Line Chef, Part-time

University of Vermont Health; Colchester (VT); On-site; USD 21,000 - 30,000; Part time

Benefits offered by this job

Onsite Parking

Job summary

University of Vermont Health is seeking a part-time Line Chef to prepare and cook meals for patients in a fast-paced healthcare setting. You will follow recipes and production schedules to ensure quality, safety, and timely delivery, while maintaining clean, well-organized work areas and supporting patient dining operations.

The role requires ServSafe certification (or 90-day completion) and a minimum of two years in a high-quality food establishment.

Qualifications

• High school diploma or equivalent required.
• ServSafe certification 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

Vegetable prep

Meat fabrication

Food presentation

Stocks/sauces

Grilling

Sautéing

Braising

Baking/roasting

Poaching/boiling

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:

• 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.