Heat Up Your Culinary Career

The kitchen is the heart of every home and Morrissey Hospitality’s culinary teams are at the heart of what we do. 

Morrissey Hospitality kitchens are dynamic, creative, and upbeat. We are team-oriented, self-motivated, and passionate about what we do. We offer inclusive, collaborative work environments, with mentorship, leadership training, and continued education across the company.  

Morrissey team members make meaningful impacts on our company while achieving their culinary aspirations. No matter where you are in your culinary career, you’ll get the skills, training, and leadership needed to reach your full potential.

SEE AVAILABLE POSITIONS
Okkoy G.
Grill Cook
6 years

“I’ve received a 401K through the company. No other restaurant I've worked for has offered anything like that. It's so nice having a company to help with my future.”
Kris Rodgers
Lead Cook, St. Paul Hotel
16 years

“I want our customers to remember what happiness feels like. Morrissey Hospitality was recommended to me by a friend. I love it here!”
Jessica LaValle
Kitchen Manager, Bad Waitress
6 years

“Morrissey Hospitality follows a set of core values that fall in line with who I am as a person. It makes sense and feels good to work at a company that has the same values I was raised with.”
Previous slide
Next slide
Kris Rodgers
Lead Cook, St. Paul Hotel
16 years

“I want our customers to remember what happiness feels like. Morrissey Hospitality was recommended to me by a friend. I love it here!”
Jim Domogall
Assistant General Manager, RiverCentre
11 years

“I am continually proud of the team as they navigate through the Pandemic. We were a team of specialists who now work as generalists. Every day there is a change in protocols, mandates, and policies that our staff must navigate and enforce. It is always changing, but they find a way to serve the guests, and keep up Morrissey's expectations.”
Olivia Cerda
General Manager, La Quinta Woodbury
4 years

“Morrissey shows us support, and they’ve taught me how to collaborate and how to ask for help. They make it a safe environment to ask for help – I know where my resources are, and am confident working with the team.”
Mark Clough
General Manager, Tria Restaurant
10 years

“Morrissey Hospitality makes it easy to take pride in what we do. I don’t think other places hold themselves to the same standards that Morrissey does. The passion and pride at Morrissey is unmatched.”
Jessica LaValle
Kitchen Manager, Bad Waitress
6 years

“Morrissey Hospitality follows a set of core values that fall in line with who I am as a person. It makes sense and feels good to work at a company that has the same values I was raised with.”
Caleb Wise
Server, Stockyards Tavern & Chophouse
1 years

“I’ve received a 401K through the company. No other restaurant I've worked for has offered anything like that. It's so nice having a company to help with my future.”
Okkoy G.
Grill Cook
6 years

“I’ve received a 401K through the company. No other restaurant I've worked for has offered anything like that. It's so nice having a company to help with my future.”
Karina M.
Housekeeper
10 years

“I have stayed with Morrissey because it is close to home, it is a friendly environment, and they value their employees”
Previous slide
Next slide

COMPETITIVE PAY

Morrissey Hospitality offers competitive wages with a structured path to promotion, and PTO to eligible employees. As an added bonus, all Morrissey employees are paid bi-weekly.

GROWTH & DEVELOPMENT

At Morrissey, we want our team members to reach their fullest potential. We offer structured paths to advancement, mentorship, leadership development, education and training opportunities.

FLEXIBLE SCHEDULES

Professional success shouldn’t require personal sacrifice. At Morrissey, we understand and value your work-life balance. We offer flexible schedules that work for our employees’ busy lives.

HEALTH & WELLNESS BENEFITS

Morrissey Hospitality cares deeply about our employees’ health and welfare. Eligible employees receive medical, dental, and vision insurance, HSAs and Flexible Savings accounts. We offer voluntary 401(k), life/AD&D insurance, and disability coverage options. Our Employee Assistance Program includes resources for confidential mental health support, legal guidance, financial resources, and more.

PERKS

We want our employees to live healthy, happy lives. We offer all employees discounted meals at all of our concepts, options of employment at other concepts, and opportunities to volunteer in our communities, including one dedicated PTO day for community outreach. We provide complimentary uniforms, and we offer a “Shoes for Crews” program for work footwear discounts.

Meet our Team

Lance Kapps, Food & Beverage Director, St. Paul Hotel
Ben Fremstad, Kendall's Tavern & Chophouse
Kris Rogers, Lead Cook, The St. Paul Hotel
Karl Anderson, Executive Chef, Tria Restaurant
Jessica Lavelle, Kitchen Manager, The Bad Waitress
Thomas Sandorgh - Executive Chef, The St. Paul Hotel
John Henkels, Executive Chef, Momento Restaurant + Bar
Gheorghe Vatafu, Executive Chef, The St. Paul Grill
Nick Palmer, Lead Banquet Cook, Bunker Hills Event Center
Corey Picha, Executive Chef, Stockyards Tavern & Chophouse
Chad Methum, Executive Chef, Bunker Hills Event Center
Previous image
Next image

Culinary Career Track

Morrissey Hospitality offers an array of positions, cuisines and service styles to those searching for a new professional home. From short-order to steakhouse, to banquets and catering for thousands – there is a place for you at Morrissey Hospitality.

UTILITY COOK

The soul of every successful restaurant. Learn prep & production, organizational efficiency, kitchen cleanliness and more.

PREP COOK

Work with fresh ingredients, classic techniques and state-of-the-art equipment, maintain quality standards, and anticipate service needs.

LINE COOK

Master precise, from-scratch recipes and proper cooking techniques, and ensure quality standards with pride, passion and heart.

LEAD LINE COOK

Coordinate daily culinary operations including staff training and supervision, preparedness and execution through set-up, service and clean-up.

SOUS CHEF

Supervise and manage the culinary team by providing leadership, training and mentorship, and maintaining strong culinary standards and company culture.

PASTRY CHEF

Oversee baking and pastry department, managing and motivating staff, upholding exacting quality standards and driving team creative.

EXECUTIVE SOUS CHEF

Drive culinary excellence, develop culinary team members, manage all aspects of the kitchen team, and ensure flawless menu execution.

EXECUTIVE CHEF

Direct all culinary operations to obtain optimum efficiency and profitability while training and mentoring kitchen staff to grow their culinary careers.

Education / Training

At Morrissey, we value mentorship, education and training for all of our culinary team members. No matter your station, Morrissey can provide you with the resources and training you need to level up and to reach your goals.

MORRISSEY HOSPITALITY CULINARY COUNCIL

A group of operations and culinary leaders at Morrissey, The Morrissey Hospitality Culinary Council was created in 2022 to provide a strategic framework to foster and leverage culinary excellence across our concepts. The council was formed to maintain consistent culinary standards across all MH concepts, to promote continued education and training for our culinary team members, and to identify high-performing individuals to develop as the next generation of Morrissey Culinary leadership.

AMERICAN CULINARY FEDERATION

Established in 1929, ACF is the premier professional chefs’ organization in North America, with more than 14,000 members and over 170 chapters nationwide. The ACF offers 16 professional certification programs to help chefs become more valuable, hireable, and promotable professionals. The ACF certification program is regarded as the industry standard of excellence in culinary skills and knowledge and is available free of charge to all Morrissey Hospitality culinary professionals.