Expo / Food Runner

Hog Island Oyster Company Inc•Larkspur, CA

26d•$19 - $20•Onsite

About The Position

The Expo / Food Runner is the essential link between the kitchen and dining room at Hog Island Oyster Co. This role coordinates the timing and sequence of completed dishes, checks food for accuracy, quality, presentation, and special instructions, and delivers each dish promptly to the correct guest. Success requires clear communication, sound food-safety judgment, strong attention to detail, and a calm sense of urgency during busy service. The position works with restaurant management, servers, hosts, the kitchen team, the bar team, bussers, and dishwashers. It supports an exceptional guest experience while following Hog Island Oyster Co.’s food-safety, allergen, sanitation, and workplace-safety procedures. The role also includes assigned opening, closing, and side-work duties and other related restaurant duties within the scope of the position.

Requirements

Ability to read and accurately interpret kitchen tickets, table and seat numbers, menu information, modifiers, and allergen notices.
Ability to communicate clearly and respectfully with guests and coworkers and understand job-related safety, allergen, and service information in the language(s) used for those essential duties.
Strong attention to detail, sense of urgency, organization, and ability to manage multiple priorities during high-volume service.
Guest-focused, team-oriented approach with patience, composure, and dependable follow-through.
Working knowledge of food sanitation and safety practices, or ability to learn and consistently follow HIOC procedures.
Regular and reliable attendance and punctuality, with the ability to work assigned shifts that may include evenings, weekends, and holidays, consistent with applicable law.
Weekend availability is required.
Obtain and maintain a valid California Food Handler Card within 30 days after hire. HIOC will provide or pay for required training and examination, compensate the employee for the time required, and reimburse necessary related expenses in accordance with California law. Employment is not conditioned on already possessing a card.
Ability to stand and walk for prolonged periods during a shift, including on hard, uneven, wet, or slippery surfaces.
Ability to frequently bend, stoop, squat, reach, twist, push, pull, grasp, and use hands and arms to carry, balance, and place plates, trays, and service items.
Ability to communicate with and receive information from guests and coworkers in a noisy, fast-moving environment.
Ability to read tickets, table and seat numbers, menu information, and food presentation details and safely navigate the kitchen and dining room.
Ability to frequently lift and carry trays, dishes, supplies, and other service items and occasionally lift and/or move items weighing up to 50 pounds.

Nice To Haves

Previous food-running, expo, restaurant, hospitality, or other guest-service experience.
Familiarity with point-of-sale systems, kitchen display systems, and restaurant ticket flow.
Knowledge of oysters, seafood, menu ingredients, preparation methods, and common food allergens; HIOC training will be provided.

Responsibilities

Review paper and/or digital kitchen tickets and coordinate the timing and sequence of dishes leaving the kitchen.
Verify that each dish is complete and matches the ticket, including table or seat, modifiers, allergy alerts, presentation, and appropriate service temperature.
Communicate order status, delays, missing items, substitutions, allergies, and special requests promptly and respectfully with kitchen and service team members.
Prioritize and organize completed dishes so food is run promptly, safely, and in the intended sequence.
Follow allergen procedures; do not guess about ingredients, allergens, or preparation methods, and involve a manager or designated kitchen leader when clarification is needed.
Deliver food promptly, accurately, and courteously to the correct table and guest while safely carrying and balancing plates, trays, and service items.
Announce dishes and provide accurate menu and oyster information within the scope of completed training.
Respond to reasonable guest requests and promptly relay questions, concerns, or additional needs to the appropriate server or manager.
Maintain awareness of guests, coworkers, and travel paths to prevent spills, collisions, burns, and other service hazards.
Support guest-service standards and help create a welcoming, inclusive, and fun experience.
Keep the expo line clean, organized, and stocked with necessary plateware, utensils, condiments, and garnishes.
Complete assigned opening, closing, and side-work duties accurately and on time.
Follow food-safety, handwashing, sanitation, illness-reporting, allergen, cross-contact, and workplace-safety requirements.
Immediately report spills, broken glass, damaged equipment, unsafe conditions, injuries, and food-safety concerns to restaurant management.
Work collaboratively with front-of-house and back-of-house team members and assist with related restaurant duties within the scope of the position.
Perform other related duties as assigned, consistent with the general nature of the position and applicable law.