Food Runner

Position Summary

Under the direction of the Sous Chef, the Expo‑Food Runner picks up food product for orders placed by the service staff and delivers the meal to our guests, including bread, salads, appetizers, entrees, desserts, and other items requested by our guests. A Food Runner assists the kitchen and service staff as needed to maintain the highest level of food quality, presentation, and timing to optimize our guests dining experience with a Demand for Excellence and Passion for Hospitality.

• Reports to work, is in the correct uniform and on the station as indicated on the weekly work schedule. Practices positive personal hygiene and cleanliness habits during all work shifts.
• Garnishes finished entrees according to the specifications and procedures contained in the Ruth's Chris Steak House Recipe Book (examples: butter, parsley, lemon) and immediately trays and delivers food so that the food is served hot and sizzling.

• Delivers food to the correct table and pivot point position numbers. Assists the server as necessary to ensure that the guest is served immediately. ("Hot Food Hot, Cold Food Cold").
• Coordinates and communicates with the broil and pantry stations to correctly time and serve "hot and cold" items to the guest.

• Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Reports any unsafe condition, unsafe act, accidents and/or injuries to the Chef or other Manager‑On‑Duty.
• Cleans large and small trays and tray stands to be ready for service. Assists the server as needed to optimize the guest's dining experience.

• Sets up the front line with the equipment, plateware, and smallwares needed to effectively serve all food products. Items include, but are not limited to, serving spoons, forks, goose necks, under liners for vegetables, folded napkins for handling hot plates and garnishes. Keeps station restocked throughout the shift.
• Completes all side work in the front and/or back of the house as assigned and scheduled by the members of the management team.

• Reads order tickets as they arrive and place onto ticket minder. Tracks cooking times on all orders, checks finished product for proper degree of doneness, appearance and plate presentation.
• Completes all side work in the front and/or back of the house as assigned and scheduled by the members of the management team.

• Must be able to lift, handle, carry food, supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally.
• Must be able to constantly stand and exert well‑paced mobility for a period up to four hours in length.
• Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods.
• Must be able to communicate effectively and listen attentively to supervisors, employees, vendors, and guests.
• Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), loud noises from restaurant equipment and machinery, and fumes, odors, dust, and smoke.

• High school diploma or G.E.D.
• Must be able to work a flexible schedule and expect to work weekends, nights, and holidays.
• Attention to Detail:
  Proven ability accomplish a task with concern for accuracy in all the areas involved, monitoring, and checking work or information and plans, organizing time and resources efficiently, and following up with others to ensure commitments have been fulfilled.
• Collaboration/Teamwork:
  Proven ability to successfully work toward a common goal with others, including actively listening to others, taking responsibility for mistakes, and respecting the diversity of your colleagues.
• Communication:
  Proven ability to articulate thoughts and express ideas effectively using oral, written, visual and non‑verbal communication skills, as well as listening skills to gain understanding. The ability to deliver information in person, in writing, and in a digital world.
• Co…