New

Station Chef

St. Jude Children's Research Hospital
$20.00 - $29.00
United States, Tennessee, Memphis
262 Danny Thomas Place (Show on map)
Apr 01, 2025
Create a working atmosphere, according to Food Services' mission and guiding principles, where the highest standards of excellence, professionalism, leadership, respect, and culinary pride are displayed on a daily basis. Prepare rotating menu items at the Plate by Plate and work other stations. Provide instruction and guidance to the cooks. Follow proper food handling, sanitation and storage procedures. Communicate effectively with patients, families, coworkers and internal/external customers. Adhere to department, hospital and culinary policies and procedures. Perform other duties as assigned or directed to meet the goals and objectives of the hospital. According to Food Services' mission and guiding principles, create a working atmosphere where the highest standards of excellence, professionalism, leadership, respect, and culinary pride are displayed daily. Prepare rotating menu items at the Plate by Plate and work other stations. Provide instruction and guidance to the cooks. Follow proper food handling, sanitation, and storage procedures. Communicate effectively with patients, families, coworkers, and internal/external customers. Adhere to department, hospital, and culinary policies and procedures. Perform other duties as assigned or directed to meet the goals and objectives of the hospital. Job Responsibilities List any requirements unique to this position in this department: Prepare rotating menu items at the Plate by Plate station and assist at other stations. Prepare and adequately garnish all menu items offered at the Plate by Plate station. Assist the Executive Chef and Sous Chef in creating recipes for station rotation menus. Collaborate with the Purchasing Manager to procure new food items for menus. Participate in the development of new station concepts for weekly rotations. Plan and execute station concepts for holidays and special events. Serve as a resource for St. Jude Culinary Apprentices. Present food using proper presentation techniques. Set up stations for meal periods based on anticipated volume. Complete food requisitions to maintain appropriate inventory. Maintain the cleanliness and appearance of all work areas. Provide feedback to Chefs and the Retail Team regarding daily operations. Accommodate special requests related to customer preferences. Uphold quality and consistency in all prepared and served menu items. Meet or exceed industry standards for food preparation, storage, and service. Supervisory and Instructional Duties: Provide instruction and guidance to other cooks. Delegate tasks during food production and events. Assist cooks in using Computrition for menus and recipes. Support management with planning and preparation for upcoming events. Sanitation, Safety, and Equipment Maintenance: Follow all food handling, sanitation, safety, and storage procedures. Maintain cleanliness in coolers, freezers, storage areas, and workspaces. Complete and assign cleaning duties as needed. Record and maintain all required temperature logs. Monitor food handlers for compliance with safety and sanitation standards. Operate all kitchen equipment safely and correctly. Keep all equipment clean and in proper working condition. Coordinate cleanup and breakdown of leftover items at the end of each shift. Respond appropriately in emergency or safety situations. Report and handle all accidents immediately, regardless of severity. Policy and Procedure Compliance: Adhere to all departments, hospitals, and culinary policies and procedures. Attend and participate in all scheduled meetings and training sessions. Follow proper payroll and uniform procedures. Other Duties: Perform other duties as assigned or directed to support the department's goals. Maintain regular and predictable attendance. Minimum Education and/or Training Required:High School Diploma or GED Preferred:Associate degree Minimum Experience Required:Three (3) years of experience cooking in a full-service or institutional kitchen Licensure, Registration, and/or Certification Required by SJCRH Only Required: (LC: SERVSAFE) ServSafe Food Handler Training Certificate Program or another ANSI-accredited Food Handler Training Certificate Program within thirty (30) days of hire. Employee must maintain current certification throughout employment. ANSI Approved Providers Physical Demands and Working Conditions To successfully perform the essential job functions, one must meet the physical demands described here. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions. Physical Requirements: Regularly required to stand Frequently required to walk; use hands to handle or feel; reach with hands and arms; talk or hear Occasionally required to sit, stoop, kneel, or crouch Must occasionally lift and/or move up to 50 pounds Specific vision abilities include close vision, depth perception, and the ability to adjust focus Work Environment: Occasionally exposed to toxic or caustic chemicals and extreme heat Required to stand for long periods in a kitchen environment Noise level is usually moderate Day, evening, and weekend availability required Must comply with all applicable federal, state, and local safety and health regulations Must be able to access and move about the workspace, including reaching shelves, cabinets, drawers, and equipment at various heights Compensation In recognition of certain U.S. state and municipal pay transparency laws, St. Jude is including a reasonable estimate of the compensation range for this role. This is an estimate offered in good faith and a specific salary offer takes into account factors that are considered in making compensation decisions including but not limited to skill sets, experience and training, licensure and certifications, and other business and organizational needs. It is not typical for an individual to be hired at or near the top of the salary range and compensation decisions are dependent on the facts and circumstances of each case. A reasonable estimate of the current salary range is $20.00 - $29.00 per hour for the role of Station Chef. Explore our exceptional benefits! St. Jude is an Equal Opportunity Employer No Search Firms St. Jude Children's Research Hospital does not accept unsolicited assistance from search firms for employment opportunities. Please do not call or email. All resumes submitted by search firms to any employee or other representative at St. Jude via email, the internet or in any form and/or method without a valid written search agreement in place and approved by HR will result in no fee being paid in the event the candidate is hired by St. Jude.