Food Runner

COTE, the carnivorous vision of proprietor Simon Kim, blends the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse. The result is a unique, convivial and interactive atmosphere, accompanied by the highest quality USDA Prime beef, an impeccable 1200+ label wine list, and a suite of classic-but-creative cocktails Smokeless grills in every table, combined with cuts from our in-house dry aging room, ensure that every morsel of steak is hot, fresh, and caramelized every bite. At COTE, we follow a simple mantra: 🥩 + 🔥 + 🍸 = 😊 Runners are dynamic hospitality professionals responsible for the rapid delivery of food orders from the kitchen to customer tables.

Runners elegantly present each dish to the table with detailed explanations of the item’s major components, ensuring all additional communication on allergies or gifts are noted to the diners. Runners also act as a liaison between the kitchen and service.

Responsibilities

: Job duties and

include, but are not limited to the following: Completes all assigned side work related to set up and breakdown of runner stations in the kitchen area. Stocks and organizes supplies for restaurant dining, and to go and delivery operations before service begins. Ensure coolers, and walk-ins are stocked, organized, and clean.

Informs management or chefs when supplies are running low. Prepares plate ware, silverware, and garnishes. Plates dishes according to standards set by the Executive Chef.

Packs to go and delivery orders with care, and delivers them to pick up customers and delivery couriers. Delivers customer dishes to their assigned position and table quickly and accurately. Maintains tables by removing courses as completed, replenishing utensils, refilling water glasses and being alert to customer needs when delivering food.

Answer customers’ questions about ingredients and menu items including all allergy notes. Communicates when items are a gift from the house, contain allergies, or have been modified to accommodate a customer request. g.

proper temperature). Liaises between Front of the House and Back of the House team members. Reads the order tickets and ensures that any customer with allergies are delivered the correct dishes.

Reports to each scheduled shift on time, in uniform, and ready to work. Responsible for training new employees as assigned. Assists other stations or areas of the restaurant when requested by management.

well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment. Ability to under pressure and maintain professionalism when working under stress. Knowledge of workplace safety procedures and local Department of Health standards.

Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy. Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.

Must be of legal age to serve alcohol. Certification for responsible alcohol service or ability to obtain within 6 months.

Qualifications

: Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English. Must be reachable by email and able to communicate via phone as well. Communicates information effectively and efficiently.

Excellent organizational skills and attention to detail. Possesses a positive, results-oriented, team-player mentality.