High Volume Expo PM Hours Job Summary: An expeditor, also known as a food expeditor or just “expo” for short, is responsible for project management within the various departments of a restaurant, from expediting food service to supply management to the flow of communication. The food expeditor acts as a liaison between the kitchen staff and the waitstaff, which ensures a steady workflow throughout the various departments of a restaurant. An expeditor is also responsible for facilitating kitchen orders, maintaining quality control, and monitoring food safety. Responsibilities: • Process orders quickly. Organizes ticket orders that are printed for an order a customer places and helps the kitchen staff prioritize outgoing meals. The expeditor ensures that no orders are lost, forgotten, or delayed. • Maintain quality control and food safety. • Deliver food to tables if needed. • Facilitate communication between the front of the house and the kitchen. • Knowledge of recipes and allergies. Essential Qualifications and Experience: • Must be able to speak, read and understand basic cooking directions. • Ability to follow a production prep list. • Ability to work well with others. • Understanding and knowledge of safety, sanitation, and food handling procedures. • Professional communication skills. • Ability to take direction. • Ability to multitask. • Ability to work in a team environment. • Ability to work calmly and effectively under pressure. • Must be self-motivated and organized. • Must be able to work nights, weekends, and holidays. • Takes pride in and responsibility for the job by maintaining efficiency and quality of work and holding oneself accountable for the function of the job. • Must be presentable and in Shunk Gulley attire. Physical Demands: • Be able to work in a standing position for long periods of time. • Ability to move and transport food carts, equipment, and supplies. • Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds. • Capable of working in extremely hot or cold environments. • Continual use of dexterity and gross motor skills with frequent use of fine motor skills. • Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. • May be exposed to disagreeable odors, chemicals, and noise, latex plastics, and other materials used for protective equipment. Education/Experience Required: • ServSafe Certified. • Must complete the basic culinary hybrid course within the determined time. • High school graduate or GED. • Previous kitchen experience preferred.