Food Runner

About the role

All personnel need to respect the quiet needed in the kitchen & expo area. Chef Dave is in charge of the kitchen and the food runner is considered BOH. In the absence of Food and Beverage director, the Chef is acting supervisor in charge of all food and beverage operations.

Responsibilities

• Monitor stainless shelf, lower shelves, condiment refrigerator, shelves on wall behind station, and expo area to ensure cleanliness and organization
• Restock and fill condiments and baskets and all to-go items:
  • Soup underliers
  • Small plates with bev napkins
  • Fill, rotate and date all condiments (dressings, sour cream, salsa, etc.)
  • Fill baskets with checkered paper
  • Write any products running low or out on dry erase board
• Act as liaison between chef and servers/bartenders:
  • Address issues Chef might have to FOH staff
  • Fix mistakes on tickets by clarifying with FOH staff needs
  • Convey out of stock or low counts on items to ALL FOH staff
• Deliver food to tables/bar:
  • Stab tickets once completed
  • Supply guests with additional needs (extra plates, napkins, condiments, etc.)
  • Inform FOH staff if guests need additional drinks, food items, sides, etc.
  • Return to expo line ASAP
• Depending on business levels, acting supervisor may have you clock out before your scheduled shift ends or ask you to stay longer than scheduled
• Stay busy during slow periods:
  • Clean and restock your station
  • Clean the downstairs of Crazy Horse
  • Sweep and wipe tables in downstairs of Crazy Horse
• End of shift duties:
  • Wipe down all counters and shelves in expo station
  • Sweep and mop floor of expo area
  • Bring out trash
  • Check with active supervisor before clocking out