Line Chef

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. This is reflected in our commitment to serving fresh, locally produced, minimally processed foods, and to partnering with farmers throughout the region to supply healthier food to patients while boosting the local economy.

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.

• High school graduate or equivalent. Serv Safe certification is required or successful completion of exam within 90 days.

• Minimum of two years experience in a fast paced, high quantity 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 product identification, culinary terminology, cooking theory, and customer/client awareness.
• Strong customer service skills are required.

• Knife handling, vegetable/starch preparation, meat fabrication, food presentation/decoration.

• Stocks/sauces, grilling, sautéing, braising, baking/roasting, poaching/simmering/boiling.

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.