Expeditor

at Schwartz Brothers Restaurants
Location Seattle, Washington
Date Posted August 1, 2022
Category Construction
Job Type Not Specified

Description

Description:

Expeditors are critical to the flow of service and are responsible for the successful handling of all items coming out of the kitchen and being delivered to tables as well as working with both BOH and FOH teams. Expeditors calls tickets, organizes pick ups, inspecting dishes, and directing service team for food delivery.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following position responsibilities are essential functions of the position. Successful job applicants will be able to perform these essential functions with or without requested accommodation.

  • Reading tickets, pulling product from window in order specified on ticket; calling side items and any special instructions, coordinating and communicating with cooks; remaining cautious of lead ticket time
  • Preparing recipes and plate presentations, correctly setting up according to tickets for all items
  • Following pars accurately and completing cleaning and maintenance of line;
  • Follows hold time standards for all products
  • Ensuring proper placement of side items on plate while noting any special instructions
  • Confirming proper placement of product, side items and any special instructions
  • Stocking/restocking items on line according to specifications
  • Upholds company mission and philosophy of company
  • Performs other duties as asked and directed
  • Demonstrated ability to be a team player
  • Ensure guests needs and expectations are met
  • In-depth knowledge of our menu and products and contents
  • Thorough knowledge and understanding of safety and health procedures
  • Responsible for garnishing all plates
  • Communicate between Servers and Lead Cook or Chef

Requirements:

Knowledge, Skills, and Aptitudes:

  • Valid food handler's card required
  • Ability to communicate effectively
  • Ability to read orders on tickets
  • Ability to judge quality and quantity of raw and cooked items
  • Knowledge of workplace safety procedures
  • Ability to remain calm under pressure
  • Able to multitask
  • Strong organizational skills and time management

Physical Demands and Working Conditions:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

  • Regularly required to stand the entire shift.
  • Frequently is required to use hands or fingers, handle or feel objects, tools, or controls.
  • Frequently required to stand, walk, sit, stoop, bend, shake, stir, pour, and reach with hands and arms
  • Must occasionally lift and/or move up to 50 pounds.
  • Specific vision abilities are required by this position include close vision, distance vision, and the ability to adjust focus
  • Regularly exposed to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, and extreme cold
  • Regularly comes into contact with water, sanitation solutions, meat products, poultry products, seafood, and produce items.
  • Frequently required to wash hands
  • The noise level in the work environment is usually moderate to high

PI

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