Line Chef - Part-Time, Fast-Paced Hospital Kitchen

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

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.