Required Years of Experience
0-1 years
Job Details
Role Summary:
The Food Runner gets food from the kitchen to the right table quickly and correctly, connecting the kitchen and the servers
Responsibilities- Pick up plates from the pass and deliver them to the correct seat using table and position numbers
- Check each plate against the ticket for accuracy, garnish, and allergy notes before it leaves the kitchen
- Describe dishes to guests and offer condiments or extra utensils
- Tell servers and the expo about delays, mistakes, or guest requests
- Clear finished plates, reset tables, and keep the pass and service stations stocked
- Help with side work and cleaning duties
- No experience required; on-the-job training provided
- Quick, attentive, and a team player
- Stand and walk for 8+ hours; carry trays up to 25 lbs
- Work in a fast-paced environment between hot kitchen and dining room
This is a tipped position. Big Trouble takes a tip credit under the New York Hospitality Industry Wage Order (12 NYCRR Part 146), so part of the minimum wage is met through tips.
- Your cash wage plus tips must equal at least the full minimum wage every week. If they fall short, [Restaurant Name] pays the difference.
- On any day you spend more than 2 hours, or more than 20% of your shift, on non-tipped work, you will be paid the full minimum wage for that day.
- You keep all tips you receive, apart from participation in the restaurant's written tip-sharing or tip-pooling policy. Managers and owners do not share in tips.
- Before you start, you will receive written notice of your pay rate, the tip credit, and your regular payday.
Big Trouble is an equal opportunity employer.
Compensation Details
Compensation: Hourly ($11.35) plus tips
Benefits & Perks: Dining Discounts
Required Skills
Ability to Work Under Pressure
Strong Communication Skills
Attention to Detail
Customer Service Orientation
Time Management Skills
Problem Solving Skills
Ability to Follow Instructions
Adaptability to Changing Situations
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Upscale Casual
The first independent venture from restaurateur Joseph Johnson, will open in the West Village on Wednesday, November 18, pairing the easygoing spirit of a neighborhood diner with French rotisserie cooking.
Located on Seventh Avenue South, Big Trouble takes its name from the way a good day can get away from you: lunch turns into dinner, dinner turns into drinks, and suddenly, you’re in big trouble. The restaurant is built for exactly that sort of day, with a dedicated bar, 40-seat outdoor patio, and moody 30-seat private dining room hidden downstairs to follow.
Big Trouble marks Johnson’s first independent project after 15 years working across New York’s restaurant industry, with Chef Sam Pollheimer leading the kitchen. The two first worked together at Roberta’s, where Johnson oversaw operations and Pollheimer recently led the culinary program, before joining forces on Big Trouble.
