Description
The Expeditor ensures the efficient flow of food from the kitchen to the dining area by coordinating dish preparation and presentation, checking quality and portioning, managing order tickets, communicating with kitchen and front-of-house staff, accommodating special requests, and resolving guest issues. The role reports to the Kitchen Manager, Sous Chef, or Executive Chef, requires a high school diploma or equivalent and at least one year of expediting or similar experience, and includes physical work in varying temperatures and environments. Full-time team members receive medical, dental, and vision coverage plus other benefits.
