Chautauqua Institution

  • Athenaeum Hotel/ Line Expo

    Posted Date 8 months ago(8 months ago)
    # of Openings
  • Overview

    The Expeditor will arrive at the hotel around 3 and set up thier station by gathering all thier mes en place(plate wipes, sauces, condiments, plates, trays, ect.) The expeditor will need to have thier station set by 4:30pm. Service usually ends aroung 9:30. the expeditor is in control of flow of kitchen and they are the last line of defense before the meal is taken to the guest. Expeditor will need to inforce the kitchens standards in plateing consistanly, taste and look   


    This is a position that will control the flow of service, the expeditor will keep tickets and food organized during service. They will be finishing plating by garnishing, wiping, and directing food runners with food.


    • Leadership Skills: Food expeditors are often leading both the waitstaff and the cooks, making sure food is prepared and delivered in a timely way.
    • Sense of Taste and Smell: Delicious food brings in customers. Food expeditors are the last line of defense to make sure each piece of food is safe, prepared correctly and tasty.
    • Time Management Skills: Kitchens get busy quickly, food can get ruined easily if you cannot manage your time. Great time management will help you avoid burned or spoiled food and angry customers.
    • Cleanliness: The expeditor is resposnible for cleaning and maintaining their area in the kitchen. 


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