RRE Portfolio Careers

The Food Expeditor serves as the final checkpoint between the kitchen and the dining room — ensuring every plate that leaves the pass is accurate, properly presented, and delivered on time. This role requires sharp organizational skills, thorough menu knowledge, and the ability to lead with composure during peak service.

Essential Job Duties & Responsibilities

Duties include, but are not limited to:

Order Coordination & Flow

• Coordinates order flow between the kitchen and dining room, managing multiple tickets concurrently and calling the pass clearly and efficiently.
• Monitors ticket times and communicates proactively with kitchen staff to maintain pacing and flag delays to the Chef or floor management.
• Confirms all dishes within a ticket are completed simultaneously before service.
• Maintains thorough knowledge of all menu items, ingredients, and allergens to support quality control and team inquiries.

Ticket Accuracy & Quality Control

• Reviews all tickets for accuracy, modifications, special requests, and allergies; resolves discrepancies before dishes leave the kitchen.
• Performs a final quality check on every plate — verifying presentation, portioning, temperature, and adherence to Executive Chef standards.
• Ensures guests with allergies or dietary restrictions receive correct dishes and that all modifications are properly executed.
• Communicates when items are a gift from the house, contain allergen modifications, or have been adjusted for a guest request.

Station Management

• Maintains a clean, organized, and fully stocked expo station; ensures plate ware, silverware, and garnishes are prepared before service.
• Completes assigned side work for setup and breakdown of expeditor and runner stations; stocks supplies for dining, to-go, and delivery operations.
• Keeps coolers and walk-ins stocked and organized; alerts management when supplies are running low.

Team Leadership & Training

• Serves as the liaison between Front of House and Back of House, facilitating clear communication throughout service.
• Directs runners during service on table numbers, seat positions, and delivery sequence; assists with menu knowledge and allergy training.
• Trains new employees as assigned and assists other areas of the restaurant when requested by management.

Standards:

• Upholds GHM's mission to delight our customers.
• Consistently performs actions that positively impact the customer experience, and identifies opportunities to delight in all planning and processes.
• Display knowledge of Cote brand, culture, and product.
• Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability and stewardship.
• Maintain professional and respectful behavior when in contact with customers, management, and teammates.
• Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook.
• Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.
• Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
• Take care of all company property.
• Maintain safety, cleanliness, and sanitation standards.
• Comply with federal, state, and local laws and regulations.

Qualifications:

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently.
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.
• Must be of legal age to serve alcohol.
• Certification for responsible alcohol service or ability to obtain within 6 months.
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.
• Ability to execute steps of service in adherence with company policy.
• Excellent interpersonal and customer service skills.
• Excellent communication with management and teammates.