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Job Overview
Employment Type
Hourly
Compensation
Hourly
Range $20.00 - $29.00
Work Schedule
Day Shifts
Weekend Shifts
Job Description
St. Jude Children's Research Hospital is a world-renowned pediatric treatment and research facility dedicated to understanding, treating, and curing catastrophic childhood diseases, with a primary focus on cancer. Established to provide exceptional care and advance medical knowledge, St. Jude is recognized globally for its commitment to saving lives and ensuring that no family receives a bill for treatment, travel, housing, or food. This esteemed institution operates as a leading hospital blending research with clinical services that emphasize compassionate care, patient safety, and innovative treatments.
As a pivotal part of its healthcare mission, St. Jude also emphasizes excellence in all suppo... Show More
As a pivotal part of its healthcare mission, St. Jude also emphasizes excellence in all suppo... Show More
Job Requirements
- High school diploma or GED required
- Three years of cooking experience in a full-service or institutional kitchen required
- ServSafe Food Handler Training Certificate or another ANSI accredited program required within 30 days of hire
- Employee must maintain current certification throughout employment
- Ability to follow food safety, sanitation, and storage procedures
- Effective communication skills
- Ability to operate kitchen equipment safely
- Ability to work day, evening, and weekend shifts
- Physical capability to stand for long periods and lift up to 50 pounds
- Commitment to adhere to hospital policies and procedures
Job Qualifications
- High school diploma or GED
- Three years cooking experience in a full-service or institutional kitchen
- Certification in ServSafe Food Handler Training or another ANSI-accredited Food Handler Training Certificate Program within 30 days of hire
- Ability to maintain certification throughout employment
Job Duties
- Prepare rotating menu items at the Plate by Plate station and other assigned stations
- Prepare and properly garnish all menu items at the Plate by Plate station
- Assist Executive Chef and Sous Chef in creating recipes for rotating station menus
- Assist Purchasing Manager in procuring new food items for menus
- Participate in developing new station concepts for weekly rotations
- Plan and execute station concepts for holidays and special events
- Serve as a resource for Culinary Apprentices
- Present food using proper presentation techniques
- Set up stations for meal periods based on anticipated volume
- Complete food requisitions to maintain inventory levels
- Maintain appearance of work areas
- Provide feedback to Chefs and Retail Team from daily operations
- Accommodate special requests regarding personal preferences
- Uphold quality and consistency in menu items
- Meet or exceed industry standards for food preparation, storage, and service
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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