Station Chef

St. Jude Children's Research Hospital•Memphis, TN

7d•Onsite

About The Position

The Station Chef is responsible for preparing rotating menu items on their assigned workstation, providing instruction and guidance to cooks, and ensuring proper food handling, sanitation, and storage procedures are followed. This role requires effective communication with patients, families, coworkers, and customers. The Station Chef will also assist managers with event preparation, create a positive working atmosphere, and provide recommendations for recipe/menu updates and production forecasts using the hospital's Computrition system. They will maintain production forecast levels, attend meetings and training, adhere to policies, track production, complete requisitions, and perform cleaning tasks. Organizing coolers and freezers, providing feedback for improvement, and performing other assigned duties are also part of the role. Regular and predictable attendance is required.

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 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.

Responsibilities

Prepare rotating menu items on the assigned workstation.
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.
Assist managers/senior team members during the planning and preparation of upcoming events.
Create a working atmosphere according to Food Services' mission and guiding principles.
Provide recommendations for updates on recipes/menu and production forecast utilizing the hospital's Computrition system.
Maintain and record production forecast levels.
Attend and participate in all scheduled meetings and training sessions.
Adhere to department, hospital and culinary policies and procedures.
Track production and complete requisitions as required by assigned stations.
Attend and actively participate in all formal and informal training sessions.
Complete regular and rotating cleaning tasks as assigned in the area of responsibility.
Organize coolers and freezers in the assigned area of responsibility every shift.
Participate in all opportunities providing feedback to leadership improving the work environment.
Perform other duties as assigned to meet the goals and objectives of the department and institution.
Maintain regular and predictable attendance.