Wellington Club
Expediter / Lead Food Runner
Wellington Club, Wellington, Florida, United States,
Reports to:
Food and Beverage Manager / Sous Chef
Classification:
Part-Time
OVERVIEW
The Wanderers Club is a family-oriented country club that serves lunch and dinner for our Members and their guests in two restaurants. We are seeking an Expediter / Lead Food Runner. The ideal candidate has experience working in both front-of-house and kitchen settings. They will be responsible for expediting all orders during lunch, confirming the correctness of plating and presentation, as well as ensuring prompt delivery. The candidate must be comfortable directing line cooks, food runners, and servers. Availability must include Wednesday through Friday from 11 a.m. to 3 p.m., with the possibility of additional shifts.
Requirements
EDUCATION AND EXPERIENCE
•2 years of experience as a food runner, expeditor, lead line cook, or sous chef.
JOB KNOWLEDGE
•Knowledge of all menu items, including ingredients, preparation, and presentation.
•Basic understanding of cooking techniques.
JOB SUMMARY
•Serve as the liaison between the kitchen and servers.
•Organize order tickets, confirming VIPs, allergies, and special notes are acknowledged and addressed.
•Expedite food in collaboration with line cooks and other staff.
•Check the presentation of all plates before they leave the kitchen.
•Direct food runners and servers to deliver dishes to the correct seat numbers and tables.
•May also run food to dining rooms as needed.
JOB TASKS AND DUTIES
•Ensure all service stations in the kitchen are stocked and ready for service.
•Facilitate quick plating and delivery of food from the kitchen.
•Accurately match food items to the correct orders.
•Check mise en place before service and inspect food presentation to meet quality standards.
•Maintain cleanliness of service stations in the kitchen, ensuring a clutter-free and safe work environment.
•Carry food trays to tables according to the ticket's seating assignments.
•Ensure all items required for service are available; notify chefs, managers, and staff of any shortages.
•Assemble and label "to-go" orders correctly.
•Wipe spills or drips from dishes and ensure consistent plate presentation.
•Break down and clean service stations in the kitchen at the end of the shift.
•Report any complaints to the manager on duty.
•Coordinate buffet presentations.
•Perform other duties as assigned.
LICENSES AND CERTIFICATIONS
•Food handler's permit.
PHYSICAL DEMANDS AND WORK ENVIRONMENT
•Required to stand for long periods, walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach.
•Ability to push, pull, or lift up to 50 pounds.
•Engage in continuous repetitive motions.
•Work in a hot, humid, and noisy environment.
Food and Beverage Manager / Sous Chef
Classification:
Part-Time
OVERVIEW
The Wanderers Club is a family-oriented country club that serves lunch and dinner for our Members and their guests in two restaurants. We are seeking an Expediter / Lead Food Runner. The ideal candidate has experience working in both front-of-house and kitchen settings. They will be responsible for expediting all orders during lunch, confirming the correctness of plating and presentation, as well as ensuring prompt delivery. The candidate must be comfortable directing line cooks, food runners, and servers. Availability must include Wednesday through Friday from 11 a.m. to 3 p.m., with the possibility of additional shifts.
Requirements
EDUCATION AND EXPERIENCE
•2 years of experience as a food runner, expeditor, lead line cook, or sous chef.
JOB KNOWLEDGE
•Knowledge of all menu items, including ingredients, preparation, and presentation.
•Basic understanding of cooking techniques.
JOB SUMMARY
•Serve as the liaison between the kitchen and servers.
•Organize order tickets, confirming VIPs, allergies, and special notes are acknowledged and addressed.
•Expedite food in collaboration with line cooks and other staff.
•Check the presentation of all plates before they leave the kitchen.
•Direct food runners and servers to deliver dishes to the correct seat numbers and tables.
•May also run food to dining rooms as needed.
JOB TASKS AND DUTIES
•Ensure all service stations in the kitchen are stocked and ready for service.
•Facilitate quick plating and delivery of food from the kitchen.
•Accurately match food items to the correct orders.
•Check mise en place before service and inspect food presentation to meet quality standards.
•Maintain cleanliness of service stations in the kitchen, ensuring a clutter-free and safe work environment.
•Carry food trays to tables according to the ticket's seating assignments.
•Ensure all items required for service are available; notify chefs, managers, and staff of any shortages.
•Assemble and label "to-go" orders correctly.
•Wipe spills or drips from dishes and ensure consistent plate presentation.
•Break down and clean service stations in the kitchen at the end of the shift.
•Report any complaints to the manager on duty.
•Coordinate buffet presentations.
•Perform other duties as assigned.
LICENSES AND CERTIFICATIONS
•Food handler's permit.
PHYSICAL DEMANDS AND WORK ENVIRONMENT
•Required to stand for long periods, walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach.
•Ability to push, pull, or lift up to 50 pounds.
•Engage in continuous repetitive motions.
•Work in a hot, humid, and noisy environment.