Station Chef (Part-Time)

St. Jude Children's Research Hospital, located in Memphis, Tennessee, stands as a globally recognized leader in pediatric healthcare. Specializing in research and treatment of catastrophic childhood diseases, St. Jude combines cutting-edge medical advancements with compassionate care. The institution emphasizes innovation and collaboration, offering patients unparalleled medical attention while advancing scientific discoveries. As a nonprofit organization, St. Jude depends heavily on donations and community support to continue its mission of improving and saving the lives of children worldwide.

Within the Facilities Services Department under Food Services, St. Jude is seeking a dedicated and experienced Station Chef to join their dynamic culinary team. This full-time role, scheduled primarily for weekday day shifts, encompasses working Monday through Friday from 1 pm to 7 pm, including rotating weekends. The position promises stability with a 40-hour work week and a competitive hourly wage estimated between $20.00 and $29.00. Notably, the role’s start date is projected for July 2026, reflecting the hospital’s long-term planning.

The Station Chef at St. Jude will be instrumental in creating and sustaining a work environment that aligns with the department’s mission and guiding principles, focusing on excellence, professionalism, leadership, and culinary pride. The role requires preparing rotating menu items at the Plate by Plate station, alongside responsibilities in other food preparation areas. A key aspect involves providing instruction and supervision to kitchen staff to ensure high culinary standards.

Further responsibilities include assisting executive culinary leaders such as the Executive Chef and Sous Chef in recipe development and menu planning. The Station Chef will also collaborate with the Purchasing Manager to source new food items, innovate rotating station concepts, and execute station themes for holidays and special events. An important facet of the role is educating culinary apprentices, positioning the Station Chef as both a leader and mentor within the culinary team.

Maintaining stringent food safety protocols, proper sanitation, and compliance with hospital policies is paramount in this position. The Station Chef will be tasked with adhering to food handling guidelines, monitoring kitchen cleanliness, recording temperature logs, safely operating kitchen equipment, and overseeing end-of-shift food breakdown and cleanliness procedures. Effective communication with patients, their families, and colleagues is essential, ensuring the hospital’s commitment to a respectful and high-quality service environment.

The physical demands of this role include standing for long periods, occasionally lifting up to 50 pounds, and working in environments with moderate noise and exposure to heat and chemicals. The position requires flexibility given possible day, evening, and weekend availability. Moreover, compliance with all applicable federal, state, and local safety and health regulations is required to uphold the highest standards of workplace safety.

At St. Jude, this role is vital to realizing the hospital’s overarching goal of delivering exceptional patient care supported by top-tier culinary services. It offers an attractive career opportunity for culinary professionals who seek to make a meaningful impact in a prestigious healthcare setting while advancing their skills and leadership in a supportive and mission-driven environment.