Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $21.00 - $35.50
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 leading pediatric treatment and research facility dedicated to curing catastrophic childhood diseases. Renowned globally, St. Jude has been a beacon of hope for children and families affected by cancer and other life-threatening conditions since its founding. The institution combines cutting-edge medical research with compassionate patient care, creating a unique environment where the best science meets the highest standards of service and support. Besides its groundbreaking work in pediatric healthcare, St. Jude is committed to maintaining excellence in all operational areas, including food service and hospitality, to ensure a welcoming and healing environment for... Show More
Job Requirements
- High school diploma or GED
- 3+ years of relevant experience
- Experience implementing and monitoring food service policies, procedures, and programs
- Proven ability to supervise teams, manage resources, and meet timelines
- Strong understanding of food service regulations, laws, and standards
- Certified Sous Chef (CSC) from the American Culinary Federation within one year if no Associate's degree
- ServSafe Food Protection Manager or ANSI-approved equivalent within 6 months
- Strong leadership, planning, and communication skills
- Ability to coach, mentor, and provide constructive feedback
- Knowledge of best practices in food service operations, safety, and sanitation
- Ability to remain calm under pressure and adapt to changing circumstances
- Commitment to exemplary customer service
- Physical stamina to perform job duties in a high-paced environment
Job Qualifications
- High school diploma or GED
- Associate's degree in Culinary Arts from a recognized Culinary School preferred
- 3+ years of relevant experience
- Experience implementing and monitoring food service policies, procedures, and programs
- Proven ability to supervise teams, manage resources, and meet timelines
- Strong understanding of food service regulations, laws, and standards
- Certified Sous Chef (CSC) from the American Culinary Federation within one year of employment if no Associate's degree
- ServSafe Food Protection Manager or ANSI-approved equivalent within 6 months of hire
- Strong leadership, planning, and communication skills
- Ability to coach, mentor, and provide constructive feedback
- Knowledge of best practices in food service operations, safety, and sanitation
- Strong problem-solving and decision-making abilities using data-driven insights
- Ability to remain calm under pressure and adapt to changing circumstances
- Commitment to exemplary customer service
- Physical stamina to perform job duties in a high-paced environment
Job Duties
- Supervise production staff in accordance with departmental and hospital policies and procedures
- Ensure high-quality food production and service, maintaining excellent sanitation in compliance with departmental standards
- Collaborate 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
- assist with cost-reduction programs
- Research new techniques and stay updated on industry trends
- Lead and mentor team members, ensuring they have the resources required to complete assigned tasks
- Perform other duties as assigned to meet departmental and institutional goals
- Maintain regular and predictable attendance
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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