Prep Cook, In-School (No Weekends/ Holidays), Bronx, NY

Red Rabbit•New York, NY

76d•$18 - $20•Onsite

About The Position

The In-school Prep Cook is part of a 3–5 person team preparing healthy, made-from-scratch meals for hundreds of children at a school each day. The role involves understanding daily production menus, preparing and cooking scratch-made dishes, serving meals on a tight schedule, and helping ensure the kitchen exceeds Department of Health standards. The position offers weekday daytime hours, with weekends and holidays off. Typical hours are Monday through Friday, 5:00 AM to 1:00 PM, though hours may change. The role is located in the Bronx, NY, and reports to the Head Chef. Red Rabbit is an MWBE-certified K–12 school food management company founded in 2005. It prepares and serves culturally relevant meals across the Greater New York region, New Jersey, Philadelphia, and Washington, DC. Red Rabbit describes its mission as transforming school dining and serving meals that reflect the heritage and lived experiences of the students it serves.

Requirements

At least 2 years of professional culinary experience in a fast-paced service-industry role, high-volume kitchen production, or a similar cafeteria role.
Demonstrated knowledge of proper food safety and sanitation practices.
Familiarity with using and maintaining industrial kitchen equipment.
ServeSafe Certificate required within 90 days of hire; reimbursement is available.
Ability to self-motivate and stay organized.
Ability to work well on a team and remain calm and efficient in a fast-moving environment.
Ability to contribute to a positive working environment with a great attitude.
Passion for improving nutrition and health in schools.
Ability to read and write in English.
Ability to lift 50 lbs on a regular basis.

Nice To Haves

Bilingual English and Spanish.

Responsibilities

Prepare ingredients by washing, peeling, chopping, slicing, dicing, and cutting food according to recipes, production needs, and food safety guidelines.
Read menu production sheets to understand the type and quantity of food to prepare each day.
Work with the Head Chef to prioritize production of daily menu items.
Portion and weigh food according to recipes and guidelines.
Cook, cool, and plate food according to recipes and food safety guidelines.
Pack and distribute meals to students according to compliance portions and school timing.
Count and track the amount of food produced accurately to support compliance and reduce food waste.
Clean workstations and cooking equipment to help ensure the kitchen exceeds Department of Health standards.
Represent Red Rabbit’s values and culture when interacting with school staff and students by being professional, helpful, and courteous.
Perform other duties as assigned.