St. Jude Children's Research Hospitalposted about 1 month ago
$20 - $29/Yr
Full-time • Entry Level
Memphis, TN
Hospitals

About the position

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.

Responsibilities

  • Prepare rotating menu items at the Plate by Plate station and assist at other stations.
  • Prepare and adequately garnish all menu items 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 the 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 the 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.
  • 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.
  • 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 the 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.
  • 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.
  • Perform other duties as assigned or directed to support the department's goals.
  • Maintain regular and predictable attendance.

Requirements

  • High School Diploma or GED required.
  • Three (3) years of experience cooking in a full-service or institutional kitchen required.
  • ServSafe Food Handler Training Certificate Program or another ANSI-accredited Food Handler Training Certificate Program within thirty (30) days of hire required.

Nice-to-haves

  • Associate's degree preferred.

Benefits

  • Compensation range of $20.00 - $29.00 per hour.
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