Line Chef - Main Kitchen

UVM Health - UVM Medical Center; Burlington (VT); On-site; USD 25,000 - 30,000; Full time

Job summary

UVM Health - UVM Medical Center in Burlington, VT, seeks a Line Chef for a full-time 40-hour/week role with day/evening shifts and every-other-weekend requirement. You will prepare meals for patients according to recipes, quality standards, and patient schedules, supporting an exceptional dining experience.

Requirements include a high school diploma or equivalent, ServSafe certification (or completion within 90 days), and at least two years in a fast-paced, high-volume food service.

Qualifications

• High school diploma or equivalent; ServSafe certification required or completed within 90 days.
• Minimum of two years of experience in a fast-paced, high-volume food establishment.
• Ability to read, speak, write English; basic math; knowledge of weights and measures; culinary terminology; client awareness.

Responsibilities

• 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.

Skills

Knife handling

Vegetable prep

Meat fabrication

Food presentation

Stocks sauces

Grilling

Sautéing

Braising

Baking roasting

Poaching simmering boiling

Coordination

Following instructions

Education

High school diploma or equivalent

ServSafe certification

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, sautéing, 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.