2 weeks ago
Job ID
# Positions



Expeditor/ Porter position is an entry-level position in the culinary department that expedites food orders as they are prepared for the guest in a timely and efficient manner.  Must adhere to all food safety and sanitation regulations and requirements. Completes assigned cleaning tasks and trash removal as assigned by sous chef/ location chef.  Empties recycling bins and trash as needed.  Assists with the storeroom clerk putting away orders and stocking coolers and refrigerators.  Will be required to assist in the dishroom and sanitation for the kitchen when and as needed or assigned. 

Assists in other kitchen functions or with other job duties as assigned.


  1. Reports to work on time and in proper uniform.
  2. Checks supplies and prep lists for garnishes and stocked items for each meal periods.
  3. Alerts supervisors and chefs of items needed for station. Completes basic food prep items such as slicing lemons, cleaning herbs, refilling shakers and condiment items needed for meal service.
  4. Ensures all items are prepared and stocked in a timely fashion.
  5. Follows all set garnishes and set-ups designated by location chef/ GPI Executive Chef and standards as set by company.
  6. Communicates when items are running low or need to be ordered to sous chef or location chef when and as needed.
  1. Assist with putting away orders and keeping clean and neat storage areas to include walk-ins, refrigerators and coolers.
  2. Cleans and maintains kitchen equipment, utensils, dishes, pots, pans, glassware, tables, refrigerators, deep fat fryers, ovens, ranges and all other work areas in accordance with sanitation regulations.
  3. May assist with stocking and inventory control, unloading of trucks, organization of storeroom, etc.
  4. Maintains a clean and safe workstation and assist in the overall sanitation and cleanliness in the kitchen.
  5. When required, works dish machine to properly and safely clean dishes, utensils, pots, pans, and glassware.
  6. Completes GPI Sanitation program.
  7. Complies with all health and safety codes in handling and storage of all food products and kitchen equipment.
  8. Adheres to all company policies and regulations.
  9. Assists in other departments and with other duties as assigned.


  • Previous commercial kitchen or restaurant experience preferred.
  • Must know or be able to quickly learn menued food items and appropriate accompaniments.
  • Must demonstrate knowledge of proper food safety and sanitation policies.
  • Must be able to perform all manual aspects of kitchen operations.
  • Must be able to read and write clearly.
  • Must be able to communicate clearly and respectfully with coworkers and guests.
  • Strong interpersonal skills required.
  • Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with co-workers.
  • Must be respectful of diversity and possess the ability to work effectively with all experience levels of staff

Must be team-oriented, positive and upbeat.


Work Environment


  • High volume Kitchen/EDR in a National Park, hotel environment.
  • Climate control equipment may or may not be present.
  • Working in varying degrees of temperatures is required, including coolers, freezers, hot line, etc.
  • Job requires standing for long periods, walking, bending, handling, reaching, grasping, occasionally to frequently lifting up to 50 lbs., and repetitive motions.
  • Job requires dealing with soaps, and cleaning chemicals on a regular basis.
  • Exposure to hazardous materials and cleaning products may occur – knowledgeable in and able to practice injury/accident prevention methods.
  • Flexible scheduling required including varied hours, split shifts, AM and PM shifts, weekends and holidays.
  • Kitchen environment may have times of high noise levels.

Non-smoking environment.


Sorry the Share function is not working properly at this moment. Please refresh the page and try again later.
Share on your newsfeed