Food Runner - Winter 25/26

Position Summary:

This position will be responsible for ensuring the safe and swift delivery of food from the kitchen to guest tables within Snowbasin’s full-service restaurants.  As a Food Runner you will work directly with the F&B Manager as well as Chef de Cuisine to safely operate any FOH equipment, adhere to all health-code policies, promote sanitation and cleanliness, all in accordance with state and federal health code requirements. The Food Runner will work to deliver exceptional guest service and be the liaison between the Front of House and the Back of House.

Job Requirements:

• Excellent communication skills in English, both verbal and written.
• Must be able to move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
• Position requires frequent bending, reaching overhead, twisting, kneeling, crouching, and consistent use of hands, fingers, and arms.
• Must be able to stand and walk for an extended period or for an entire work shift in indoor/outdoor environments.
• Regularly required to talk, hear, adjust vision to both day and night lighting and be able to focus on distant and close-range objects.
• Regularly required to taste and smell.
• Available to work flexible hours, including weekends and holidays. Schedule can vary between 9am-10pm, weekends and holidays.
• Position requires handling of food and beverage products potentially containing but not limited to: dairy, gluten, wheat, soy, eggs, peanuts, tree nuts, sesame, garlic, onions, shellfish, or fin fish.
• Position requires potential exposure to wet and/or humid conditions, steam, and extreme heat and cold.
• Position requires potential exposure to and use of toxic or caustic chemicals.
• Ability to accurately read and make measurements.
• Ability to travel to Snowbasin for scheduled shifts.

Essential Duties and Responsibilities:

• Read, understand, and abide by the employee handbook and resort and department polices & procedures.
• Maintain a positive work environment by working and communicating in a courteous and professional manner with all guests and co-workers.
• Maintain awareness of all safety, state & federal sanitation and security procedures relevant to the department and property.
• Under the direction of F&B Director, Executive Chef, and Chef de Cuisine, a focus on sustainability practices built into standard operating procedures and daily operations.
• Interact professionally and efficiently with guests, delivering items with attention to standards and details.
• Learn and understand all food and beverage menus, including ingredients and preparation, to be able to confidently answer questions and speak to the menu items with guests, as well as to ensure that portions, plating, and garnishes are appropriate.
• Confidently carry large trays that may be heavy and hot, while maintaining composure and adhering to all department service standards.
• Ensure all garnishes at the Expo station remain fresh and in proper holding condition and temp.
• Maintains cleanliness of Expo station, as directed by the F&B Manager or Ched de Cuisine.
• Maintains required inventories and par stock levels on silverware, china, and food items.
• Follow all opening, closing, and cleaning checklists accurately.
• Attend and contribute to required meetings and training classes.
• Participate in and promote safety and accident prevention.
• Perform other duties as assigned by management.

Qualifications:

• 2+ years of food & beverage experience.
• Must possess operational knowledge of service standards, occupational safety, and food safety.
• Utah Food Handler’s Permit