Expeditor

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Job Description

title: Palmetto Café Food Expeditor division: Food & Beverage department: Culinary reports to: Executive Chef classification: Exempt

We believe that hospitality is a transformative art - that this “place” can do more than inspire and nurture its guests, team, and partners. It can inspire an entire city, country, and world. By captivating the hearts and imaginations of a new generation with renewed passion, purpose, and intention, we’re building a hospitality company and place that celebrates humanity. Where we can be a source of hope, care, and delight. Where people are inspired to be the best version of themselves - kinder, more open, and more gracious. And, that we have the power to carry that spirit with us into our hearts, lives, communities, and everywhere we go.

Our Values Own Your Integrity Deliver Grace Strive For Well-being Act With Compassion Serve With Excellence Embrace Humility

Position Summary While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position. The food expeditor position

Responsibilities

We are looking for a competent Food expeditor to help keep a smooth workflow between the kitchen and the tables. You will work in a fast-paced environment to get proper orders out faster and more efficiently. As food expeditor, you must have excellent communication skills and experience in a restaurant’s hectic setting. You must have enough stamina to be in constant motion and skills to coordinate and organize processes and people. The goal is to make service faster and better to help enhance our quality and reputation.

Responsibilities

• Ensure the efficient flow of orders from the waiters to the kitchen
• Ensure orders are being prepared with the correct priority
• Assist in the final preparation of dishes
• Check dishes before delivery for accuracy, presentation and temperature
• Deliver orders to maintain fast service
• Eliminate obstacles in service, food preparation lines or dishwashing
• Inspect the premises according to quality and sanitation standards and assist in cleaning
• Transfer important information between the kitchen and the wait staff (e.g. when a customer has a particular request)
• Handle complaints from clients to preserve the restaurant’s reputation
• Support other tasks as needed (e.g. telephone orders)

Requirements and skills

• Proven experience as food expeditor or other restaurant position
• Understanding of health and safety rules in a restaurant
• Dexterity in using kitchen equipment or utensils and carry heavy trays
• Well-organized and ability to lead and direct people
• Excellent communication and negotiation skills
• Outstanding coordination and multi-tasking abilities
• A customer-oriented approach
• Great physical endurance
• High school diploma; Higher degree in hospitality or relevant field will be appreciated
• Food handling certification may be required according to legal regulations

Qualifications

• High school education, GED, or equivalent experience required. Bachelors’ degree or Culinary Arts Management preferred.
• Minimum 5 years of experience working in a culinary leadership position required in a high-volume restaurant, hotel, conference center or resort.
• Experience in the luxury & quality environment required.

Skills

• Ability to work all stations in kitchen.
• Ability to satisfactorily communicate in English with guests, management and employees to their understanding.
• Ability to work a ten-hour shift, five or six days per week in hot, noisy and crowded conditions.
• Ability to compute basic mathematical calculations.
• Knowledge of food cost controls. Computer proficient.
• Ability to provide legible communication. Ability to think clearly, analyze and resolve problems and exercise good under high pressure or emergency situations.
• Ability to complete work in a timely, accurate and thorough manner.
• Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel.
• Ability to ascertain guests’/employees’ needs and comply with such to ensure guest/employee satisfaction.
• Ability to focus on details.
• Ability to input and access information into property management system. Ability to work without direct supervision.
• Ability to motivate hotel staff and maintain a cohesive team.
• Ability to prioritize and organize work assignments, delegate work.
• Ability to remain calm, courteous, and professional with demanding/difficult guests and/or situations.
• Knowledge of fire and building codes.

Physical & Mental Requirements

• Regularly required to stand, walk, talk, and hear; frequently required to use hands to finger, handle, feel and reach with hands and arms; frequently required to sit, climb, or balance, stoop, kneel, and crouch. Requires manual dexterity sufficient to operate standard kitchen and cooking equipment. Requires full range of hearing, vision, taste, and smell.
• Must be able to lift, push, pull, and move equipment, supplies, etc., more than 75 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.