Cook (catering) - The Saint Paul Hotel

Morrissey Hospitality•Saint Paul, MN

1d•Onsite

About The Position

This position has primary responsibility for the daily operations of the kitchen line. Responsibilities include production and preparation of all menu items by adhering to food sanitation guidelines. The Saint Paul Hotel is regarded as one of the country’s premier hotels, known for exceptional hospitality and memorable, elegant experiences, pairing history with style, sophistication and comfort. The Saint Paul Hotel is operated by Morrissey Hospitality, which is composed of nearly two dozen unique restaurant, hotel and event concepts. Joining the Morrissey team means becoming part of a team that works through challenges together, supports and encourages one another, lifts their communities, and prides itself on exceptional experiences and genuine hospitality. Morrissey Hospitality offers employees exceptional work environments, generous pay and benefits, and opportunities for education, training, and advancement, helping employees achieve their best at work, in their career, and in their life.

Requirements

2-3 years related experience in a high-volume, high energy, food and beverage environment.
Working knowledge of state and federal laws and regulations related to food, safety, and sanitation.
Availability to work nights and weekends as needed.

Nice To Haves

Food handler certification or ability to obtain within 30 days of hire.

Responsibilities

Prepare orders to guests specifications, with special attention to allergens and notes on orders.
Prepares kitchen line and all necessary kitchen products for service by following checklists.
Able to work all stations in absence of other staff.
Assists with training of culinary staff.
Receives and checks in purchased items to ensure accuracy, quality and quantity.
Transports supplies and equipment between storage and work areas.
Cleans kitchen equipment.
Reorganizes work area in preparation for the next shift.
Leads and directs work of culinary staff in the absence of salaried Chef staff.
Complies with company, local, state, and national regulations pertaining to food quality, cleanliness and sanitation standards, and safety.
Completes all other duties as assigned.