Food Runner Reports to: Floor Manager / General Manager Employment type: Hourly (non-exempt)

Schedule:

Dinner service only — no day shifts. Evenings, typically 4:00pm to close, plus Friday and Saturday dinner service

Compensation:

Hourly wage plus participation in the tip-out pool

Experience:

Required — minimum one year running food in a full-service restaurant About the Role You are the last person between the kitchen and the guest, and in a steakhouse that matters more than it does almost anywhere else. A ribeye that sits under the pass for ninety seconds, a filet delivered to the wrong seat, a lobster tail that arrives without its drawn butter — none of it is recoverable at that point, and all of it is on you. This is a dinner-only position because that's when the room runs: a focused, high-intensity push from open to close, roughly 285 covers on a busy Saturday, with no daytime service to warm up on. We require prior experience because you need to be useful on your first shift. Our menu runs heavy on temperature-sensitive proteins and composed plates, and we don't have a slow period to train you through. What You'll Do Running the pass Pick up food from the pass the moment it's called and deliver it to the correct table and seat, hot and intact Confirm seat numbers against the ticket before you leave the kitchen — every plate, every time Know each dish well enough to describe it at the table: cut, temperature, sauce, sides, garnish Verify the plate against the ticket before it leaves the pass and flag anything off-spec to the expediter or chef rather than running it Carry a full tray through a packed dining room and a service alley without spills Pace your runs so nothing dies under a heat lamp and no table waits on a final plate Menu and allergy competency Memorize the menu: proteins, cuts, weights, cooking temperatures, sauces, sides, and garnishes Know the common allergens in every dish and never deliver a plate to a guest with a flagged allergy without confirming it with the kitchen Answer basic guest questions at the table — doneness, ingredients, what pairs with what — or get the server if you don't know Understand our steak temperatures well enough to confirm a guest's order is what they wanted when you set it down Supporting the floor Clear plates and glassware on your way back to the kitchen — never walk empty-handed Refill water and bread service when you pass a table that needs it Support bussers with table resets during a turn, and servers during a push Report to the expediter and manager on ticket times, missing items, and any table running long Stock the pass and service stations as needed: plates, ramekins, sauces, garnishes, steak knives Standards and side work Keep the pass and service alley clean, organized, and free of obstacles through the shift Complete opening setup and closing side work assigned by the manager on duty Report equipment issues and supply shortages before the next shift What You Need Required Minimum one year of food running experience in a full-service restaurant Able to carry a full tray of plates and multiple glasses through a crowded dining room Menu-memory ability — you must be able to learn a substantial steakhouse menu and retain it Understanding of protein doneness and steakhouse temperature standards Able to stand and walk for a full shift; able to lift and carry up to 50 pounds repeatedly Comfortable in a high-volume, fast-paced environment and steady under pressure Dinner availability only — but Friday and Saturday nights are mandatory and non-negotiable Reliable attendance and punctuality; when you're late, food sits under the lamp and the whole floor feels it Clear communication with kitchen, expediters, servers, and management Eligibility to work in the United States, and any local food-handler or alcohol-service certification required by law Preferred Steakhouse or upscale fine-dining background Working knowledge of wine, spirits, and beer sufficient to answer basic guest questions Experience with a POS or handheld ticketing system Experience in a high-volume venue (200+ covers per night) Bilingual English/Spanish is an asset on our floor