Expeditor

SUSU is looking for a full-time Expeditor to join our team! The Expeditor is an important part of the team, acting as a liaison between FOH and BOH, by managing and organizing the flow of service and organizing the team to ensure all plates leave the kitchen in a timely and safe manner, while adhering to the culinary team’s standards. This is a full-time position, paid hourly, and candidates must be willing to work 40+ hours, 5 days a week.

SUSU Mediterranean is dedicated to building a community that celebrates the rich Middle Eastern and Asian diasporas in Chicago. We aim to cultivate knowledge, appreciation, and connection through our cuisine, culture, and hospitality. We strive to create a workplace where every team member feels inspired to return—even on their days off—driven by pride in their craft and passion for the experiences we create. While perfection is unattainable, we foster an environment where every individual consistently pursues excellence in crafting the finest and most personalized experience for each guest who walks through the door.

Responsibilities

• Organize the Expeditor station for nightly service, ensuring all necessary equipment is in place for efficient operation.
• Develop and maintain a strong working knowledge of the entire menu to assess and prepare for dietary restrictions prior to service, and ensure all affected courses are safely delivered to guests.
• Act as the liaison between the culinary and FOH team to effectively communicate all information during service, including standard order information, dietary restrictions, Persons of Note (PON), any special guest requests, and to ensure an ample supply of clean plateware and service ware.
• Assist in pre-service daily training, particularly in food running, dish description, and ingredient information.
• Direct a team of runners to maintain kitchen organization and cleanliness throughout service.
• Verify the quality, quantity, and presentation of each dish leaving the kitchen.
• Foster positive relationships between front-of-house (FOH) and back-of-house (BOH) teams through effective communication and collaboration.
• Stay updated on industry trends and maintain a deep understanding of the culinary world.
• Resolve management requests and guest complaints satisfactorily.
• Follow safety and emergency procedures to safeguard staff, guests, and property
• Exhibit courteous and cooperative behavior when interacting with the public and staff, fostering a harmonious and efficient workplace environment
• Performs other duties as assigned by supervisor/manager

Requirements

• Demonstrate an unparalleled commitment to your work
• Possess at least 1 year of experience as an expeditor, server, or related role
• Ability to excel in a high-pressure, chef-driven environment.
• Maintain a keen eye for detail in every aspect of your role.
• Strong communication skills to effectively collaborate with the team.
• Ability to work collaboratively as part of a dynamic team.
• Think clearly, act quickly, and maintain concentration during intense situations.

Physical Requirements

• Must be able to work on your feet for at least 8 hours
• Must be able to move, pull or lift at least 35 pounds
• Must be able to climb stairs multiple times per shift

SUSU is an equal opportunity employer. We value diversity in gender, race, ethnicity, sexual orientation, gender identity, disability, religion, age, veteran status, life experiences and ideas. We are committed to providing equal employment opportunities and strive to provide an inclusive culture that embraces diversity.