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What are the tasks a steakhouse expediter has usually do?

As of now I am doing all the sauces, like bernaise, au jus, and stuff, then also taking care of the potatoes, butters, bacon bits and all. Onion frizzles, and stuff. Anyways I am just trying to see if all that is normal for this job

Public Comments

1. at my job, it includes all of that, plus cleaning and restocking your station, and i know some places have you put the salads together, too
2. Uhhh your job title should be "saucier". All an expediter does is call out the orders from the front of the house to the back o the house. Along with that they have to make sure everything is running smoothly and all the food is prepared properly. Sometimes the expediter be given the finished components of a dish and have to put them together on the plate. This is what an expediter does under the brigade system that 99% of US and European fine dining establishments use.