Expo

Job description

Position Description Summary Expediters are responsible for creating memorable dining experiences for our members through maintaining high culinary standards and producing top-notch products in a timely manner. Role & Responsibilities • Create a memorable dining experience for all Members and guests, continually providing excellent customer service with a high level of professionalism • Assist in the daily operation of the culinary operations, as needed • Ensure each dish that comes off the line is properly expedited, ensuring accuracy, professionalism, and proper plating • Meticulously examine each dish, ensuring no part is missing and the order is correct • Ensure all orders for tickets come out together and with the proper timing (i.e., apps before entrees, etc) • Adhere to all health and sanitation codes and guidelines at all times • Work the line as instructed, making exceptional dishes with plating and garnishments that represent Club standards • Adhere to recipes, producing quality, high-end dishes consistently • Understand all parts of the menu, being able to identify the parts each dish • Manage incoming tickets, communicating with the line to ensure speed of service • Ensure food leaves the kitchen in a timely manner, coordinating Food Runners • Learn and master all recipes, kitchen protocols, and procedures • Attend pre-shift meetings, noting any specials • Maintain the organization of all storage areas and products, ensuring a clean work area • Ensure proper cleanliness of the kitchen, adhering to all health and safety regulations • Ensure adherence to all health codes, periodically checking compliance • Maintain adequate ticket times for Member experience • Complete all opening, closing, and side duties, as needed and instructed • Help maintain food costs by decreasing waste • Be detail-oriented and able to prioritize in a fast-paced environment • Solve problems, work as a team, be a leader, and inspire happiness • Maintain up-to-date credentials, certificates, and licenses, as applicable • Commit to continuous professional development, keeping abreast with current industry trends, tools, technologies, and opportunities, attending conferences, seminars, and workshops as assigned Qualifications & Education Requirements • Proficient knowledge of kitchen operations • Must possess attention to detail, follow-through, creativity, & a high level of motivation • Ability to communicate effectively and professionally • Willingness to learn and accept instruction • Must possess a positive attitude and good work ethic • High-end/Fine Dining culinary experience in a hospitality environment required • Prior kitchen operations experience required • High School Diploma or GED required Other Accountabilities • Because of the fluctuating demands of the Clubs’ operation, it may be necessary for each employee to perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as others are expected to help you while we foster a team environment. Therefore, you may be required to perform other tasks, as needed, that are not included in the above. • Adhere to all of the various company written mandatory standards of operations, policies and procedures, manuals, memos, and other oral instructions. Working Conditions • Indoors, in a kitchen with loud noises Physical Requirements • Regularly required to sit, talk, hear, and use hands • Must be able to stand for long periods of time • Ability to lift and move heavy objects, in excess of 40 pounds • Repetitive motions are required • Ability to bend, squat, lift, kneel, and crouch • Must be able to safely operate kitchen equipment • Moderate to heavy lifting, pushing, and pulling is required Attendance Expectations • This position has an expected workload of 40 hours per week, barring circumstances when overtime may be required; off-season hours may differ Reporting Structure • Reports to: FOH Manager