Station Chef (Part-Time)

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

22h•Onsite

About The Position

Create a working atmosphere, in accordance with Food Services’ mission and guiding principles, 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 at 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.

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 at the Plate by Plate station and work at other stations.
Prepare and properly garnish all menu items being offered at the Plate by Plate station.
Assist the Executive Chef and Sous Chef in creating recipes for station rotation menus.
Assist the Purchasing Manager in 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 the station is set up based on anticipated volume.
Complete food requisitions to maintain inventory items.
Maintain the appearance of all work areas.
Provide the Chefs and Retail Team with feedback from day-to-day operations.
Accommodate special requests regarding customers’ 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 the planning and preparation of upcoming events.
Follow proper food handling, sanitation, safety, and storage procedures.
Maintain the 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 the cleaning of the kitchen at the end of the 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 to meet the goals and objectives of the department.
Maintains regular and predictable attendance.