Food Runner

Job Description

Job Description

Description:

Job Summary

The Food Runner waits for orders to come from servers from point-of-sale computers in the dining room into the kitchen and waits for orders on the receipt’s printers on the front of the cook line and assembles the orders in the sequence served.

Supervisory Responsibilities:

• None

Duties/Responsibilities:

• Assists servers by delivering the courses of food in sequence to the proper tables, following appetizers, salads or soups, entrees, and then desserts.
• Assures the whole table is served completely during each sequence.
• Reads all dining room tickets and receipt printer tickets and assembles the orders on trays in the kitchen.
• Keeps hot food hot and cold food cold by assembling the trays with cold food first and then adding hot food once done.
• Carries the tray of food to the dining room and to the appropriate table and server.
• Makes sure to consult with the server as to the pickup and delivery of the second course and then the subsequent courses.
• Notifies the Chef if condiments are not properly stocked in the service areas.
• Notifies the dishwasher when China or condiment containers are short.
• Assist banquet personnel in setting up, serving, and cleaning up after banquet functions.
• Polishes silver service items.
• Attends pre-service training (line-up meeting).
• Moves tables and chairs as needed for the next member and guest diners.
• May reset the tables at end of shift for the next meal period.
• Follows CCM mission and values, including providing the best quality service possible. “Service with a Smile” is a key element in providing a positive experience.
• Other duties as assigned.

Required Skills/Abilities:

• Good people skills, including communication and collaboration.
• Well-developed organization skills and ability to develop conceptual alternatives.
• Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing activities practices.
• Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Club’s operations.
• Must be available for emergency and scheduled work requirements on evenings, weekends, or holidays.
• Must be available to work flexible shifts and overtime if necessary. Regular and prompt attendance.

Education and Experience:

• High school diploma or equivalent.

Physical Requirements:

• Prolonged periods of time standing, frequent bending, kneeling, and reaching.
• Must be able to lift up to 25 lbs. at times, with or without accommodation.