MAIN FUNCTIONS: Responsible for quality control of all food that comes out of the
kitchen before it is served to Guests, and assuring that all meals are presented at
appropriate temperatures within acceptable kitchen time standards.

1. Must be able to stand, walk, and stay on his/her feet for prolonged periods of
time. This could be up to four hours without a break period to sit down
2. Carry plates, dishes and trays with a weight of up to nine pounds on a continuous
3. Lift up to 25 pounds at a given time
4. Must be able to write (take orders form guests) and work either an adding
machine or a Point of Sale (P.O.S.) screen that requires repetitive motion
5. Must be courteous, smile frequently, and express cheerful disposition at all times
6. Must be able to multi-task (including use of communication via a radio head set)

Be punctual to begin your work
Wear proper uniform (Batch & Brine tee-shirt, non-tattered jeans, slip-proof black
restaurant shoes) at all times
Wear and communicate through Radio headset at all times during work shift
Maintain a neat and clean appearance at all times
Act as liaison between Server and Kitchen Lead to assure meals are prepared as
Guests intended, which is indicated on the POS ticket. Special attention to be
given to any special requests or modifications
Communicate to Managers and Servers any delays from the kitchen
Communicate to Managers and Servers any food items that we are out of
Maintain a cheerful and positive attitude at all times
Assists counter Server in assuring that all Guests seated at the counter are
properly service and -- Maintain the “clean as you go” policy
Keep all working areas clean at all times, call for a sweep of the Expo Isle as
necessary to maintain a good clean look behind the dining counter
Report any equipment failures and any shortages of supplies immediately
Make sure to take your breaks on time to avoid any penalties
Make sure to return to your work stations after breaks on a timely manner
You are required to work over time, if needed
Be a team player, taking ownership of the entire Restaurant, not just your station.
Food runs are to be made by all Expos when needed
All transitions of stations must be communicated immediately to management to
avoid confusion of who is working where
All Expos must be Food Handlers’ Certified
Make sure that all condiments at Expo station are fully stocked at all times
All side works must be completed before punching out from your shift
Expo is responsible to assure that the stainless steel is clean, free of finger prints
and smudges at all times
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