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:

• Hiring Phase: COTE begins the hiring process including resume screening and interviews August 12 onwards.
• Training Phase: The training phase is planned for two weeks in mid-September Monday-Friday. The week of 9/15 training will run from 10am to 3pm in order to allow those who are currently employed to continue working. The week of 9/22 training will run from 10am to 4pm.
• Pre-Opening: The Pre-Opening phase runs from Monday 9/29 to Thursday 10/2 and consists of Friends & Family services during normal dinner hours.
• Grand Opening:The grand opening party will take place on Friday 10/3 and the restaurant will be open for service 7 days/week beginning on Saturday 10/4.

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 items 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.

Essential Job Duties & Responsibilities:

Job duties and responsibilities 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 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 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.
• Runners should have thorough knowledge of all menu items allergies and presentation to answer all customer inquiries and maintain quality food is served in accordance with safety standards (e.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.

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.
• Ability to perform job duties and responsibilities 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 Handlers 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.
• Familiarity with restaurant management software such as point of sales reservations management inventory management Microsoft Office and Google Workspace.
• Ability to execute steps of service in adherence with company policy.
• Excellent interpersonal and customer service skills.
• Excellent communication with management and teammates.