Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $21.00 - $36.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee assistance program
Career Development
Disability insurance
Job Description
St. Jude Children's Research Hospital is a world-renowned institution dedicated to advancing cures and means of prevention for pediatric catastrophic diseases through research and treatment. Recognized globally for its pioneering approach in medical research and compassionate patient care, St. Jude continues to lead efforts in transforming the lives of children suffering from life-threatening conditions. As a nonprofit organization, St. Jude ensures that families never receive a bill for treatment, travel, housing, or food, making it a beacon of hope for many.
This position is for a full-time Sous Chef at St. Jude Children's Research Hospital, a critical role within t... Show More
This position is for a full-time Sous Chef at St. Jude Children's Research Hospital, a critical role within t... Show More
Job Requirements
- High school diploma or GED
- 3+ years of relevant experience
- experience implementing and monitoring food service policies, procedures, and programs
- certified Sous Chef (CSC) from 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
- ability to stand, walk, use hands, reach, talk, hear regularly
- ability to sit, climb, balance, stoop, kneel, crouch, crawl, taste or smell frequently
- ability to occasionally lift and/or move up to 35 pounds
- ability to comply with all applicable federal, state, and local safety and health regulations
- willingness to maintain regular and predictable attendance
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 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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