Food Expeditor

Job Title: Food Expeditor

Department: Back of the House

Reports To: Kitchen Manager

FLSA Status: Non-Exempt

Overview: The Food Expeditor serves as a critical liaison, facilitating the efficient transfer of orders from the kitchen to servers and ultimately to guests. This position is responsible for overseeing the timely and precise execution of orders, collaborating closely with kitchen and service staff, enhancing dishes with final touches, performing quality assurance checks, and assisting with guest service when necessary. Excellence in this role requires strong communication, organizational, and coordination abilities.

Key Responsibilities are outlined below. Additional duties may be assigned as required. Reasonable accommodation can be provided to support individuals with disabilities in performing essential functions.   

• Uphold and promote Nolan’s Way.
  
• Promote effective communication within the kitchen by announcing orders, monitoring dish status, informing servers of readiness, and delivering dishes to guests as needed.
  
• Notify wait staff promptly regarding unavailable or changed dishes and ingredients.
• Serve as a point of contact between wait staff and kitchen staff, ensuring all guest requests are communicated clearly.
• Review food portions on finished dishes to ensure compliance with restaurant portion and quality standards.
• Assist with Togo orders by preparing, packaging, and delivering them to designated customer pick-up areas.
• Ensure orders are completed promptly and prioritized appropriately.
• Inspect completed dishes for cleanliness, presentation, and proper temperature.
  
• Enhance dishes with finishing touches, such as adding garnishes and removing smudges.
• Maintain cleanliness, organization, and adequate stock levels in designated areas including cooking, preparation, and storage spaces.
• Comply with all health and safety standards.
  
• Clean food preparation equipment and workspaces in accordance with health and safety guidelines; clean counters and tables as necessary.
  
• Adhere to all restaurant policies and procedures, with particular focus on health and safety requirements; communicate any concerns to management.
• Support all staff as needed, which includes serving dishes, cleaning, stocking, and assisting with food preparation.
• Address customer complaints on behalf of kitchen staff and collaborate to find appropriate solutions.
• Communicate with servers professionally to ensure optimal guest service.
  

To perform this job successfully, an individual must be able to perform each essential skill satisfactorily. The requirements listed below are representative of the knowledge, skill, and/ or ability required. 

Language Ability:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of an organization.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this job, the employee is frequently exposed to extreme heat (non-weather). The employee is exposed to wet or humid conditions (non-weather); work near moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold (non-weather); risk of electrical shock and vibration.

The noise level in the work environment is usually loud.

Health and Safety:

According to the Department of Health, employees are to maintain a high degree of personal cleanliness and are to conform with good hygiene practices when working in food service establishments. In addition, employees are to wash their hands and exposed areas of arms thoroughly with soap and water before starting work, and as often as may be necessary.  Employees are to keep their fingernails clean and neatly trimmed as well as wear slip resistant shoes. All persons within a food service establishment who work in areas where food is prepared are to use hats, caps, or hair nets as restraints which minimize hair contact with food and food-contact surfaces.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

While performing the duties of this job, the employee is frequently required to stand; walk; use hands; reach with hands and arms and taste or smell. The employee is regularly required to stoop, kneel, crouch, or crawl and talk or hear. The employee is occasionally required to sit as well as climb or balance. The employee must frequently lift and/ or move up to 75 pounds. Specific vision abilities required by this job include depth perception and ability to adjust focus.

Education and Experience:

High school diploma or general education degree (GED); and one to two years related experience and/ or training; or equivalent combination of education and experience.

Training: 

Training is available for this position.