Expeditor

EXPEDITOR – Build It. Check It. Finish It. Get It to the Guest. At Colton’s Social House, Social Therapy is created through the entire experience—and our Expeditors have a hand in every plate that reaches the table. They work at the intersection of our Kitchen and Front of House, helping turn what happens behind the scenes into an experience our guests can see, taste, and feel. And at Colton’s, Expo is much more than food running. Our Expeditors complete daily prep, operate our Salad & Dessert Station, finish and garnish plates from the Cook’s Line, monitor tickets and timing, check modifications and presentation, assist with takeout orders, and run finished food to our guests. It’s a unique position that requires the attention to detail of the Kitchen, the urgency of the Expo Line, and the hospitality of the Front of House. You need to know what the food should look like, recognize when something isn’t right, communicate clearly with the people preparing it, and make sure what reaches the guest represents our standards. You’re one of the last sets of eyes on the food and one of the first people to put it in front of the guest. Both matter. WHAT YOU’LL DO Complete daily food prep according to established recipes, portions, par levels, and quality standards. Set up, stock, maintain, and break down the Salad, Garnish, and Expo Stations for service. Prepare and build salads, desserts, and other items assigned to the Expo Station according to established builds and modifications. Evaluate ingredients and prepared products for freshness, quality, and readiness before using or serving them. Read and manage orders through our Kitchen Display System, including understanding items, modifiers, sequencing, and ticket priorities. Monitor ticket times and look ahead, communicating with Line Cooks when items are needed to keep orders moving together. Coordinate items coming from different Cook’s Line stations so complete orders are ready at the right time. Inspect finished plates for accuracy, quality, portioning, modifications, and presentation before they leave the Kitchen. Recognize when something isn’t right and communicate with the appropriate Cook to have it corrected rather than sending it to the guest. Finish plates with the appropriate garnishes, sauces, sides, and other final presentation components. Use scales, recipes, build guides, and proper portioning tools to maintain consistency. Communicate clearly and efficiently with Cooks, Servers, Hosts, Bartenders, fellow Expeditors, and Management. Run food throughout the restaurant using proper table and seat positions, accurately announce dishes, and deliver food without “auctioning” it at the table. Interact with guests professionally while delivering food and recognize when they need condiments, utensils, plates, or other items to enjoy their meal. Assist with takeout orders, including properly assembling, checking, packaging, and organizing hot and cold items. Maintain stocked, clean, organized, and sanitary Expo work areas throughout service. Complete opening, closing, cleaning, stocking, prep, and ongoing sidework responsibilities. Notice where help is needed and step in—at Colton’s, there is no “that’s not my job.” Take ownership of what leaves the Expo Line because what reaches the guest represents the entire team. COMPENSATION & SCHEDULING In addition to hourly pay, Expeditors receive: Additional weekly cash earnings based on restaurant sales and tip-outs Full-Time and Part-Time opportunities are available. Evening, weekend, and holiday availability is expected. Schedules are posted every Friday for the workweek beginning the second Monday after posting, giving our team advance notice to plan around their work schedule. MORE THAN A FOOD RUNNER Previous food preparation and food-handling experience is required, but previous Expeditor or full-service restaurant experien…

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