JOB DESCRIPTION
Job Title: Food Runner
Reports To: Floor Manager / Assistant General Manager / General Manager
Department: Front of House – Service Support
Employment Type: Hourly, Non-Exempt (Tipped, where applicable)
About José Andrés Group
José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, celebrated for exceptional guest experiences, culinary excellence, and a values-driven culture. Our teams bring world-class food and genuine hospitality to life across acclaimed concepts worldwide.
Position Summary
Food Runners play a critical role in the pace, accuracy, and quality of service. You are responsible for delivering dishes from the kitchen to guests efficiently and precisely, maintaining food integrity, executing seat numbers, and supporting seamless communication between the kitchen, expo, and service team—ensuring every dish reaches the table exactly as intended.
Key Responsibilities
Food Delivery & Execution
- Deliver food to correct tables and seat numbers with speed, accuracy, and professionalism.
- Announce dishes clearly, including allergen callouts, following JAG protocols.
- Ensure proper presentation, temperature, and garnishing before delivery.
- Protect food quality from expo to table at all times.
Expo & Kitchen Coordination
- Communicate continuously with the expo and kitchen regarding ticket times, pacing, and priorities.
- Stage and consolidate trays and hot boxes; prioritize orders based on fire time and coursing.
- Assist with marking tables, delivering share plates, and coordinating utensils for coursed meals.
- Communicate 86’d items, delays, and modifications to servers and leadership.
Service Support
- Assist servers during peak service to maintain flow and timing of courses.
- Respond promptly to guest needs or issues related to food delivery and loop in leadership when needed.
- Maintain awareness of menu items to answer basic guest questions when appropriate.
Cleanliness, Sanitation & Safety
- Follow DOH and JAG sanitation standards, including handwashing and food-safety practices.
- Use proper tray, hot-plate, and lifting techniques to ensure safety.
- Maintain clean, organized runner stations, expo areas, and service pathways.
Stocking & Readiness
- Ensure runner stations are stocked with trays, share plates, utensils, and service tools.
- Assist with opening, closing, and side work duties per checklist.
- Maintain organization and cleanliness of staging and service areas.
Teamwork & Communication
- Work collaboratively with servers, bussers, bartenders, hosts, and kitchen teams.
- Participate in pre-shift meetings and tastings to stay informed on menu changes and service focus.
- Communicate guest concerns, allergies, and safety issues promptly to leadership.
