Kitchen Expeditor, Monterey Plaza Hotel & Spa

Woodside Hotel Group Ltd.•Monterey, CA

1d•$28•Onsite

About The Position

The Monterey Plaza Hotel & Spa is a luxury property within the Woodside Hotel Group collection. This 284 room property has four penthouse suites, over 22,000 square feet of meeting space, expansive exterior space known as the Plaza, the Promenade and the Terrace, and an award-winning food and beverage program. Banquets, Coastal Kitchen, Schooners, Lobby Lounge, Tidal Coffee, and Room Service provide guests, groups, and local visitors numerous dining options. Vista Blue Spa offers a wide array of services in an outstanding location on the penthouse suite level and hosts the Fitness Center in addition to retail and sundries. The Monterey Plaza is the only property in Monterey ranked No. 1 for both business and leisure by Trip Advisor. The Monterey Plaza’s mission is to consistently operate as one team, to produce raving fans, loyal guests and associates while achieving annual financial expectations. Enthusiastically taking care of our guests defines hospitality at our property. We are seeking a skilled Kitchen Expeditor to join our outstanding Culinary team. The Kitchen Expeditor is responsible for ensuring high-quality, sanitary food production for the Monterey Plaza’s various dining outlets. They are educated with respect to the menus, ingredients and preparation methods for each outlet so that they can successfully serve as the bridge between the various culinary stations and the guest. Thusly, they read tickets and manage the rhythm of the hotel’s busy upscale kitchen operation, which serves the restaurant outlets, Lobby Lounge, and In-Room Dining. They are the final set of eyes on every dish. If it is not perfect, they ensure it does not reach the guest. They will represent the hotel in a manner that enhances the reputation of the hotel for guests, the local community, and the industry.

Requirements

Must have basic knowledge of food and beverage preparation and food presentation service standards.
Knowledge of restaurant operation, to include appropriate staffing levels, service equipment and guest relations.
Knowledge of menu items and preparation methods by meal period.
Excellent organizational skills.
Ability to read, listen and communicate effectively in English. The ability to speak Spanish is beneficial.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Ability to work in a fast-paced environment and multi-task.
Meets legal age requirements for the position.
Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities. High school diploma is preferred.
Required to maintain a valid unexpired California Food Handler’s certificate and an RBS certificate.

Nice To Haves

Two to four years directly related Food & Beverage experience is also preferred, preferably in a supervisory or captain position.
Excellent wine knowledge is preferred.
A valid unexpired Serve Safe certification is high desirable.
Certified in CPR/First-Aid is preferred.

Responsibilities

Commands and controls the timing and prioritization of tickets across multiple stations (Sauté, Grill and Pantry) to ensure every component of a multi-ticket is completed simultaneously. Prioritizes all orders during peak rushes, identifies tickets in need of immediate attention to maintain acceptable ticket times. Calls out orders clearly while maintaining a calm, yet authoritative presence, to keep the culinary team focused and aligned.
Responsible for quality control and final presentation. Performs final plate assembly, including the precise application of sauces, micro-greens, and garnishes according to the Chef’s specifications.
Upholds the “Perfect Plate” standard by ensuring plate integrity. Responsible for verifying every dish meets the standards for temperature, portion size and visual presentation. Catches inconsistencies before they reach the guest. For example, if a steak is overcooked or a garnish is missing, they send it back to the line. If it isn’t perfect, it does not leave the kitchen.
Responsible for logistics and floor coordination. Ensures the food running team members know exactly where each plate is destined by outlet, table and seat number. Communicates with the Kitchen Supervisor or culinary manager on duty (in the absence of the Kitchen Supervisor) regarding food runner’s training, scheduling, or performance issues.
Simultaneously prioritizes orders for the main dining room, Lobby Lounge, and In-Room Dining, ensuring the food is packed and/or plated correctly for its specific destination.
Acts as the primary point of contact for Front of House staff regarding order status, allergies, and special requests.
Meets regularly with the Kitchen Supervisor and the Executive Chef. Leaves a detailed report for the culinary management team regarding any issues that occurred on shift post service.
Works cooperatively and in coordination with the Food & Beverage leadership team, and all other hotel departments and third-parties to deliver exceptional guest service to the luxury property standard.
Observes all safety and security protocols and holds others accountable to hotel and departmental safety standards and procedures.
Completes other duties and special projects as assigned.