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Seasonal Cheese Cutter information

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$24

How much do seasonal cheese cutter jobs pay per hour?

As of Aug 12, 2026, the average hourly pay for seasonal cheese cutter in the United States is $17.40, according to ZipRecruiter salary data. Most workers in this role earn between $14.66 and $19.47 per hour, depending on experience, location, and employer.

What is the difference between Seasonal Cheese Cutter vs Cheese Processing Worker?

AspectSeasonal Cheese CutterCheese Processing Worker
CredentialsMinimal; often on-the-job trainingSimilar; may require food handling certifications
Work EnvironmentFood production facilities, seasonal peaksFood processing plants, year-round operations
Industry UsageSpecialized for cheese cutting during peak seasonsBroader cheese manufacturing and processing roles
Search/Comparison IntentYes, often compared for seasonal rolesYes, for general cheese processing jobs

The Seasonal Cheese Cutter primarily focuses on cutting cheese during specific seasons, often requiring minimal training. In contrast, a Cheese Processing Worker handles broader tasks in cheese manufacturing year-round. While both roles work in food production facilities and may require food safety certifications, the Seasonal Cheese Cutter's role is more specialized and seasonal, whereas the Cheese Processing Worker has a more general, ongoing role in cheese production.

What skills and qualifications are needed to thrive as a seasonal cheese cutter?

To thrive as a Seasonal Cheese Cutter, you need good manual dexterity, attention to detail, and basic knowledge of food safety, typically supported by a high school diploma or equivalent. Familiarity with cutting tools, scales, and proper sanitation procedures is important for efficiency and compliance. Strong teamwork, reliability, and communication skills help you work effectively in a busy environment and maintain quality standards. These abilities ensure precise portioning, product safety, and smooth operations during peak demand periods.

What are common challenges faced by seasonal cheese cutters, and how can they be managed?

Seasonal Cheese Cutters often face challenges such as maintaining consistent portion sizes, working efficiently during peak demand periods, and adhering to strict hygiene standards. Managing these challenges involves careful attention to detail, strong manual dexterity, and clear communication with team members to ensure workflow remains smooth. Additionally, staying organized and following safety protocols helps prevent mistakes and ensures high-quality products, especially in a fast-paced, collaborative environment.

What is a seasonal cheese cutter?

Seasonal Cheese Cutters are workers who specialize in cutting, portioning, and packaging cheese, typically to meet increased demand during busy seasons such as holidays. They ensure that cheese is prepared to specific sizes, weights, and presentation standards for retail or wholesale distribution. Their responsibilities may also include maintaining food safety standards, operating cutting equipment, and sometimes assisting with inventory or customer service. This job often requires attention to detail, manual dexterity, and the ability to work in cool environments. Seasonal Cheese Cutters usually work in grocery stores, specialty food shops, or cheese production facilities.
More about Seasonal Cheese Cutter jobs
What cities are hiring for Seasonal Cheese Cutter jobs? Cities with the most Seasonal Cheese Cutter job openings:
What are the most commonly searched types of Cheese Cutter jobs? The most popular types of Cheese Cutter jobs are:
What states have the most Seasonal Cheese Cutter jobs? States with the most job openings for Seasonal Cheese Cutter jobs include:
What job categories do people searching Seasonal Cheese Cutter jobs look for? The top searched job categories for Seasonal Cheese Cutter jobs are:
Seasonal Cheese Cutter jobs near you
Infographic showing various Seasonal Cheese Cutter job openings in the United States as of August 2026, with employment types broken down into 61% Full Time, 38% Part Time, and 1% Nights. Highlights an 98% Physical, and 2% Remote job distribution, with an average salary of $36,201 per year, or $17.4 per hour.

Lead Kitchen Prep - AM (Seasonal)

Morning Glory Farm Inc

Edgartown, MA • On-site

$18 - $20/hr

Full-time

Re-posted 5 days ago

Job description

EOE Statement
We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, gender identity, disability status, sexual orientation, age, protected veteran status or any other characteristic protected by law.
Category
Kitchen
Description
Title: Lead Kitchen Prep - AM (Seasonal)
Dept: Kitchen
Hours: Full and part-time time, including weekends. Shifts range is 6:00am - 6:00pm
Report to:Sous Chef
Wage: This position pays $18.00 - $20.00 per hour depending on experience.
Morning Glory Farm offers a wide assortment of fresh-packed salads, side dishes, entrees and soups that are prepared daily in our kitchen. We pride ourselves on using our own produce and other local ingredients in season to create outstanding food. During the season, our Farmstand is stocked with freshly prepared entrees, soups, and side dishes, salads made with freshly-picked greens and many other vegetables from our own fields, along with the finest non-GMO and organic ingredients, housemade croutons and dressings we can find to accompany them. We also press our own farm grown, fresh produce into refreshing and revitalizing smoothies and fresh juices.
The Lead Kitchen Prep position is a multi-function position responsible for assisting the Sous Chef with preparing ingredients for our popular entrees and other kitchen prepared items
In our daily work, we:
  • Measure, prepare and assemble ingredients: including washing, peeling, and cutting fruits and vegetables, cutting and seasoning meats, and mixing ingredients for dishes.
  • Labeling products with expiration dates, displaying the highest quality preparation and presentation of food items to our customers, while maintaining food safety standards.
  • Follow recipes and presentation specifications and is able to prepare a variety of food with different methods of preparation and using a variety of tools and equipment.
  • Maintain accurate food inventories and restocks items as needed throughout the shift.
  • Follow all company policies for dating, wrapping, rotating and storing of food products.
  • Responsible for the set-up, cleanliness/sanitation, and organization of the food prep area, cheese room and/or kitchen before, during, and after every shift.

Position Requirements
Our ideal candidate:
  • Must know how to properly and safely operate commercial equipment including scales and packaging machinery (must be 18 and trained in order to use certain equipment).
  • Commercial kitchen experience a plus, but not a requirement.
  • Knowledgeable about basic food handling skills as well as simple mathematical calculations (reading scale).
  • Presents self in a highly professional manner to customers and co-workers
  • May be required to lift and/or move up to 30 pounds frequently, and up to 50 pounds occasionally.
  • Applicants must be flexible, adaptable and able to work weekends.

Full-Time/Part-Time
Full-Time and/or Part-Time
Wage
This position pays $18.00 - $20.00 per hour depending on experience.
Position
Lead Kitchen Prep - AM (Seasonal)
Exempt/Non-Exempt
Non-Exempt
About the Organization
Morning Glory Farm, started in 1975 by James and Deborah Athearn, grows about 65 acres of vegetables and small fruits on the island of Martha's Vineyard.
Small successive plantings of a wide variety of crops supply the Farmstand from May through December.
Crops include sweet corn, lettuce, carrots, beets, tomatoes, melons, potatoes, beans, squash, pumpkins, and more. Our herb garden supplies a full assortment of culinary herbs. We also raise four acres of cut flowers, and small plantings of strawberries, grapes, peaches, and beach plums.
We keep beef cows on pasture in Chilmark for which we harvest 45 acres of hay and we also produce eggs, pork and fresh, pasture-raised chickens to sell in the Farmstand. Twenty-three acres of our vegetable fields are farmed using natural practices and only OMRI certified fertilizers and pesticides. We manage the rest of our land with a minimum of pesticides and with attention to the long-term health of the soil.
The farm name grew from the vision of the sun rising over lush, green fields, cows with udders full of milk ambling past bountiful gardens and hedgerows lively with honeybees: true wealth of nature's glory.
Each year we meet a new crew of farmers, bakers, cooks, and Farmstand staff who become part of the farm family. The farm has benefited from a variety of wonderful people who have endowed Morning Glory with their own special contributions.
This position is currently accepting applications.

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