Expeditor

Bass Pro Shops•Sayreville, NJ

4d•Onsite

About The Position

SOMETHING NEW IS COOKING, AND WE'RE HIRING! Bass Pro Shops is opening a brand-new restaurant right inside our store and we're looking to hire our staff who love great food, good company and making every guest feel right at home. Position Summary: The restaurant expeditor ensures quality and proper presentation of food in a timely manner; that food orders are prepared and assembled quickly according to recipes and procedures; and that the line is always stocked, neat, clean and safe

Requirements

High School Education but College Degree preferred
2 years of work or related experience preferred
Must be able to work a flexible schedule of nights, days, weekends and holidays
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
Ability to write routine reports and correspondence
Ability to speak effectively before groups of customers or employees of organization
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume
Ability to apply concepts of basic algebra and geometry
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
Basic Computer skills
Experience with Point of Sales systems (such as Micros or Springer/Miller helpful)
The ability to work well with a team, to prioritize, a sense of urgency and a real concern for guest satisfaction

Nice To Haves

College Degree preferred
2 years of work or related experience preferred
Experience with Point of Sales systems (such as Micros or Springer/Miller helpful)

Responsibilities

Ensures kitchen orders are prepared in a timely manner and sent out together by directing servers and/or food runners to deliver and complete the orders
Ensures proper presentation of each plate and the appropriate temperature
Maintain the kitchen and all of its equipment to a like new condition
Brice and steady, organized, no unnecessary steps
Capable to handle multiple tasks and balance fluctuating workload; organizational skills are a must
Thinking ahead; stock supplies before any rush or event
Ability to work and communicate well with others
Attention to detail and ability to take initiative
Must have a positive attitude and a strong commitment to the Restaurant Division standarts
Safe food handling and safety is a top priority