Food Runner

Berkshire East Ski Resort • Charlemont, MA

5d • Onsite

About The Position

All personnel need to respect the quiet needed in the kitchen & expo area. The Food Runner is responsible for maintaining the cleanliness and organization of the expo area, restocking condiments and supplies, acting as a liaison between the chef and front-of-house staff, delivering food to tables and the bar, and assisting with general cleaning duties. The Food Runner is considered Back-of-House (BOH) staff and reports to the Chef. Depending on business levels, hours may be adjusted, and the Food Runner may be asked to stay busy even during slow periods by cleaning and restocking their station and other areas. The Chef is in charge of the kitchen and acts as the supervisor in the absence of the Food and Beverage Director.

Requirements

• Respect the quiet needed in the kitchen & expo area.
• Ability to restock and fill condiments and baskets.
• Ability to act as a liaison between chef and servers/bartenders.
• Ability to deliver food to tables/bar.
• Ability to supply guests with additional needs.
• Ability to inform FOH staff if guests need additional items.
• Ability to stay busy even during slow periods.
• Ability to clean and restock station.
• Ability to clean the downstairs of crazy horse.
• Ability to sweep and wipe tables in the downstairs of crazy horse.
• Ability to wipe down counters and shelves.
• Ability to sweep and mop floors.
• Ability to bring out trash.
• Check with active supervisor before clocking out.

Responsibilities

• Maintain cleanliness and organization of the stainless shelf, lower shelves, condiment refrigerator, shelves on the wall behind the station, and the expo area.
• Restock and fill condiments, baskets, and all to-go items, including soup underliers and small plates with beverage napkins.
• Fill, rotate, and date all condiments such as dressings, sour cream, and salsa.
• Fill baskets with checkered paper.
• Write down any products that are running low or are out on the dry erase board.
• Act as a liaison between the chef and servers/bartenders, addressing issues the chef might have with front-of-house (FOH) staff.
• Fix mistakes on tickets by clarifying FOH staff needs.
• Convey out-of-stock or low counts on items to all FOH staff.
• Deliver food to tables/bar.
• Stab tickets once completed.
• Supply guests with additional needs such as extra plates, napkins, and condiments.
• Inform FOH staff if guests require additional drinks, food items, or sides.
• Return to the expo line ASAP after delivering food.
• Stay busy even during slow periods by cleaning and restocking the station.
• Clean the downstairs of crazy horse.
• Sweep and wipe tables in the downstairs of crazy horse.
• Wipe down all counters and shelves in the expo station at the end of the shift.
• Sweep and mop the floor of the expo area at the end of the shift.
• Bring out the trash at the end of the shift.
• Check with the active supervisor before clocking out.

What This Job Offers

• Career Level: Entry Level
• Education Level: No Education Listed