Reports To: All Managers

Job Summary

Coordinate activities between servers and kitchen personnel to ensure food orders are prepared and served exactly to specifications in a timely manner. Complete take out orders and ensure all food is correct and placed in correctly labeled bag. Perform duties in the areas of food and final plate preparation including plating and garnishing of cooked items, preparing appropriate garnishes for all hot menu item plates, and preparing salads and desserts. Acts as the key communication link between the front-of-house staff, the back-of-house team and management to ensure the smooth delivery of meals.

Activities & Responsibilities

Primary

Promote, work, and act in a manner consistent with the mission of Montana Jack’s. 

Mission:

To ensure that each guest receives prompt, professional, friendly and courteous service. To maintain a clean, comfortable and well maintained premises for our guests and staff. To provide at a fair price - well-prepared meals - using only quality ingredients. To ensure that all guests and staff are treated with the respect and dignity they deserve. To thank each guest for the opportunity to serve them. By maintaining these objectives we shall be assured of a fair profit that will allow us to contribute to the community we serve

• Know recipes, plate presentation specifications and standards, modifications, and proper specifications of FOH food prep and backups. 
• Pull and coordinate finished plates in pivot point order to be delivered to guests.
• Call for servers and /or runners and ensure entire orders are complete when delivered.
• Have food run in the order it was prepared.
• Ensure orders meet ticket time standards.
• Consolidate steps in anticipation of completing orders.
• Notify Manager of any late or priority tickets.
• Ensure cold food is served cold: keep cold items away from heat lamp, work and run desserts and starter salads/soups immediately.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Responsible for the quality of products served.
• Prioritizes and follows up on orders returned to the kitchen for recooking or correction.
• Stocks and maintains sufficient levels of food products at expeditor’s stations to support a smooth service period.
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
• Use the correct measuring tools
• Season and garnish food according to recipes.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
• Follow proper plate presentation and garnish set up for all dishes.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Assists in food prep assignments during off-peak periods as needed.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

• *Fill and complete take out orders. When bagging, write what’s in the box on the box and puncture air vent holes in all corners of box for hot food. If an order has 2 or more bags, you will write the name of the person on the take out ticket and 1 /3, 2 /3, 3/3. All Uber and Doordash orders need to have the tamper sticker adhered to the handles. 
• You are in charge of running food outside for customers if they ask for curbside pick up. Watch for tickets to print with vehicle info
• Daily EO- Please check what your cleaning project of the day is
• Expo food for the restaurant. Let the servers know their food is ready. If they are not
• back there or are busy, run the food for them. DO NOT WAIT.
• Change out pans as needed.
• Wipe down coolers and surfaces.
• Stock up to-go containers and ramekins at the end of shift.
• Make sure backups are done according to the list in the cupboard
• Close out to-go tickets.
• Check with a manager before clocking out.

Remember we are a team. Just because you are scheduled to work primarily in one

area does not mean you don’t help others out. If you are not busy at expo, you may

need to help bus or seat tables in the restaurant.