Job Title

Job Description:  As an Expeditor, you’ll be the heartbeat of our kitchen, ensuring seamless coordination between the front and back of house. Your role is pivotal in upholding our promise of outstanding service and culinary excellence in a fast-paced, high-energy environment.    Key Responsibilities:   Supports the operations during scheduled shifts, including opening/closing duties and FOH/BOH support while upholding standards, product quality and cleanliness  Provides real-time communication, coaching, development, and recognition for FOH & BOH team members  Completes daily operational checklists   Prepares food to specifications before and during unit operations   Properly measure portions of all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures to be compliant with current health and food handling regulations  Cooks all food to proper specifications in a timely manner  Utilizes kitchen equipment to prepare food items such as knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.  Ensures proper food temperatures are maintained and food is stored correctly in accordance with current health and food handling regulations  Follows all company policies and procedures   Ensures freshness and quality of all menu items   Performs opening, closing and side work duties as instructed and according to proper guidelines   Keeps workstation, coolers and equipment clean, organized, sanitized, and sufficiently stocked   Follows and upholds all health codes and sanitation regulations   Sets up operates and maintains kitchen equipment   Uses waste control guidelines and records all waste  Uses proper documentation to record all food production   Ensure orders are packed and prepared accurately and quality checked   Support FOH with packaging and delivery orders on foot or other modes of transportation.   Job Qualifications:  At least 2 years' experience as a Line Cook or at least 1 year in a kitchen supervisorial role  Food Handler’s or Serve Safe certification required.  Strong understanding of food preparation, plating, and kitchen coordination.  Ability to read and follow recipes, portion sizes, and production guides.  Excellent multitasking and communication skills in a fast-paced environment.  High attention to detail with strong organizational and time-management abilities.  Basic math skills to calculate recipe measurements and portion control.  Ability to stand and walk for the duration of the shift.  Ability to lift up to 30 lbs.  English reading, writing, and speaking proficiency required.  More detail about CAMO NYC part of Camo Hospitality, please visit