Part-time Food Runner - The Ritz-Carlton

Iconic architecture, a thriving culinary scene, beautifully landscaped public spaces, and an array of museums are just part of what draws visitors to the Windy City. At The Ritz-Carlton, Chicago, a luxury hotel set atop Water Tower Place in the historic Gold Coast, guests have every chance to explore the city—from shopping along Michigan Avenue to viewing famous works at the Art Institute. Yet with our hotel’s locally inspired restaurant, rooftop lounge, and elevated dining experiences, many guests find their most memorable moments happen right here at the table.

As a Food Runner, you play an essential role in delivering those moments with precision and pace. You ensure every dish arrives exactly as intended—beautifully presented, perfectly timed, and delivered with professionalism. Working closely with culinary and service teams, you help create a seamless dining experience by supporting the flow of service, anticipating needs, and maintaining the high standards that define luxury hospitality.

Recognized as the gold standard of hospitality, The Ritz-Carlton selects only the most passionate and service-driven professionals. As one of our Ladies and Gentlemen, you will embody the values that make us the world’s finest luxury brand. Here, in a diverse environment where individual aspirations are fulfilled and quality of life is enhanced, you will be inspired to work alongside your fellow employees to bring special moments to life for our guests and each other—one plate at a time.

Responsible for the timely delivery of food and ensuring that plate presentations and food quality are of the highest standard possible.

• Responsible for the timely delivery of food and ensuring that plate presentations and food quality are of the highest standard possible.
• Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up, and dress code of the restaurant.
• Maintain complete knowledge of and comply with all departmental policies and service procedures
• Maintain complete knowledge of all liquor brands, wines, beers, and non-alcoholic selections, glassware and garnishes in the restaurant.
• Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients, and quality standards of taste, appearance, texture, serving temperature, portion size, garnish, and method of presentation.
• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
• Maintain complete knowledge of correct maintenance and use of equipment, and use equipment only as intended.
• Maintain knowledge of P.O.S. and manual systems.
• Provides assistance to other employees and departments to contribute to the best overall performance of the department and the hotel.
  
  
  

Education/Formal Training

Food Safety training and certification, ServSafe certified

Experience

Previous experience in similar position of 6 months or longer.

Knowledge/Skills

• Must have basic knowledge of restaurant operations.
  
  
  

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to satisfactorily communicate in English (speak, read, write) with guests, co-workers and management to their understanding.
• Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperation, and work with a minimum of supervision.
• Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time.
• Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift.
• Mobility -Able to travel up to 300 feet on a regular basis throughout the shift.
• Continuous standing -during preparation, during service hours or during expediting.
• Must be able to see minute objects at arm’s length, to read meters and controls.
  
  
  

Environment

Physically strenuous -continual standing, walking, bending and lifting in indoor environment. Intermittent exposure to extreme heat (dishroom & kitchen) and cold (coolers & freezers).

Eligible to participate in the Company’s 401(k) program

Employee Assistance Program

Great discounts on Hotels, Restaurants, and much more

$23-$25/hourly