Cook / Kitchen Manager

The Society of St. Margaret seeks a full-time cook/kitchen manager for our convent in Duxbury, Massachusetts.   The convent is the main residence of our sisters, and our campus and guesthouses serve as a retreat center for people seeking spiritual sustenance in their lives.  The ideal candidate will contribute to that by supporting our atmosphere of quiet and calm. 

We are committed to establishing a productive working environment for our staff and maintaining the highest levels of quality and service for our guests. 

Hours are Wednesday through Sunday, with weekends required, approximately 32-40 hours per week. You will prepare and serve buffet-style meals, making accommodations for dietary requirements as necessary, for approximately 6 sisters and between 1-20 guests, depending on the week. 

There may be some flexibility on the specific work schedule, and we may be willing to split the job for the right candidate.         

Benefits 

• Hourly rate $28.00-$32.00, depending on experience  

• 32-40 hours per week 

• Medical & Dental is 100% employer paid for full-time employees 

• Paid daily breaks and lunch 

• 403B employer match 

• Vacation time accrued 

• 13 Paid Holidays 

Job requirements: 

• Restaurant or commercial kitchen experience preferred 

• Food-handler certification 

• Able to self-direct work and perform it quietly, mindful of our retreat atmosphere 

• Able to read, write, and speak English 

• Ability to operate or handle and clean a variety of kitchen tools and appliances 

• Ability to exert moderate physical effort in medium work requiring bending, reaching, stretching, lifting, grasping, and being on your feet for your work period 

• High school diploma or GED 

• Own transportation 

• Successful completion of CORI background check 

• Successful completion of SafeChurch training (online course with no cost to applicant)  

• Successful completion of three-month probationary period 

• Non-smoker/non-vaper 

• No religious/faith affiliation is required 

Responsibilities include: 

• Prepare and make meal items from a given menu and clean up afterwards. 

• Manage inventory so that all necessary ingredients are stocked. 

• Maintain a clean and organized kitchen, adhering to food safety and sanitation standards. 

• Maintain regular cleaning standards for the kitchen and kitchen laundry. 

• Coordinate for deeper cleaning or cleaning projects with our cleaning team. 

For more information or to apply, please email Dante Tavolaro, Director of Strategic Initiatives at dante@ssmbos.org.  Applications received until May 8, 2026.