Food Expeditor - Dubuque, United States - Grand Harbor Resort

Description

Job Description

Tony Roma's, located inside the Grand Harbor Resort and Waterpark, is currently accepting applications for a Food Expediter. Ideal candidates will have previous restaurant experience, exceptional time management and communication skills, ability to work under pressure or stress while maintaining a professional and positive attitude. Candidate will also need to be able to work during peak mealtimes of the restaurant including nights, weekends, and holidays.

The Expediter is responsible for ensuring that food delivery times are met and that plate presentations are of the highest standard. This position has the potential to include splitting of time and serving as coverage or backup to the pantry or salad station.

Some responsibilities may include:

• Monitors cook times and standards and ensures that food is delivered within the correct time frames according to the property's standards.
• Does a final "quality check" to ensure proper plate presentation, food quality and portioning sizes.
• Will stop the serving of any menu item that fails to meet the stated standard.
• Completes orders by organizing sauces, side items, soups and salads.
• Acts as the primary communicator between the service staff and line cooks.
• Portions soups and assists within the preparation of salads and/or desserts when necessary.
• Coordinates the activities of all food runners.
• Coordinates the "re-cook" and special requests.
• Keeps the alley line clean, stocked, and organized.
• Assists with packing take-out orders.
• Follows all health, safety, sanitation and security standards.
• Performs other duties as assigned by supervisor or manager.

Personal Appearance

The Expediter must be well groomed and neatly dressed in proper apparel upon arrival for his or her shift and must strive to maintain a neat, clean appearance throughout the shift by using aprons and side towels appropriately and by frequent handwashing.

Physical Actions

The Expediter must be capable of the following physical activities for up to eight hours and will be exposed to warm temperature while working closely with the cook line:

• Standing
• Carrying
• Reaching
• Stooping
• Walking
• Twisting