Please arrive in a black shirt/black pants/black shoes and enter via the loading dock at 55 Purchase St for 1 International Place. Check-in with security in the loading dock and proceed to the 5th floor. Follow the signs to the kitchen. Safari will be in the kitchen.
Before the food arrives: clean the area, set up chafing dishes, layout dish cards and menus /cutlery/napkins/plates/etc. When the food arrives: Direct the vendor where to set up, create a nice presentation for food (logical order), add serving utensils to every dish, make sure the food is in a logical order, send Platterz a photo of the food set up. Serving: Serve, replenish food as needed, keep the area clean, be able to identify dietary (veg, gluten-free, etc.) End of service: Take a picture of the leftover food, provide client feedback (What dishes went too fast, what they had leftovers of), wash chafing dishes, through away food if instructed, wipe the area, put away equipment, and leave the area clean.
No parking available
About Instawork Gigs
Instawork is the best place for hospitality workers to find temporary jobs on-demand.
From Michelin-star restaurants to small coffee shops, Instawork makes it easy for bartenders, cooks, servers, dishwashers and other experienced hospitality workers to find work at local businesses and earn up to $30/hr on a flexible schedule.
No interviews or paper resumes. Just book the gig in the app and show up to do the work.
Se habla español.
A Busser/Food Runner role refers to a front of house worker whose primary responsibility is to support the servers of the job site.
Busser/Food runner responsibilities:
General assistance for staff. Getting a job done before someone else does. Dish hands. (Bringing clean dishes to their appropriate homes) Running Hot Food! (This improves basic menu knowledge) Assisting the guests. (this includes small talk, getting tea/water refills, and refilling pickles and chips. This excludes: taking any food/drink orders, or describing menu items that you are uncertain of.) Always refer them back to their server in these times. Pre-bussing tables. (When a guest is finished with a dish/glass it is no longer needed at the table. Let’s remove those unneeded dishes so the guest has more comfort room). Bussing. (When a group of guests are finished we are to use small/large trays to removes all dirty dishes.) Resetting a table. (All clean tables are to be reset with clean plates, coasters, glasses, and cutlery)