Food Expeditor job description

What is a Food Expeditor?

A Food Expeditor, often called the "expo," is a pivotal liaison in a restaurant's operational flow. This professional acts as the quarterback of the kitchen, stationed at the pass where finished dishes are assembled. They are responsible for the final quality control check, verifying that each dish matches the chef's specifications in presentation, temperature, and completeness before it is served to guests. The expeditior is the central communication hub, coordinating between cooks, servers, and sometimes management to ensure seamless service during peak hours.

What does a Food Expeditor do?

A Food Expeditor manages the final stages of food service delivery. Their primary duties include: 1. **Quality Control:** Inspecting every dish for accuracy, proper plating, and temperature before it leaves the kitchen. 2. **Communication:** Relaying order times, special requests, and delays between chefs and servers to keep all staff aligned. 3. **Expediting:** Prioritizing and sequencing orders to ensure timely delivery, especially during busy periods. 4. **Problem-Solving:** Addressing issues like incorrect orders or kitchen bottlenecks promptly to minimize guest impact. 5. **Organization:** Maintaining a clean and organized station (the pass) to facilitate efficient workflow.

Job Overview

The Food Expeditor plays a critical role in ensuring seamless communication between the kitchen and front-of-house staff in high-volume restaurant environments. This position requires exceptional organizational skills and the ability to maintain quality control standards while working in a fast-paced setting. The expeditor acts as the conductor of the kitchen, coordinating food timing, presentation, and accuracy to guarantee exceptional dining experiences for guests.

Food Expeditor responsibilities include:

Must-Have Requirements

Preferred Qualifications

Bonus Skills