Now Hiring: Summer Student Meals Chef

Position: Summer Chef (Contract)
Reports to: Program Coordinator / Executive Director
Location: Nantucket, MA (on-site at 19 Boynton Lane)
Status: Seasonal Contract (approximately 6 weeks, Summer 2026)
Schedule: 3-5 hours/day, 5 days/week, morning hours
Compensation: Flat contract fee; approximately $10,000–$12,000 for the engagement

Position Summary

Nourish Nantucket is seeking an experienced, reliable Summer Chef to prepare daily grab-and-go meals for Nantucket students during the summer months as part of the Summer Student Meals pilot program. This program provides freshly made, nutritious, ready-to-eat breakfasts and lunches to children and teens who rely on school-based meals during the academic year. The Summer Chef is responsible for all aspects of daily meal preparation, food safety, and kitchen operations, working closely with the Program Coordinator, a program intern, and a menu development intern to ensure consistent, high-quality service throughout the six-week engagement.

Key Responsibilities

Meal Preparation & Production

• Prepare balanced, nutritious, ready-to-eat breakfast and lunch meals daily for student distribution
• Follow pre-developed menus designed by the program’s nutrition intern, adapting as needed based on ingredient availability and feedback
• Package all meals as individual grab-and-go servings, chilled to ≤41°F, and clearly labeled with contents, preparation date, and storage instructions
• Prepare meals in quantities sufficient to meet daily program demand (volume to be determined based on enrollment)
• Accommodate common dietary needs and allergen considerations as directed

Food Safety & Compliance

• Maintain strict compliance with Nantucket Health Department and Massachusetts Department of Public Health food safety requirements
• Ensure cold-chain integrity from preparation through packaging and distribution handoff (≤41°F storage, ≤50°F during distribution)
• Follow all safe food handling, storage, sanitation, and labeling protocols
• Maintain a clean, organized, and inspection-ready kitchen at all times
• Document food temperatures, preparation logs, and any food safety incidents as required

Kitchen Operations & Inventory

• Manage daily kitchen workflow, including setup, preparation, packaging, and cleanup
• Coordinate with the Program Coordinator on food ordering, inventory needs, and supply management
• Minimize food waste through efficient planning, portioning, and proper storage of surplus ingredients
• Ensure all equipment is properly used, maintained, and stored

Coordination & Communication

• Work closely with the Program Coordinator on scheduling, daily meal counts, and any operational adjustments
• Coordinate with the program intern on meal packaging, labeling, and distribution preparation
• Communicate proactively about supply needs, menu changes, equipment issues, or any concerns that may affect meal production or safety
• Participate in a brief orientation and any required check-ins during the engagement

Qualifications

Required

• Professional cooking experience in a commercial or institutional kitchen setting
• Current ServSafe Food Handler or Food Protection Manager certification (or willingness to obtain before start date)
• Strong knowledge of food safety regulations, cold-chain management, and sanitation standards
• Ability to independently manage kitchen operations, including planning, prep, and cleanup within a 3-5 hour daily window
• Experience preparing meals in volume for diverse audiences, including children and teens
• Reliable, punctual, and able to commit to a consistent 5-day/week schedule for 6 weeks
• Ability to lift up to 50 lbs.

Preferred

• Experience with grab-and-go or batch meal preparation and packaging
• Familiarity with child nutrition guidelines or school meal programs
• Experience working in a nonprofit, community-based, or seasonal program environment
• Spanish language skills are a plus

Ideal Candidate Profile

The ideal candidate is a skilled, self-directed cook who takes pride in preparing wholesome, appealing meals and maintaining a safe, well-organized kitchen. They are comfortable working independently within a structured schedule and are motivated by the opportunity to make a direct impact on the health and well-being of Nantucket’s students and families. This role is well suited to a professional who is detail-oriented, dependable, and adaptable – someone who can manage daily production efficiently and communicate clearly with a small, mission-driven team. A genuine care for community, food quality, and public health is essential.

Compensation & Terms

This is a seasonal contract position for approximately six weeks during summer 2026. Compensation is a flat contract fee of approximately $10,000–$12,000 for the full engagement, commensurate with experience. The chef will work on-site at 19 Boynton Lane, Nantucket, 3-5 hours per day as required for workload, 5 days per week. All food, supplies, and equipment are provided by Nourish Nantucket. As a contract position, this role does not include employee benefits. This is a pilot program, and a strong engagement may lead to future expansion and seasonal opportunities as the program grows.

Please email a resume, a brief letter of interest, and two professional references to Meg@nourishnantucket.org.