Expo

Position Description Summary

Expediters are responsible for creating memorable dining experiences for our members through maintaining high culinary standards and producing top-notch products in a timely manner.

Role & Responsibilities

• Create a memorable dining experience for all Members and guests, continually providing excellent customer service with a high level of professionalism

• Assist in the daily operation of the culinary operations, as needed

• Ensure each dish that comes off the line is properly expedited, ensuring accuracy, professionalism, and proper plating

• Meticulously examine each dish, ensuring no part is missing and the order is correct

• Ensure all orders for tickets come out together and with the proper timing (i.e., apps before entrees, etc)

• Adhere to all health and sanitation codes and guidelines at all times

• Work the line as instructed, making exceptional dishes with plating and garnishments that represent Club standards

• Adhere to recipes, producing quality, high-end dishes consistently

• Understand all parts of the menu, being able to identify the parts each dish

• Manage incoming tickets, communicating with the line to ensure speed of service

• Ensure food leaves the kitchen in a timely manner, coordinating Food Runners

• Learn and master all recipes, kitchen protocols, and procedures

• Attend pre-shift meetings, noting any specials

• Maintain the organization of all storage areas and products, ensuring a clean work area

• Ensure proper cleanliness of the kitchen, adhering to all health and safety regulations

• Ensure adherence to all health codes, periodically checking compliance

• Maintain adequate ticket times for Member experience

• Complete all opening, closing, and side duties, as needed and instructed

• Help maintain food costs by decreasing waste

• Be detail-oriented and able to prioritize in a fast-paced environment

• Solve problems, work as a team, be a leader, and inspire happiness

• Maintain up-to-date credentials, certificates, and licenses, as applicable

• Commit to continuous professional development, keeping abreast with current industry trends, tools, technologies, and opportunities, attending conferences, seminars, and workshops as assigned

Qualifications & Education Requirements

• Proficient knowledge of kitchen operations

• Must possess attention to detail, follow-through, creativity, & a high level of motivation

• Ability to communicate effectively and professionally

• Willingness to learn and accept instruction

• Must possess a positive attitude and good work ethic

• High-end/Fine Dining culinary experience in a hospitality environment required

• Prior kitchen operations experience required

• High School Diploma or GED required

Other Accountabilities

• Because of the fluctuating demands of the Clubs’ operation, it may be necessary for each employee to perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as others are expected to help you while we foster a team environment. Therefore, you may be required to perform other tasks, as needed, that are not included in the above.

• Adhere to all of the various company written mandatory standards of operations, policies and procedures, manuals, memos, and other oral instructions.

Working Conditions

• Indoors, in a kitchen with loud noises

Physical Requirements

• Regularly required to sit, talk, hear, and use hands

• Must be able to stand for long periods of time

• Ability to lift and move heavy objects, in excess of 40 pounds

• Repetitive motions are required

• Ability to bend, squat, lift, kneel, and crouch

• Must be able to safely operate kitchen equipment

• Moderate to heavy lifting, pushing, and pulling is required

Attendance Expectations

• This position has an expected workload of 40 hours per week, barring circumstances when overtime may be required; off-season hours may differ

Reporting Structure

• Reports to: Executive Chef, Sous Chefs