Steward catering) - The Saint Paul Hotel

This position is responsible for the cleanliness and organization of kitchen and outlet work areas, storerooms and equipment; inspection, verification and receiving of all food, beverage, liquor, beer, wine, and non-food supplies; completes all departmental "equipment pulls"; transports food, china, and equipment - between storage and work areas; cleanliness of work area; sets up and works at service and breakdown stations during catering functions, as well as assisting in the dish room washing dishes.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Kitchen Duties:

• Leads and directs work of dish staff ensuring smooth operations including: set up, service and clean up. Provides instruction, guidance and communication.
• Sets up catering "serving" and "clearing" stations.
• Checks employee break room and locker room to ensure cleanliness/food safety and cleans as necessary.
• Washes worktables, walls, refrigerators and meat blocks. Reorganizes work area in preparation for the next shift. Segregates and removes trash and garbage, and places in designated containers. Take out trash, recycling and compost.
• Steam cleans or hoses out garbage cans. Cleans and maintains interior and exterior trash area. Sweeps and mops floors.
• Performs all duties on applicable position checklist including all cleaning duties.
• Any and all other duties as assigned.

Night Cleaner Duties

• Deep cleans the kitchen & kitchen equipment, break room, locker rooms, and concessions areas for the next day's use.

Warehouse Duties

• Responsible for the organization and cleanliness of the warehouse, storerooms, coolers, liquor rooms, beer coolers and freezers.
• Responsible for the inspection, verification and receiving of all food, beverage, liquor, beer, wine, and non-food supplies delivered.
• Responsible for the handling and disposition of materials and keeps a current inventory of storage rooms, coolers, and freezers. Takes daily inventory for ordering purposes.
• Reviews bills of lading for incoming merchandise. Responsible for entering food invoices into food costing software system. Maintains established pars for service staff.
• Fills and delivers requisitions to proper areas. Conducts monthly food and beverage inventories and ensures warehouse locations, liquor rooms, beer coolers and other storage areas are clean and organized prior to scheduled month end inventory.
• Assists in planning the layout of stock room, warehouse and other storage areas, considering turnover, size, weight and related factors of items stored.
• Establishes a FIRST IN FIRST OUT system for all walk-ins and the warehouse.
• Directs reclamation of damaged merchandise. Fills and delivers requisitions of food, beverages, and supplies to proper areas.

MINIMUM REQUIREMENTS

• Availability to work nights and weekends as needed.
• While performing the duties of this job, the employee is regularly required to position self to move about.
• The employee frequently is required to operate and use dishwashing station tools, equipment, and chemicals; and communicate with employees and management.
• The employee must move up to 50 pounds occasionally.
• Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

We are inspired by connections. We build genuine, authentic relationships with our guests, our employees and our partners, and provide memorable moments, exceptional experiences and operational excellence. Our team exemplifies these company cornerstones of being "All-In":

• Mentorship
• Empowerment
• Respect
• Coaching
• Accountability
• Trust

Being 100% all-in is much easier than being 99.9% or less. Once you make a 100% commitment, there are no exceptions. Its a done deal. You never have to think about it again. Ultimately, your 100% commitment will determine your progress and happiness within our company.

We exist to create exceptional experiences by trusting and empowering one another, taking ownership of our work, and treating every person with respect. Through high standards, thoughtful use of resources, and a commitment to delivering results, we make our teams stronger, our guests happier, and our company better every day.

About The Saint Paul Hotel

The Saint Paul Hotel is regarded as one of the country's premier hotels. Pairing history (and infamy) with style, sophistication and comfort, the Saint Paul hotel is known for exceptional hospitality and memorable, elegant experiences.

The Saint Paul Hotel is operated by Morrissey Hospitality, which is composed of nearly two dozen unique restaurant, hotel and event concepts. You are not just getting another job when you join the Morrissey team. You are becoming a part of our team - a team that works through challenges together, supports and encourages one another, lifts their communities and prides themselves on exceptional experiences and genuine hospitality.

Morrissey Hospitality offers our employees exceptional work environments, generous pay and benefits, and opportunities for education, training, and advancement. We are only as strong as our people, which is why we help you achieve your very best - at work, in your career and in your life.

For more information on our career opportunities, visit us at Careers/Jobs | Morrissey Hospitality

Union Position Benefits (working 20+hours per week):

• Health and Welfare; Pension
• PTO after 90 days of service
• Worker's Compensation
• Military Leave; Voting Leave; Bereavement Leave; School Leave
• Jury Duty; Witness Duty
• Family Medical Leave (FMLA); Personal Leave (LOA), MN Paid leave (PFML)