Job Overview

Purpose:
As an Expo/Carryout employee, you will be responsible for making sure that all of the food that comes out of the kitchen meets our standards for excellent guest service as well as getting to the guests in a timely fashion.
Please Note all jobs under the Expo/Carryout title are a working group and you are responsible for any of these given tasks on a daily basis not just the role you are assigned for the day.
Food Expeditor Responsibilities: As an Expeditor, your main responsibility is to control the flow of food coming from the restaurant to our guests and therefore, you are the leader of the expo/carryout team.

  • Receiving/Reviewing/Marking expo tickets
  • Communicating with the kitchen staff to ensure all items are being made with proper timing
  • Ensure that all food is meeting Oakfire’s quality standards
  • Communicating with the Front of House team to ensure the food is being brought to the proper tables in a timely fashion
  • Communicating ticket times to the FOH Management
  • Communicating with carryout to ensure maximized carryout orders

Pizza Cutter Responsibilities: As a Pizza Cutter your main responsibility is to ensure that all of the pizzas are cut properly and dressed with the correct finishes.

  • Cut and dress all pizzas (plates for dine-in and boxes for carryout)
  • Keep the cut table clean and organized
  • Assist with other Expo/Carryout stations as needed

Quality Control Responsibilities: As the Quality Control (QC), you will be responsible for ensuring that all carryout guests get their orders fulfilled.

  • Receive orders from the Food Expeditor and ensure they are correct and of good quality
  • Mark tickets to ensure the order is complete
  • Package all orders with any additional items such as napkins, cutlery kits, etc.
  • Receive payment and hand off orders to guests
  • Assist with other Expo/Carryout stations as needed

Phones/Order Taking Responsibilities: As the Phone/Order Taker, you will be responsible for taking all phone calls and ensuring accurate order taking.

  • Answer all phone calls and answer any basic questions, take carryout orders, or pass the guest off to the appropriate party/take message
  • Be a menu knowledge expert in order to accurately take a guest order and maximize sales by understanding how to upsell and provide for the guests’ needs
  • Follow the order taking time sheet to ensure that we are able to fulfill all orders
  • Assist with other Expo/Carryout stations as needed

Guidelines:

  • Lunch- 10-15 minute expectation-More than 15 minute ticket time = Touched and own by a manager
  • Dinner- 15-20 minute expectation-More than 20 minute ticket time = Touched and own by a manager
    • If ticket times are running higher than these designated times the MOD on duty for BOH and FOH needs to be informed.
  • Always make sure you are communicating effectively, be CLEAR,LOUD, and CALM you are helping lead the kitchen to our overall goal of the night.

Written Language:

  • Every Ticket coming out needs to be identified by marking a small black dot over the item name and designate which section the item is coming from
    • Dot above the name and on the right side will be sautee
    • Dot above the name and on in the center will be pantry
    • Dot above the name and on the left side will be pizza
  • If the item is a single ticket or a ticket that just has apps only and all from the sautee or pantry mark in the top right corner of the check “O” This indicates the item is OUT FIRST so keep an eye on it.
  • There will come a point where you need tickets to slow down because one station is firing at a faster rate, when this happens you need to mark the first ticket that you need to be “HELD” with a “H” this will indicate at what point you need to start verbally calling your tickets and lead you team the rest of the way until the other station has caught back up.

Setup/Breakdown

  • Setting Up Expo
    • Pull 10 clear 1/9th and 2 metal spacers to set expo box with all current dressing items, 2 red pizza slicers(Rosso), 2 white pizza slicers(Bianca), and 2 blue pizza slicers(GF)
    • Fill 1/6th pan with approved sanitizer with an orange striped towel positioned next to expo printer
    • Clean expo top where pizza will come out
    • Clean expo counter and replace printer paper and set up the following: spoons, napkins, ramekins, black sharpie, pen, ketchup, and gloves
    • Make sure all togo items are stocked
  • Breaking Down Expo
    • Pull all 10 clear 1/9th pans and 2 metal spacers from the expo box, dump items and bring containers and slicers back to dish, then clean the expo box (inside, outside, and under)
    • Clean expo top where pizza will come out
    • Clean expo counter and replace printer paper and set up the following: spoons (soup and dessert), napkins, ramekins, black sharpie, pen, ketchup, and gloves
    • Make sure all togo items and other items from the baskets are stocked
    • Take all baskets out and clean shelves
    • Restock ramekins
    • Replace gloves if needed
    • Wipe down heat lamps
    • Take out expo trash

REQUIREMENTS:

  • Flexible Schedule/Ability to work 6+ hour shifts on your feet
  • Great time management skills
  • Friendly and Energetic Personality
  • Multi-tasking abilities
  • Excellent communication skills
  • Ability to work in a small/large team
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