Expeditor
An Expeditor is a key person in busy restaurants who acts like a traffic controller between the kitchen and serving staff. They make sure food orders come out correctly and on time. Think of them as the coordinator who watches all dishes, calls out orders to cooks, checks that each plate has everything it should, and ensures hot food stays hot and cold food stays cold before it reaches customers. They're especially important in popular restaurants where timing and accuracy are crucial for customer satisfaction.
Examples in Resumes
Managed food delivery timing and quality as Expeditor in high-volume restaurant
Coordinated kitchen operations as Expeditor for 200-seat dining establishment
Served as Kitchen Expeditor handling 500+ covers per night
Typical job title: "Expeditors"
Also try searching for:
Where to Find Expeditors
Professional Networks
Industry Resources
Example Interview Questions
Senior Level Questions
Q: How would you handle a situation where multiple large parties' orders need to go out simultaneously?
Expected Answer: Should demonstrate experience with prioritizing orders, coordinating with multiple line cooks, and maintaining quality while managing high volume. Should mention communication systems and backup plans.
Q: How would you train a new expeditor during peak service hours?
Expected Answer: Should explain teaching priorities, communication methods, quality control standards, and how to maintain composure under pressure while training someone new.
Mid Level Questions
Q: How do you ensure food quality and timing during a rush?
Expected Answer: Should explain methods for checking each dish, coordinating with kitchen staff, and managing multiple orders simultaneously while maintaining standards.
Q: What systems do you use to track multiple orders at once?
Expected Answer: Should describe organization methods, ticket systems, and communication techniques used to keep track of numerous orders in different stages.
Junior Level Questions
Q: What are the key things you check before letting a plate leave the kitchen?
Expected Answer: Should mention temperature, presentation, correct items, cleanliness of plate, and matching ticket specifications.
Q: How do you communicate with both kitchen and serving staff?
Expected Answer: Should explain basic kitchen terminology, clear communication methods, and understanding of timing between kitchen and front of house.
Experience Level Indicators
Junior (0-1 years)
- Basic kitchen terminology
- Reading tickets and orders
- Food safety knowledge
- Basic timing coordination
Mid (1-3 years)
- Managing multiple orders simultaneously
- Quality control procedures
- Kitchen communication systems
- Coordinating with multiple stations
Senior (3+ years)
- High-volume restaurant experience
- Staff training and supervision
- Complex order management
- Crisis management during rush hours
Red Flags to Watch For
- No experience in busy restaurants
- Poor communication skills
- Cannot handle high-pressure situations
- Lack of attention to detail
- No knowledge of food safety standards
Related Terms
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