Prep Cook (catering) - St. Paul RiverCentre

Morrissey Hospitality•Saint Paul, MN

1d•Onsite

About The Position

This position has primary responsibilities to include production and preparation of menu items under direct supervision of kitchen management. The Saint Paul RiverCentre is the capital city’s most stunning convention, special event and entertainment venue, with more than 250,000 square feet of versatile event space, luminous, airy design, and outstanding customer service. The RiverCentre 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 themselves on exceptional experiences and genuine hospitality. Morrissey Hospitality offers employees exceptional work environments, generous pay and benefits, and opportunities for education, training, and advancement, emphasizing that the company's strength comes from its people.

Requirements

6 months to 1 year 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.
Ability to position self to move about.
Ability to operate and use kitchen station tools and equipment.
Ability to communicate with guests, employees, and management.
Ability to move up to 50 pounds frequently.
Specific vision abilities including close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Nice To Haves

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

Responsibilities

Prepares orders to guests specification, with special attention to allergens and notes on orders.
Prepares kitchen line and all necessary products for service following checklists.
Able to work assigned station in kitchen.
Receives and checks in purchased items to ensure accuracy, quality and quantity.
Transports supplies and equipment between storage and work areas.
Cleans kitchen equipment.
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.
Takes out trash and recycling.
Cleans and maintains interior and exterior trash area.
Sweeps and mops floors.
Complies with company, local, state, and national regulations pertaining to food quality, cleanliness and sanitation standards, and safety.
Completes all other duties as assigned.