Title: Food Runner/Expo

Reports to: Manager

Summary of Position:

As part of the Merriman’s team, the food runner is responsible to bring food to the guests. Food Runners are expected to describe the dish in full detail. Food Runners should be experts on our menu items and farm names. The expo needs to be organized and work well under pressure to expedite the tickets out of the window and out of the kitchen. You are expected to enhance the guest experience and interact with the guests.

Duties and Responsibilities:

• Wrap and/or dispose of family meal at 5pm. Family meal is not intended to be saved or brought home by any employee.
• Wipe down and polish all kitchen doors including the in and out doors and door near dish pit.
• Stock china in all areas needed – clear the dish pit before service of all china needed for dinner service.
• Check printers to make sure they are full of ink and paper for dinner service. Place backup printer paper next to all three printers (Grill, Expo, Pantry).
• Fill hand towel dispenser above sink in coffee area.
• Fire bread right before dinner service. Hot bread should always be sent out to tables in a timely manner.
• Get condiments out of fridge and refill. Make sure it’s ready for service
• Set up Oshibori station by service bar (oshiboris, plates, and water station (ice, limes and lemons)
• Wipe down the entire line, top and bottom, with a clean rag.
• Stage correct plates for pantry cooks. Salad, dessert, ramekins, etc.
• Stage plate wipes for dinner service on top line.
• Wipe down entire front line including the soup/bread area.
• Stage and consolidate correct plates in the warmer.
• Stock underline bowls for soup bowls in soup station area.
• Stock ramekins above heat lamps for cooks.
• Fold enough black serviettes for the entire shift. Have one stack on each side of the line.
• Stage plate wipes for dinner service. There should be at least one on each side of the line as well as one for the soup area.
• Keep areas clean at ALL times. Watch for food debris and clean any spills necessary.
• Bread should be baked off when asked for by the SA’s. Keep an eye on bread levels with regards to current/future covers in the dining room. Nearing the end of the night, only fire half trays. WE WANT TO WASTE THE LEAST AMOUNT OF BREAD POSSIBLE.
• When leaving your station, you must notify a manager or the Chef.
• It is very important to get the food out to the tables as quickly and neatly as possible. There is a maximum of three plates that should be run at a time, NEVER FOUR. This should be done only in case of emergency. Two plates per person should be run at all times.
• Eating is not permitted during your shift, unless approved by the manager on duty or the Chef.
• Throw away all stabbed tickets and plate wipes.
• Wipe down the entire hot and pantry lines. Remove plates from above the plate warmer and wipe down. Remove plates in shelves under the hot line and wipe down.
• Wipe down all in/out doors to the kitchen with stainless steel cleaner
• Wipe down the entire wall separating the FOH and BOH with cleaner/ bleach
• Stock all clean plates from the dish pit before you leave
• Clean out soup wells with soap and water
• Clean everything off the speed racks. Wrap any bread left over
• Check out with the Chef

Personal Requirements:

• Ability to be on your feet and alert for extended periods of time
• Ability to lift up to 50 lbs. as needed