Lead Cook / Line Cook – In‑School (No Nights/Holidays)

About the role

Join a fast‑paced, high‑volume kitchen where your culinary skills make a difference every day. As the Lead Cook you will work with a small team to prepare over 1,000 fresh, made‑from‑scratch school lunches that meet Red Rabbit’s high standards for quality and consistency.

Key responsibilities

• Take ownership of consistency, quality, and presentation for every batch prepared.
• Work independently from prep lists while coordinating with the Kitchen Manager to prioritize production.
• Read daily menus and production sheets to prepare, portion, and weigh food according to Red Rabbit recipes and DC guidelines.
• Cook, cool, plate, and pack meals with care and efficiency.
• Maintain the highest Department of Health standards by keeping workstations and equipment clean and organized.

Required profile

• 3+ years of professional culinary experience in a high‑volume kitchen, commissary, or cafeteria setting.
• Proven ability to produce 500+ meals with speed and consistency.
• Strong knowledge of food safety and sanitation practices (ServSafe certification required within 90 days, reimbursement provided).
• Team‑oriented, organized, and self‑motivated with a positive attitude.
• Passion for healthy food and improving nutrition in schools.
• Ability to lift up to 50 lb regularly.
• Bilingual (English/Spanish) a plus.

Required skills

• ServSafe certification

What we offer

• Hourly wage $19–$24 (plus benefits).
• Generous paid time off and most national holidays off.
• Health, dental, and vision insurance.
• 401(k) option.
• Professional development and education reimbursement opportunities.