Food Expediter

Margaritaville; Daytona Beach (FL); On-site; USD 30,000 - 40,000; Full time

Benefits offered by this job

Competitive wages

Benefits packages

Advancement opportunities

Job summary

Margaritaville in Daytona Beach, Florida is seeking a dedicated Food Expediter or Line Cook. The role involves preparing food according to established recipes and ensuring a smooth kitchen flow while serving guests efficiently.

Ideal candidates should have at least six months experience in a high-volume restaurant and be ready to work in a fast-paced, physically demanding environment. Join our team where fun and hospitality are our top values.

Qualifications

• Minimum six months to one year as a food expediter or line cook in a high volume restaurant.
• Must have knowledge of cooking techniques for the role.

Responsibilities

• Improve the flow of activity in the kitchen.
• Ensure all materials and supplies are available.
• Prepare foods according to established recipes and plating guidelines.
• Coordinate food orders for timely delivery to tables.
• Maintain cleanliness of work station.

Skills

Knowledge of cooking techniques

Ability to work in a fast-paced environment

Communication skills

Job description

Margaritaville and Landshark is a warm and inviting place where people from all walks of life come together to create paradise. We offer an exciting employment experience where creating and delivering fun and escapism for our guests is the goal we seek to exceed everyday.

We are one of the top employers due to our competitive wages, benefits packages, and the opportunity to advance your career and be part of the team. 90% of our team members say "I Love My Job" and 92% say they are proud to work for Margaritaville and Landshark.

If you're energetic, professional, and passionate about hospitality, we'd love to hear from you.

Job Overview

Responsible for the preparation and flow of food by following company-directed specifications and by performing the following duties:

Position Description

• Improve the flow of activity in the kitchen to and from the dining area.
• Ensures all materials and supplies are available.
• Sets up station according to established guidelines and requirements to ensure guest safety.
• Ensures that all foods are prepared according to established recipes and plating guidelines, including product quality and cook time standards.
• Coordinates food orders to ensure timely and efficient delivery to each table.
• Executes designated preparation and/or line stations without support under normal conditions.
• Meets special guest requests while providing same quality standards, including but not limited to recooks, allergens, etc
• Maintains a clean appearance and work station and assists in overall kitchen cleanliness, including cleaning all station equipment (heat lamps, warming drawers, food rotation and storage, storage areas, etc.) at the end of each shift.
• Maintains safety standards while using knives and other food preparation equipment.
• Restocks and/or breaks down work station at the conclusion of the shift.
• Stocks all stations as directed and cleans/closes all stations as directed.
• Cross‑trains on all room service, togo, line, prep, and dish stations and assists those co-workers when needed to meet guest satisfaction.
• Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency.
• Maintains high-level of knowledge and communication regarding the company’s products, happenings, staff and guest scenarios needing resolving, etc. Calls out and prioritizes tickets; manages the flow of orders from the POS system and communicates ticket times to the line.
• Quality checks every plate before it leaves the kitchen; verifies presentation, temperature, and accuracy against the ticket.
• Communicates directly with servers and food runners regarding table priorities, delays, and special requests
• Manages the pass/window; owns the expo line and ensures nothing sits under heat lamps longer than standard.
• Alerts the kitchen manager of any bottlenecks, delays, or quality issues in real time.
• Coordinates with front of house on table pacing and large party needs.
• Adheres to all company policies and procedures as established in the Staff Member Handbook.

Requirements

Skills/Experience

• Six months to one year minimum as a food expediter or line cook in a full‑service, high volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the expo/prep/line position applying for; or equivalent combination of education and experience.
• The characteristics described here are representative of those that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Requirements

• Must be able to work in a fast‑paced, high energy, and physically demanding environment.
• Must be able to spend 90% of working time standing, walking, and reaching and 10% of working time sitting.
• Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
• Feeling or grasping objects of different size and shape.
• Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.
• Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps.
• Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently.
• Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English)
• Hearing sounds at normal speaking levels with or without correction.
• Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.