Food Runner

About Us

Cream City Concepts is Milwaukee’s hospitality group built for the energy of a packed house. We run Oak Barrel Public House, Who’s on Third, Who’s on Layton, Cream City Catering, and 3rd Street Retreat — craft food, cold drinks, game days, date nights, big events, and a place to stay, all over the city. The pace is fast, the standards are high, and the people are what make it work.

About the Role

The Food Runner is the bridge between the kitchen and the table. Hot food, run fast and to the right seat, is what makes the whole experience land — when the runner runs right, the kitchen’s work shows up perfect in front of the guest. This is a hands-on, high-pace role: you check every plate at the pass for accuracy and quality, get it to the right table and seat quickly, and back up the servers and the floor all shift. It’s a great way into our Front of House — a lot of strong servers start right here.

One Team, One Floor

In our venues, nobody stands around while the room needs something. When the floor needs it, everyone crosses over — as a Food Runner you’ll clear and reset tables, run water, restock, and jump in wherever the room needs a hand. We run as one team, not separate jobs.

Always Guest-Ready

If you’ve got time to lean, you’ve got time to clean — and you never make a trip with an empty hand. Heading back to the kitchen? You’re carrying dirty dishes to the dish pit. When you’re not running food, you’re clearing plates, resetting tables, restocking the expo line and stations, and getting ahead for the next rush. A clean, ready floor and a sharp expo window are the standard here, not the exception — and you work the opening, side-work, and closing checklists without being asked.

What We’re Hiring For

Skills can be taught. These five can’t — they’re the bar in every CCC venue, every shift.

• Optimistic Warmth — You bring good energy to the floor and stay friendly and steady with guests even when the kitchen is slammed and tickets are flying.
• Curious Intelligence — You learn the menu, the table and seat numbers, and the flow fast — and you catch a wrong or unfinished plate before it ever reaches a guest.
• Work Ethic — You move with urgency. You take pride in hot food delivered fast and a clean expo window, and you push through the rush to keep it that way.
• Empathy — You see what servers and guests need next — a refill, a missing side, a cleared plate — and you handle it before they have to ask.
• Self-Awareness & Integrity — You don’t run a plate you know isn’t right, you own a mistake and fix it, and you do the closing checklist right when no one’s watching.

Key Responsibilities

Running Food & Quality Check

• Deliver food hot and fast to the correct table and seat, following the seat/position system.
• Check every plate at the pass for accuracy and quality — right dish, right modifications, right presentation — before it leaves the window.
• Communicate allergies, special requests, and any plate issues clearly between the kitchen and the server.
• Know the menu well enough to answer basic questions and flag anything that looks off.

Expo & Kitchen Support

• Keep the expo window and pass organized, stocked, and moving — plates, garnishes, sauces, and to-go supplies ready.
• Help expedite during rushes: organize tickets to tables, stage plates, and keep food moving out fast.
• Communicate timing and table needs between the kitchen and FOH so nothing stalls at the window.

Guest & Floor Support

• Refill water and drinks (non-alcoholic), pre-bus and clear plates, and reset tables to keep the floor turning.
• Never an empty hand — carry dirty dishes and glassware back to the dish pit on every trip toward the kitchen.
• Hand off any alcohol delivery to a server or bartender of legal age — food runners do not carry alcohol to tables.
• Back up servers and the floor wherever needed to keep service smooth.

Cleanliness & Readiness

• Keep the expo line, runner stations, and dining room clean, stocked, and guest-ready all shift.
• Complete opening, side-work, and closing checklists fully.

Qualifications

• No prior experience required — we’ll train the right person; restaurant or customer-service experience is a plus.
• Friendly, fast, and genuinely guest-first.
• Strong work ethic, hustle, and a real sense of urgency.
• Reliable and punctual — shows up ready to work.
• Works well as part of a fast-moving team and takes direction well.
• Flexible availability including evenings, weekends, and holidays.
• Must be legally authorized to work in the United States.
• Able to stand and move quickly for long stretches; carry multiple plates; bend, reach, and lift up to 30 lbs; and work in a loud, crowded, fast-paced environment.

Success in This Role Means

• Food reaches the right guest hot, fast, and exactly as the kitchen made it.
• Wrong or unfinished plates get caught at the window, not at the table.
• Servers can stay with their guests because you’ve got the food, refills, and resets covered.
• The expo window and floor stay clean, organized, and ready — every shift.
• The team can count on you to show up, keep pace, and jump in where needed.

Benefits & Perks

• Competitive hourly pay (based on experience) plus tip-share.
• Discounted employee meals.
• Flexible scheduling.
• A real path to grow into serving, bartending, and beyond in our Front of House.

Equal Opportunity Employer

Cream City Concepts is an Equal Opportunity Employer. We do not discriminate based on race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, pregnancy, veteran status, or any other protected class. This job description does not constitute a contract of employment. Employment remains at-will. Duties and responsibilities may change at any time based on business needs.

Continue Your Hospitality Career with us.
We are always looking for the brightest personalities to join our teams!
We value each person's point of view and we want all of our employees to have a voice in our operations.

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