Steward catering) - The Saint Paul Hotel

Morrissey Hospitality•Saint Paul, MN

4d•Onsite

About The Position

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. The role also includes deep cleaning the kitchen & kitchen equipment, break room, locker rooms, and concessions areas for the next day’s use. Additionally, the steward is responsible for the organization and cleanliness of the warehouse, storerooms, coolers, liquor rooms, beer coolers and freezers, including inspection, verification, and receiving of all supplies, handling and disposition of materials, keeping an inventory, taking daily inventory for ordering, reviewing bills of lading, entering food invoices into food costing software, maintaining established pars, filling and delivering requisitions, conducting monthly inventories, and assisting in planning the layout of stock rooms. A FIRST IN FIRST OUT system for all walk-ins and the warehouse must be established, and reclamation of damaged merchandise directed.

Requirements

Availability to work nights and weekends as needed.
Regularly required to position self to move about.
Frequently required to operate and use dishwashing station tools, equipment, and chemicals.
Frequently required to communicate with employees and management.
Must move up to 50 pounds occasionally.
Specific vision abilities required include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Responsibilities

Ensures cleanliness and organization of kitchen and outlet work areas, storerooms, and equipment.
Inspects, verifies, and receives 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.
Sets up and works at service and breakdown stations during catering functions.
Assists in the dish room washing dishes.
Leads and directs work of dish staff ensuring smooth operations including set up, service and clean up.
Provides instruction, guidance and communication to dish staff.
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.
Takes 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.
Deep cleans the kitchen & kitchen equipment, break room, locker rooms, and concessions areas for the next day’s use.
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.