Runner/Expo Meso Maya Comida Y Copas 4800 W Park Blvd, Plano, TX 75093
-
View distance
-
Any schedule considered
-
Full-time, Part-time
-
Any experience welcomed
-
Hires 18+
Job Description
As the runner/expo, you are the lynch pin between the kitchen and guests, you'll be in constant motion ensuring plates are finished in the kitchen and food is delivered quickly and accurately to guests. You'll describe the food being presented and handle or communicate guest requests as they come up.
Responsibilities
- Read tickets, finish plates and run food or delegate to a team member
- Describe dish being dropped at the guest's table and ensure they are satisfied before returning to the kitchen
- Retrieve any items guests may need to accompany their meal
- Assist servers in side work during down times
- Be sure station is set with all items needed by both the BOH and the FOH
- Maintain a clean workstation
About this location
About Meso Maya Comida Y Copas
Meso Maya: a culinary adventure into the FRESH, BOLD and EARTHY flavors of authentic, interior Mexico.
Think of our menu as our homage to Mexican and Mayan food, techniques, and methods: an adventure into the FRESH, BOLD & EARTHY flavors of authentic interior Mexico.
From the herbs and spices we use for homemade adobos and salsas, to our hand-ground tortillas, to the entrees and sauces we create from scratch, every dish is prepared with a reverence to the states of Mexico—glorious places like Yucatan, Vera Cruz, and Chiapas.
And authenticity is the main ingredient in everything we serve.
The chocolate used in our mole sauce is made from specialty cocoa beans we grind in house.
The garlic in the camaron al mojo de ajo is peeled from whole cloves.
The skillet-baked blueberries in the pastel de mora are always fresh picked.
The tomatoes in our salsa are cooked on a wood-burning grill.
Yes, Chef Nico Sanchez is a stickler for precision and detail, and Meso Maya offers a menu unparalleled in the city. From the heart-shaped leaves of the hoja santa, which we use to wrap tamales, to the particular paring of cochinita pibil (pork) and achiote (spice), the fare here is unrelentingly faithful to the dishes you’ll find throughout the regions of Central and Southern Mexico. And the tortillas? Baked daily from hand-ground corn!
