Line Chef - Main Kitchen

About the role

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.

Responsibilities

• 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

• 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 quantity food establishment.

Qualifications

• 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.

Schedule

Full-time, 40 hours per week, day/evening shift, with requirement to work every other weekend.