Food Expo (PM)

Gallion; Santa Rosa Beach (FL); On-site; USD 19,000 - 28,000; Full time

Job summary

Gallion in Santa Rosa Beach, FL is seeking an experienced Expo PM to join our kitchen team. You’ll act as the liaison between the kitchen and front‑of‑house, expediting orders and maintaining smooth workflow during busy shifts.

Role requires organization, strong communication, multitasking, and a solid understanding of safety, sanitation, and basic cooking directions.

ServSafe certification is preferred; previous kitchen experience helps. Availability for nights, weekends and holidays is required.

Qualifications

• Must be able to speak, read and understand basic cooking directions.
• Ability to follow a production prep list.
• Ability to work well with others.
• Understanding and knowledge of safety, sanitation, and food handling procedures.
• Professional communication skills.
• Ability to take direction.
• Ability to multitask.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must be self-motivated and organized.
• Must be able to work nights, weekends, and holidays.
• Takes pride in and responsibility for the job by maintaining efficiency and quality of work and holding oneself accountable for the function of the job.
• Must be presentable and in Shunk Gulley attire.

Responsibilities

• Process orders quickly. Organizes ticket orders that are printed for an order a customer places and helps the kitchen staff prioritize outgoing meals. The expeditor ensures that no orders are lost, forgotten, or delayed.
• Maintain quality control and food safety.
• Deliver food to tables if needed.
• Facilitate communication between the front of the house and the kitchen.
• Knowledge of recipes and allergies.

Skills

Organization

Multitasking

Communication

Teamwork

Calm under pressure

Education

ServSafe Certified

High school diploma or GED

Job description

High Volume Expo PM Hours

Job Summary:

An expeditor, also known as a food expeditor or just “expo” for short, is responsible for project management within the various departments of a restaurant, from expediting food service to supply management to the flow of communication. The food expeditor acts as a liaison between the kitchen staff and the waitstaff, which ensures a steady workflow throughout the various departments of a restaurant. An expeditor is also responsible for facilitating kitchen orders, maintaining quality control, and monitoring food safety.

Responsibilities:

• Process orders quickly. Organizes ticket orders that are printed for an order a customer places and helps the kitchen staff prioritize outgoing meals. The expeditor ensures that no orders are lost, forgotten, or delayed.
• Maintain quality control and food safety.
• Deliver food to tables if needed.
• Facilitate communication between the front of the house and the kitchen.
• Knowledge of recipes and allergies.

Essential Qualifications and Experience:

• Must be able to speak, read and understand basic cooking directions.
• Ability to follow a production prep list.
• Ability to work well with others.
• Understanding and knowledge of safety, sanitation, and food handling procedures.
• Professional communication skills.
• Ability to take direction.
• Ability to multitask.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must be self-motivated and organized.
• Must be able to work nights, weekends, and holidays.
• Takes pride in and responsibility for the job by maintaining efficiency and quality of work and holding oneself accountable for the function of the job.
• Must be presentable and in Shunk Gulley attire.

Physical Demands:

• Be able to work in a standing position for long periods of time.
• Ability to move and transport food carts, equipment, and supplies.
• Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.
• Capable of working in extremely hot or cold environments.
• Continual use of dexterity and gross motor skills with frequent use of fine motor skills.
• Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• May be exposed to disagreeable odors, chemicals, and noise, latex plastics, and other materials used for protective equipment.

Education/Experience Required:

• ServSafe Certified.
• Must complete the basic culinary hybrid course within the determined time.
• High school graduate or GED.
• Previous kitchen experience preferred.