Mgr - hospitality Services

Manager Of Hospitality Services (Sous Chef Manager)

At St. Jude Children's Research Hospital, we believe that every detail of the patient, family, and employee experience matters, including the food and hospitality we provide. We are seeking a Manager of Hospitality Services (Sous Chef Manager) to lead daily foodservice operations across campus, ensuring excellence in culinary quality, service delivery, and guest satisfaction.

Lead & Develop Teams: Oversee daily activities of foodservice staff, assigning work, scheduling shifts, and fostering a collaborative, high-performance culture.

Oversee Culinary Operations: Manage campus-wide dining and catering services, ensuring menus are consistently executed with creativity and attention to detail.

Plan Menus & Events: Develop cafeteria and catering menus based on established standards, customer demand, and industry trends, ensuring cost alignment with departmental goals.

Ensure Culinary Quality: Monitor food taste, quality, and presentation, and adjust recipes and execution as needed to maintain St. Jude's culinary standards.

Support Catering & Events: Coordinate catering functions and special events to deliver exceptional guest experiences.

Manage Resources: Oversee inventory, equipment, and budget performance; implement retail programs in line with foodservice standards.

Promote Safety & Compliance: Ensure adherence to food handling, sanitation, safety, and regulatory requirements.

Train & Mentor: Provide training on culinary techniques, equipment operation, and safety; conduct performance evaluations and support staff development.

Collaborate Across Campus: Partner with leadership, stakeholders, and other departments to deliver seamless hospitality experiences.

Drive Operational Excellence: Implement financial and administrative controls, monitor costs and revenues, and support innovation in foodservice delivery.

What We're Looking For:

Strong background in foodservice or culinary management (hospitality, healthcare, or large-scale dining experience preferred).

Proven ability to lead and inspire diverse teams in a fast-paced environment.

Experience with menu planning, catering, cost control, and event execution.

Knowledge of food safety, sanitation standards, and regulatory compliance.

Excellent organizational, communication, and customer service skills.

Minimum Education and Training:

High School Diploma or GED required.

Bachelor's degree in Business, Hospitality, Food Service Management, or a related field preferred.

Minimum Experience:

5+ years of progressively responsible food service experience.

2+ years of supervisory or people management experience preferred.

Experience managing projects/processes end-to-end, including resource planning, communication, and collaboration with internal and external stakeholders.

Experience developing and implementing process improvement initiatives.

Experience presenting in team meetings and/or to senior leadership.

Demonstrated success and proven performance in earlier roles.

Licensure, Registration, and Certification:

Required by SJCRH: ServSafe Food Protection Manager Certification (or another ANSI-accredited Food Protection Manager Certification) required within 3 months of hire.

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 $65,520 - $114,400 per year for the role of Mgr-Hospitality Services.