Line Chef, Part-time

The-University-of-Vermont-Medical-Cente; Colchester (VT); On-site; USD 22,000 - 33,000; Part time

Benefits offered by this job

Onsite parking

Job summary

UVM Health is seeking a part-time Line Chef to prepare and cook meals for patients in a fast-paced healthcare setting. Shifts vary between 5am-1:30pm and 11am-7:30pm, with onsite parking available.

You will follow recipes and production schedules while ensuring food safety, quality and timely delivery. A ServSafe certification is required or must be completed within 90 days; at least two years of experience in a high-quality food establishment is preferred.

Qualifications

• Must have ServSafe certification or pass exam within 90 days.
• Minimum of two years experience in a fast-paced, high-quality food establishment.
• Ability to read, speak, write and understand English.
• Knowledge of weight and measures, cooking terminology and food preparation techniques.

Responsibilities

• 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.
• Assist with dishwashing, kitchen cleaning and waste sorting.
• Collaborate with Nutrition Services staff to support patient meal operations.

Skills

English proficiency

Food safety knowledge

Knife handling

Stocks/sauces

Grilling

Sautéing

Braising

Education

High school diploma or equivalent

ServSafe certification

Job description

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.