Expeditor

Summary of Position: The Expeditor position serves as a vital link between the Kitchen cooking line and the restaurant service staff. The position coordinates food

orders originating on the cooking line and assemblies them by order for delivery by

servers. The Expeditor implements quality control by verifying the order, by garnish and plate presentation standards, and by ensuring prompt and complete fulfillment of the

order to the customer.

This position requires complete knowledge of the Chartroom menu, of visual plating, portioning and garnishing standards. The position is typically a tipped position, is staffed by "front of house" management and reports to the Restaurant Manager and Food and Beverage Controller. However, the Lead Line Cook is a "back of house" position and retains final authority over the production of menu items over the cooking line. An

Expeditor must perform well under pressure and be able to assume a take-charge

firmness of purpose that builds teamwork and even-tempered communication.

Essential Functions:

1. Complete stocking of Expeditor side of service line prior to shift, including all dressings, garnishes, ramekins, soup cups & Bowls, and specialty utensils.

2. Coordinate replenishing of line with Prep Supervisor or Kitchen Manager. Report needed product or supplies to Executive Chef or Kitchen Manager.

3. Perform light food preparation, such as cutting lemon wedges, as necessary.

4. When on the line, act as sole point of control and communication for all orders coming over the cooking line.

5. Review each ticket for completeness and consistency with order.

6. Perform a quality control function by monitoring all plates that come off the line for consistency, for temperatures, plating, saucing and overall visual presentation. Garnish as called for by recipes.

7. Communicate with acting Lead line cook to correct deficiencies in the order.

8. Organize and "tray up" orders to maintain a clear window and reduce congestion.

9. Direct the deli very of hot food by service staff off the line to customer as

necessary to maintain flow and minimize wait for customers.

10. Retain all tickets. Note table number and server on back of each ticket. Note the time ticket was serviced and generally monitor ticket timing at the line.

11. Expedite soup, bread, salads, and condiments as volume and staffing require.

12. Complete breakdown of Expeditor line after shift by sealing and storing garnishes, by cleaning and sanitizing surfaces, and preparing station for next shift.

Qualifications:

1. Must possess thorough understanding of food handling and sanitation procedures. Must be familiar with DEC food service regulations.

2. Must have a current and valid Alaska Food Handlers Certification or equivalent.

3. Ability to perform the job description of Chartroom Server.

4. Ability to maintain focus and concentration amid multiple distractions.

5. Ability to maintain organizational efficiency and to remain calm while under

pressure and while facing criticism.

6. Complete knowledge of Chartroom menu items, their garnish and plate

presentation standards, as well as portioning and temperature control

7. Must be willing and able to conform to Land's End dress code.

8. Able to bend, squat, lift 40 lbs. to waist, climb stairs, and to stand for long

periods. Able to balance and carry heavy trays of beverages and food for extended periods of time.

9. Previous experience or equivalent training in high volume, full-service operations.