Line Chef - Main Kitchen

University of Vermont Health Network; United States; On-site; USD 32,000 - 46,000; Full time

Job summary

University of Vermont Health Network is seeking a Line Chef at UVMMC - Medical Center - Main Campus in Burlington, VT to prepare patient meals in a fast-paced healthcare kitchen.

You will follow recipes and schedules while ensuring food safety, quality and timely delivery. This full-time role requires ServSafe timing and the ability to work every other weekend.

Qualifications

• High school graduate or equivalent.
• ServSafe certification required or completed within 90 days.
• Minimum two years experience in a fast-paced, high-quantity food establishment.
• Ability to read and follow instructions and basic math; strong kitchen vocabulary.

Responsibilities

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

Skills

Knife handling

Vegetable preparation

Meat fabrication

Food presentation

Stocks sauces

Grilling

Sautéing

Baking roasting

Poaching simmering

Reading English

Sanitation

Food safety

Education

High school diploma or equivalent

ServSafe certification

Job description

Building Name: UVMMC - Medical Center - Main Campus

Location Address: 111 Colchester Avenue, Burlington Vermont

Regular

Department: Nutrition Services

Full Time

Standard Hours: 40

Biweekly Scheduled Hours: 80

Shift: Day/Eve-8Hr

Primary Shift: Variable - Variable

Weekend Needs: Every Other

Salary Range: Min $22.93 Mid $28.19 Max $33.44

Recruiter: Kate Davies

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.

This is a bargaining union position.