Job title: Expeditor – Part time, Seasonal
Company: Land’s End Resort
Expected salary:
Location: Homer, AK
Expeditor – Part time, Seasonal Job Details:
Summary of Position: An Expeditor is a vital link between the kitchen and the restaurant. This position requires efficiency, a skill that is critical to expediting food order. An Expeditor must perform these duties in a customer- friendly, conscientious and company- oriented manner. Special attention is placed on teamwork; Expeditor must be sociable and be able to work well with all restaurant and kitchen staff. This position is expected to communicate and coordinate effectively with Bussers, Hosts, and other servers, and to respond well to the direction of the Restaurant Managers and Kitchen Managers.
Responsibilities:
Side work
Review side work done by previous expeditor. Report deficiencies to manager.
Perform all required side work at the end of the shift necessary for the next shift to begin. Receive manager’s approval before clocking out.
Report any needed products, supplies, etc. to the manager.
Keep kitchen and line area stocked, clean and organized.
Check with MOD before leaving. Have the MOD check your side work
Quality Control
Monitor all plates that come off the line for consistency. Check portion size, set up, presentation, and quality of food. Direct chef/cook to make any necessary changes.
Add finishing garnishments as called for by recipes.
Ensure that all food goes out of the restaurant HOT!!
Organization of Orders
Review each ticket as order comes up.
Ensure that the order is complete and corrected when prepared.
Organize and “tray up” orders as necessary to keep window clear, to reduce congestion and minimize wait for customers. Use standard tray layout procedures.
Note table number and server on each ticket’s back as it is printed out.
Note time when meal went out.
Run Trays of hot food to server stations, as necessary.
Assist in expediting soup, bread, salads, and condiments.
Direct other servers to deliver meals when the server is occupied.
Act as intermediary between chef/cooks and servers.
Perform other duties as assigned.
Required Knowledge, Skills, and Abilities:
Physical stamina and manual dexterity: able to balance and carry heavy trays of beverages and food for extended periods.
Work well under pressure: maintain a good attitude even during the busiest periods.
Ability to organize and remember details (food and drink orders).
Must process neat handwriting skills.
Understand the ramifications of third-party liability.
Must be friendly and sociable.
Must have good memory.
Well-groomed and with excellent interpersonal skills.
Qualifications:
Previous experience or equivalent training in high volume, full-service operations required.
Must possess a valid Food Handler’s card.
Must be at least 18 years of age.
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