Job Overview

Job Purpose

  • Assistant the Executive Chef, Corporate Chef, Kitchen Manager, Restaurant Manager or Expeditor in preparing restaurant plates to be delivered to the guests sitting at tables, bar and lounge areas.


  • Set-up expeditor station inside kitchen
  • Prep items at chef’s request
  • Set-up hot box with soup bowls; set temp to 100 degrees
  • Clean off serving trays; sanitize nightly
  • Run food to table, bar or lounge areas and place at designed seat numbers
  • Work with Servers and Dining Room Captain
  • Clean kitchen areas as assigned by the Executive Chef
  • Call out incoming tickets to the cooking line and stations; assist in pacing flow of kitchen
  • Complete necessary prep work prior to service and complete necessary side work after service
  • Follow New York State Liquor Authority and beverage service related laws
  • Follow Suffolk County Department of Health Food and Beverage service laws and regulations
  • Any other customary, ordinary and reasonable duties normally associated with this job position

Physical Requirement

  • Must be able to lift up to 40 pounds
  • Stand and walk for long periods of time


  • Status: Non-exempt, Hourly
  • Tip Eligible: Yes
  • Tip Type: Indirect. Shares in tip-sharing pool
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