Lunch Food Runner

COQODAQ•New York, NY

1d•Onsite

About The Position

A new concept from Michelin-starred COTE Korean Steakhouse, unveiling its highly anticipated opening: COQODAQ, our new fried chicken concept, which is just two blocks from our COTE NYC location. Gracious Hospitality Management is first and foremost an outstanding hospitality company that conceptualizes Michelin-starred and James Beard nominated restaurants. We focus on both passion and profitability. We are professionals committed to ensuring exceptional hospitality and service to our customers. GHM has been honored with receiving a Michelin star eight years in a row for its restaurants Piora, Cote Korean Steakhouse & COTE Miami. We follow a simple mantra: 🐓 + 🌾 + 🥬 + 🍗 = 😋 COQODAQ is looking to fill front of house lunch & Brunch food runner roles. Runners are dynamic hospitality professionals responsible for the rapid delivery of food orders from the kitchen to customer tables. Runners elegantly present each dish to the table with detailed explanations of the item’s major components, ensuring all additional communication on allergies or gifts are noted to the diners. Runners also act as a liaison between the kitchen and service.

Requirements

Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
Must be reachable by email and able to communicate via phone as well.
Communicates information effectively and efficiently.
Excellent organizational skills and attention to detail.
Possesses a positive, results-oriented, team-player mentality.
Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
Ability to under pressure and maintain professionalism when working under stress.
Knowledge of workplace safety procedures and local Department of Health standards.
Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required).
Must be of legal age to serve alcohol.
Certification for responsible alcohol service or ability to obtain within 6 months.
Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.
Ability to execute steps of service in adherence with company policy.
Excellent interpersonal and customer service skills.
Excellent communication with management and teammates.

Nice To Haves

We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.

Responsibilities

Completes all assigned side work related to set up and breakdown of runner stations in the kitchen area.
Stocks and organizes supplies for restaurant dining, and to go and delivery operations before service begins.
Ensure coolers, and walk-ins are stocked, organized, and clean.
Informs management or chefs when supplies are running low.
Prepares plate ware, silverware, and garnishes.
Plates dishes according to standards set by the Executive Chef.
Packs to go and delivery orders with care, and delivers them to pick up customers and delivery couriers.
Delivers customer dishes to their assigned position and table quickly and accurately.
Maintains tables by removing courses as completed, replenishing utensils, refilling water glasses and being alert to customer needs when delivering food.
Answer customers’ questions about ingredients and menu items including all allergy notes.
Communicates when items are a gift from the house, contain allergies, or have been modified to accommodate a customer request.
Ensures food is served in accordance with safety standards (e.g. proper temperature).
Liaises between Front of the House and Back of the House team members.
Reads the order tickets and ensures that any customer with allergies are delivered the correct dishes.
Reports to each scheduled shift on time, in uniform, and ready to work.
Responsible for training new employees as assigned.
Assists other stations or areas of the restaurant when requested by management.
Display knowledge of COQODAQ brand, culture, and product.
Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability and stewardship.
Maintain professional and respectful behavior when in contact with customers, management, and teammates.
Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook.
Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.
Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
Take care of all company property.
Maintain safety, cleanliness, and sanitation standards.
Comply with federal, state, and local laws and regulations.