Food Runner

You are a recon specialist between the Chef and the Dining Room. Count open menus and check course fires between trips to the dining room when time is available. You are the last line of defense.

 

Food Runners must possess a strong knowledge of food and be able to articulate about the menu. They assist the chef in expediting the pass and are responsible for helping serve the food to our guests. Additionally they are responsible for organizing stock in the kitchen and for polishing and bringing stock to the floor when time permits.

 

  During training you must perfect these basics

• Total knowledge of assigned side work

• Have knowledge of the menu, and be able to articulate the menu to our guest

• Be able to read dupes

• Adhere to your work schedule.

• Adhere to the restaurant grooming, uniform, and hygiene standards.

• Know all table numbers and position numbers.  
• Be able to lift 50+ pounds and fully stocked trays

 

During Service

•  Set-up, breakdown and maintenance of the pass
• Polish all plates and service trays
• Prepare all paper and cloth under liners.
• Stock all kitchen printers with ribbons and paper rolls.
• Prepare moist, not wet, linen like wipes for plates…and use them.
• Help expedite the pass with the guidance of the chef
• Stock and maintain all plates, under liners, to-go containers, and garnishes.
• Execute food delivery to the dining room in an efficient, courteous, and accurate manner.
• Assist Supervisors and Servers as needed.
• Run stock from the dish pit to the kitchen
• Minimize breakage with proper handling of china and glassware.
• Maintain the cleanliness and neatness of the dining room and his/her particular station. 
• Act professional and accommodating and always maintain your composure on the floor. 
• In the middle of service there will be no eating, smoking or unnecessary talking. That’s for prep time.
• Communicate all countdowns and 86’ed menu items with staff.
• Identify and report any problems to management immediately.
• You must also be able to answer general questions about the company, restaurant hours, and its reservation policies to our guests.

Schedule Days: Sunday, Monday, Tuesday, Wednesday, Thursday, Friday, Saturday Shifts: Night