Line Chef, Part-time

University of Vermont Health Network; Colchester (VT); On-site; USD 32,000 - 47,000; Part time

Benefits offered by this job

Onsite Parking

Union-friendly environment

Job summary

The University of Vermont Health Network - UVMMC Fanny Allen Campus in Colchester, VT is hiring a Line Chef for the Nutrition Services department. This part-time role covers early and late shifts (5am-1:30pm and 11am-7:30pm) with on-site parking and every-other-weekend requirements.

You will prepare meals for patients following recipes, portions, and schedules. Requirements include a high school diploma, ServSafe certification (or within 90 days), and at least two years in a fast-paced food

Qualifications

• High school graduate or equivalent.
• ServSafe certification is required or successful completion within 90 days.
• Minimum of two years experience in a fast paced, high-quality food establishment.

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

Veg/starch prep

Meat fabrication

Food presentation

Stocks/sauces

Grilling

Sautéing

Braising

Baking/roasting

Poaching/boiling

Education

High school diploma

ServSafe certification

Job description

Building Name: UVMMC - Fanny Allen Campus

Location Address: 790 College Parkway, Colchester Vermont

Regular

Department: Nutrition Services - Fanny

Part Time

Standard Hours: 20

Biweekly Scheduled Hours:

Shift: Eve/Day-8Hr

Primary Shift: -

Weekend Needs: Every Other

Salary Range: Min $23.27 Mid $28.61 Max $33.94

Recruiter: Chelsea Therrien

This is a part-time position. Must be able to work every other weekend. Shifts vary: 5am-1:30pm and 11am-7:30pm. ONSITE PARKING!

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-quality 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.