Line Chef - Main Kitchen

University of Vermont Medical Center; Burlington (VT); On-site; USD 22,000 - 30,000; Full time

Job summary

University of Vermont Medical Center in Burlington, VT is seeking a Line Chef to prepare and cook meals for patients in a fast-paced healthcare environment. You will follow recipes, maintain quality and safety standards, and ensure timely patient meal service.

Requires 2+ years in a high-volume kitchen, ServSafe certification or completion within 90 days, and strong English communication. The role involves occasional weekend work and a day/evening shift.

Qualifications

• High school diploma or equivalent; ServSafe certification required or to be completed within 90 days.
• Minimum two years of experience in a fast-paced, high-quantity food establishment.
• Ability to read, speak, write English and follow written and oral instructions; basic math skills.
• Knowledge of weight and measures conversion, culinary terminology and cooking techniques.
• Strong customer and public relations skills are required.

Responsibilities

• Prepare and cook hot and cold 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

Sauteing

Baking roasting

Poaching simmering

Food safety

Time management

Team collaboration

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, 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.