Steward Catering) - The Saint Paul Hotel

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.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Kitchen Duties:

• Leads and directs work of dish staff ensuring 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 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. Take 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.
• Any and all other duties as assigned.

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.