Cook

Create a working atmosphere that aligns with Food Services’ mission and guiding principles, where the highest standards of excellence, professionalism, leadership, respect, and culinary pride are consistently displayed daily. Prepare sandwiches, salads, and short-order items according to recipes and/or customer specifications. Prepare meals for Patient Room Service. Follow proper food handling, sanitation, and storage procedures. Utilize all recipes, menus, and production forecasts provided by the hospital’s Computrition system. Communicate effectively with patients, families, coworkers, and internal/external customers. Adhere to department, hospital, and culinary policies and procedures. Perform other duties as assigned or directed to achieve the hospital's goals and objectives.

We are seeking a reliable and skilled Cook for a 9:00 a.m. to 5:30 p.m. position to prepare delicious menu items. The ideal candidate will be able to follow instructions in cooking while maintaining a clean and organized station.

Job Responsibilities

• Prepare sandwiches, salads, and short-order items according to recipes.

• Prepare and properly garnish all food items in accordance with menu specifications.

• Present food using proper presentation techniques.

• Set up stations for meal periods based on anticipated volumes.

• Coordinate completion of menu items with the Retail Team.

• Complete food requisitions to maintain inventory.

• Meet or exceed industry standards for the preparation, storage, and serving of food.

• Uphold quality and consistency in all menu items prepared and served.

• Maintain the appearance of all work areas.

• Accommodate special requests regarding customers’ personal preferences.

• Serve customers in the Kay Café and at special functions.

• Provide Chefs and the Retail Team with feedback from daily operations.

Patient Room Service

• Prepare meals for Patient Room Service.

• Prepare menu items for regular and special diets.

• Prepare sous vide items as needed.

• Complete the Room Service checklist as directed.

Food Safety and Sanitation

• Follow proper food handling, sanitation, safety, and storage procedures.

• Maintain the cleanliness of coolers, freezers, storage, and work areas.

• Complete and assign cleaning duties as necessary.

• Record and maintain all assigned temperature logs.

• Operate kitchen equipment safely and properly.

• Keep equipment clean and in proper working condition.

• Coordinate the breakdown of leftover items and ensure kitchen cleaning is completed at the end of the shift.

• Respond appropriately in any hospital emergency or safety situation.

• Report and handle all accidents promptly, regardless of their severity.

Production and Forecasting

• Utilize all recipes, menus, and production forecasts provided by the hospital’s Computrition system.

• Maintain production forecast levels.

• Record production forecasts and waste consistently.

General Duties

• Adhere to department, hospital, and culinary policies and procedures.

• Attend and participate in all scheduled meetings and training sessions.

• Follow proper payroll and uniform procedures.

• Perform other duties as assigned or directed to achieve the department's goals and objectives.

• Maintain regular and predictable attendance.

Minimum Education and/or Training

• High School Diploma or GED required

Minimum Experience

• One year of cooking experience in a full-service or institutional kitchen is required.

Licensure, Registration, and/or Certification (Required by SJCRH Only)

• ServSafe Food Handler Training Certificate Program or another American National Standards Institute (ANSI) accredited Food Handler Training Certificate Program is required within 30 days of hire.

• Employee must maintain current certification throughout employment.

Physical Demands and Working Conditions

• The physical demands described here are representative of those that must be met to perform the essential functions of this job successfully.

• Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• While performing their duties, employees are regularly required to stand.

• The employee frequently must walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.

• The employee is occasionally required to sit, stoop, kneel, or crouch.

• The employee must occasionally lift and/or move up to 50 pounds.

• Specific vision abilities required include close vision, depth perception, and the ability to adjust focus.

• While performing their duties, employees are occasionally exposed to toxic or caustic chemicals and extreme heat.

• This position requires standing for long periods in a kitchen environment.

• The noise level in the work environment is usually moderate.

• The position requires day, evening, and weekend availability.

• An essential function of the job is compliance with all applicable federal, state, and local safety and health regulations.

• The employee must be able to move about the workspace to access surfaces, shelves, cabinets, drawers, and equipment located at, below, or above the work surface.

Note: Nothing in this job description limits management’s right to assign or reassign duties and responsibilities at any time as business needs dictate. This job description reflects management’s assignment of essential functions; it does not restrict additional tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of duties, responsibilities, skills, or abilities required for the role.

Compensation

In recognition of certain U.S. state and municipal pay transparency laws, St. Jude is including a reasonable estimate of the compensation range for this role. This is an estimate offered in good faith and a specific salary offer takes into account factors that are considered in making compensation decisions including but not limited to skill sets, experience and training, licensure and certifications, and other business and organizational needs. It is not typical for an individual to be hired at or near the top of the salary range and compensation decisions are dependent on the facts and circumstances of each case. A reasonable estimate of the current salary range is $19.50 - $28.50 per hour for the role of Cook.

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No Search Firms

St. Jude Children's Research Hospital does not accept unsolicited assistance from search firms for employment opportunities. Please do not call or email. All resumes submitted by search firms to any employee or other representative at St. Jude via email, the internet or in any form and/or method without a valid written search agreement in place and approved by HR will result in no fee being paid in the event the candidate is hired by St. Jude.