Prep Cook (No Weekends/ Holidays) - Washington D.C.

Red Rabbit•Washington, DC

7d•Onsite

About The Position

Red Rabbit is a Black-owned School Food Management Company that works with hundreds of schools, districts, and food banks to uplift communities of color throughout the North East and Mid-Atlantic Regions. Our professionally trained chefs create menus, source farm fresh ingredients, and cook delicious, thoughtful, and familiar food. School food matters not only because it’s integral to good health, but because what children eat is an essential part of their cultural identity and sense of self. The In-school Prep Cook is an integral part of a 3-5 person team helping to prepare healthy made-from-scratch meals for hundreds of children in their school every day. The role offers stable hours, day hours, and weekends and holidays off. The ideal candidate has experience in a high-volume kitchen, is reliable, and has a “can-do” attitude. The critical functions of the position include understanding daily production menus, cooking scratch made delicious dishes, serving food on a tight schedule, and helping to ensure the kitchen is always exceeding DOH standards.

Requirements

2+ years professional culinary experience in a fast paced role in the service industry (i.e. restaurants), high volume kitchen production (i.e. commissary kitchen), or in a similar cafeteria role (i.e. schools/hospitals)
Demonstrated knowledge of proper food safety and sanitation practices
Must be familiar with using and maintaining industrial kitchen equipment
Must have a ServeSafe Certificate
Able to self motivate and to be organized
Can function well within a team and work calmly and efficiently in a fast moving environment
Have a great attitude who contributes to a positive working environment
Share our passion for improving nutrition and health in schools
Must be able to read and write in English.
Must be able to lift 50 lbs on a regular basis

Nice To Haves

Bilingual (English and Spanish) a plus.
ServeSafe Certificate required within 90 days of Hire. (Reimbursement available)

Responsibilities

Read menu production sheets to understand the type and quantity of food that will be prepared each day
Working with the Head Chef, understand how to prioritize the production of daily menu items
Portion and weigh food according to Red Rabbit’s recipes and guidelines.
Cook, cool, and plate food according to Red Rabbit’s recipes and food safety guidelines
Pack and distribute meals to students according to compliance portions and school timing
Quickly and accurately count and track the amount of food produced ensuring accuracy for compliance and reduce food waste
Ensure the kitchen is exceeding Department of Health standards at all times by cleaning work stations and cooking equipment
Represent Red Rabbit’s values and culture when interacting with school staff and students by always being professional, helpful, and courteous.