Kitchen Expeditor

ACME OYSTER HOUSE•New Orleans, LA

2d•Onsite

About The Position

JOB OVERVIEW: Coordinate the flow of food from the kitchen. Ensures that all plates are properly garnished and meet restaurant standards for temperature, appearance and portion size before delivery. Stocks and prepares service line with wares and supplies necessary for service. Assist manager on duty in coordinating the daily operations.

Requirements

Regular on-site attendance required.
High school education or higher.
Minimum of 18 years of age.
At least 3 years experience in a high volume restaurant full service restaurant.
Knowledge of proper cleaning techniques; requirements and use of cleaning equipment, machinery and chemicals.
Must have strong verbal communication skills while projecting a positive attitude.
Ability to compute basic mathematical calculations.
Ability to provide legible written communication.
Ability to work well and maintain an even temper under pressure.
Must be detail oriented with strong organizational skills and the ability to work with speed and accuracy
Ability to work in a team environment

Nice To Haves

Sanitation certificate.
Any previous culinary training.
Previous supervisory experience.
Previous Expeditor experience in a high volume full service restaurant.

Responsibilities

Promote positive guest relations at all times.
Maintain complete knowledge of: Correct maintenance and use of restaurant equipment.
Correct chemical handling procedures.
All department policies and procedures.
Maintain and strictly abide by state sanitation/health regulations and restaurant requirements.
Inspect all work areas for cleanliness/sanitation and document discrepancies to be rectified.
Promote good safety and sanitation practices to all staff.
Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with appropriate personnel.
Communicate to management any hazards involving restaurant conditions, equipment, sanitation or food handling
Minimize waste and maintain controls to attain forecasted food, labor and operating costs without compromising quality.
Maintain knowledge of all menu items including their preparation method/time, major ingredients and quality standards of appearance, texture, serving temperature, portion size, garnish and sauces.
Inspect and properly garnish all plates ensuring they meet restaurant standards for temperature, appearance and portion size . Coordinate all orders with line stations and organize for table delivery
Ensure orders are prepared and delivered within acceptable timelines.
Stock, restock items on line and assist in maintaining acceptable station provisions during the shift.
Assist with inventory, daily orders, delivery of orders and stocking of receivables.