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new job, expeditor on the cooks side?

post #1 of 7
Thread Starter 

Hey i was a line cook, especially pantry and backup saute cook. I went into a restaurant today to hand in a resume for a job as they were advertising for a line cook, and i always admired their food. Well they look at my resume, and after talking to me informed me i would be the "caller" and putting the plates together before going out to the wait staff side expiditor on FRI and SATs.


This is awesome to me as i wanted something different then pantry, but it seems pretty tough to get a saute job right now. But every restaurant i worked at has had the ex. chef, sous or owner doing the calling out and pulling the tickets. Is it strange they would offer this job to an outsider of their restaurant instead of someone in their restaurant? They have 8 guys in the kitchen on Fri, and Saturdays so it seems someone else would want this job if it was open. Am i missing something, aka that this job will be extremely hard?


Also this is a pretty good resume builder right? I would put the hierachy in a kitchen as dish,prep, fry, cold/pantry, and then grill, saute as the highest. Where would my job fit in, and what would you call it, an expeditor?



Thanks a lot, especially with it being my first post asking for advice instead of giving advice before asking a question.



post #2 of 7

Expeditor is the right word.


Kinda hard to tell where it goes on the prestige scale. As you know, many places the expo is ruled by the Chef or a Sous. On the other extreme, an FOH guy is detailed to do expo. On the whole, I'd say that it is low on the scale, because there is no actual cooking.


Look at it this way. Maybe it was the only position they had open. Maybe even they didn't have a position open, but they wanted you around because of your potential and skills, so they created a make work slot for you. It's been known to happen.


1) Congrats on getting the job on the same day you walked in. That's awesome.

2) Don't worry too much about getting a saute position as a new hire. If a restaurant is being run well, those kind of positions will either be filled from with in, or with someone the chef knows well and has vetted.

3) Working expo will help your ability as a line cook.

4) If at all possible, ask if you can shadow for a part of the shit before you start. This is to pick up the nuances of their call, fire, plate system.

5) Expo plays a huge part in making the dining experience. No, pressure, eh?

post #3 of 7

Hmm, rereading your post makes me wonder. You'd be putting together plates, and their is a wait side expo as well?


Kinda sounds like you got a position that's sometimes called entremetier. The side dishes guy.


Did something similar when I worked breakfast.


We had an egg guy and a griddle guy. Griddle guy would call tix to the egg guy, and set up the plates with the hash and bacon, etc in the hot window. Egg guy would just focus on eggs and ommlettes.

post #4 of 7
Thread Starter 

yeah maybe i should have asked more questions so i could be more prepared tomorrow. Their is an expo on the wait side. She does the garnishes, sides of sauces, talks to the waitstaff, ocassionally runs food. All im supposed to do is take the ticket from the printer and call out. then im assuming take a skillet from saute and plate the veggies, fish, whatevs. then i sell the ticket to the expo. doesnt sound like much, but the pay is good, and i do like the restaurant. THanks for your response so far.

post #5 of 7

The position you're working is usually called "middle" or "wheel". You're responsible for calling the tickets, calling the fires, calling the pick-ups and assisting with plate-up.. You are basically in charge of the timing for the entire hot line, so it's not make-work and in the hierarchy of kitchens that utilize this position, you are at the top of the line cooks.

Anulos qui animum ostendunt omnes gestemus!
Anulos qui animum ostendunt omnes gestemus!
post #6 of 7

I agree with Greg.

post #7 of 7

Every place I worked the wheel or middle man busted his ass... you have to know everything on the menu well, know the timing of everything, know how to adjust according to who is on the line that night. Be two steps ahead of everyone else.

This position was usualy performed by the chef, sous, or one of the more experienced cooks.

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