BHC
Food Expeditor - Chef Daniel Humm x The Charleston Place
BHC, Charleston, South Carolina, United States, 29408
Overview
The primary role of the Food Expeditor is to ensure smooth communication between the kitchen and the dining room, delivering food to guests in a timely, efficient, and presentable manner. The expeditor oversees the quality and accuracy of food coming from the kitchen and coordinates with servers, cooks, and management to ensure a seamless dining experience. Responsibilities
Review customer orders and ensure they are prepared according to the restaurant's standards and the customer's specifications. Inspect dishes for presentation, temperature, portion size, and overall quality before they are sent to guests. Act as the go-between for chefs and servers, relaying important information such as special requests, modifications, or changes to orders. Monitor the kitchen's pace and communicate with chefs to ensure timely food preparation. Organize dishes to ensure that items for the same table are sent out together and that courses are served in the correct order. Quickly resolve any issues with food quality or incorrect orders before they reach the customer. Work with kitchen staff to maintain a sufficient supply of prepared ingredients or condiments needed for orders. Maintain a clean and organized work station, including an uncluttered expeditor window. Qualifications
Ability to work all stations in the kitchen. Clear English communication with guests, management, and employees. Ability to work a ten-hour shift, five or six days per week in hot, noisy, and crowded conditions. Ability to perform basic mathematical calculations. Knowledge of food cost controls; computer proficiency. Ability to think clearly, analyze, and resolve problems, especially under pressure or in emergencies. Ability to complete work in a timely, accurate, and thorough manner. Ability to relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel. Ability to ascertain guests’/employees’ needs and comply to ensure satisfaction. Attention to detail and ability to input/access information into the property management system; ability to work without direct supervision. Ability to motivate hotel staff and maintain a cohesive team. Ability to prioritize and organize work, delegate tasks, and remain calm and professional with demanding guests or situations. Knowledge of fire and building codes. Education And Experience
High school diploma or equivalent. Bachelors’ degree or Culinary Arts Management preferred. Minimum 5 years of experience in a culinary leadership position in a high-volume restaurant, hotel, conference center, or resort. Experience in a luxury & quality environment required. Physical Requirements
Must be able to lift equipment and supplies of at least 30 pounds. Must be able to resolve problems, handle conflict, and make effective decisions under pressure. Extended periods on your feet may be required during peak hotel hours or events. Good hearing is necessary for effective communication with colleagues, guests, and stakeholders. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. _______________________________________________________________________________ BHC
is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.
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The primary role of the Food Expeditor is to ensure smooth communication between the kitchen and the dining room, delivering food to guests in a timely, efficient, and presentable manner. The expeditor oversees the quality and accuracy of food coming from the kitchen and coordinates with servers, cooks, and management to ensure a seamless dining experience. Responsibilities
Review customer orders and ensure they are prepared according to the restaurant's standards and the customer's specifications. Inspect dishes for presentation, temperature, portion size, and overall quality before they are sent to guests. Act as the go-between for chefs and servers, relaying important information such as special requests, modifications, or changes to orders. Monitor the kitchen's pace and communicate with chefs to ensure timely food preparation. Organize dishes to ensure that items for the same table are sent out together and that courses are served in the correct order. Quickly resolve any issues with food quality or incorrect orders before they reach the customer. Work with kitchen staff to maintain a sufficient supply of prepared ingredients or condiments needed for orders. Maintain a clean and organized work station, including an uncluttered expeditor window. Qualifications
Ability to work all stations in the kitchen. Clear English communication with guests, management, and employees. Ability to work a ten-hour shift, five or six days per week in hot, noisy, and crowded conditions. Ability to perform basic mathematical calculations. Knowledge of food cost controls; computer proficiency. Ability to think clearly, analyze, and resolve problems, especially under pressure or in emergencies. Ability to complete work in a timely, accurate, and thorough manner. Ability to relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel. Ability to ascertain guests’/employees’ needs and comply to ensure satisfaction. Attention to detail and ability to input/access information into the property management system; ability to work without direct supervision. Ability to motivate hotel staff and maintain a cohesive team. Ability to prioritize and organize work, delegate tasks, and remain calm and professional with demanding guests or situations. Knowledge of fire and building codes. Education And Experience
High school diploma or equivalent. Bachelors’ degree or Culinary Arts Management preferred. Minimum 5 years of experience in a culinary leadership position in a high-volume restaurant, hotel, conference center, or resort. Experience in a luxury & quality environment required. Physical Requirements
Must be able to lift equipment and supplies of at least 30 pounds. Must be able to resolve problems, handle conflict, and make effective decisions under pressure. Extended periods on your feet may be required during peak hotel hours or events. Good hearing is necessary for effective communication with colleagues, guests, and stakeholders. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. _______________________________________________________________________________ BHC
is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.
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