Expoditer

Description:

At Urban Roots, we know that a vibrant and healthy community starts with our staff. Every employee makes the difference between transactional vs. hospitable service. We want to create an environment that is filled with remarkable individuals, filled with dedicated team members, delicious food and great energy. The Expediter (Expo) will work directly with the sous chef during their shift to ensure excellent service and will report directly to the head chef.

Desired Attributes

• Enthused to be a part of a team, as well as the ability to work independently when necessary
• Ready to take on new challenges
• Full availability on evenings, weekends and holidays
• Emotionally aware
• Ability to multitask and communicate effectively
• Extensive knowledge of all proper food storage, holding, heating, cooling and food handling
• Maintain a kind/positive attitude at all times, in line with our Core Values and Culture
• Able to receive, extend and implement constructive criticism
• Basic cooking knowledge
• Works with speed and efficiency, while maintaining workplace safety

Physical and Mental Needs

• Able to stand, walk, and be on your feet for prolonged periods throughout your shift
• Able to read and follow instructions written in English
• Able to regularly twist, turn, kneel, climb, stoop, bend, crawl, lift, and carry supplies and equipment weighing up to 55 pounds; using appropriate techniques and tools
• Able to maneuver packages of any weight above 150 pounds with appropriate equipment and/or assistance
• Able to work in indoor and outdoor environments with moderate noise and occasionally slippery floors
• Able to comply with and enforce all health, safety and personal hygiene policies and standards

Requirements:

Responsibilities

• Prep, fill and organize station according to specs
• Effectively communicate with the kitchen and dining room team, pertaining to service
• Refill and stock paper goods for your station and the line
• Monitor the pace of the food and ticket times
• Full knowledge of menu items and their preparation
• Maintain standards for all food leaving the kitchen
• Keep station clean and organized, remove trash from the area
• Organize, consolidate and properly rotate product