Kitchen Expediter

Summary of Position:

The Expeditor will ensure quality and proper presentation in a timely manner. Food orders are prepared and assembled in a timely manner.

Duties & Responsibilities:

 Understand completely all policies, procedures, standards, specifications, guidelines and training programs.

 Fulfill and exemplify Shiki Sushi’s Steps of Service.

 Ensure that all food and products are consistently prepared and served according to the Shiki Sushi recipes, portioning, cooking, and serving standards.

 Assumes 100% responsibility for quality of products served.

 Correctly reads tickets, pulls product from window in order specified on tickets, calls side items ad any special instructions. Coordinates and communicates with all BOH team members.

 Confirms proper placement of product, side items, and noting any special instructions. Wipes excess fluids from plate and garnishes plate.

 Places order in expo window in proper order according to computer ticket.

 Ensures all food items are delivered within 12 – 15 minutes of ordering unless otherwise instructed.

 Stocks and maintains sufficient levels of food products at line stations to ensure a smooth service period.

 Portions food products prior to cooking according to standard portion sizes and recipe specifications.

 Maintains a clean and sanitary work station area including tables, shelves, and refrigeration equipment.

 Promptly reports equipment and food quality problems to Manager on Duty.

 Uses Shiki Sushi’s Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other team members.

 Follows proper plate presentation and garnish set up for all dishes.

 Handles, stores and rotates all products properly.

 Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

 Attends all scheduled employee meetings and brings suggestions for improvement.

 Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following Shiki Sushi preventative maintenance programs.

 Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

 Maintain a high level of personal cleanliness.

Qualifications:

 Minimum two years’ experience in kitchen preparation and cooking.

 At least six months in a similar position.

 Must be able to communicate clearly with managers, kitchen, and dining room team members.

 Be able to work in a standing position for long periods of time (up to 8 hours).

 Be able to reach, bend, stoop and frequently lift up to 50 pounds.