Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $71,000.00 - $85,200.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
short term disability
long term disability
401(k) retirement plan
accidental death and dismemberment insurance
Hospital Indemnity insurance
Flexible spending account for vision and dental
Flexible Spending Account for Dependent Care
Flexible Spending Account for Commuter Expenses
Accidental Injury Insurance
health savings accounts
Paid Time Off
Worker's Compensation
Military leave
MN Sick and Safe Time
jury duty
Witness Duty
Holiday pay
Family Medical Leave
Personal Leave
Voting leave
Bereavement leave
School Leave
Job Description
The Saint Paul Hotel is a renowned establishment recognized as one of the premier hotels in the United States. Combining historic charm with modern sophistication and comfort, the hotel offers guests exceptional hospitality along with memorable and elegant experiences. Operated by Morrissey Hospitality, a company that encompasses nearly two dozen unique restaurant, hotel, and event concepts, The Saint Paul Hotel stands out as a hallmark of luxurious service and genuine care. Morrissey Hospitality takes pride in fostering a supportive work environment where teamwork, community involvement, and the pursuit of excellence are central values. As part of Morrissey Hospitality, employees are... Show More
Job Requirements
- High school diploma or equivalent
- Minimum three years culinary experience with supervisory role
- Food safety certification or ability to obtain within 30 days
- Must be able to work varied shifts including weekends and holidays
- Ability to operate kitchen tools and equipment
- Ability to communicate effectively with guests, employees, and management
- Must have vision abilities including close vision, color vision, peripheral vision, depth perception
- Ability to travel locally to other properties occasionally
Job Qualifications
- Three years culinary experience with supervisory experience in high-volume upscale casual dining
- Proficient in computer skills for communication, food costing, recipe preparation, and financial analysis
- Food safety certification or ability to obtain within 30 days
- Strong understanding of food cost, purchasing, and kitchen equipment
- Two-year culinary degree or certificate preferred
- Competency in ChefTec, Adaco, and Microsoft Office preferred
Job Duties
- Manage and lead daily culinary department operations
- Ensure food safety, quality, and consistency
- Assist Executive Chef in planning and developing menus
- Develop recipe cards for menu items
- Prepare and cook food or direct food preparation
- Maintain a visual culinary presence and engage with guests
- Oversee hiring, training, scheduling, discipline, and evaluation of culinary staff
- Monitor departmental cleanliness, product security, and inventory
- Review menus and analyze costs
- Conduct inventories and monitor budgets
- Maintain compliance with food quality, sanitation, and safety regulations
- Assist in purchasing and delivery of food and non-food items
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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