Who We Are

Since opening our doors in 1992, we’ve dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day:

Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck’s, Truluck’s.

Our Expos and Food Runners help us deliver these core values to our guests every shift!

We are here to make good things happen for other people.

Who are you?

We are currently seeking Professional Food Expeditor / Food Runner candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals. Successful candidates must have previous hospitality experience, and a proven track record of professionalism, accountability, and team commitment. This role requires our team members to be experts on our culinary offerings, and the ability to communicate this information to our clientele. Our expos and food runners have the important role of ensuring each plate delivers our core values.

Why us?

At Truluck’s, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible.

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

COMPENSATION:

32k-47k/year (Hourly Tips)

REQUIRED TRAINING/EDUCATION/EXPERIENCE:

Two (2) years’ previous hospitality experience is preferred.

REQUIRED TRAINING / MINIMUM QUALIFICATIONS:

Must be able to stand for 9 hours.
Must be able to lift at least 50 pounds.
Ability to perform all job functions while wearing the specified uniform, including proper footwear.
Clear and Accurate communication.
Command of the English or Spanish language.

DETAILED DESCRIPTION OF RESPONSIBILITIES/DUTIES:

1. Perform job functions in accordance with performance standards.
2. Perform expo set up, running side work, and closing duties.
3. Must contain and maintain product knowledge through continuous training.
4. Garnish dishes with proper fresh garnishment.
5. Report any food quality or presentation issues to Chef and/or Leadership.
6. Maintain awareness of ticket times and report any issues to Chef and/or Leadership.
7. Maintain service line safety and sanitation. Any concerns are to be reported to Chef and/or Leadership.
8. Timely delivery of food from kitchen to designated table.
9. Work with “Teamwork” always in mind.
10. Perform other related duties as assigned by the Leadership Team.