Line Chef - Main Kitchen

UVM Health; Burlington (VT); Híbrido; USD 25.000 - 30.000; Jornada completa

Descripción de la vacante

UVM Health in Burlington, VT is seeking a dedicated Line Chef to join a hospital kitchen on a full-time basis. You will prepare and cook meals for patients, following recipes and production schedules while upholding safety and quality standards.

The role requires working day/evening shifts and every other weekend to support patient dining services. Qualifications include a high school diploma, ServSafe certification (or completion within 90 days), and at least two years of experience in a

Formación

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

Responsabilidades

• Prepare and cook hot and cold food items for patient meals.
• 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.

Conocimientos

English proficiency

Food safety

Recipe following

Knife skills

Team collaboration

Time management

Educación

High school diploma

ServSafe certification

Descripción del empleo

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.