Food Runner

Berkshire East Ski Resort•Charlemont, MA

7d•Onsite

About The Position

The Food Runner is responsible for maintaining the cleanliness and organization of the kitchen and expo areas, restocking 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. This role requires respecting the quiet environment of the kitchen and expo area, ensuring all condiments and supplies are stocked and organized, and communicating effectively with both kitchen and service staff. The Food Runner is considered part of the Back-of-House (BOH) team and reports to the Chef. Flexibility in hours may be required based on business needs, and team members are expected to stay productive during slower periods by cleaning and restocking.

Requirements

Respect the quiet needed in the kitchen & expo area.
Ensure the expo area is clean and organized.
Restock and fill condiments, baskets, and all to-go items.
Fill, rotate, and date all condiments.
Fill baskets with checkered paper.
Write low or out-of-stock items on the dry-erase board.
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.
Deliver food to tables/bar.
Stab tickets once completed.
Supply guests with additional needs.
Inform FOH staff if guests needs additional drinks, food items, sides, etc.
Return to expo line ASAP.
Stay busy even during slow periods.
Clean and restock your station.
Clean the downstairs of Crazy Horse.
Sweep and wipe tables in downstairs of Crazy Horse.
Wipe down all counters and shelves in expo station at end of shift.
Sweep and mop floor of expo area.
Bring out trash.
Check with active supervisor before clocking out.

Responsibilities

Maintain cleanliness and organization of stainless shelves, condiment refrigerator, and shelves in the expo area.
Restock and fill condiments, baskets, and all to-go items, including soup underliers and baskets with checkered paper.
Fill, rotate, and date all condiments such as dressings, sour cream, and salsa.
Communicate low stock or out-of-stock items by writing them on the dry-erase board.
Act as a liaison between the chef and servers/bartenders, addressing issues and clarifying mistakes on tickets.
Deliver food to tables and the bar, stabbing tickets once completed.
Supply guests with additional needs like extra plates, napkins, and condiments.
Inform front-of-house staff about guest needs for additional drinks, food items, or sides.
Return to the expo line promptly after food delivery.
Stay busy during slow periods by cleaning and restocking the station.
Clean the downstairs area of Crazy Horse, including sweeping and wiping tables.
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.
Take out the trash at the end of the shift.
Check with the active supervisor before clocking out.