Station Chef (Part-time)

Prepare rotating menu items at the Plate by Plate station and work at other stations; garnish all menu items; assist the Executive Chef and Sous Chef in developing recipes for rotation menus; help procure new food items; develop station concepts for weekly rotations and holidays/events; be a resource for culinary apprentices; present food with proper presentation techniques; set up stations for anticipated volume; maintain inventory with food requisitions; ensure cleanliness and proper temperature logs; monitor and ensure adherence to food handling, sanitation, and storage procedures; provide guidance to cooks, delegate tasks, and assist with event planning; follow safety, payroll, and uniform procedures; must be able to stand for long periods and lift up to 50 pounds; maintain St. Jude Culinary standards and participate in meetings and training; the role requires day, evening and weekend availability.