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Per Diem Prep Cook
Company : Seven Hills Foundation
Location : Greenfield, NH, 03047
Job Type : Per Diem
Date Posted : 31 December 2025
Overview
Per Diem Prep Cook – Make a Difference Every Day!
Pay: $19.57 - $21.97
Location: Seven Hills New Hampshire / Crotched Mountain School – Greenfield, NH
Join a mission-driven team at Seven Hills New Hampshire, where your work in the kitchen supports individuals with special needs. We’re looking for a dedicated Per Diem Prep Cook to assist in preparing and delivering fresh, nutritious meals to our students.
This is a per diem position and hours will be as needed to fill in for call-outs, vacations, or when extra support is needed. We are a year round residential school for children with neurodevelopmental disabilities. This is a great role for someone that works in a public school kitchen, retired cooks, or someone in school looking to pick up hours when needed!
Responsibilities
- Prep, cook, and serve meals for lunch and dinner
- Pack and deliver snacks and beverages
- Follow recipes and prep lists accurately
- Maintain a clean, organized kitchen and comply with all food safety standards
- Assist with inventory, food storage, and temperature logs
Qualifications
- High school diploma or equivalent
- Valid driver’s license (for delivering prepped meals to students and staff)
- Willingness to learn and work in a fast-paced team environment
- Kitchen experience required
Why Join Us?
- Be part of a supportive, collaborative team
- Make a daily impact in the lives of others
- Opportunities for growth and training
Ready to bring your skills to the table? Apply today and help nourish more than just appetites.
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Frequently asked questions
Greenfield's demand for per diem prep cooks is steady, especially in specialized institutions like Seven Hills Foundation. Compared to nearby urban centers, the competition is less intense, offering better chances for flexible, part-time kitchen roles focused on community impact.
Prep cooks at Seven Hills must adapt meal prep to accommodate dietary needs and schedules of children with special needs. Attention to detail and a compassionate approach help ensure nutritious, safe meals are delivered consistently in this sensitive environment.
While a high school diploma and driver’s license are essential, certifications like ServSafe Food Handler or First Aid can boost employability. New Hampshire employers often value these credentials for ensuring food safety and emergency readiness in kitchen settings.
Per diem prep cooks typically fill in during absences or busy periods, requiring flexibility with schedules. Their duties include meal prep, inventory management, and maintaining cleanliness, but without fixed hours, offering a less predictable yet rewarding kitchen experience.
Employers look for candidates with solid kitchen experience who can navigate fast-paced environments and follow recipes precisely. Previous public school or institutional kitchen work is a plus, but a willingness to learn and adapt remains equally valued.
Yes, employees can access on-the-job training and potential growth into more permanent culinary roles or supervisory positions. The organization’s supportive culture encourages ongoing skill development aligned with its mission-driven approach.
Per diem prep cooks in this role earn between $19.57 and $21.97 per hour, reflecting local market rates for part-time culinary staff with relevant experience in specialized educational settings.
Prep cooks contribute by preparing meals that support the health and well-being of children with neurodevelopmental disabilities, embedding compassion and nutritional care into every dish, which reinforces the foundation’s commitment to impactful service.
Yes, holding a valid driver’s license is necessary as prep cooks occasionally deliver meals and snacks to students and staff across the campus, ensuring timely nourishment and maintaining food safety during transit.
Given the specialized nature of institutions like Seven Hills, there is moderate competition. Candidates with relevant experience and flexible availability tend to have an edge, particularly those familiar with institutional food service standards.