Lead Cook

Lead Cook

SAGE Dining Services is seeking a part-time Lead Cook/Sous Chef for a retreat house in Gloucester, MA. A lead cook position manages daily kitchen operations, prepares menu items, and guides kitchen staff. This is truly a culinary position; our meals are made from scratch daily for our gracious community. Working with a dedicated team feeding up to 60 people for lunch and dinner in a cafeteria setting.

We are seeking reliable and flexible individuals to join our culinary team on an as-needed basis. This is not an on-call position. Work opportunities will vary from week to week based on event schedules, and you will receive your schedule in advance whenever shifts are available.

Position Details:

• As-needed schedule with hours that vary weekly
• Advance notice of available shifts
• Opportunities to work catering events, banquets, and special functions
• Must be dependable, punctual, and able to work in a fast-paced environment
• Evening and weekend availability may be required depending on event needs with advanced notice.

This position is ideal for someone looking for flexible work with advance scheduling rather than a set weekly schedule.

Pay Type:

$30.00 Hourly

Time Commitment:

Part Time

Must work catering weekends:

Some of the time

Must work catering evenings:

Most of the time

Daily training Appreciative community Competitive wages paid weekly Career opportunity (we love to promote from within!) No late nights Work/Life balance Prepare a diverse range of foods All scratch kitchen Flexible schedule

Ensure that all food is appropriately displayed and visually appealing.

Interact cheerfully with SAGE guests and Team Members, providing service with a smile.

Oversee the preparation of menu items in strict accordance with SAGE recipes.

Use proper food handling, storage, and sanitation techniques always (HACCP).

Clean all work areas, equipment, and guest service areas on an ongoing basis.

Assist with the inventory of food products and developing order sheets.

Train, motivate, and oversee Cooks and culinary Team Members.

Set a good example each day by being a role model and leader in the kitchen.

Adapt to additional duties as assigned by management.

Endure exposure to extreme temperatures; intense heat and freezing cold.

Culinary knowledge and cooking experience required.

Culinary degree preferred, but not required.

Strong organizational skills required.

Experience delegating tasks and following up with Team Members.

Capacity to train and motivate others.

ServSAFE certification preferred, but not required.

Catering experience helpful, but not required.