Assistant Head Chef, (No Nights/ Weekends), Washington, D.C.

Red Rabbit•Washington, DC

7d•$23 - $25

About The Position

The Assistant Head Chef position is an exciting opportunity for a talented chef looking to transition to meaningful and impactful work. The role offers stable hours, a teacher’s schedule, and weekends and holidays off. The Assistant Head Chef is second in command to the Head Chef and executes the day-to-day operations of a commissary kitchen. Preparing meals for hundreds of kids, providing support to the kitchen team, and stepping in to lead aspects of daily production, this role serves as a great training ground for candidates interested in leading a large commissary kitchen. The ideal candidate has strong culinary skills, thrives on the excitement and changing needs of a small kitchen, and enjoys interacting with customers and students. If you’re passionate about cooking for kids and excited by the opportunity to join a dynamic, entrepreneurial team, this may be the perfect role for you.

Requirements

1+ years of professional culinary experience in a fast-paced, high-volume kitchen.
Demonstrated knowledge of proper food safety and sanitation practices.
Food Handler's Certification required or must be obtained within 90 days of hire (reimbursement available).
Must have excellent communication skills and be extremely well organized.
Must share our passion for improving nutrition and health in schools.

Nice To Haves

Associate degree in culinary arts is a plus.
Familiarity with NSLP compliance requirements is a plus.
Bilingual (English and Spanish) is a plus.

Responsibilities

Plan and execute the daily preparation of breakfast, lunch, and snacks for 300-500 students.
Maintain a food-safe kitchen at all times, performing quality control on all menu items to ensure recipe consistency and integrity.
In conjunction with the Head Chef, adhere to production schedules, perform inventory, and track consumption numbers while working with the kitchen team to execute efficiently.
Ensure the kitchen is always DOH-ready by following proper food handling procedures and maintaining cleanliness standards.
Monitor temperatures and storage conditions to ensure food safety compliance.