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:

80

Shift:

Day/Eve-8

Hr Primary Shift:

Variable•

Variable Weekend Needs:

Every Other Salary Range:

Min $22.93 Mid $28.19 Max $33.44

Recruiter:

Kate Davies This is a full-time, 40 hour a week, position on the day/evening shift. Must be able to work every other weekend. 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.

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. This is a bargaining union position.