Food Runner - Seasonal

16.50 per hour minimum wage plus a share of tips from Waitstaff & Bartenders. Seasonal fridge benefits for seasonal employees.

Responsibilities

• Respect the quiet needed in the kitchen & expo area.
• Maintain cleanliness and organization of:
  • Stainless shelf (lower shelves)
  • Condiment refrigerator
  • Shelves on wall behind station
  • Expo area
• Restock and fill condiments, baskets, and all to-go items:
  • Soup underliers (small plates with bev napkins)
  • Fill, rotate, and date all condiments (e.g., dressings, sour cream, salsa)
  • Fill baskets with checkered paper
  • Write low or out-of-stock items on the dry erase board
• Act as liaison between chef and servers/bartenders:
  • Address issues the Chef may have with FOH staff
  • Clarify and fix mistakes on tickets with FOH staff
  • Convey out-of-stock or low-count items to ALL FOH staff
• Deliver food to tables/bar:
  • Stab tickets once completed
  • Supply guests with additional needs (e.g., extra plates, napkins, condiments)
  • Inform FOH staff if guests need additional drinks, food items, or sides
  • Return to expo line ASAP
• Stay busy even during slow periods:
  • Clean and restock your station
  • Clean the downstairs of Crazy Horse (sweep and wipe tables)
• 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
• Depending on business levels, you may be asked to clock out early or stay longer than scheduled.

Reporting Structure

• Chef Dave is in charge of the kitchen; the food runner is considered BOH.
• In the absence of the Food and Beverage Director, the Chef is the acting supervisor for all food and beverage operations.