Steward (Union Regular position) - St. Paul RiverCentre

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. Sets up and works at service and breakdown stations during catering functions, as well as assisting in the dish room washing dishes.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Kitchen Duties:

• Leads and directs work of dish staff to ensure smooth operations including: set up, service and clean up. Provides instruction, guidance and communication.

• Sets up catering “serving” and “clearing” stations.
• Checks employee break room and locker room to ensure cleanliness/food safety and cleans as necessary.
• Washes work tables, 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.
• Uses all applicable checklists.

Night Cleaner Duties

• Deep cleans the kitchen & kitchen equipment, break room, locker rooms, and concessions areas for the next day’s use.

Warehouse Duties

• 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.

MINIMUM REQUIREMENTS

• Availability to work nights and weekends.
• While performing the duties of this job, the employee is regularly required to position self to move about. 
• The employee frequently is required to operate and use kitchen and dish room station tools, equipment, and chemicals; and communicate with employees and management. 
• The employee must move up to 50 pounds occasionally. 
• Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus. 

We are inspired by connections.   We build genuine, authentic relationships with our guests, our employees and our partners, and provide memorable moments, exceptional experiences and operational excellence.  Our team exemplifies these company cornerstones of being “All-In”:

• Mentorship
• Empowerment
• Respect
• Coaching
• Accountability
• Trust

Being 100% all-in is much easier than being 99.9% or less. Once you make a 100% commitment, there are no exceptions. It's a done deal. You never have to think about it again. Ultimately, your 100% commitment will determine your progress and happiness within our company.

HOURLY – We exist to create exceptional experiences by trusting and empowering one another, taking ownership of our work, and treating every person with respect. Through high standards, thoughtful use of resources, and a commitment to delivering results, we make our teams stronger, our guests happier, and our company better every day.

About the RiverCentre
Saint Paul RiverCentre is one of the region’s flagship event and convention venues, known for hosting large-scale conferences, corporate gatherings, galas, and community events. The culinary program supports hundreds of events each year, offering banquet service, specialty menus, and high-volume production that still prioritizes quality, flavor, and presentation. 

The culinary team at RiverCentre works in a dynamic, fast-paced environment where preparation, communication, and teamwork drive success. Culinary operations are well-organized, professionally led, and equipped to manage events of all sizes. Team members take pride in executing large-scale service with precision, efficiency, and care, all while contributing to the memorable experiences of tens of thousands of guests annually. 

For more information on our career opportunities, visit us at Careers/Jobs | Morrissey Hospitality 

Union Regular Position Benefits:

• PTO after 12 consecutive months as Regular

• Medical, Dental, Vision Insurance
• Worker’s Compensation
• MN Sick and Safe Time (ESST)
• Military Leave; Voting Leave; Bereavement Leave; School Leave
• Jury Duty; Witness Duty
• Holiday pay (employee must work)
• Family Medical Leave (FMLA); Personal Leave (LOA), MN Paid Leave (PFML)

Salary : $22