Expeditor

Description

SUMMARY

The Expeditor is the liaison between the FOH and BOH operations. The Expeditor is responsible for setting the pass with garnish each day, updating, and reviewing the daily menu offerings, and execution of service for dinner. The expeditor has a firm grasp on the daily culinary operations as it relates to rotating menus and nightly game plans. Additional duties may include assisting the cooks and stations with daily prep, creating and end-of-service snack for the dining room, and deep cleaning and organization as directed by management.

ESSENTIAL FUNCTIONS

• Set pass with daily garnish.
• Expedite all savory tickets during service.
• Communicating with the Chef calling the board in a calm and effective manner.
• Working with the Proprietor during service time in a productive manner.
• Maintaining ticket times and communicating with the chefs when necessary.
• Organization and gathering of appropriate plates and service-ware
• Daily editing and review of menu(s).
• Create daily culinary cards that shares all pertinent information from the kitchen with the dining room.
• Creating a dietary restriction sheet daily for the culinary staff.
• Creation of daily end-of-shift snack for dining room employees.
• Documentation and tracking of CIP guests in the company drive.
• Communication with culinary managers and cooks regarding any special menus or dishes and ensuring that all plans are in place during prep time.
• Communication with other departments in a friendly and productive manner.
• Communicating all CIP/POI game plans effectively during service.
• Creating a week out CIP/SOF report for the culinary management team to review and plan around.
• Assisting in training the junior dining room staff on how to properly call back in the walks line, stand in the walks line, set a professional demeanor and tone in the walks line etc.
• Cleaning and organization of pass low boy and well as needed.
• Cleaning and organization of culinary equipment room and plate storage as needed.
• Scrubbing down the pass before and after service.
• Working with the PM brigade to break down the kitchen each evening.
• Other duties, as assigned.

QUALIFICATIONS

Required

• A high school diploma/GED or an Associate’s degree in culinary arts.
• Servsafe certified.
• Ability to prioritize, organize and follow through to meet deadlines.
• An understanding of the culinary brigade system at the Inn.
• Positive attitude and welcoming demeanor; approachability for culinary team members.
• Eagerness to continue to improve and grow culinary operations.

Desirable

• Associates Degree in Culinary Arts.
• Strong sense of creativity.
• Bilingual in Spanish and English.

SKILLS

• Strong organization and communication skills.
• The ability to remain calm and focused under pressure.
• Solid communication, organization, and problem-solving skills
• Moderate understanding of Microsoft Office Suite, specifically excel, word, publisher, and outlook.
• A sense of urgency.
• The ability to problem solve in the moment during service for any guest, kitchen, or dining room issue which may arise.
• A positive and proactive attitude.

PHYSICAL DEMANDS

• Ability to lift 50 lbs.
• Ability to stand for long periods of time (8-10 hours consistently).
• Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold.
• Availability and understanding that the position often requires hours in excess of a standard workweek (40-50 hours).

**The Inn at Little Washington is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws**

Description

SUMMARY

The Expeditor is the liaison between the FOH and BOH operations. The Expeditor is responsible for setting the pass with garnish each day, updating, and reviewing the daily menu offerings, and execution of service for dinner. The expeditor has a firm grasp on the daily culinary operations as it relates to rotating menus and nightly game plans. Additional duties may include assisting the cooks and stations with daily prep, creating and end-of-service snack for the dining room, and deep cleaning and organization as directed by management.

ESSENTIAL FUNCTIONS

• Set pass with daily garnish.
• Expedite all savory tickets during service.
• Communicating with the Chef calling the board in a calm and effective manner.
• Working with the Proprietor during service time in a productive manner.
• Maintaining ticket times and communicating with the chefs when necessary.
• Organization and gathering of appropriate plates and service-ware
• Daily editing and review of menu(s).
• Create daily culinary cards that shares all pertinent information from the kitchen with the dining room.
• Creating a dietary restriction sheet daily for the culinary staff.
• Creation of daily end-of-shift snack for dining room employees.
• Documentation and tracking of CIP guests in the company drive.
• Communication with culinary managers and cooks regarding any special menus or dishes and ensuring that all plans are in place during prep time.
• Communication with other departments in a friendly and productive manner.
• Communicating all CIP/POI game plans effectively during service.
• Creating a week out CIP/SOF report for the culinary management team to review and plan around.
• Assisting in training the junior dining room staff on how to properly call back in the walks line, stand in the walks line, set a professional demeanor and tone in the walks line etc.
• Cleaning and organization of pass low boy and well as needed.
• Cleaning and organization of culinary equipment room and plate storage as needed.
• Scrubbing down the pass before and after service.
• Working with the PM brigade to break down the kitchen each evening.
• Other duties, as assigned.

QUALIFICATIONS

Required

• A high school diploma/GED or an Associate’s degree in culinary arts.
• Servsafe certified.
• Ability to prioritize, organize and follow through to meet deadlines.
• An understanding of the culinary brigade system at the Inn.
• Positive attitude and welcoming demeanor; approachability for culinary team members.
• Eagerness to continue to improve and grow culinary operations.

Desirable

• Associates Degree in Culinary Arts.
• Strong sense of creativity.
• Bilingual in Spanish and English.

SKILLS

• Strong organization and communication skills.
• The ability to remain calm and focused under pressure.
• Solid communication, organization, and problem-solving skills
• Moderate understanding of Microsoft Office Suite, specifically excel, word, publisher, and outlook.
• A sense of urgency.
• The ability to problem solve in the moment during service for any guest, kitchen, or dining room issue which may arise.
• A positive and proactive attitude.

PHYSICAL DEMANDS

• Ability to lift 50 lbs.
• Ability to stand for long periods of time (8-10 hours consistently).
• Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold.
• Availability and understanding that the position often requires hours in excess of a standard workweek (40-50 hours).

**The Inn at Little Washington is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws**