As a member of our team, you will be working alongside like-minded individuals in a safe, fun, and creative environment. Our team strives to collaborate, show compassion, and demonstrate a strong work ethic to provide superior hospitality. We believe that our success begins with you.

You have an eye for detail and work to ensure the guests food has a smooth transition between the kitchen and their table. As a food expeditor, you will ensure every dish that is sent out is divine to present and devour.

What we will ask of you:

• Arrive 15 minutes before your scheduled shift ready to work with your apron on.
• Set up your expo station with sauces, spoons, oyster forks, microfiber towels rolled with a rubber band and dipped in hot water for wiping plates, stack all necessary plates at each kitchen station, have at least 50 ramekins ready for steak sauces and ketchup, check the paper in all kitchen printers before service, have a list of counts and 86 items for line up, have a trash can with can liner at your station, fold 12 dinner napkins for staff to use on hot plates, cut old menus into small squares to go under side dishes, stock 24 wood paddles for side dishes, stock 24 black metal baskets for fries along with wax paper, and assist with to-go boxes and bags.
• During service Chef may ask you to assist with the dishes. Running a few racks through the dish machine, bringing plates back to the line, restocking your ramekins, etc.
• Chef may also ask for you to run the walk-in cooler and grab a case of something.
• Garnishes for all dishes. Brunoise Chives, Fine Chopped Parsley, Lemon Halves in mesh bag, Maldon Salt, Cracked Pepper are just to name a few. This is your responsibility. Must have good knife skills to execute.
• Keep a positive attitude in this self-led position. Your positivity ripples through the kitchen and front of house.
• Politely call for hands or runners. If no one is available run the food yourself while it’s still hot.
• If a food item is returned to the kitchen to be brought back up or re-cooked ask the waiter to use the re-cook ticket and give you table #, seat position, and temp of re-cook. Have a manager take the re-cook out to the guest.
• Communicate with the line as tickets come in. Make sure they are getting the same tickets that you are. Often times a printer goes down on the line and it can make ticket times long. Catch this before it becomes an issue for the guests.
• Clean up your station at the end of the night and ask the line if they need help with the trash or anything else that they are breaking down.

Requirements for Success:

• At least 1 one year of restaurant experience preferred
• Have a positive energy, be ready to assist fellow support staff and work as a team player
• Ability to communicate effectively with managers, employees, and all guests
• A flexible schedule to work days, nights, weekends and holidays
• Constant standing/walking with occasional stooping, kneeling, pushing, pulling, or lifting

The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. As with all positions at The Indigo Road Hospitality Group, employment is “at will” or voluntary on both the part of the employee or employer. That means employment can be terminated by either party with or without notice and/or with or without cause.

The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.