Expeditor

The Expeditor is an important part of the team, acting as a conduit between FOH and BOH and ensuring all food leaves the kitchen in a timely and safe manner, while adhering to Basant’s standards.  This is a full-time position, and candidates must be willing to work 40+ hours, Wednesday through Sunday, including nights, weekends and holidays.

Responsibilities

• Organize the Expeditor station for nightly service, ensuring all necessary equipment is in place for efficient operation.
• Restock expo station on a daily basis with prepared garnishes, chutneys, sauces, and all other items needed for garnishes
• Develop and maintain a strong working knowledge of the entire menu to assess and prepare for dietary restrictions, and ensure all food is safely delivered to guests who have communicated allergies.
• Familiarity with using restaurant point of sale systems (familiarity with Toast a plus but not required)
• Marking food (dine in and takeout) in Toast and communicating with Chef, food runner, and servers / FOH regarding issues with timeliness, presentation, and pacing of orders
• Garnishing food items (dine in and takeout) and getting food ready for food runner; moving orders from pass to server station and directing food runner in a timely and orderly manner and ensuring food is run to guests in a timely manner
• Preparing all cold items for service including final mixing of house-made chutneys and sauces, preparing salads
• Chopping, slicing, and shredding garnishes for food items
• Correctly labeling and packing takeout orders according to the tickets.
• Correctly hand carry-out orders to host or directly to guests and third-party delivery
• Exhibit courteous and cooperative behavior when interacting with the public and staff, fostering a harmonious and efficient workplace environment.
• Maintain organization and cleanliness of expo and prep stations throughout service.
• Performs other duties as assigned by supervisor / manager.

Requirements

Physical Requirements