Food Runner

Berkshire East Mountain Resort; Charlemont (MA); On-site; USD 17,000 - 25,000; Full time

Job summary

Berkshire East Mountain Resort in Charlemont is seeking a detail-oriented expo/BOH helper to support kitchen operations. You will maintain station organization, restock condiments, and ensure expediting areas run smoothly.

You will act as liaison between chef and servers, deliver food, track stock, and help clock in/out with clear communication. Prior kitchen experience preferred; candidates must be able to work fast, follow directions, and maintain cleanliness.

Responsibilities

• Monitor Stainless shelf - lower shelves - condiment refrigerator - shelves behind station - expo area must be clean and organized
• Restock and fill condiments and baskets and all to-go items - soup underliers - small plates with beverage napkins - fill, rotate and date all condiments; dressings, sour cream, salsa, etc.
• 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 to ALL FOH staff
• Deliver food to tables/bar - stab tickets once completed - supply guests with additional needs - inform FOH staff of extra drinks, foods, sides, etc - return to expo line ASAP
• 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 early or stay longer - stay busy, clean and restock station - clean downstairs of crazy horse - sweep and wipe tables downstairs

Job description

1. **1. Monitor Stainless shelf** - Lower shelves - Condiment refrigerator - Shelves on wall behind station - Expo area needs to be clean and organized
2. **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, ECT\... - Fill baskets with checkered paper - If any products are running low or out write them on dry erase board
3. **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. **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. **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
6. **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
7. **In the absence of Food and Beverage director, the Chef is acting supervisor in charge of all food and beverage operations.**