Line Chef - Main Kitchen
- Job Ref:
- R0082183
- Category:
- Support Services
- Employment Type:
- Full-Time
- Health Care Partner:
- University of Vermont Medical Center
- Location:
- 111 Colchester Ave, Burlington, VT 05401
- Department:
- Nutrition Services
- Job Type:
- Regular
- Primary Shift:
- Day/Eve-8hr
- Hours:
- -
- Hours per Week:
- 40
- Weekend Needs:
- Every Other
- Pay Rate:
- $22.93 - $33.44 per hour
Job Details
This is a bargaining union position.
This is a full-time, 40 hour a week, position on the day/evening shift. Must be able to work every other weekend.
Position Summary:
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 Cook is responsible for the preparation and serving of nutritious, high-quality meals in a high volume environment, serving patients, employees, and visitors.
Education:
High school diploma or GED required.
Experience:
Minimum of two years experience in a fast paced, high quantity food establishment. Baking experience is 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.
Must be proficient in the following skills: knife handling/sharpening, 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.
Must be dependable – no excessive absenteeism/tardiness - per department policy. Understands and follows safety and sanitation procedures.
Must be ServSafe certified.
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