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Verified Pay $16.00 to $19.00 per hour
Hours Full-time, Part-time, Seasonal Full-time, Seasonal Part-time
Location 115 Park St.
Wauconda, Illinois

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About this job

Summary of Position:

The food expeditor is the lifeline of the kitchen and a liaison between the front of house (FOH) staff and back of house (BOH) staff. The expo is one of the most important positions in the restaurant and must command respect from their co-workers. Expeditors are the last point of contact before the food leaves the kitchen, and it is essential that before that final step, all dishes look perfect, are garnished correctly, set on trays according to seat number and run to the dining room quickly to maintain the quality of each dish. It is a high energy position which requires great attention to detail, organizational and memory skill, timing, and menu knowledge. 

 

The Expeditor, or EXPO; is responsible for calling all appropriate food orders, explaining to the kitchen staff all modifications, coordinating all completed menu items, ticket timing, and ultimately ensuring all dishes have the proper plate appearance and temperature.

 

Duties & Expectations:

Communicating any special needs of our servers or guests in a professional and respectful manner between the FOH and BOH
Ensuring food quality and presentation of every order
Orchestrates serving of food orders from each area of the kitchen to ensure timely delivery in the appropriate order
Instructs available servers or food runners to deliver completed food trays to appropriate tables
Paying attention to ticket times and ensuring that all of our guests get their food in an appropriate amount of time or alerting the manager on duty of major timing issues that need to be addressed with the guests or staff.
Preparation of soup and dessert orders
Correctly pairing orders with their correct side choices and sauces
Ensuring the correct packaging of takeout orders and including appropriate condiments and plasticware in the bag prior to releasing the full order to the host
Stocking the to-go station and condiment cooler as necessary and at the end of each shift
Must be able to effectively manage the needs of banquets when necessary while balancing normal walk-in service
Must act as a liaison between service staff and kitchen staff
Maintaining proper sanitation of the Expo deck
Expert menu and food quality skills
Closes down expediter station according to training guidelines
Informs kitchen manager or floor manager of faulty kitchen equipment immediately
 

Required qualifications:

  • Legally authorized to work in the United States
  • 16 years or older
  • Available to work: weekends