Season's Food Runner

Title: Season's Food Runner
Department: Lodge - Seasons Buffet Kitchen
Location: CO - Lodge & Gilpin - Black Hawk
Employment Duration: Full time
Available Shift: Open
Pay Range: $11.50 + ~$2.00 SPIF

Description

General Summary of Job Duties

The Food Runner insures food levels are full and areas are clean. 

Essential Job Responsibilities and Duties

  • Maintain a high quality of guest service according to Jacobs Entertainment, Inc. Mission Statement and F.A.S.T. Track Values Statement.
  • Maintain a fresh-looking product in the Seasons Buffet at all times.
  • Keep all surfaces and floors free of food and debris.
  • Constant communication with the line cooks.
  • Communicate what product they need periodically throughout the day.
  • Keep a par of certain products for the buffet.
  • Cleans areas throughout the kitchen as needed.
  • Assist Sous Chefs or Lead Cooks however needed.
  • Assist Dishwashers when needed.
  • Insure quality of product being served.
  • Thorough knowledge of applicable Company and departmental policies and procedures as well as the willingness to learn and follow any policy or procedure that may be introduced in the future.
  • Adhere to all appearance and uniform standards.
  • Maintain an open line of communication with Management.
  • Maintain a positive and professional demeanor during all interactions with guest, fellow Employees, and Vendors.
  • Ability to accept performance feedback in a professional manner.
  • Regular attendance and arriving on time to all scheduled shifts and mandatory meetings.
  • Other duties as assigned.

General Job Responsibilities and Duties

To perform the job successfully, an individual should demonstrate the following F.A.S.T. Track Principles:

FRIENDLINESS

  • Offer a warm greeting to everyone you encounter with a smile and eye contact.
  • Practice mutual respect by dealing honestly in all interactions.
  • Use genuine listening skills and offer sincere responses.
  • Promote positive interactions with both external and internal guests through sincere greeting and communications.
  • Be approachable, listen and lead by example.

ACCOUNTABILITY

  • Be proactive and positive.
  • If I don’t know, I’ll find out and if we don’t have it, I’ll try to get it.
  • Support and practice the F.A.S.T. Track Principles from the executive level to the front line staff level.
  • Acquire knowledge, training and education. Communicate it to all employees.

SERVICE EXCELLENCE

  • Anticipate our guests’ needs before they ask.
  • Contribute ideas and solutions to improve customer service.
  • Escort our guests rather than point.
  • Take personal pride in the quality of your work.
  • Actively seek feedback from our guests concerning our service and atmosphere.

TEAM WORK

  • Share and explain information.
  • Great teams consist of great performers.
  • Create a culture of two-way communication with employees and guests.
  • Be courteous, kind and patient with each other.

Skills, Education and Other Requirements

  • Must have an understanding of English.
  • Must have strong communication skills.
  • Must be able to multi-task.
  • Must have working knowledge of the food service industry.
  • High School Diploma or Equivalent Work Experience.
  • Must have working knowledge of the food service industry.

 


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