Top 2 Expediter Jobs in Traverse City, Mi

Kitchen Manager at Flap Jack Shack
Restaurant Partners —Traverse City, MI
- $21 - $23 an hour
- 8 hour shift
- 18 years or older
- ServSafe
- Mid-level
- Health insurance
- Paid time off
Quick Apply
5d
Busser/Server Support/Food Runner at The Flying Noodle
The Flying Noodle —Traverse City, MI
- $8 - $20 an hour + tips
- Part-time
- Ability to lift 50 pounds
- 16+ years old
- In-person
- Paid time off
- Employee discount
Quick Apply
4d

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Busser/Server Support/Food Runner at The Flying Noodle
The Flying Noodle —Traverse City, MI
Deliver food to tables and correctly describe dishes to guests. Ensure good communication with servers at all times about the wants and needs of guests.
$8 - $20 an hour + tips
Quick Apply
4d

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Kitchen Manager at Flap Jack Shack

Restaurant Partners -
Traverse City, MI

Quick Apply

Job Details

Full-time
$21 - $23 an hour
5 days ago

Benefits

Health insurance
Paid time off
Employee discount

Qualifications

High school diploma or GED
Kitchen stations

Full Job Description

Summary of Position:

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. During your shift you may be required to take direction from either the GM or the assigned MIC, depending on your location’s structure, and you will be expected to follow their direction.

Essential Functions:

This is a task-oriented position. KM will fill in where needed, in high impact positions, to ensure guest service standards and efficient operations.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Makes or recommends employment decisions, including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. Recommends termination decisions.
Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
Oversees and verifies training of all kitchen personnel, including updating and maintaining training checklists and records, menu tests, and personal observation
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Grooms and develops talented and motivated kitchen personnel to become trainers, lead cooks and assistant kitchen managers. In some cases, may train other kitchen managers.
Work with restaurant managers to plan and price menu items. Establish portion sizes and prepares standard quick reference recipe cards, spec sheets and updates recipe database for all new menu items.
Ensure that only approved products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Uses labor scheduling tools to schedule labor as required by forecasted sales while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Maintains records of purchases/invoices using approved purchase tracking tools
Conducts monthly inventory and calculates preliminary food cost performance. In addition, conducts daily or weekly hot item inventories and troubleshoots as required.
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
Provide safety training in first aid and lifting and carrying objects and handling hazardous materials, as well as maintaining store’s MSDS binder.
Responsible for training kitchen personnel in cleanliness and sanitation practices.
Responsible for maintaining appropriate kitchen cleanliness including updating and using daily, weekly and monthly checklists.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Check and maintain proper food holding and refrigeration temperature control points and maintains appropriate records as required.
In some situations (location-specific), has a working knowledge of front of house operations and can contribute as the floor manager.
Attends all scheduled employee meetings and brings suggestions for improvement
Performs all other duties as assigned or necessary to allow for smooth daily operation

Qualifications:

HS Diploma or equivalent
18 years of age (21 where required by law)
A minimum of 3 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
Preferred: At least 6 months experience in a similar capacity.
Preferably Serv Safe Certified.
Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
Full scheduling availability including evenings and weekends
Have the necessary stamina to work on feet for up to 10 hours including stooping, reaching, bending, twisting and lifting/carrying loads up to 50 lbs.

Job Type: Full-time

Pay: $21.00 - $23.00 per hour

Benefits:

Employee discount
Health insurance
Paid time off

Shift:

10 hour shift
8 hour shift
Day shift
Night shift

Ability to Relocate:

Traverse City, MI 49684: Relocate before starting work (Required)

Work Location: In person

Quick Apply

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expediter jobs in traverse city, mi

Kitchen Manager at Flap Jack Shack

Busser/Server Support/Food Runner at The Flying Noodle

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