Station Chef (Part-Time)

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

1d•Onsite

About The Position

The Station Chef is responsible for creating a positive working atmosphere aligned with Food Services' mission and guiding principles, emphasizing excellence, professionalism, leadership, respect, and culinary pride. This role involves preparing rotating menu items at the Plate by Plate station and other stations, providing instruction and guidance to cooks, and ensuring adherence to proper food handling, sanitation, and storage procedures. The Station Chef will communicate effectively with patients, families, coworkers, and customers, and comply with all department, hospital, and culinary policies and procedures. Additionally, the chef will perform other duties as assigned to support the hospital's goals and objectives.

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