Kitchen Food Runner

Job Details: Level: Experienced, Job Location: Dawn Ranch Lodge - GUERNEVILLE, CA, Position Type: Part Time, Salary Range: $17.00 - $17.00Hourly, Travel Percentage: None, Job Category: Restaurant - Food Service, ABOUT OUR COMPANY

Dawn Ranch is a natural preserve and boutique hotel destination nestled riverside at the edge of Guerneville in Sonoma’s wine-rich Russian River Valley. The cottage-style hotel and event venue offer an authentic, historic, and unique Sonoma wine country escape among 22 acres of ancient giant redwoods, native meadows, and vintage apple trees. The hotel also features unique wellness experiences including a premium spa which offers outdoor baths, massages, and body treatments. Other activities include yoga, meditation, and perfume-making. Dawn Ranch’s food program balances elevated cuisine with casual excellence -- from fine dining at the Lodge overseen by Chefs Juliana Thorpe & Ignacio Zuzulich, to picnics overlooking the roiling Pacific Ocean. Local ingredients from the fertile valley make our varied cuisine an emerging staple of Northern California fare. Dawn Ranch is the perfect destination to co-create luxury and inspiration in Sonoma.

About the role

The Kitchen Runner is a unique hybrid position that combines the culinary responsibilities of a Prep/Line Cook with the guest-facing responsibilities of a Food Runner.

As a Kitchen Runner, you are an important connection between the kitchen and the dining room. You will work as part of the culinary team, assisting with daily preparation, station setup, and service while also being responsible for delivering dishes throughout the restaurant and confidently presenting them to our guests.

This position requires someone who is equally comfortable working with a knife at a prep station and stepping into the dining room to speak about the food. A strong understanding of ingredients, cooking techniques, allergens, sourcing, and the story behind each dish is essential.

The Kitchen Runner helps ensure that the intention of the culinary team carries all the way from preparation to the moment the dish reaches the guest.

Essential Duties

Culinary & Kitchen Responsibilities

Prepare ingredients and food components according to recipes, prep lists, and Chef specifications.

Wash, peel, trim, cut, portion, and prepare vegetables, fruits, proteins, seafood, and other ingredients as directed.

Prepare sauces, stocks, dressings, marinades, garnishes, and other components for service.

Assist with basic butchery, vegetable preparation, portioning, and other culinary tasks as assigned.

Follow recipes, portion controls, plating standards, and preparation specifications to maintain consistency and quality.

Set up and stock prep and service stations with the necessary tools, equipment, ingredients, and supplies.

Complete daily preparation lists accurately and within established timelines.

Assist the culinary team with plating and final preparation of dishes during service when needed.

Maintain a clean, organized, and properly stocked kitchen and preparation area.

Label, date, store, and rotate food products according to kitchen and food safety standards.

Assist with receiving, organizing, and properly storing deliveries as needed.

Communicate ingredient shortages, preparation needs, quality concerns, or equipment issues to the Chef or appropriate supervisor.   

Food Running & Guest Experience

Deliver dishes from the kitchen to all restaurant dining areas with precision, urgency, and attention to presentation.

Ensure dishes arrive at the correct table and position while maintaining the intended temperature, appearance, and timing.

Present and explain dishes confidently and accurately to guests.

Maintain a thorough understanding of the current menu, including ingredients, preparation techniques, sourcing, garnishes, and the inspiration behind each dish.

Maintain strong knowledge of common allergens and dietary restrictions and communicate questions or concerns immediately to the culinary and service teams.

Communicate effectively with Chefs, Captains, Back Waiters, and other Food Runners to ensure proper timing and coordination of courses.

Coordinate multi-plate and multi-table food drops when necessary.

Support Captains and the service team with dish explanations and culinary questions.

Represent the culinary team professionally when interacting with guests.

Assist the service team with clearing, resetting, polishing, restocking, and other service responsibilities when necessary.

Maintain cleanliness and organization of the pass, food-running areas, and service stations

Specific Requirements of this Role

Ability to stand and walk for extended periods and lift up to 30 lbs.
Ability to grasp, lift, carry, and move large trays of food, plates, utensils, glasses, etc.
Adhere to all health and safety regulations and procedures, including food handling and sanitation
Ability to work effectively in a fast-paced, high pressure service environment
California Food Handler Certification, Responsible Beverage Service (RBS) Certification
Follow all company policies and procedures related to dining room service.
Perform other duties as assigned

Qualifications:  

Previous professional kitchen experience required; fine dining or Michelin-level restaurant experience preferred.

Strong basic cooking techniques, knife skills, and understanding of professional kitchen operations.

Previous food-running or guest-facing restaurant experience preferred but not required for candidates with strong communication skills.

Strong knowledge of ingredients, cooking techniques, and food preparation methods.

Ability and willingness to learn detailed menu descriptions, allergens, sourcing, and the story behind each dish.

Comfortable speaking directly with guests and presenting food in a professional and engaging manner.

Strong verbal communication skills.

Strong attention to detail and commitment to consistency.

Ability to follow recipes, prep lists, plating specifications, and verbal instructions accurately.

Ability to work efficiently and calmly in a fast-paced, high-pressure service environment.

Collaborative mindset and ability to communicate effectively with both culinary and service teams.

Reliable, organized, professional, and committed to maintaining a clean workspace.

Flexible availability, including nights, weekends, and holidays.

The Company is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind: Company is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions at Company are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, family or parental status, or any other status protected by the laws or regulations in the locations where we operate. Company will not tolerate discrimination or harassment based on any of these characteristics and encourages applicants of all ages.