Steward (Union Regular position) - St. Paul RiverCentre

Morrissey Hospitality • Saint Paul, MN

5d • $22 - $22 • Onsite

About The Position

The Steward is responsible for keeping kitchen and outlet work areas, storerooms, and equipment clean and organized; inspecting, verifying, and receiving food, beverage, liquor, beer, wine, and non-food supplies; completing equipment pulls; and transporting food, china, and equipment between storage and work areas. The role sets up and works at service and breakdown stations during catering functions and assists in the dish room with washing dishes.

Kitchen duties include leading and directing dish staff through setup, service, and cleanup; providing instruction and guidance; setting up catering serving and clearing stations; checking and cleaning employee break and locker rooms as needed; cleaning work tables and kitchen surfaces; preparing work areas for the next shift; handling trash, recycling, and compost; cleaning trash areas; sweeping and mopping floors; and using applicable checklists. Night-cleaning duties include deep-cleaning kitchens, equipment, break rooms, locker rooms, and concession areas for the next day.

Warehouse duties include maintaining clean, organized storage areas; receiving and inspecting deliveries; handling materials and maintaining current inventories; taking daily inventory for ordering; reviewing bills of lading; entering food invoices into food-costing software; maintaining service-staff par levels; filling and delivering requisitions; conducting monthly food and beverage inventories; helping plan storage layouts; maintaining a first-in, first-out system; and directing the reclamation of damaged merchandise.

This is a union regular, full-time position at Saint Paul RiverCentre. The job shift varies and includes nights, weekends, and holidays. The venue’s culinary team operates in a dynamic, fast-paced event environment, supporting banquet service and high-volume food production.

Requirements

• Availability to work nights and weekends.
• Ability to move about and position oneself as required by the job.
• Ability to operate and use kitchen and dish-room station tools, equipment, and chemicals.
• Ability to communicate with employees and management.
• Ability to move up to 50 pounds occasionally.
• Close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Responsibilities

• Lead and direct dish staff to ensure smooth setup, service, and cleanup; provide instruction, guidance, and communication.
• Set up catering serving and clearing stations and work at service and breakdown stations during catering functions.
• Assist in the dish room by washing dishes.
• Maintain cleanliness and organization of kitchen and outlet work areas, storerooms, coolers, freezers, liquor rooms, beer coolers, and equipment.
• 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 recycling and compost, steam-clean or hose garbage cans, and maintain trash areas.
• Sweep and mop floors and use applicable checklists.
• Deep-clean the kitchen, kitchen equipment, break room, locker rooms, and concession areas for the next day’s use.
• Inspect, verify, and receive food, beverage, liquor, beer, wine, and non-food supplies delivered to the venue.
• Handle and dispose of materials and maintain current inventories of storage rooms, coolers, and freezers.
• Take daily inventory for ordering purposes and conduct monthly food and beverage inventories.
• Review bills of lading for incoming merchandise and enter food invoices into the food-costing software system.
• Maintain established par levels for service staff.
• Fill and deliver food, beverage, supply, and other requisitions to the proper areas.
• Help plan the layout of stock rooms, warehouses, and other storage areas, considering 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 departmental equipment pulls and transport food, china, and equipment between storage and work areas.

Benefits

• Paid time off after 12 consecutive months as a regular employee.
• Medical, dental, and vision insurance.
• Workers’ compensation.
• Minnesota Sick and Safe Time (ESST).
• Military leave, voting leave, bereavement leave, school leave, jury duty, and witness duty.
• Holiday pay, provided the employee works the holiday.
• Family and Medical Leave (FMLA), personal leave (LOA), and Minnesota Paid Leave (PFML).

What This Job Offers

• Job Type: Full-time
• Education Level: No Education Listed