Job Overview

A food expediter works in the kitchen alongside cooks and servers. This person is a liaison between the kitchen and the dining room staff, and needs to be comfortable working with both groups of people under stressful conditions.

Responsibilities 

  1. ENSURE TIMELY AND PRESENTABLE SERVICE OF ALL FOOD ITEMS.
  2. CHECK ALL PLATES FOR CLEANLINESS AND PROPER MODIFICATIONS, IF ANY.
  3. FOOD SHOULD BE DELIVERED TO GUESTS WITHOUT HAVING TO ASK WHAT INDIVIDUALS ORDERED. NO AUCTIONING, BUT LET GUEST KNOW WHAT YOU ARE SERVING THEM.
  4. IN ORDER TO DO YOUR JOB EFFICIENTLY, YOU WILL NEED TO FAMILIARIZE YOURSELF WITH EACH DISH ON THE MENU. KNOW WHAT IT IS GOING TO LOOK LIKE BEFORE IT COMES OUT. THE COOKS HAVE MANY ORDERS TO KEEP TRACK OF, AND YOU ARE THE LAST SET OF EYES TO CATCH A MISTAKE BEFORE THE FOOD LEAVES THE KITCHEN.
  5. YOU SHOULD BE ABLE TO CARRY UP TO THREE PLATES AT ONCE WITHOUT A TRAY.
  6. USE A TRAY FOR LARGE PARTIES (GROUPS) OR WHEN YOU CAN’T FIND ANOTHER EMPLOYEE TO HELP RUN THE FOOD.
  7. WORK WITH KITCHEN STAFF TO GET FOOD OUT WITHIN 20 - 30 MINUTES OF ORDER (15 MINUTES DURING LUNCH). WATCH TICKET TIMES CLOSELY. IF TICKET TIMES EXCEED TIME LIMITS LET A MANAGER KNOW.
  8. YOU ARE ALSO RESPONSIBLE FOR STOCKING AND KEEPING YOUR STATION CLEAN.
  9. FAMILIARIZE YOURSELF WITH THE FOOD STOCKING AREAS IN CASE THE KITCHEN NEEDS YOU TO RUN FOR SOMETHING DURING THE MIDDLE OF SERVICE
  10. TABLE NUMBERS AND SEAT NUMBERS
  11. KNOW BAR SEAT REFERENCES
  12. KNOW WHERE COCKTAIL NAPKINS, PORTION CUPS, GLOVES, TO GO BAGS ALL 3 SIZES, TO GO BOXES 3 SIZES, TO GO PORTION CUPS AND LIDS, BAMBOO TOOTHPICKS, PRINTER PAPER, PRINTER INK (OFFICE ASK MANAGER), TO GO SOUP CUPS AND LIDS
  13. KNOW PAN SIZES AND KITCHEN SMALL WARES IE-1/9 PANS, HOTEL PAN, FULL PAN, HALF PAN, ETC.
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