Cook at University of Vermont Health Network

Berlin, Vermont, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Jul, 26

Salary

32.48

Posted On

25 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food production, Institutional cooking, Standardized recipes, Food preparation, Kitchen safety, Culinary standards

Industry

Description

Building Name: CVMC - Central Vermont Medical Center Location Address: 130 Fisher Road, Berlin Vermont Regular Department: CVMC - Nutrition & Food Services Per Diem (position has no committed hours and is not benefit eligible) Standard Hours: 0 Biweekly Scheduled Hours: Shift: Variable-8Hr Primary Shift: Variable - Variable Weekend Needs: Every Other Salary Range: Min $22.28 Mid $27.38 Max $32.48 Recruiter: Chelsea Therrien POSITION SUMMARY: Under direct supervision of the Chef or Kitchen Supervisor. Is responsible for food production for patient, cafeteria and catering areas. BASIC KNOWLEDGE: Able to follow written and verbal instructions.HS Diploma or GED highly preferred but not required. CFC credential from the American Culinary Federation or an equivalent recognized credential is required within 6 months of hire. CVMC will provide initial certification preparation and membership/testing fees. EXPERIENCE: One-year institutional quantity cooking experience is required or one year as a Food Service Worker 2/3 and demonstrated skills following standardized recipes and food preparation procedures. UVM Health - Central Vermont Medical Center is the largest employer in Central Vermont, with over 1700 full and part-time staff. Together, with our network partners, we are investing in our community to keep care local and support jobs that keep our friends and family healthy. University of Vermont Health - Central Vermont Medical Center is an equal opportunity employer. All aspects of employment including the decision to hire, promote, terminate, discipline, transfer, recruit, advertise, compensate, and select for training will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of individual’s sex, gender identity or expression, ancestry, place of birth, HIV status, marital status, age, language, socioeconomic status, sexual orientation, race, color, religious creed, national origin, physical or mental disability, protected veteran status or obligation for service in the armed forces, or any other characteristic protected by law. EEO is the law.

Responsibilities

The cook is responsible for food production for patient, cafeteria, and catering areas under the supervision of the Chef or Kitchen Supervisor. They must follow standardized recipes and established food preparation procedures.