Food Expediter

Maverick NV LLC•West Wendover, NV

5d•Onsite

About The Position

The Food Expediter is a critical link between the kitchen and front-of-house service team. This position is responsible for ensuring that every food order leaving the kitchen is accurate, complete, properly prepared, appropriately garnished, presented according to established standards, and delivered to the guest promptly. The Food Expediter controls the flow of food from the kitchen pass to the dining room and communicates continuously with cooks, servers, bussers, hosts, supervisors, and management to maintain efficient service. The Expediter is expected to demonstrate a strong sense of urgency while never sacrificing food quality, accuracy, presentation, or guest service.

Requirements

Strong organizational and multitasking ability.
Excellent verbal communication.
Ability to remain composed under pressure.
Strong attention to detail.
Ability to read and understand kitchen tickets.
Basic understanding of restaurant food preparation.
Strong sense of urgency.
Ability to work effectively with both FOH and BOH team members.
Dependable attendance and punctuality.
Stand and walk for extended periods.
Work in a hot and fast-paced kitchen environment.
Frequently bend, reach, lift, and carry.
Carry trays and plates safely.
Lift approximately 25-40 pounds as required.
Work around hot plates, cooking equipment, and heated service areas.

Nice To Haves

Previous restaurant, food runner, server, cook, expo, or kitchen experience is preferred.
Fine dining experience is strongly preferred for Steakhouse Expediter assignments.

Responsibilities

Monitor incoming food orders and kitchen tickets.
Organize and prioritize tickets based on order time and service requirements.
Coordinate timing between grill, fry, sauté, pantry, and other production stations.
Identify unusually long ticket times and immediately communicate delays to kitchen and restaurant leadership.
Prevent completed food from sitting unnecessarily in the service window.
Maintain awareness of high-volume periods and prioritize production accordingly.
Verify correct menu items, table and seat information when applicable, cooking temperatures and requested doneness.
Confirm all guest modifications, substitutions, special requests, and allergy-related instructions.
Verify required sides, accompaniments, sauces, condiments, and garnishes.
Ensure proper plate presentation, clean plate rims, and correct food temperature.
Confirm the complete order before delivery whenever operationally possible.
Do not release food from the kitchen that does not meet established standards.
Maintain clear communication with cooks and kitchen leadership.
Communicate with servers regarding missing items, modifications, and delays.
Immediately communicate 86'd items or product shortages.
Notify supervisors when ticket times exceed established standards.
Coordinate with bussers, food runners, hosts, and servers during peak periods.
Maintain professional communication even during periods of extremely high business volume.
Assist with food running when necessary.
Confirm the correct table and use seat numbers whenever established.
Announce dishes professionally and avoid auctioning food whenever possible.
Ensure guests have required condiments and accompaniments.
Immediately communicate guest requests to the appropriate server.
Maintain a clean and organized expo station.
Keep heat lamps, shelves, and work surfaces clean.
Maintain appropriate supplies of ramekins, sauces, condiments, garnishes, and packaging materials.
Follow established food safety and sanitation requirements.
Immediately address spills and potential safety hazards.
Maintain proper separation of allergen-sensitive orders.