Steward (Union Regular position) - St. Paul RiverCentre

Morrissey Hospitality•Saint Paul, MN

3d•Onsite

About The Position

The Steward is responsible for maintaining clean and organized kitchen, outlet, warehouse, storeroom, cooler, freezer, and equipment areas at the St. Paul RiverCentre. The role inspects, verifies, and receives food, beverage, liquor, beer, wine, and non-food supplies; completes equipment pulls; and transports food, china, and equipment between storage and work areas. During catering functions, the Steward sets up and works service and breakdown stations and assists in the dish room. Kitchen duties include leading and directing dish staff through setup, service, and cleanup; providing instruction and communication; setting up catering serving and clearing stations; cleaning employee areas and kitchen surfaces; preparing work areas for the next shift; handling trash, recycling, and compost; cleaning trash areas; and sweeping and mopping floors. Night cleaning duties include deep cleaning kitchen spaces and equipment, break rooms, locker rooms, and concession areas for the next day. Warehouse duties include organizing and cleaning storage areas; receiving and inspecting deliveries; maintaining inventory and taking daily inventory for ordering; reviewing bills of lading; entering food invoices into food-costing software; maintaining service-staff pars; filling and delivering requisitions; conducting monthly food and beverage inventories; assisting with storage-area layout; maintaining a first-in, first-out system; and directing the reclamation of damaged merchandise. The RiverCentre culinary team supports a high volume of conferences, corporate gatherings, galas, and community events in a fast-paced environment where preparation, communication, and teamwork are important.

Requirements

Availability to work nights and weekends.
Ability to move up to 50 pounds occasionally.
Ability to position oneself to move about regularly.
Ability to operate and use kitchen and dish room station tools, equipment, and chemicals.
Ability to communicate with employees and management.
Required vision abilities include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Responsibilities

Lead and direct dish staff through setup, service, and cleanup, providing instruction, guidance, and communication.
Set up catering serving and clearing stations and work at service and breakdown stations during catering functions.
Assist with dishwashing in the dish room.
Check employee break and locker rooms for cleanliness and food safety, and clean as necessary.
Wash work tables, walls, refrigerators, and meat blocks; reorganize work areas for the next shift.
Segregate and remove trash and garbage, take out trash, recycling, and compost, and clean trash containers and areas.
Sweep and mop floors and use applicable checklists.
Deep clean kitchen areas and equipment, break rooms, locker rooms, and concession areas for the next day’s use.
Maintain the organization and cleanliness of the warehouse, storerooms, coolers, liquor rooms, beer coolers, and freezers.
Inspect, verify, and receive delivered food, beverage, liquor, beer, wine, and non-food supplies.
Handle and disposition materials, maintain current storage inventories, and take daily inventory for ordering purposes.
Review bills of lading for incoming merchandise and enter food invoices into the food-costing software system.
Maintain established pars for service staff and fill and deliver requisitions to the appropriate areas.
Conduct monthly food and beverage inventories and ensure storage areas are clean and organized before month-end inventory.
Assist in planning storage-area layouts with consideration for turnover, size, weight, and related factors.
Establish and maintain a first-in, first-out system for walk-ins and the warehouse.
Direct reclamation of damaged merchandise.
Complete equipment pulls and transport food, china, and equipment between storage and work areas.