Food Expeditor - Chef Daniel Humm x The Charleston Place

BHC • Charleston, SC

8d

About The Position

The primary role of the Food Expeditor is to ensures smooth communication between the kitchen and the dining room, making sure that food is delivered to guests in a timely, efficient, and presentable manner. The expeditor’s role is to oversee the quality and accuracy of food coming out of the kitchen, coordinating with servers, cooks, and management to ensure a seamless dining experience. While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.

Requirements

• Ability to work all stations in kitchen.
• Ability to satisfactorily communicate in English with guests, management and employees to their understanding.
• Ability to work a ten-hour shift, five or six days per week in hot, noisy and crowded conditions.
• Ability to compute basic mathematical calculations.
• Knowledge of food cost controls.
• Computer proficient.
• Ability to provide legible communication.
• Ability to think clearly, analyze and resolve problems and exercise good under high pressure or emergency situations.
• Ability to complete work in a timely, accurate and thorough manner.
• Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel.
• Ability to ascertain guests’/employees’ needs and comply with such to ensure guest/employee satisfaction.
• Ability to focus on details.
• Ability to input and access information into property management system.
• Ability to work without direct supervision.
• Ability to motivate hotel staff and maintain a cohesive team.
• Ability to prioritize and organize work assignments, delegate work.
• Ability to remain calm, courteous, and professional with demanding/difficult guests and/or situations.
• Knowledge of fire and building codes.
• High school diploma or equivalent.
• Minimum 5 years of experience working in a culinary leadership position required in a high-volume restaurant, hotel, conference center or resort.
• Experience in the luxury & quality environment required.
• Must be able to lift equipment, supplies, etc. of at least 30 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• The role may require extended periods of time on your feet, especially during peak hotel hours or events.
• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.

Nice To Haves

• Bachelors’ degree or Culinary Arts Management preferred.

Responsibilities

• Review customer orders and ensure they are prepared according to the restaurant's standards and the customer's specifications.
• Inspect dishes for presentation, temperature, portion size, and overall quality before they are sent to guests.
• Act as the go-between for chefs and servers, relaying important information such as special requests, modifications, or changes to orders.
• Monitor the kitchen's pace and communicate with chefs to ensure timely food preparation.
• Organize dishes to ensure that items for the same table are sent out together.
• Ensure courses are served in the correct order.
• Quickly resolve any issues with food quality or incorrect orders before they reach the customer.
• Work with kitchen staff to maintain a sufficient supply of prepared ingredients or condiments needed for orders.
• Maintain a clean and organized work station, keeping the expeditor window free of clutter.

What This Job Offers

• Job Type: Full-time
• Education Level: High school or GED