OVERVIEW

Jean-Georges’ first ever Private Membership Club; Chez Margaux. Chez Margaux is the first of its kind; offerings include an illustrious bar, a restaurant featuring modern-French cuisine, a lounge complemented with a Japanese-inspired menu, a caviar room, an after-dinner club, ‘Gaux Gaux’, a library, private dining spaces and much more.

THE BRAND

Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants worldwide we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.

POSITION SUMMARY

The Food Expeditor is responsible for overseeing the timely and accurate delivery of food orders from the kitchen to the dining room. This role involves ensuring that dishes are prepared and presented according to the restaurant's standards, coordinating between the kitchen and waitstaff, and maintaining high levels of customer satisfaction during the dining experience.

ESSENTIAL JOB RESPONSIBILITIES

• Oversee the final preparation and presentation of food to ensure it meets the restaurant’s standards of quality, portion size, and presentation.
• Coordinate with chefs, sous chefs, and kitchen staff to ensure orders are prepared on time and to the correct specifications.
• Ensure that all plates are properly garnished and ready for service before being sent out to the dining room.
• Manage the flow of orders between the kitchen and front-of-house staff, ensuring efficiency and accuracy.
• Ensure that all special dietary requests, allergies, or customizations are clearly communicated to the kitchen and handled appropriately.
• Monitor the timing of food orders to ensure they are delivered promptly to the guests, preventing delays and improving the overall dining experience.
• Troubleshoot any issues that arise between the kitchen and dining room, ensuring that mistakes or delays are quickly addressed.
• Collaborate with the front-of-house staff to anticipate and resolve any guest complaints regarding food quality or timeliness.
• Assist in inventory management, including ordering supplies needed for food preparation and service.
• Demonstrate expert knowledge of all menu items, as well as daily specials
• Actively participate during lineup
• Maintain impeccable standards of cleanliness and appearance throughout all areas of the restaurant both before, during, and after service
• Complete all assigned side work as assigned by management
• Follow all company policies, procedures, and guidelines
• Consistently report to scheduled shifts on time and ready to work in proper uniform
• Operate ethically to protect the assets and image of the company
• Performs other duties and responsibilities as per business need

KNOWLEDGE, EXPERIENCE AND SKILL

• Minimum of two (2) years of restaurant experience; fine dining and high-volume experience required
• TIPS Certification preferred
• A passion for food, wine and service
• A strong sense of urgency
• Strong organization skills
• Ability to deliver unsurpassed hospitality and guest experience
• Strong interpersonal and communication skills 
• Mastery of tableside etiquette
• A desire for growth
• Have long-term goals in the service industry
• A rigorous attention to detail
• Ability to take direction and execute
• High standards for cleanliness of workspace and service areas
• Ability to work a flexible schedule including days, nights, weekends, and holidays
• Professional demeanor, polished appearance with the ability to exceed guest's expectations

PHYSICAL REQUIREMENTS

• Ability to perform essential job functions safely and successfully consistent with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Must be able to lift and carry up to 50 lbs; Ability to stand for prolonged periods of time and climb steps regularly.
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.

COMPENSATION

The base pay range for this position is $28 per hour. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.