SEASONAL PRODUCTION COOK

Seasonal Production Cook

Richmond, Massachusetts
Full-Time Seasonal Position
Monday through Friday | Weekends Generally Off

We are seeking a dependable, organized, and highly productive cook to join our culinary team for the active event season.

This is a full-time seasonal production position based in Richmond, Massachusetts. The role is designed around a Monday through Friday schedule, with weekends generally off.

The primary responsibility is to prepare, process, label, organize, and stage all food for upcoming catered events, weddings, private dinners, and special functions so it is ready for a smooth handoff to the culinary leadership team.

This is not primarily an event-day position and is not a traditional restaurant line cook role.

The person in this role will be the production backbone of the kitchen during the event season. They will work from detailed prep lists, recipes, event menus, and production timelines to ensure food is completed properly, labeled consistently, separated by event, and ready before the event team takes over.

This role may be especially appealing to an experienced cook who enjoys serious kitchen work but is looking for a more predictable weekday schedule and weekends with family during the summer.

Position Structure

The Seasonal Production Cook will work directly with the Culinary Operations Director.

The Culinary Operations Director maintains responsibility for:

• Food ordering
• Kitchen staffing coordination
• Production planning
• Prep-list creation
• Event menus
• Scheduling
• Final event readiness
• Event execution
• Equipment and transportation logistics
• Quality control

The Seasonal Production Cook is responsible for executing the production plan and preparing everything for a clean and organized handoff.

By the end of each workweek, the Culinary Operations Director should be able to clearly identify:

• What has been completed
• What is labeled and packed
• Which event each item belongs to
• What remains outstanding
• What needs to be transported
• What requires final finishing onsite

Primary ResponsibilitiesWeekly Food Production

• Execute detailed prep lists for upcoming events.
• Produce sauces, dressings, marinades, pickles, preserves, garnishes, vegetables, proteins, and other event components.
• Complete batch production efficiently and consistently.
• Follow established recipes, standards, and portion requirements.
• Maintain high standards for flavor, texture, appearance, and food safety.
• Work independently while communicating questions or concerns early.
• Identify delays, shortages, or production issues before they become emergencies.
• Provide accurate updates on completed and outstanding work.

Event Organization

• Keep all food clearly separated by event.
• Label every item using the company's standardized labeling system.
• Include the event name, course, item, date, and any required finishing instructions.
• Organize products in coolers, refrigerators, freezers, and rolling racks by event.
• Ensure products for multiple events are never combined or confused.
• Prepare a clear visual and written handoff for the Culinary Operations Director.
• Confirm that everything on the prep list is accounted for before the end of the week.

Leftover & Surplus Processing

At the beginning of each week, assist in processing usable food and ingredients returning from weekend events.

Responsibilities include:

• Receiving and inspecting returned food
• Determining what can be safely reused, preserved, frozen, or repurposed
• Properly cooling, labeling, dating, and storing usable products
• Transforming surplus ingredients into sauces, stocks, preserves, pickles, ferments, staff meals, or future event components
• Discarding anything that does not meet food safety or quality standards
• Communicating inventory changes to the Culinary Operations Director
• Reducing waste while maintaining strict sanitation standards

The goal is not simply to store leftovers—it is to maximize usable product while maintaining quality and safety.

Kitchen Organization & Sanitation

• Maintain a clean and organized production kitchen.
• Keep prep areas, refrigeration, freezers, and dry storage organized.
• Clean equipment and workstations throughout the day.
• Maintain proper labeling, dating, cooling, and storage systems.
• Keep pathways and work areas clear.
• Restock kitchen supplies.
• Report maintenance or equipment issues promptly.
• Leave the kitchen prepared for the next day's work.
• Assist with deep cleaning and kitchen resets as needed.

Packing & Handoff

• Pack finished food into assigned coolers, racks, and containers.
• Follow event-specific packing lists.
• Verify all food is stored in the correct location.
• Prepare notes for items requiring onsite finishing.
• Clearly identify fragile, time-sensitive, or temperature-sensitive products.
• Communicate substitutions or changes.
• Complete a final handoff with the Culinary Operations Director.

The handoff should be organized enough that someone who was not present during production can immediately understand what has been prepared, where it is located, and how it is intended to be used.

Schedule

This is a full-time seasonal position with a typical Monday through Friday schedule.

A typical week includes:

Monday

• Receive returning food and inventory
• Process leftovers and surplus
• Reset refrigerators, freezers, and production areas
• Review upcoming events
• Begin foundational prep

Tuesday–Thursday

• Complete the majority of event production
• Prepare sauces, vegetables, proteins, garnishes, and preserved items
• Label and organize products by event
• Communicate progress and shortages
• Begin packing completed food

Friday

• Complete final production
• Verify labeling and event separation
• Pack assigned coolers and racks
• Complete inventory and prep-list checks
• Final handoff to culinary leadership

Hours may vary depending on event volume, but the goal is to maintain a consistent weekday production schedule. Weekend work may occasionally be required during exceptionally busy periods but is not intended to be routine.

What We're Looking For

The ideal candidate will have:

• Professional kitchen, catering, commissary, bakery, or restaurant experience
• Strong prep and batch-production skills
• Excellent knife skills
• Strong food safety and sanitation habits
• Ability to follow recipes and detailed prep lists
• Ability to work independently
• Excellent organization and labeling habits
• Strong attention to detail
• Clear communication skills
• Ability to manage multiple production projects simultaneously
• Comfort working with seasonal ingredients
• Willingness to clean and maintain the kitchen
• Reliable transportation
• Interest in local food, preservation, farm-to-table cooking, or live-fire cuisine

Experience with live-fire cooking is not required, as this position is focused primarily on production.

The Right Fit

This position is ideal for someone who:

• Values a predictable weekday schedule
• Enjoys production cooking more than restaurant service
• Takes pride in organization and consistency
• Prefers a kitchen without nightly dinner service
• Enjoys making sauces, stocks, pickles, and preserved products
• Works well independently
• Understands that organization is just as important as cooking

What This Role Is Not

This position is not ideal for someone who:

• Wants only creative cooking without production work
• Dislikes cleaning, labeling, packing, or organization
• Waits until the end of the day to report problems
• Struggles to follow standardized systems
• Mixes products between events
• Requires constant supervision
• Is looking primarily for event-day or guest-facing work

Success in this role means that food is delicious, safe, complete, clearly labeled, properly organized, and ready for the event team without last-minute confusion.

Physical Requirements

Candidates must be able to:

• Stand for extended periods
• Lift and carry approximately 50 pounds
• Work in both refrigerated and warm kitchen environments
• Move coolers, rolling racks, pots, and production equipment
• Perform repetitive prep tasks
• Maintain focus during long production days
• Safely work with knives, heat, commercial kitchen equipment, and heavy ingredients

Compensation

Starting pay is $25.00 per hour, with higher starting wages available based on experience, demonstrated skill, reliability, organization, and ability to take on additional responsibility.

This is a full-time seasonal hourly position. Expected weekly hours, anticipated start and end dates, and any overtime expectations will be discussed during the interview process.

Pay: $25.00 per hour

Work Location: In person

Salary : $25