Job Responsibilities:

• Prepare rotating menu items at the Plate by Plate station and work other stations. Prepare and properly garnish all menu items being offered at the Plate by Plate station. Assist Executive Chef and Sous Chef in creating recipes for station rotation menus. Assist Purchasing Manager on procuring new food items for menus. Participate in developing new station concepts to be used in weekly rotations. Plan and execute station concepts for various holidays and special events. Become a resource for the St. Jude Culinary Apprentices. Present food using proper presentation techniques. Set up for meal periods by ensuring that station is set up based upon anticipated volume. Complete food requisitions to maintain inventory items. Maintain the appearance of all work areas. Provide Chefs and Retail Team with feedback from day to day operations. Accommodate special requests regarding customer's personal preferences and requests. Uphold quality and consistency in all menu items prepared and served. Meet or exceed industry standards for the preparation, storage and serving of food.
• Provide instruction and guidance to other cooks. Delegate job tasks during production and events. Assist cooks in utilizing Computrition for menus and recipes and in other areas as needed. Assist the management staff during planning and preparation of upcoming events.
• Follow proper food handling, sanitation, safety and storage procedures. Maintain cleanliness of coolers, freezers, storage, and work areas. Complete and assign cleaning duties as necessary. Record and maintain all assigned temperature logs. Monitor cooks for compliance with proper food handling, sanitation and storage procedures. Operate all kitchen equipment safely and properly. Keep equipment clean and in proper operating condition. Coordinate the breakdown of leftover items and cleaning of kitchen at end of shift. Respond properly in any hospital emergency or safety situation. Report and handle any accident immediately, no matter how minor.
• Adhere to department, hospital and culinary policies and procedures. Attend and participate in all scheduled meetings and training sessions. Follow proper payroll and uniform procedures.
• Perform other duties as assigned or directed in order to meet the goals and objectives of the department.
• Maintains regular and predictable attendance.

Minimum Education and/or Training:

• High School Diploma or GED required

Minimum Experience:

• Three (3) years experience cooking in a full service or institutional kitchen required

Licensure, Registration and/or Certification Required by SJCRH Only:

• (LC: SERVSAFE) ServSafe Food Handler Training Certificate Program or another American National Standards Institute (ANSI) accredited Food Handler Training Certificate Program required within thirty (30) days of hire. Employee must maintain current certification during employment. ANSI approved provider listing: https://www.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=237,238&statusID=4

Physical Demands and Working Conditions:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
• While performing the duties of this job, the employee is regularly required to stand
• The employee frequently is required to walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear
• The employee is occasionally required to sit and stoop, kneel, or crouch
• The employee must occasionally lift and/or move up to 50 pounds
• Specific vision abilities required by this job include close vision, depth perception and the ability to adjust focus
• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
• While performing the duties of this job, the employee is occasionally exposed to toxic or caustic chemicals and extreme heat
• This position requires standing for long periods of time in a kitchen environment
• The noise level in the work environment is usually moderate
• The position requires day, evening & weekend availability
• An essential function of the job is to be able to comply with all applicable federal, state and local safety and health regulations that would apply to this job
• The employee must move about the work space to access work surface and shelves, cabinets, drawers, and equipment that are at, below or above the work surface.
• Nothing in this job description limits management's right to assign or reassign duties and responsibilities to this job at any time as business needs dictate. This job description reflects management's assignment of essential functions; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.

FT Station Chef Position - Weekends and holidays needed as necessary.

Compensation

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Diversity, Equity and Inclusion

St. Jude Children's Research Hospital has a diverse, global patient population and workforce, built on the principles of diversity, equity and inclusion. Our founder Danny Thomas envisioned a hospital that would treat children of the world-regardless of race, religion or a family's ability to pay. .

Today, we continue the mission to advance cures and means of prevention for pediatric catastrophic diseases through research and treatment. As we accelerate this progress globally, we believe our legacy of diversity, equity and inclusion is foundational to success. With the commitment of leaders at all levels of the organization, we strive to ensure the St. Jude culture, leadership approaches and talent processes are equitable and culturally responsive. View our to learn about the hospital's roots in diversity, equity and inclusion, where we are today and our aspirations for an even better future.

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