Station Chef

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

53d•$20 - $29•Onsite

About The Position

Create a working atmosphere that aligns with Food Services’ mission and guiding principles, where the highest standards of excellence, professionalism, leadership, respect, and culinary pride are consistently displayed. Prepare rotating menu items at the Plate by Plate station and other assigned stations. Provide instruction and guidance to cooks. Follow proper food handling, sanitation, and storage procedures to ensure food safety. Communicate effectively with patients, families, coworkers, and internal and 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.

Requirements

High School Diploma or GED required
Three (3) years of cooking experience 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 is required within thirty (30) days of hire.
Employee must maintain current certification throughout employment.
ANSI-approved provider listing: ANSI Directory
Regularly required to stand.
Frequently required to walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.
Occasionally required to sit, stoop, kneel, or crouch.
Must occasionally lift and/or move up to 50 pounds.
Specific vision abilities required include close vision, depth perception, and the ability to adjust focus.
Compliance with all applicable federal, state, and local safety and health regulations is an essential function.
Must be able to move about the workspace to access work surfaces, shelves, cabinets, drawers, and equipment located at, below, or above the work surface.

Responsibilities

Prepare rotating menu items at the Plate by Plate station and other assigned stations.
Prepare and properly garnish all menu items offered at the Plate by Plate station.
Assist the Executive Chef and Sous Chef in creating recipes for rotating station menus.
Assist the Purchasing Manager in procuring new food items for menus.
Participate in developing 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 levels.
Maintain the appearance of all work areas.
Provide Chefs and the Retail Team with feedback from daily operations.
Accommodate special requests regarding customers’ personal preferences.
Uphold quality and consistency in all menu items prepared and served.
Meet or exceed industry standards for food preparation, storage, and service.
Provide instruction and guidance to other cooks.
Delegate job tasks during production and events.
Assist cooks in utilizing Computrition for menu planning and recipe development, as well as in other areas as needed.
Assist management staff during planning and preparation of upcoming events.
Follow proper food handling, sanitation, safety, and storage procedures.
Maintain the cleanliness of coolers, freezers, storage areas, and workspaces.
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 ensure kitchen cleaning is completed at the end of each shift.
Respond appropriately to hospital emergencies or safety situations.
Report and address all accidents immediately, regardless of severity.
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 to achieve the department's goals and objectives.
Maintain regular and predictable attendance.