Expeditor - Restaurant & Oyster Bar

Job Description
Job Summary
The Expeditor for 1606 Restaurant and Oyster Bar serves as the vital link between the kitchen and front-of-house team, ensuring that each dish meets quality standards and reaches guests in a timely manner. This position manages order flow, inspects plated items for accuracy and presentation, and coordinates communication among chefs, servers, and management to optimize service efficiency and enhance the guest experience.
Responsibilities:
Essential functions of the position are listed below. Additional duties may be assigned as required

• Monitor incoming orders in the kitchen, prioritize based on fire times, and communicate any delays or issues to appropriate staff.
• Inspect each plate for accuracy, portion size, temperature, garnish, and presentation before it leaves the kitchen.
• Coordinate with chefs and line cooks to resolve any plating or preparation discrepancies.
• Distribute completed dishes to servers in a timely, organized manner, grouping courses to ensure simultaneous delivery where appropriate.
• Maintain clear, constant communication via radio or in-person with servers and management regarding order status, modifications, and guest requests.
• Update and manage expeditor station stock, including order tickets, markers, garnishes, and necessary kitchen supplies.
• Document special dietary requests, allergies, or order modifications and relay them accurately to kitchen staff.
• Assist in training new bussers, and food runners on expeditor station procedures and communication protocols.
• Participate in pre-shift briefings to review menu changes, mise en place requirements, and service priorities.
• Uphold cleanliness and food-safety standards within the expeditor station and adjacent kitchen areas.
• Provide support to front-of-house team members during peak service periods to maintain flow and minimize guest wait times.

Experience and Skills
Qualifications:

• Minimum of one (1) year of expeditor experience or similar role in a high-volume, full-service restaurant.
• Strong working knowledge of food preparation techniques, plating standards, and timing for multiple menu items.
• Familiarity with industry-standard Point of Sale (POS) and kitchen-display systems
• Excellent organizational skills, attention to detail, and the ability to multitask under pressure.
• Clear, courteous verbal communication skills and the ability to relay messages accurately.
• Understanding of health, safety, and sanitation regulations in a commercial kitchen environment.

Additional Qualifications:

• Bilingual or multilingual skills strongly preferred.
• Proven ability to work a flexible schedule, including nights, weekends, and holidays.
• Demonstrated teamwork mentality with a proactive, problem-solving attitude.
• Basic knowledge of wine service and beverage pairings a plus.

Physical Demands and Work Environment:

• Ability to stand and walk for 8+ hours per shift.
• Must be able to lift and carry trays or containers up to 50 lbs. regularly.
• Work is conducted primarily in the kitchen pass and expeditor station, with frequent movement between kitchen and dining areas.
• Exposure to hot line cooking areas, steam, and changing temperatures.
• Fast-paced, high volume environment requiring stamina, focus, and clear communication.