All personnel need to respect the quiet needed in the kitchen & expo
area. **1. Monitor Stainless shelf** - Lower shelves - Condiment
refrigerator - Shelves on wall behind station - Expo area needs to be
clean and organized **2. Restock and fill condiments and baskets and all
to go items** - Soup underliers - small plates with bev napkins - Fill,
rotate and date all condiments IE; dressings, sour cream, salsa,
ECT\... - Fill baskets with checkered paper - If any products are
running low or out write them on dry erase board **3. Act as liaison
between chef and servers/bartenders** - Address issues Chef might have
to FOH staff - Fix mistakes on tickets by clarifying with FOH staff
needs - Convey out of stock or low counts on items to ALL FOH staff **4.
Deliver food to tables/bar** - Stab tickets once completed - Supply
guests with additional needs IE; extra plates, napkins, condiments,
ECT\... - Inform FOH staff if guests needs additional drinks, food
items, sides, ECT\... - Return to expo line ASAP **5. Chef Dave is in
charge of the kitchen and the food runner is considered BOH** -
Depending on business levels acting supervisor may have you clock out
before your scheduled shift ends alternatively you could be asked to
stay longer that scheduled - Stay busy even during slow periods - Clean,
restock your station - Clean the downstairs of crazy horse - Sweep and
wipe tables in downstairs of crazy horse **6. End of shift** - Wipe down
all counters and shelves in expo station - Sweep and mop floor of expo
area - Bring out trash - Check with active supervisor before clocking
out **In the absence of Food and Beverage director, the Chef is acting
supervisor in charge of all food and beverage operations.**
