Line Chef, Full Time

This is a full-time, 40 hour per week position. Primary shifts are 5:00am-1:30pm and 6:00am-2:30pm, Monday-Friday with occasional weekends.

Full time employees are eligible for comprehensive benefits package including medical, dental, vision, retirement, tuition reimbursement and paid time off.

JOB DESCRIPTION:

At The University of Vermont Medical Center, we understand that nutrition and food systems are inextricably linked to the health of our patients and our community. The Line Chef is responsible for the preparation, cooking, and presentation of hot and cold food items for patients, staff, visitors, and catering services. This position ensures timely and accurate meal production in accordance with established menus, standardized recipes, portion control guidelines, and food safety regulations.

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 quantity 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, 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.

PAY & BENEFITS: Base Pay: Hourly rates starting at $22.93/hour and up based on experience. In addition to the hourly pay rate, evening/weekend/night shift workers receive a differential, depending upon which shift is worked.