CAMO Expeditor
Join our incredible team at our newest kitchen in New York! We give our guests access to an amazing selection of delicious menu options and culinary brands. We make two promises to our guests – great food and even better hospitality. By keeping these promises, we will keep guests coming back and secure our place and reputation as a highly successful and respected hospitality organization for generations to come. In the hotel/restaurant business, there is no such thing as a one man show, so we rely on all our staff to do their part. The Expeditor position is a critical part of our team. Their role will be crucial in delivering the best possible experience for our guests!
Our Expeditors are responsible, but not limited to the following:
- Supports the operations during scheduled shifts, including opening/closing duties and FOH/BOH support while upholding standards, product quality and cleanliness
- Provides real-time communication, coaching, development, and recognition for FOH & BOH team members
- Completes daily operational checklists
- Prepares food to specifications before and during unit operations
- Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures to be compliant with current health and food handling regulations
- Cooks all food to proper specifications in a timely manner
- Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.
- Ensures proper food temperatures are maintained and food is stored correctly in accordance with current health and food handling regulations
- Follows all company policies and procedures
- Ensures freshness and quality of all menu items
- Performs opening, closing and side work duties as instructed and according to proper guidelines
- Keeps workstation, coolers and equipment clean, organized, sanitized, and sufficiently stocked
- Follows and upholds all health codes and sanitation regulations
- Sets up operates and maintains kitchen equipment
- Uses waste control guidelines and records all waste
- Uses proper documentation to record all food production
- Ensure orders are packed and prepared accurately and quality checked
- Support FOH with packaging and delivery orders on foot or other modes of transportation
Here are the job qualifications we are looking for:
- At least 2 years' experience as a Line Cook or at least 1 year in a kitchen supervisorial role
- Ability to read and understand recipes and food abbreviations
- Ability to move rapidly and coordinate multiple orders
- Ability to work in a fast-paced environment
- Attentive and detailed oriented
- Capable of following procedures and taking directions
- Basic math skills; ability to understand, calculate and follow recipe measurements and proportions
- Be able to walk and stand during entire shift
- Be able to read, write and speak English
- Be able to lift up to 30 lbs.
- Food Handler’s/Serve Safe certifications