The primary focus of the expediter is to ensure the constant flow of food in a timely manner out of the kitchen and into the dining room. The expediter accomplishes this by communicating orders and timing with line cooks while simultaneously garnishing and finishing plates and sending them to the dining room with servers or food runners.

The expediter is responsible for setting up and breaking down the Expo station. This includes but is not limited to filling sauce bottles, stocking salads, backing up paper products, etc. The expediter is responsible for scrubbing, rinsing and sanitizing the Expo station during and after each shift.

The expediter will also be expected to aid the kitchen in any number of activities such as washing dishes, running food, breaking down the hot food line, sweeping, mopping etc.

A successful expediter is a confident and proficient communicator, works well in a team setting and has good leadership qualities. At least 1 year of experience in a high volume kitchen is required.