowledge of restaurant operations and food service principles. Knowledge of public relations and customer service practices. Knowledge of food preparation and presentation methods, techniques, and quality standards. Skill in organizing and coordinating. Skill in cooking and preparing a variety of sushi foods. Ability to communicate effectively and interact with cooks and servers in a professional manner. Ability to walk, stand, and prepare plated foods for prolonged periods. Ability to read, understand, follow, and enforce safety procedures. Ability to coordinate quality assurance programs in area of specialty. Ability to monitor and/or maintain quality control standards. Ability to work in a busy, fast‑paced environment and maintain a professional appearance and manner. Ability to work well under pressure. Physical Demands While performing the duties of this job, the employee is regularly required to talk and hear. The employee is required to stand, walk, sit, use hands to finger, handle or feel objects, tools or controls, and reach with hands and arms. The employee may be required to lift and/or move up to 30 pounds. Specific vision abilities required include close vision, distance vision, peripheral vision, depth perception, color vision, and the ability to adjust focus. Work Environment The work environment is occasionally noisy and the employee works indoors and outdoors (exposed to weather conditions). The employee may be exposed to cigarette smoke. Schedule Must be able to work nights, weekends, and holidays. #J-18808-Ljbffr Table Mountain Casino Inc.