Food Runner

• All personnel need to respect the quiet needed in the kitchen & expo area. *

• Duties include: *

• 1. Monitor Stainless shelf *

• -Lower shelves *

• -Condiment refrigerator *

• -Shelves on wall behind station *

• -Expo area needs to be clean and organized *

2. Restock and fill condiments and baskets and all to go items

• -Soup underliers - small plates with bev napkins *

• -Fill, rotate and date all condiments IE; dressings, sour cream, salsa, etc. *

• -Fill baskets with checkered paper *

• -If any products are running low or out write them on dry erase board *

3. 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 *

4. Deliver food to tables/bar

• -Stab tickets once completed *

• -Supply guests with additional needs IE; extra plates, napkins, condiments, ECT... *

• -Inform FOH staff if guests needs additional drinks, food items, sides, ECT... *

• -Return to expo line ASAP *

5. Chef Dave is in charge of the kitchen and the food runner is considered BOH

• Depending on business levels acting supervisor may have you clock out before your scheduled shift ends alternatively you could be asked to stay longer that scheduled *

• Stay busy even during slow periods *

• Clean, restock your station *

• Clean the downstairs of crazy horse *

• Sweep and wipe tables in downstairs of crazy horse area *

6. End of shift

• Wipe down all counters and shelves in expo station *

• Sweep and mop floor of expo area *

• Bring out trash *

• Check with active supervisor before clocking out *

In the absence of Food and Beverage Director, the Chef is acting supervisor in charge of all food and beverage operations.