Line Chef, Part-time

University of Vermont Medical Center; Colchester (VT); On-site; USD 21,000 - 28,000; Part time

Benefits offered by this job

Onsite parking

Job summary

The University of Vermont Medical Center in Colchester, VT is seeking a Line Chef for a part-time role to prepare and cook meals for patients in a fast-paced healthcare setting. You will follow recipes, quality standards, and patient meal schedules while ensuring safety and sanitation.

The position requires ServSafe certification or completion within 90 days, and a minimum of two years of experience in a fast-paced food service environment, with on-site parking available.

Qualifications

• Must be able to read, speak, write and understand English.
• Must be able to follow oral and written instructions and have basic mathematical skills.
• Knowledge of weight and measures conversion, cooking terminology and methods.
• Strong customer and public relations skills are required.
• Must demonstrate knowledge of culinary terminology, cooking theory, 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.
• Track food waste and support inventory rotation practices.
• Assist with dishwashing, kitchen cleaning, and sorting trash/recycling.
• Collaborate with Nutrition Services staff to support patient meal operations.

Skills

English proficiency

Reading and writing

Math skills

Culinary terminology

Food safety knowledge

Knife handling

Seasoning and flavor balance

Attention to detail

Customer service

Stamina and speed

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, 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.