Expeditor/Runner/Buffet Attendant

Responsible for grouping together and accounting for dining room food orders from cook stations, and garnishing and completing plate presentation.  Serves as communication conduit between dining room and culinary staff. ESSENTIAL FUNCTIONS Set up garnish station for plate presentation; stock appropriate dishes and utensils as required Communicate with pantry and line cooks regarding soup du jour, specials, and “outed” items; relay that information accurately and promptly to dining room staff Communicate with kitchen porter and utility staff to maintain appropriate dish stock Ensure proper maintenance, rotation of food products, and cleanliness of work areas Ensure plates are delivered to correct servers with proper presentation; minimize production waste Assist in maintaining kitchen sanitation and equipment cleaning schedule; clean station thoroughly after shift Adhere to food safety guidelines including ServSafe and HACCP Attend and participate in safety meetings SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE Partial High School education; High School Diploma/G.E.D. equivalent preferred Able to coordinate communication with multiple people and stations and maintain proper plate service with ease and accuracy Possess or be able to successfully complete ServSafe certification; strong sanitation skills Possess knowledge of or be able to learn culinary terms and practices; able to prepare basic items by following recipes PHYSICAL AND MENTAL REQUIREMENTS Move about to accomplish tasks, particularly frequent movements from place to place within the unit.Bend, lift, carry, reach/extend arms and hands above shoulder height frequently; move in a constantly changing environment Lift, carry, and push up to 15 lbs. regularly, 20-30 lbs. frequently, and up to 50 lbs. occasionally Able to withstand temperature extremes in freezer, walk-in refrigerator, and cooking areas Able to stand for extended periods; exposure to wet floors Climb steps regularly Speech recognition and clarity, in