Sous Chef

University of Vermont Health Network; Burlington (VT); On-site; USD 38,000 - 58,000; Full time

Job summary

University of Vermont Health Network's UVMMC - Medical Center - Main Campus in Burlington, VT seeks a Sous Chef in Nutrition Services. The role supervises line cooks, coordinates meal prep for patients and staff, and ensures regulatory compliance.

Flexible 8-hour shifts between 4:30am and 8:00pm with afternoons/evenings, including weekends. Requires culinary training or degree and ServSafe certification; five years of supervisory experience in high-volume food service, preferably in healthcare.

Qualifications

• Three years minimum in quantity food preparation; five years supervisory experience.
• Hands-on role with occasional meal preparation shifts.
• Healthcare environment experience strongly preferred.
• Experience in recipe development.

Responsibilities

• Supervise Line Chefs and Prep Cooks for patient, staff, and catering meals.
• Coordinate, prepare and ensure meals meet procedures and timelines.
• Train and direct staff; assume duties in absence of manager.
• Aim to meet cost, quality and regulatory objectives.

Skills

English proficiency

Strong math skills

Reading comprehension

Following instructions

Weight & measures conversion

Cooking terminology

Customer relations

Education

Culinary arts training or degree

ServSafe food safety certificate

Job description

Building Name: UVMMC - Medical Center - Main Campus

Location Address: 111 Colchester Avenue, Burlington Vermont

Regular

Department: Nutrition Services

Full Time

Standard Hours: 40

Biweekly Scheduled Hours:

Shift: Day/Eve

Primary Shift: Variable - Variable

Weekend Needs: Every

Salary Range: Min $27.85 Mid $34.82 Max $41.78

Recruiter: Chelsea Therrien

This is a full-time, 40 hour a week, position. Must be flexible to work 8-hour shifts between 4:30am to 8:00pm, with primary shift working afternoons & evenings 12pm-8pm; every Friday & Saturday night; off Sundays and Mondays.

JOB DESCRIPTION

The Sous Chef is responsible for supervising the Line Chefs and Prep Cooks for the preparation of cold and hot food items and desserts in quantity determined by the menu, for patients, employees, visitors, and catering requisitions. The incumbent is responsible for the coordination, preparation, and successful completion of meals as determined by established procedure. The Sous Chef, under the direction of the Food Service Operations Manager, assists in training, directing and supervising the Line Chefs and Prep Cooks and assumes responsibility for such in the absence of the Food Service Operations Manager. The incumbent achieves cost, quality and regulatory objectives while meeting organizational strategic and operational objectives.

EDUCATION

Culinary Arts training or degree is preferred. An equivalent combination of education and experience will be evaluated on an individual basis. Certificate of food safety (ie: ServSafe) required.

EXPERIENCE

Minimum of three years’ experience in quantity food preparation. Must have five years of supervisory experience in an institutional or high-volume commercial food service establishment. Must have experience in recipe development. This position is hands on and will be expected to work preparing meals a few shifts a week. Experience in a healthcare environment is strongly preferred.

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. 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.