Expo

Expediter Position

Expediters are responsible for creating memorable dining experiences for our members through maintaining high culinary standards and producing top-notch products in a timely manner.

Role & Responsibilities

Create a memorable dining experience for all members and guests, continually providing excellent customer service with a high level of professionalism

Assist in the daily operation of the culinary operations, as needed

Ensure each dish that comes off the line is properly expedited, ensuring accuracy, professionalism, and proper plating

Meticulously examine each dish, ensuring no part is missing and the order is correct

Ensure all orders for tickets come out together and with the proper timing (i.e., apps before entrees, etc)

Adhere to all health and sanitation codes and guidelines at all times

Work the line as instructed, making exceptional dishes with plating and garnishments that represent club standards

Adhere to recipes, producing quality, high-end dishes consistently

Understand all parts of the menu, being able to identify the parts each dish

Manage incoming tickets, communicating with the line to ensure speed of service

Ensure food leaves the kitchen in a timely manner, coordinating food runners

Learn and master all recipes, kitchen protocols, and procedures

Attend pre-shift meetings, noting any specials

Maintain the organization of all storage areas and products, ensuring a clean work area

Ensure proper cleanliness of the kitchen, adhering to all health and safety regulations

Ensure adherence to all health codes, periodically checking compliance

Maintain adequate ticket times for member experience

Complete all opening, closing, and side duties, as needed and instructed

Help maintain food costs by decreasing waste

Be detail-oriented and able to prioritize in a fast-paced environment

Solve problems, work as a team, be a leader, and inspire happiness

Maintain up-to-date credentials, certificates, and licenses, as applicable

Commit to continuous professional development, keeping abreast with current industry trends, tools, technologies, and opportunities, attending conferences, seminars, and workshops as assigned

Qualifications & Education Requirements

Proficient knowledge of kitchen operations

Must possess attention to detail, follow-through, creativity, & a high level of motivation

Ability to communicate effectively and professionally

Willingness to learn and accept instruction

Must possess a positive attitude and good work ethic

High-end/fine dining culinary experience in a hospitality environment required

Prior kitchen operations experience required

High school diploma or GED required

Other Accountabilities

Because of the fluctuating demands of the clubs' operation, it may be necessary for each employee to perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as others are expected to help you while we foster a team environment. Therefore, you may be required to perform other tasks, as needed, that are not included in the above.

Adhere to all of the various company written mandatory standards of operations, policies and procedures, manuals, memos, and other oral instructions.

Working Conditions

Indoors, in a kitchen with loud noises

Physical Requirements

Regularly required to sit, talk, hear, and use hands

Must be able to stand for long periods of time

Ability to lift and move heavy objects, in excess of 40 pounds

Repetitive motions are required

Ability to bend, squat, lift, kneel, and crouch

Must be able to safely operate kitchen equipment

Moderate to heavy lifting, pushing, and pulling is required

Attendance Expectations

This position has an expected workload of 40 hours per week, barring circumstances when overtime may be required; off-season hours may differ

Reporting Structure

Reports to: FOH Manager

Bald Head Island Club