Food Expeditor - Chef Daniel Humm x The Charleston Place job opportunity at Beemok Hospitality Collection.

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DateMore Than 30 Days Ago bot
Beemok Hospitality Collection Food Expeditor - Chef Daniel Humm x The Charleston Place
Experience: 5-years
Pattern: part-time
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degreeDiploma
loacation The Charleston Place, United States Of America
loacation The Charleston..........United States Of America

The primary role of the Food Expeditor is to ensures smooth communication between the kitchen and the dining room, making sure that food is delivered to guests in a timely, efficient, and presentable manner. The expeditor’s role is to oversee the quality and accuracy of food coming out of the kitchen, coordinating with servers, cooks, and management to ensure a seamless dining experience. While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.      Duties/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.   Timeliness: 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. Ensure courses are served in the correct order.   Quickly resolve any issues with food quality or incorrect orders before they reach the customer.   Inventory and Supplies: Work with kitchen staff to maintain a sufficient supply of prepared ingredients or condiments needed for orders.   Maintain a clean and organized work station , keeping the expeditor window free of clutter.     Required Skills/Abilities:   Ability to work all stations in kitchen.    Ability to satisfactorily communicate in English with guests, management and employees to their understanding.    Ability to work a ten-hour shift, five or six days per week in hot, noisy and crowded conditions.   Ability to compute basic mathematical calculations.    Knowledge of food cost controls. Computer proficient.    Ability to provide legible communication. Ability to think clearly, analyze and resolve problems and exercise good under high pressure or emergency situations.    Ability to complete work in a timely, accurate and thorough manner.    Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel.    Ability to ascertain guests’/employees’ needs and comply with such to ensure guest/employee satisfaction.    Ability to focus on details.    Ability to input and access information into 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 assignments, delegate work.    Ability to remain calm, courteous, and professional with demanding/difficult guests and/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 working in a culinary leadership position required in a high-volume restaurant, hotel, conference center or resort.   Experience in the luxury & quality environment required.      Physical Requirements:   The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:   Must be able to lift equipment, supplies, etc. of at least 30 pounds.   Must be able to resolve problems, handle conflict, and make effective decisions under pressure.   The role may require extended periods of time on your feet, especially 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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