Expeditor

Tre Dita; Chicago (IL); On-site; USD 36,000 - 48,000; Full time

Benefits offered by this job

Restaurant discounts

Employee assistance program

Paid vacation

Medical insurance

Dental & vision

Life and protection plans

Domestic partner benefits

401(k)

Job summary

Tre Dita in Chicago seeks an Expeditor to prioritize and relay orders to Line Cooks, ensuring proper plating, garnishes, and timely handoff to servers. You will coordinate with kitchen and service staff to maintain quality and efficiency during busy service periods.

The role requires strong communication, multitasking under pressure, and a collaborative attitude to support the dining room and kitchen teams.

Qualifications

• Prioritize and communicate orders to kitchen staff
• Maintain high-quality presentation and plating
• Coordinate with servers/runners to ensure timely pickup

Responsibilities

• Organize orders for Cooks in order of receipt and like items
• Arrange food orders according to table and position numbers
• Balance needs of Cooks and Servers/Runners
• Communicate any food delays to Management and service staff
• Maintain item counts and alert when quantities fall below minimum
• Record and account for items ordered and served
• Follow safety and sanitation guidelines
• Be a team player and adapt to other duties as needed

Skills

Order coordination

Communication

Multitask under pressure

Team player

Tools

Knives

Kitchen equipment

Job description

We’re hiring people to join our team as EXPEDITERS!

A Few of Our ExpediterBenefits:

• Restaurant Discounts
• Employee Assistance Program - Focusing on a Commitment to Mental Health & Wellness
• Paid Vacation for Qualifying Employees
• Blue Cross Blue Shield Medical Insurance
• Dental & Vision Insurance
• Life, Accident Protection & Critical Illness Insurance
• Domestic Partner Benefits
• 401(k)

Tre Dita and Bar Tre Dita are a collaboration between award-winning Chef Evan Funke (Felix, Mother Wolf, Funke) and Lettuce Entertain You. Italian for "three fingers," Tre Dita is a nod to the precise thickness of a properly cut bistecca Fiorentina, which the “cucina Toscana” serves from its open-hearth, wood-fired grill, along with handmade pastas and more. Located on the second floor of The St. Regis Chicago, designed by award-winning architect Jeanne Gang, Tre Dita offers sweeping views of Lake Michigan and the Chicago River in Chicago’s Lakeshore East and is open for dinner service seven nights a week.

Caring. Creative. Careers.

EOE. We participate in E-Verify / Participamos en E-Verify.

EXPEDITOR JOB DESCRIPTION

The Expeditor is responsible for prioritizing and communicating food orders to Line Cooks for production. Also responsible for organizing and garnishing completed orders for Server/Runner pick-up and ensuring that the highest quality of food preparation and presentation is being maintained.

Essential Functions

• Confirm that each order has the appropriate preparation, plateware, garnish, presentation, necessary serving utensils and is complete before taking it out of the kitchen
• Work a variety of hours, days and shifts, including weekends
• Safely and effectively use and operate all necessary tools and equipment, including knives
• Effectively communicate in order to perform and follow job requirements in written and spoken direction
• Multitask calmly and effectively under pressure
• Work in a confined, crowded space of variable noise and temperature levels
• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds
• Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces

Key Responsibilities and Duties

• Organize orders for Cooks in order of receipt and like items
• Arrange food orders according to table and position numbers
• Balance the needs of the Cooks and the Servers/Runners
• Assume responsibility for all communication between service staff and kitchen staff
• Communicate any food delays to Management and service staff
• Maintain menu item counts and communicate to Management and service staff when quantities fall below restaurant specific minimum quantity
• Perform all functions of Line and Prep Cooks
• Accurately record and account for all items ordered and served
• Adhere to all zoning procedures
• Understand and follow the food allergy procedure and special orders/restrictions
• Comply with all safety and sanitation guidelines and procedures
• Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook
• Get along well with others and be a team player
• Other duties will be assigned as needed