Hospital Sous Chef - Lead Line & Prep (Evenings & Weekends)

University of Vermont Medical Center; Burlington (VT); Sur place; USD 52 000 - 65 000; Plein temps

Résumé du poste

University of Vermont Medical Center is seeking a full-time Sous Chef to supervise Line Chefs and Prep Cooks for patient and staff meals, with a focus on quality, safety, and efficiency.

The role requires culinary training, ServSafe certification, and at least three years of supervisory experience in a high-volume kitchen. Flexibility to work afternoons/evenings and weekends is needed.

Qualifications

• Culinary arts training or degree preferred.
• Certificate of food safety (ServSafe) required.
• Experience leading kitchen staff in a high-volume setting.

Responsabilités

• Supervise line cooks and prep cooks to ensure quality and timeliness.
• Coordinate meal preparation for patients, employees, visitors, and catering requests.
• Train and direct staff, ensuring cost, quality, and regulatory targets are met.

Connaissances

Supervisory experience

Menu planning

Food safety

English proficiency

Formation

Culinary arts training

ServSafe certification

Description du poste

University of Vermont Medical Center is seeking a full-time Sous Chef to supervise Line Chefs and Prep Cooks for patient and staff meals, with a focus on quality, safety, and efficiency.

The role requires culinary training, ServSafe certification, and at least three years of supervisory experience in a high-volume kitchen. Flexibility to work afternoons/evenings and weekends is needed.