Line Chef, Part-time

Understands and follows safety and sanitation procedures. This is a bargaining union position.

Responsibilities

• 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.

Requirements

• UVMMC - Fanny Allen Campus Location Address: 790 College Parkway, Colchester Vermont Regular Department: Nutrition Services - Fanny Part Time Standard Hours: 20 Biweekly Scheduled Hours: Shift: Eve/Day-8Hr Primary Shift: - Weekend Needs: Every Other Salary Range: Min $23.27 Mid $28.61 Max $33.94 Recruiter: Chelsea Therrien This is a part-time position.
• Must be able to work every other weekend.
• High school graduate or equivalent.
• ServSafe certification is required or successful completion of exam within 90 days.
• Minimum of two years experience in a fast paced, high-quality food establishment.
• 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.