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Ruth's Chris | Food Runner

Food Runner

Food Runner

REPORTS TO: Restaurant Manager
FLSA STATUS: Non-Exempt

POSITION SUMMARY: Picks up food product for orders placed by the service staff and delivers the meal to our Guests, including bread, salads, appetizers, entrees, desserts and other items requested by our Guests. Assists the kitchen and service staff as needed to maintain the highest level of food quality, presentation and timing to optimize our guests dining experience.

ESSENTIAL JOB FUNCTIONS:
Reports to work, is in the correct uniform and on the station as indicated on the weekly work
schedule. Practices positive personal hygiene and cleanliness habits during all work shifts.
2. Sets up the front line with the equipment, plate ware and small wares needed to effectively serve all food products. Items include, but are not limited to; serving spoons, forks, goose necks, under liners for vegetables, folded napkins for handling hot plates and garnishes. Keeps station restocked throughout the shift.
3. Cleans large and small trays and tray stands to be ready for service.
4. Reads order tickets as they arrive and place onto ticket minder. Tracks cooking times on all orders, checks finished product for proper degree of doneness, appearance and plate presentation.
5. Coordinates and communicates with the broil and pantry stations to correctly time and serve "hot and cold" items to the Guest.
6. Garnishes finished entrees according to the specifications and procedures contained in the RCSH Recipe Book (examples: butter, parsley, lemon) and immediately trays and delivers food so that the food is served hot and sizzling.
7. Delivers food to the correct table and pivot point position numbers. Assists the server as necessary to ensure that the Guest is served immediately. ("Hot Food Hot, Cold Food Cold").
8. Assists the server as needed to optimize the Guest's dining experience.
9. Carries Take Out and Delivery food items to the Bar or Host stand as needed.
10. Follows all national, state, and local safety, health, and sanitation guidelines as specified by the restaurant.
11. Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Reports any unsafe condition, unsafe act, accidents and/or injuries to the Chef or other Manager On-Duty.
12. Correctly completes closing duties at the end of each shift. Assists Chef and other kitchen personnel in accomplishing closing duties and kitchen cleanliness.
13. Completes all side work in the front and/or back of the house as assigned and scheduled by the members of the management team.
14. Supports other Front-of-House positions as needed, providing a seamless Guest experience to all Guests.
15. Performs all duties and maintains knowledge of all standards and procedures, as stated in the RCSH Employee Training Packet – Food Runner.
16. Additional duties as assigned.

COMPETENCIES/PERSONAL CHARACTERISTICS:
Guest First Mindset
• Demonstrates a Guest first mindset, placing a high priority on the Guest experience
• Interacts regularly with Guests, demonstrating a genuine interest in Guests, and ensuring a superior dining experience for all Guests

JOB REQUIREMENTS:
• Excellent Guest service skills and a strong work ethic
• Understanding of proper food handling and sanitation procedures

PHYSICAL DEMANDS:
• While performing the duties of this job, the employee must be able to stand, walk, talk, and hear for extended periods of time, at least 8 hours, and traverse all parts of the restaurant quickly
• Ability read, speak, write, and understand communication in English
• Must be able to lift, handle and carry (e.g. trays, small wares and equipment) at a minimum of 50 pounds constantly and up to 100 pounds occasionally
• Must have a good sense of balance, be able to bend, kneel, stoop, reach and squat on a frequent basis
• Must be able to communicate effectively and listen attentively

WORK ENVIRONMENT:
• Work is performed in a restaurant
• Position involves work on afternoons, nights, weekends, and holidays, as required
• Must be able to work in an environment subject to loud noises from restaurant equipment and
machinery, fumes, odors, dust and smoke
• Temperature ex remes range from working near 1800-degree Fahrenheit to working in a walk-in freezer of -10 degree Fahrenheit

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