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STATION CHEF
Memphis, TNJob 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.
Supervisory and Instructional Duties
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.
Food Safety and Sanitation
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.
General Duties
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.
Minimum Education and/or Training
High School Diploma or GED required
Minimum Experience
Three (3) years of cooking experience in a full-service or institutional kitchen required.
Licensure, Registration, and/or Certification (Required by SJCRH Only)
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
Physical Demands and Working Conditions
The physical demands described here are representative of those that must be met to perform the essential functions of this job successfully.
Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Physical Requirements
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.
Work Environment
Occasionally exposed to toxic or caustic chemicals and extreme heat.
Standing for long periods in a kitchen environment is required.
Noise level is usually moderate.
Day, evening, and weekend availability is required.
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.
Note: Nothing in this job description limits management’s right to assign or reassign duties and responsibilities at any time as business needs dictate. This job description reflects management’s assignment of essential functions; it does not restrict additional tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of duties and responsibilities, nor an all-inclusive list of skills and abilities required for the job.
Compensation
In recognition of certain U.S. state and municipal pay transparency laws, St. Jude is including a reasonable estimate of the compensation range for this role. This is an estimate offered in good faith and a specific salary offer takes into account factors that are considered in making compensation decisions including but not limited to skill sets, experience and training, licensure and certifications, and other business and organizational needs. It is not typical for an individual to be hired at or near the top of the salary range and compensation decisions are dependent on the facts and circumstances of each case. A reasonable estimate of the current salary range is $20.00 - $29.00 per hour for the role of Station Chef.Explore our exceptional benefits!
No Search Firms
St. Jude Children's Research Hospital does not accept unsolicited assistance from search firms for employment opportunities. Please do not call or email. All resumes submitted by search firms to any employee or other representative at St. Jude via email, the internet or in any form and/or method without a valid written search agreement in place and approved by HR will result in no fee being paid in the event the candidate is hired by St. Jude.