Culinary Expeditor-Pinehurst Brewing Company-Full Time

Pinehurst•Pinehurst, NC

20d

About The Position

The Culinary Expeditor expedites food orders from the kitchen lines to the dining rooms. The role prepares the line with the dishes needed for menu items, replenishes garnishes, garnishes and checks completed plates, and ensures orders are complete and accurate before dispatch. The expeditor communicates with servers, cooks, chefs, and food runners to clarify orders and modifiers and to coordinate garnishes during service. The position may also assist cooks and food runners, attend required training and scheduled outlet meetings, and follow Resort Standards of Operation procedures. A high school diploma or GED is the minimum education requirement, with an exception for students enrolled in high school who work part-time while attending school. The work environment is usually moderately noisy. The role requires standing and walking, handling and feeling with the hands and fingers, reaching, talking or hearing, and tasting or smelling. It occasionally requires balancing, stooping, kneeling or crouching, and lifting or moving up to 50 pounds. Reasonable accommodations may be made for individuals with disabilities to perform the essential functions.

Requirements

High school diploma or GED; students currently enrolled in high school who work part-time while attending school are an exception.
Ability to stand and walk, handle and feel with hands and fingers, reach with hands and arms, talk or hear, and taste or smell.
Occasionally able to balance, stoop, kneel, or crouch.
Occasionally able to lift and/or move up to 50 pounds.

Responsibilities

Dispatch complete and accurate food orders from the kitchen to food runners.
Set up the line with the proper dishes needed to plate menu items and replenish dishes as needed.
Fill the garnishing cooler and well for menu dishes.
Garnish food items according to the menu list and chefs’ instructions.
Clean completed plates before they are taken to the dining room.
Modify food items and garnishes according to special instructions on food orders.
Communicate with servers and cooks to clarify questionable orders or modifiers.
Communicate with cooks, chefs, and food runners about proper garnishes during service as needed.
Use best judgment and established quality standards when expediting each dish.
Assist cooks and food runners when necessary.
Attend training classes as required and outlet staff meetings as scheduled.
Follow Resort Standards of Operation procedures.