General Definition:               The Expeditor serves as the communication link between the front-of-house and back-of-house, ensuring food orders are prepared accurately, plated correctly, and delivered promptly to guests. This role is key to maintaining flow, quality, and timing during service. The Expeditor will also carry out various prep tasks to be assigned by the Sous Chef.

Essential Job Functions:       

• Manage and prioritize ticket orders, communicating effectively with line cooks and service staff.
• Check completed dishes for accuracy, plating, temperature, and overall quality before they are served.
• Assist with garnishing or final plate assembly and coordinate proper table delivery.
• Support the kitchen team during downtime by taking on light prep tasks, cleaning duties, or restocking low inventory items. (Support the kitchen team daily by performing various prep tasks assigned by the Sous Chef, cleaning duties, or restocking low inventory items.)
• Maintain a clean, organized expo line and ensure a smooth flow of communication between the kitchen and dining room.
• Follow recipes and plating guidelines when supporting cooks on the line.
• Monitor ticket times and assist in pacing the kitchen during high-volume service.
• Jump in on the line to assist with cooking or plating during peak periods.
• Maintain food safety and sanitation standards across the expo line and prep areas.
• Assist with daily mise en place and station setup to ensure the line is ready for service, including chopping vegetables, portioning proteins, or preparing sauces.
• Fill in on the line during call-outs, rush periods, or shift transitions—working sauté, grill, fry, or pantry as needed under Sous Chef supervision.
• Perform all other duties as assigned.