Line Chef - Main Kitchen

Vermont, Inc; Burlington (VT); Presencial; USD 32 000 - 48 000; Tempo integral

Resumo da oferta

The University of Vermont Medical Center in Burlington, VT is seeking a Line Chef to join our patient meals team. This full-time 40-hour-per-week position follows day/evening shifts and every-other-weekend requirements, cooking meals to recipes and quality standards for patients in a fast-paced healthcare setting.

You will prepare hot and cold items, follow production schedules, maintain food safety and sanitation, support dishwashing and waste reduction, and collaborate with Nutrition Services

Qualificações

• High school diploma or equivalent required.
• ServSafe certification or ability to complete within 90 days.
• Minimum two years of experience in a fast-paced, high-volume kitchen.

Responsabilidades

• Prepare and cook hot and cold items for patient meals.
• Follow recipes, portion standards and production schedules.
• Ensure food quality, presentation and timely delivery.
• Maintain food safety, labeling, storage and sanitation standards.
• Keep kitchen areas and equipment clean and organized.
• Help with dishwashing, cleaning and waste/recycling tasks.
• Collaborate with Nutrition Services to support patient meal operations.

Conhecimentos

Knife handling

Vegetable preparation

Meat fabrication

Food presentation

Stocks & sauces

Coordination

Speed

Stamina

Customer relations

Reading and following instructions

Formação académica

High school diploma or equivalent

ServSafe certification

Descrição da oferta de emprego

at The University of Vermont Medical Center in Burlington, Vermont, United States

Job Description

This is a full-time, 40 hour a week, position on the day/evening shift. Must be able to work every other weekend.

The Line Chef prepares and cooks meals for patients in a fast-paced healthcare environment. This role ensures food is produced according to recipes, quality standards, food safety requirements, and patient meal schedules while supporting an exceptional patient dining experience.

Key Duties

• Prepare and cook hot and cold food items for patient meal service.
• Follow recipes, portion standards, and production schedules.
• Ensure food quality, presentation, and timely meal delivery.
• Maintain food safety, labeling, storage, and sanitation standards.
• Keep kitchen equipment and work areas clean and organized.
• Track food waste and support inventory rotation practices.
• Assist with dishwashing, kitchen cleaning, and sorting trash, compost, and recycling.
• Collaborate with Nutrition Services staff to support patient meal operations.

EDUCATION: High school graduate or equivalent. ServSafe certification is required or successful completion of exam within 90 days.

EXPERIENCE: Minimum of two years experience in a fast paced, high quantity food establishment.

KNOWLEDGE/SPECIAL SKILLS

Ability to read, speak, write and understand English. Must be able to follow oral and written instructions and have basic mathematical skills. Must have knowledge of weight and measures conversion, cooking and baking vocabulary and food preparation techniques. Must demonstrate knowledge of the following concepts: product identification, culinary terminology, cooking theory, and customer/client awareness. Strong customer and public relations skills are required.

• Must be proficient in the following skills: knife handling, vegetable/starch preparation/meat fabrication and food presentation/decoration.
• Must have the following cooking skills: stocks/sauces, grilling, sauteing, braising, baking/roasting, and poaching/simmering/boiling.
• You must have coordination, speed, and stamina to complete the job.
• Employees are required to handle a wide variety of food products, including meats, seafood, vegetables, and items that may contain the top nine food allergens.
• Must be dependable - no excessive absenteeism/tardiness - per department policy. Understands and follows safety and sanitation procedures.

The University of Vermont Health Network is an Equal Opportunity Employer.