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Job Overview
Employment Type
Full-time
Hourly
Compensation
Salary
Range $48,600.00 - $65,600.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee assistance program
Life insurance
Disability insurance
Job Description
St. Jude Children's Research Hospital is a world-renowned institution dedicated to treating and curing pediatric catastrophic diseases. As a leader in pediatric research and treatment, St. Jude offers a unique work environment that blends compassionate patient care with cutting-edge scientific discovery. The hospital fosters a culture of collaboration, innovation, and dedication to improving children's lives around the globe. Known not only for its medical achievements but also for its commitment to employee growth and well-being, St. Jude provides an inspiring setting for professionals across various disciplines to contribute meaningfully to its mission.
The Sous Chef role at St. Jude Childr... Show More
The Sous Chef role at St. Jude Childr... Show More
Job Requirements
- high school diploma/GED required
- 3+ years of relevant experience required
- some experience implementing and monitoring food services policies procedures and programs
- experience supervising teams resources timelines within the area
- strong understanding of food services regulations laws and standards
- certification as a certified sous chef (CSC) from the American Culinary Federation required within one year of employment if no associate's degree in culinary arts
- ServSafe Food Protection Manager or another American National Standards Institute (ANSI) approved Food Protection Manager Certification required within 6 months
Job Qualifications
- high school diploma/GED
- associate's degree in culinary arts from a recognized culinary school preferred
- 3+ years of relevant experience
- some experience implementing and monitoring food services policies procedures and programs
- experience supervising teams resources timelines within the area
- strong understanding of food services regulations laws and standards
- proven performance in earlier role
- certification as a certified sous chef (CSC) from the American Culinary Federation within one year of employment if no associate's degree in culinary arts
- ServSafe Food Protection Manager or another American National Standards Institute (ANSI) approved Food Protection Manager Certification within 6 months
Job Duties
- supervise production staff in accordance with all departmental and hospital policies and procedures
- ensure high quality of food efficient production and service including excellent sanitation in compliance with departmental sanitation standards
- interact closely with key stakeholders such as retail manager and executive chef to assist in production planning and waste reduction
- manage daily weekly and/or monthly reports may assist with cost reduction programs
- research on new techniques to be used in one's own area stay updated with the latest trends in the food services industry
- lead and supervise teams train mentor and guide team members and ensure they have all the resources required to complete their assigned tasks
- perform other duties as assigned to meet the goals and objectives of the department and institution
- maintain regular and predictable attendance
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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