Food Runner/Busser

Essential Functions

• Attendance as scheduled is required.
• Prepare all food items according to recipe cards and correct handling procedures.
• Maintain highest quality and appearance of all food sent from the kitchen and make sure plates are clean and appetizing.
• Maintain proper pars of production levels according to estimates on the production sheets. Maintain top quality and freshness.
• Cooks/prepare only sufficient food in advance to cover expected business volume to maintain quality. Enforce stock rotation.
• Use leftovers and maintain proper storage of leftovers on hot food side. Label and date all foods.
• Maintain clean and orderly refrigerators and work areas, including counter tops, utensils, equipment.
• Make sure that all stations are properly cleaned at end of shift and at end of evening.
• Rotate all foods and correctly fill out production charts.
• During peak business period, coordinate and expedite to accelerate service.
• Ensure temperature logs are being filled out.
• Able to set up breakfast buffet cart according to specifications.
• Positive behavior in peak business hours.
• Maintain personal hygiene in compliance with applicable rules, regulations and laws.
• Be able to make omelets.

Experience

No formal education required: high school diploma or equivalent desired.

Skills

• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Computer literacy, hospitality skills, ability to multi task, language proficiency.
• Skillfully uses hand tools or machines needed for work. Measure, cut, or otherwise work on materials or objects with great precision.

Physical Job Requirements

• Bending, lifting, standing, walking, stairs, heat, heavy equipment. Etc
• Continual standing (except for break period) working with extreme temperatures (freezer, direct heat), lifting (up to 50 pounds), continuous motion (active)

Environment

• Hearing: must be able to hear guest requests, and hear guests in the vicinity of the buffet. Must be able to follow guest instruction during omelet preparation.
• Vision: must be able to see and recognize items that require refreshing, cleaning or replacing
• Speech: must be able to effectively communicate with guests
• Literacy: must be able to complete daily production chart and complete food logs required by audit

Equipment

• Steam table, slicer, hot box, rolling rack, refrigeration, hot plate, portable butane burner, buffalo chopper, mini fridge, toaster, blender, juicer, tilt skillet, convection oven, steamer, stick blender