Weekends) - Bronx, NY

Red Rabbit•New York, NY

81d•$19 - $23•Onsite

About The Position

The In-School Lead Cook is part of a 3–5 person team preparing and cooking healthy, made-from-scratch meals for more than 750 children at a school each day. The role calls for strong culinary skills, high-volume meal production, and consistent adherence to Red Rabbit’s quality standards. The position has daytime hours, Monday through Friday, with weekends and most major holidays off. The Lead Cook works autonomously from prep lists and with the Head Chef to prioritize daily menu production. The cook reads menu production sheets, portions and weighs food according to Red Rabbit recipes and NLSP guidelines, and assists with cooking, cooling, plating, packing, and meal counts as needed. The role also involves cleaning workstations and cooking equipment to ensure the kitchen exceeds Department of Health standards. The position is based in the Bronx, New York, and reports to the Head Chef. Compensation is $19–$22.50 per hour, with an option for an annual raise. A ServSafe Certificate is required within 90 days of hire; reimbursement is available.

Requirements

At least 3 years of professional culinary experience in a fast-paced service-industry role, high-volume kitchen production, or a similar cafeteria role.
Comfortable preparing more than 500 meals consistently.
Demonstrated knowledge of proper food safety and sanitation practices.
Familiarity with using and maintaining industrial kitchen equipment.
Ability to self-motivate and stay organized.
Ability to function well within a team and work calmly and efficiently in a fast-moving environment.
Positive attitude and contribution to a positive working environment.
Passion for improving nutrition and health in schools.
Ability to read and write in English.
Ability to lift 50 pounds on a regular basis.
ServSafe Certificate required within 90 days of hire; reimbursement is available.

Nice To Haves

Bilingual English and Spanish.

Responsibilities

Maintain exceptional consistency and quality in every prepared batch.
Work autonomously using a prep list.
Work with the Head Chef to prioritize production of daily menu items.
Read menu production sheets to understand the type and quantity of food to be prepared each day.
Portion and weigh food according to Red Rabbit recipes and NLSP guidelines.
Assist with cooking, cooling, and plating food according to Red Rabbit recipes and NJ food safety guidelines.
Assist with packing food and keeping counts as needed.
Clean workstations and cooking equipment to ensure the kitchen exceeds Department of Health standards.