Food Runner

All personnel need to respect the quiet needed in the kitchen & expo area.1. Stainless shelf -Lower shelves-Condiment refrigerator-Shelves on wall behind station -Expo area needs to be clean and organized2. Restock and fill condiments and baskets and all to go items-Soup underliers - small plates with bev napkins-Fill, rotate and date all condiments IE; dressings, sour cream, salsa, ECT...-Fill baskets with checkered paper-If any products are running low or out write them on dry erase board3. 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 4. Deliver food to tables/bar-Stab tickets once completed-Supply guests with additional needs IE; extra plates, napkins, condiments, ECT...-Inform FOH staff if guests needs additional drinks, food items, sides, ECT...-Return to expo line ASAP5. Chef Dave is in charge of the kitchen and the food runner is considered BOHDepending on business levels acting supervisor may have you clock out before your scheduled shift ends alternatively you could be asked to stay longer that scheduledStay busy even during slow periodsClean, restock your stationClean the downstairs of crazy horseSweep and wipe tables in downstairs of crazy horse6. End of shiftWipe down all counters and shelves in expo stationSweep and mop floor of expo areaBring out trashCheck with active supervisor before clocking outIn the absence of Food and Beverage director, the Chef is acting supervisor in charge of all food and beverage operations.