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Food Expeditor Salary
in Arizona, United States

How much does a Food Expeditor make in Arizona, United States?
Get insights on the salary, benefits, education and job description.

$23,244 (USD)

Average Base Salary

$11 (USD)/hr

Average Hourly Rate

$1,158 (USD)

Average Bonus
The average food expeditor salary in Arizona, United States is $23,244 or an equivalent hourly rate of $11. This is 6% lower (-$1,399) than the average food expeditor salary in the United States. In addition, they earn an average bonus of $1,158. Salary estimates based on salary survey data collected directly from employers and anonymous employees in Arizona, United States.
Salary by Experience

$20,799 (USD)

Entry Level Salary

$27,029 (USD)

Senior Level Salary

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Job Description
Education
Jobs that May Interest You
Seasonal '17-'18 Expeditor
account_balance Xanterra Parks & Resorts
location_on Williams
Overview The Food and Beverage Expeditor is responsible for cleaning all dishes coming from servers before giving to the dishwasher, stocking clean dishes and assisting Front of House staff as ...
Part Time Expeditor
account_balance Xanterra Parks & Resorts
location_on Williams
Overview The Food and Beverage Expeditor is responsible for cleaning all dishes coming from servers before giving to the dishwasher, stocking clean dishes and assisting Front of House staff as ...
Expeditor
account_balance Eddie V's Prime Seafood
location_on Scottsdale
Assisting in the delivery of high quality food items to order for our guests: * Following recipe and presentation guidelines to meet or exceed guests' expectations * Coordinating food orders to ...
Lead Cook - SRPMIC The Round House Cafe
account_balance ARAMARK
location_on Scottsdale
... expediting and maintaining the amount of food produced based on forecasted demand during peak and non-peak service times + Communicate with the management to maintain the level of food quality that ...
Lead Cook (AM/PM): Engrained Downtown, ASU Phoenix
account_balance ARAMARK
location_on Phoenix
... expediting and maintaining the amount of food produced based on forecasted demand during peak and non-peak service times + Communicate with the management to maintain the level of food quality that ...

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