Patient Meal Line Cook — Fast-Paced Healthcare Kitchen

Vermont, Inc; Burlington (VT); Presencial; USD 32 000 - 48 000; Tempo integral

Resumo da oferta

The University of Vermont Medical Center in Burlington, VT is seeking a Line Chef to join our patient meals team. This full-time 40-hour-per-week position follows day/evening shifts and every-other-weekend requirements, cooking meals to recipes and quality standards for patients in a fast-paced healthcare setting.

You will prepare hot and cold items, follow production schedules, maintain food safety and sanitation, support dishwashing and waste reduction, and collaborate with Nutrition Services

Qualificações

• High school diploma or equivalent required.
• ServSafe certification or ability to complete within 90 days.
• Minimum two years of experience in a fast-paced, high-volume kitchen.

Responsabilidades

• Prepare and cook hot and cold items for patient meals.
• Follow recipes, portion standards and production schedules.
• Ensure food quality, presentation and timely delivery.
• Maintain food safety, labeling, storage and sanitation standards.
• Keep kitchen areas and equipment clean and organized.
• Help with dishwashing, cleaning and waste/recycling tasks.
• Collaborate with Nutrition Services to support patient meal operations.

Conhecimentos

Knife handling

Vegetable preparation

Meat fabrication

Food presentation

Stocks & sauces

Coordination

Speed

Stamina

Customer relations

Reading and following instructions

Formação académica

High school diploma or equivalent

ServSafe certification

Descrição da oferta de emprego

The University of Vermont Medical Center in Burlington, VT is seeking a Line Chef to join our patient meals team. This full-time 40-hour-per-week position follows day/evening shifts and every-other-weekend requirements, cooking meals to recipes and quality standards for patients in a fast-paced healthcare setting.

You will prepare hot and cold items, follow production schedules, maintain food safety and sanitation, support dishwashing and waste reduction, and collaborate with Nutrition Services