Food Runner

Berkshire East Ski Resort; Charlemont (MA); On-site; USD 34,000 - 52,000; Full time

Job summary

Berkshire East Ski Resort is seeking dedicated kitchen staff to support expo and service areas. You will stock, plate, and deliver items, coordinate with chefs and servers, and maintain organization across the expo line.

Role involves following supervisor directions, restocking, cleaning, and ensuring timely communication of shortages to FOH. This position requires reliability during busy service periods at the mountain resort. Stay busy; clock out only with supervisor approval.

Responsibilities

• Maintain stainless shelf organization and cleanliness in expo area.
• Restock and fill condiments and baskets; ensure all to-go items are ready.
• Rotate and date all condiments (dressings, sour cream, salsa).
• Fill baskets with checkered paper and note low stock on the dry erase board.
• Liaise between chef and servers/bartenders to address FOH issues.
• Correct mistakes on tickets by clarifying FOH needs and convey shortages to all FOH staff.
• Deliver food to tables and bar; stab tickets when completed; meet guest requests.
• Inform FOH staff of additional drinks, foods, or sides; return to expo line ASAP.
• Follow supervisor guidance; clock out as directed; stay busy during slow periods.
• Clean and restock expo station; sweep and mop expo area floors; manage trash.
• In absence of Food and Beverage director, Chef acts as supervisor for operations.

Job description

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

1. 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, ECT...
• 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

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.