Station Chef (Part-time)

The Part-Time Station Chef is a non-management position that works closely with the culinary team to deliver high-quality meals in a fast-paced, high-volume environment. In this role, you will uphold St. Jude Culinary standards and values while contributing to a collaborative team setting.
Key responsibilities include preparing recipes, maintaining temperature and production records, working at all assigned stations, and ensuring all tasks are completed within your shift.
The ideal candidate is an experienced and passionate cook seeking a meaningful opportunity to refine their craft in a professional, mission-driven environment.

Part-Time Station Chef
The Part-Time Station Chef is a non-management position that works closely with the culinary team to deliver high-quality meals in a fast-paced, high-volume environment. In this role, you will uphold St. Jude Culinary standards and values while contributing to a collaborative team setting.

Key responsibilities include preparing top-quality recipes, maintaining temperature and production records, working all assigned stations, and ensuring all tasks are completed within your shift.

The ideal candidate is an experienced and passionate cook seeking a meaningful opportunity to refine their craft in a professional, mission-driven environment.

Job 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 developing recipes for station-rotation 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 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 the station is configured for 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. 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 management staff with planning and preparing upcoming events.
• Follow proper food handling, sanitation, safety and storage procedures. Maintain the cleanliness of coolers, freezers, storage areas, 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 in order to meet the goals and objectives of the department.
• Maintains regular and predictable attendance.

Minimum Education and/or Training:

• High School Diploma or GED required

Minimum Experience:

• Three (3) years of experience cooking in a full-service or institutional kitchen required

Licensure, Registration and/or Certification Required by SJCRH Only:

• (LC: SERVSAFE) 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. The employee must maintain current certification during employment. ANSI approved provider listing: https://www.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=237,238&statusID=4

Physical Demands and Working Conditions:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
• While performing the duties of