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CAMO NOLAExpeditorFull-Time
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Job Description
About Us:
Join us and be part of an innovative and dynamic team at our kitchen in New Orleans! The Expeditor position is a critical part of our team, playing a key role in ensuring an exceptional experience for our guests.
BEFORE YOU APPLY:
Please note you must have a minimum of 2 years' experience as a Line Cook or at least 1 year in a kitchen supervisorial role.
Key Responsibilities:
- Support daily operations, including opening/closing duties and FOH/BOH assistance.
- Communicate in real-time, provide coaching, and recognize team members.
- Complete daily checklists and ensure food is prepared to specifications.
- Measure, portion, and cook food to standards, maintaining proper food temperatures and compliance with health regulations.
- Operate kitchen equipment (knives, grills, ovens, etc.) and ensure food quality and freshness.
- Maintain a clean, organized workstation and adhere to sanitation and safety guidelines.
- Support FOH with order packaging and delivery.
- Record food production and waste according to guidelines.
Job Qualifications:
- 2+ years' experience as a Line Cook or 1+ year in a kitchen supervisory role.
- Ability to read recipes and work in a fast-paced environment.
- Strong multitasking and attention to detail.
- Basic math skills and ability to follow recipe measurements.
- Ability to lift up to 30 lbs, stand/walk for entire shifts.
- English proficiency and Food Handler’s/Serve Safe certifications.
- Weekend availability required.
About CAMO NOLA
Orleans ParishCompany ProfileAt CAMO Eats, we are redefining the future of hotel dining. Our innovative model uses a single kitchen to operate multiple in-house brands, delivering exceptional room service and dining experiences to hotel guests. We're looking for passionate team members to join our fast-paced kitchens, where we prioritize quality, efficiency, and guest satisfaction. If you're dedicated to culinary excellence and thrive in a dynamic environment, CAMO Eats is the place for you. Join us and be a part of a revolutionary approach to hospitality.