Station Chef

Prepare rotating menu items on the assigned workstation. 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.

Job Responsibilities:

• Perform standard activities related to own area (e.g., preparing rotating food menu, preparing food according to the recipe).
• Assist managers/ senior team members during the planning and preparation of upcoming events; Provide guidance and instructions to the cooks.
• Create a working atmosphere according to Food Services' mission and guiding principles.
• Communicate effectively with patients, families, coworkers and internal/ external customers.
• Provide recommendations for updates on recipes/ menu and production forecast utilizing the hospital's Computrition system; Maintain and record production forecast levels.
• Attend and participate in all scheduled meetings and training sessions.
• Adhere to department, hospital and culinary policies and procedures; Follow proper food handling, sanitation and storage procedures.
• Track production and complete requisitions as required by assigned stations
• Attend and actively participate in all formal and informal training sessions
• Complete regular and rotating cleaning tasks as assigned in the area of responsibility
• Organize coolers and freezers in the assigned area of responsibility every shift
• Participate in all opportunities providing feedback to leadership improving the work environment
• Perform other duties as assigned to meet the goals and objectives of the department and institution.
• Maintain 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. Employee must maintain current certification during employment. ANSI approved provider listing:

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 this job, the employee is regularly required to stand
• The employee frequently is required to walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear
• The employee is occasionally required to sit and stoop, kneel, or crouch
• The employee must occasionally lift and/or move up to 50 pounds
• Specific vision abilities required by this job include close vision, depth perception, and the ability to adjust focus
• The work environment characteristics described here are representative of those an employee encounters while performing 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 this job, the employee is occasionally exposed to toxic or caustic chemicals and extreme heat
• This position requires standing for long periods of time in a kitchen environment
• The noise level in the work environment is usually moderate
• The position requires day, evening & weekend availability
• An essential function of the job is to be able to comply with all applicable federal, state, and local safety and health regulations that would apply to this job
• The employee must move about the workspace to access work surfaces and shelves, cabinets, drawers, and equipment that are at, below, or above the work surface.
• Nothing in this job description limits management's right to assign or reassign duties and responsibilities to this job at any time as business needs dictate. This job description reflects management's assignment of essential functions; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do 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.

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St. Jude is an Equal Opportunity Employer

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