Chef, Commissary Kitchen (No Nights/Weekends), NYC

Red Rabbit•Queens, NY

10d•Onsite

About The Position

The Chef position is an exciting opportunity for a talented culinary professional looking to transition to meaningful, impactful work. As part of a 7–12 person team in Red Rabbit’s commissary kitchen, you’ll prepare culturally relevant, scratch-made meals in a large, high-volume kitchen, helping bring great food to students across multiple schools each day. The ideal candidate has strong culinary skills, takes pride in preparing great food, and makes food safety a priority in everything they do. You understand how to cook at scale without losing the flavor, texture, and care that make a dish special. You’re comfortable working as part of a team, organizing your daily work, and keeping pace with a busy production kitchen. Your care extends beyond the cooking. Every batch needs to leave the kitchen properly prepared, portioned, and packed so school teams can serve it at its best. You may not meet the students eating your food, but your attention to detail helps ensure they receive a meal made with pride and served with dignity. This hands-on role offers stable weekday hours, no nights or weekends, and most major holidays off. If you are passionate about Food Justice and changing the lives of children through culturally familiar, scratch-made food, this may be the right role for you!

Requirements

3+ years of professional culinary experience, including experience in a fast-paced, high-volume kitchen.
Strong hands-on cooking skills and the ability to prepare consistent, high-quality food in large batches.
Ability to follow and scale recipes while maintaining flavor, texture, and recipe integrity.
Demonstrated knowledge of proper food safety and sanitation practices.
Ability to organize preparation, cooking, and packing tasks to meet production and dispatch schedules.
Attention to detail when checking food quality, portions, labels, and order accuracy.
Excellent communication skills and reliable follow-through.
Ability to work collaboratively and complete assigned tasks independently.
Comfort using software, apps, or spreadsheets to record and report daily information.
Required food safety certification for the assigned location, or willingness to obtain it within the required timeframe.
Must share our passion for improving nutrition and health in schools and see our work through the lens of food justice.

Nice To Haves

Prior kitchen management, supervisory, or leadership experience.
Experience in a commissary, central production kitchen, or other operation preparing meals for multiple locations.
Experience packing and staging food for delivery while maintaining quality and safe temperatures.
Experience in school food service or familiarity with National School Lunch Program (NSLP) requirements.
Culinary education or formal culinary training.
Experience preparing food from diverse culinary traditions.
Bilingual in English and Spanish.

Responsibilities

Contribute your ideas to culturally relevant menus that connect students with familiar favorites and introduce them to new flavors.
Use your technique and experience to cook at scale, paying close attention to seasoning, texture, and doneness so every batch meets the same standard.
Maintain a food-safe kitchen through every stage of production and dispatch.
Follow proper food handling, storage, cooking, cooling, holding, and cleaning procedures.
Complete required time and temperature logs accurately, follow allergy procedures, and promptly communicate food safety concerns.
Take extra care during packing and staging to protect food quality and safety through delivery.
Help elevate the meals students receive by making sure food leaves the commissary in its best possible condition.
Check that each order is complete, accurately portioned, correctly labeled, and packed with care.
Consider how food will hold and travel, preserving its appearance and texture so school teams can present it well.
Coordinate with the team to have meals ready for scheduled dispatch.
Be an active part of a team that depends on clear communication and reliable follow-through.
Coordinate preparation, cooking, and packing with your colleagues to keep production moving.
Communicate shortages, timing changes, or quality concerns early, and work together to resolve challenges before meals leave the kitchen.
Organize your station and follow production schedules to meet daily meal requirements.
Support inventory tracking, use ingredients thoughtfully, and minimize waste.
Accurately record production quantities, meal counts, and required daily reports using company systems.