Expo / Food Runner Hog Island Oyster Company Inc - 4.9 Larkspur, CA Job Details $19 - $20 an hour 18 hours ago Qualifications Kitchen health and safety standards Food service health code compliance Food safety sanitizing procedures Food Handler Certification Addressing dietary restrictions in food service Communication with kitchen staff

Full Job Description Description:

Job Title:

Expo /

Food Runner Department:

Restaurant Operations FLSA Status:

Non-Exempt, Hourly Reports To:

Restaurant Management Location:

Assigned Hog Island Restaurant Location Works with:

Restaurant Management, Servers, Hosts, Kitchen Team, Bar Team, Bussers, and Dishwashers Who We Are:

Hog Island Oyster Co. is one of the nation's leading producers of sustainable shellfish and a pioneer in bay-to-bar dining. With oyster farms on Tomales Bay and Humboldt Bay, restaurants throughout Northern California, retail operations, tours, events, and e-commerce partnerships, we're committed to creating exceptional guest experiences while protecting the environment and supporting our communities. We strive to cultivate a great farm-to-plate experience. We help and take care of each other, our guests, our communities, and our planet - and we have a lot of fun doing it.

Job Summary:

The Expo / Food Runner is the essential link between the kitchen and dining room. This position coordinates the timing and sequence of completed dishes, checks food for accuracy, quality, presentation, and special instructions, and delivers each dish promptly to the correct guest. Success in this role requires clear communication, sound food-safety judgment, strong attention to detail, and a calm sense of urgency during busy service. Essential Duties + Responsibilities (including but not limited to): Expo and Quality Coordination Review paper and/or digital kitchen tickets and coordinate the timing and sequence of dishes leaving the kitchen. Verify that each dish is complete and matches the ticket, including the correct table or seat, modifiers, allergy alerts, presentation, and appropriate service temperature. Communicate promptly and respectfully with kitchen and service team members about order status, delays, missing items, substitutions, allergies, and special requests. Prioritize and organize completed dishes so food is run promptly, safely, and in the intended sequence. Never guess about ingredients, allergens, or preparation methods; follow HIOC allergen procedures and promptly involve a manager or designated kitchen leader when clarification is needed. Food Running and Guest Service Deliver food to the correct table and guest promptly, accurately, and courteously while safely carrying and balancing plates, trays, and service items. Announce dishes and provide accurate menu and oyster information within the scope of completed training. Respond to reasonable guest requests while at the table and promptly relay questions, concerns, or additional needs to the appropriate server or manager. Maintain awareness of guests, coworkers, and travel paths to prevent spills, collisions, burns, and other service hazards. Support HIOC guest-service standards and help create a welcoming, inclusive, and fun experience. Sanitation, Safety, and Team Support Keep the expo line clean, organized, and stocked with necessary plateware, utensils, condiments, and garnishes. Complete assigned opening, closing, and side-work duties accurately and on time. Follow all applicable food-safety, handwashing, sanitation, illness-reporting, allergen, cross-contact, and workplace-safety requirements. Immediately report spills, broken glass, damaged equipment, unsafe conditions, injuries, and food-safety concerns to restaurant management. Work collaboratively with front-of-house and back-of-house team members and assist with related restaurant duties within the scope of the position. Perform other related duties as assigned, consistent with the general nature of the position and applicable law.

Requirements:

•This position requires weekend availability•

Required Qualifications:

Ability to read and accurately interpret kitchen tickets, table and seat numbers, menu information, modifiers, and allergen notices. Ability to communicate clearly and respectfully with guests and coworkers and to understand job-related safety, allergen, and service information in the language(s) used for those essential duties. Strong attention to detail, sense of urgency, organization, and ability to manage multiple priorities during high-volume service. Guest-focused, team-oriented approach with patience, composure, and dependable follow-through. Working knowledge of food sanitation and safety practices, or ability to learn and consistently follow HIOC procedures. Regular and reliable attendance and punctuality, with the ability to work assigned shifts that may include evenings, weekends, and holidays, consistent with applicable law.

Required Certification:

Obtain and maintain a valid California Food Handler Card within 30 days after hire, as required by law. HIOC will provide or pay for the required training and examination, compensate the employee for the time required to complete them, and reimburse necessary related expenses in accordance with California law. Employment is not conditioned on already possessing a card.

Preferred Qualifications:

Previous food-running, expo, restaurant, hospitality, or other guest-service experience. Familiarity with point-of-sale systems, kitchen display systems, and restaurant ticket flow. Knowledge of oysters, seafood, menu ingredients, preparation methods, and common food allergens; HIOC training will be provided.

Physical Demands:

The physical demands below describe the activities generally required to perform the essential functions of this job. HIOC will consider reasonable accommodations that enable a qualified individual to perform the essential functions. While performing this job, the employee is expected to: Stand and walk for prolonged periods during a shift, including on hard, uneven, wet, or slippery surfaces. Frequently bend, stoop, squat, reach, twist, push, pull, grasp, and use hands and arms to carry, balance, and place plates, trays, and service items. Communicate with and receive information from guests and coworkers in a noisy, fast-moving environment. Read tickets, table and seat numbers, menu information, and food presentation details and safely navigate the kitchen and dining room. Frequently lift and carry trays, dishes, supplies, and other service items and occasionally lift and/or move items weighing up to 50 pounds.

Work Environment:

The work environment characteristics below are representative of conditions encountered while performing the essential functions. Reasonable accommodations may be made as required by law. Fast-paced restaurant setting with frequent interruptions, changing priorities, shared workspaces, and regular interaction with coworkers and the public. High noise levels and exposure to hot and cold temperatures, steam, smoke, odors, moisture, and wet or slippery floors. Regular proximity to hot plates and surfaces, sharp or breakable items, restaurant equipment, and cleaning or sanitizing products. Regular presence of major food allergens, including milk, egg, peanut, tree nuts, fish, shellfish, wheat, sesame, and soy.