Expo

at  Moxies

Proud to be 100% Canadian-owned, Northland Properties’ are recognized as one of the most trusted names in hotels, restaurants, resorts, sports, construction, and asset management. Our well-known and loved brands have been bringing people together to celebrate unforgettable experiences across Canada, the US, Ireland, and the UK for over 50 years. As Canada’s fastest-growing hospitality group, we believe the foundation of our continued success is our people and their ability to take great care of our guests.
MOXIES has proudly served local customers for over 35 years, and our growth to 60 restaurants across Canada and the US is a testament to our dedicated team. The key to our success lies in our vibrant work environment where employees thrive, creating memorable dining experiences for every guest. Which is why we’ve been recognized as one of Canada’s top employers in 2024. At MOXIES we lead in team development, offering diverse opportunities for personal growth at any career stage.
Our menu, crafted by our Executive Chef, showcases globally inspired flavors using fresh, high-quality ingredients. This passion for culinary excellence and hospitality is evident in every dish and in our dedicated teams, who deliver flawless service and unforgettable dining experiences, striving for excellence in every detail.

KEY REQUIREMENTS

• Previous experience in a full-service restaurant considered to be an asset
• Impeccable attention to detail
• Energetic and positive
• Able to work both independently and as part of a team
• Possess basic food handling and preparation knowledge
• Able to work under pressure and in a fast-paced environment

• Check every plate for product quality and consistency of presentation
• Expo is ultimately responsible for food quality and communicates this through plate grading; s/he also ensures that hot food stays hot and cold food stays cold once prepared
• Maintain food handling standards, sanitation and organization throughout the kitchen
• Take action to redirect strength on line when necessary (i.e. if one station is strong while another struggles, move a team member to help the struggling station)
• Ensure that food is delivered to our guests within our desired time limits (i.e. “ticket times”)
• Maintain communication with each station to ensure that all of a table’s food is timed to finish as close together as possible – be clear, precise and professional
• Keep FOH leaders aware of any issues (i.e. long bill times, questions about an order, etc.)
• Be the point of contact for all FOH team members; the FOH team doesn’t address line cooks directly – all questions are relayed through expo