Expeditor

The Inn at Little Washington; Virginia; On-site; USD 42,000 - 60,000; Full time

Benefits offered by this job

Health, vision and dental insurance

Paid time off (Full time)

401(k) retirement plan with match

On-the-job training

Employee education allowance

Advancement potential

Flexible schedules

Employee appreciation events

Complimentary uniforms

Delicious family meals daily

Referral bonuses

Competitive pay

Job summary

The Inn at Little Washington is hiring an expeditor to serve as the liaison between the front of house and back of house operations in Washington, VA. The role centers on setting up the pass each day, maintaining service flow, and ensuring extensive menu knowledge to execute dinner service with precision.

You will work closely with culinary and FOH teams, support cooks during prep and service, and help train junior staff while maintaining a calm, proactive demeanor under pressure.

Qualifications

• Ability to prioritize, organize and follow through to meet deadlines.
• An understanding of the culinary brigade system at the Cafe.
• Positive attitude and welcoming demeanor; approachability for culinary team members.
• Eagerness to continue to improve and grow culinary operations.
• Comprehensive understanding of the entire menu and associated components.

Responsibilities

• Set the pass daily and ensure smooth service flow.
• Communicate with BOH by calling the board calmly and effectively.
• Maintain ticket times for appetizers, entrees, and desserts.
• Organize plates, service-ware, and pass equipment.
• Review SDRs, VIPs, and special requests via Tock for service prep.
• Coordinate with culinary managers on specials and prep plans.
• Collaborate with FOH/BOH and other departments with a positive approach.
• Participate in daily FOH/BOH line-ups and training of junior staff.
• Clean and organize pass and kitchen areas; breakdown and reset pass nightly.
• Assist with other FOH tasks during slow periods.

Skills

Prioritize and organize

Culinary brigade system understanding

Positive demeanor

Growth mindset in culinary ops

Menu knowledge

Calm under pressure

Communication and teamwork

Microsoft Office (Excel/Word/Publisher

Education

Associate’s degree in culinary arts

Job description

Located in the picturesque town of Washington, Virginia.

30 minutes from Culpeper, Front Royal, and Warrenton, Virginia

40 minutes from Gainesville and Stephen City, Virginia

Just a bit over an hour from Reston and Loudoun County, Virginia

Patty O's Café & Bakery is a one of the restaurants by Patrick OConnell, the award-winning chef and proprietor of The Inn at Little Washington. Open since in the fall of 2021, Patty O's features American classics inspired by Chef O Connells childhood, as well as, magical dream-like murals, incredible handcrafted cocktails, wine, beer, and a grab and go bakery of delightful French inspired pastries; there is be something for everyone.

We Offer

Why join our team:

• Health, vision and dental insurance (full time employees)
• Paid time off (Full time employees)
• 401(k) retirement plan with match
• On-the-job training
• Employee education allowance
• Advancement potential
• Flexible schedules
• Employee appreciation events
• Complimentary uniforms
• Delicious family meals daily prepared by the chefs
• Referral bonuses
• Competitive pay

Come be a part of history and the legacy of the first ever Patty O's Cafe & Bakery!

Summary

The expeditor is the liaison between the FOH and BOH operations. The expeditor is responsible for setting up the pass each day, updating, and having extensive food knowledge, and execution of service for dinner. The expeditor has a firm grasp on the daily culinary operations, flow of service, and cooking stations. Additional duties may include assisting the cooks and stations with daily prep, and deep cleaning and organization as directed by management.

Essential Functions

• Set the pass daily.
• Communicate with the BOH team by calling the board in a calm and effective manner.
• Maintains established ticket times for appetizers, entrees, & desserts; communicates with the cooks as necessary.
• Organization and gathering of appropriate plates and service-ware.
• Review Tock daily for SDRs, VIPs, special requests, and occasions to be prepared for the service.
• Communication with culinary managers and cooks regarding any special menus or dishes and ensuring that all plans are in place during prep time.
• Communication with other departments in a friendly and productive manner.
• Strong and constant communication with FOH management.
• Active participant in daily FOH / BOH line-ups.
• Assists in training the junior dining room staff on how to properly call back in the walks line, stand in the walks line, set a professional demeanor and tone in the walks line during service.
• Cleans and organizes pass low as well as needed.
• Cleans and organizes culinary equipment room and plate storage as needed.
• Cleans down the pass before and after service.
• Works with the PM brigade to break down the kitchen each evening.
• Reset pass for the following service as appropriate.
• During slow times, to help complete any task needed at the FOH (i.e serving tables, preparing roll ups, polishing silverware, etc)
• Other related assignments as necessary.

Qualifications

Required

• Ability to prioritize, organize and follow through to meet deadlines.
• An understanding of the culinary brigade system at the Cafe.
• Positive attitude and welcoming demeanor; approachability for culinary team members.
• Eagerness to continue to improve and grow culinary operations.
• Comprehensive understanding of the entire menu and associated components, ingredients, and preparation.

Desirable

• Associate’s degree in culinary arts.
• Strong sense of creativity.
• Bilingual in Spanish and English.

Skills

• Strong organization and communication skills.
• The ability to remain calm and focused under pressure.
• Solid communication, organization, and problem-solving skills
• Moderate understanding of Microsoft Office Suite, specifically excel, word, publisher, and outlook.
• A sense of urgency.
• The ability to solve problems in the moment during service for any guest, kitchen, or dining room issue which may arise.
• A positive and proactive attitude.

PHYSICAL DEMANDS

• Ability to lift 50 lbs.
• Ability to stand for long periods of time (8-10 hours consistently).
• Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold.
• Availability and understanding that the position often requires more hours than a standard workweek (40-50 hours).