Lead Cook/Line Cook – In School (No Nights/Weekends)

About the role

The In‑School Lead Cook joins a small team to prepare healthy, made‑from‑scratch meals for over 750 children each day. The position offers stable daytime hours, Monday‑Friday, with weekends and holidays off.

Key responsibilities

• Maintain exceptional consistency and quality for every batch prepared.
• Work autonomously using a prep list and collaborate with the Head Chef to prioritize daily menu items.
• Read menu production sheets to determine food type and quantity.
• Portion and weigh ingredients according to Red Rabbit recipes and NLSP guidelines.
• Assist with cooking, cooling, plating, and packing while adhering to NJ food safety standards.
• Track counts and ensure accurate packaging.
• Keep the kitchen compliant with DOH standards through regular cleaning of workstations and equipment.

Required profile

• 3+ years professional culinary experience in a fast‑paced environment (restaurants, commissary, school or hospital cafeteria).
• Comfortable producing 500+ meals consistently.
• Strong knowledge of food safety and sanitation practices.
• Familiarity with industrial kitchen equipment.
• Self‑motivated, organized and able to work well within a team.
• Ability to lift 50 lb regularly.
• Must read and write English; bilingual (English/Spanish) a plus.
• ServeSafe certification required within 90 days of hire (reimbursement available).

Required skills

• ServeSafe certification
• Industrial kitchen equipment operation
• Food safety and sanitation practices
• High‑volume meal production
• Portioning and weighing techniques
• Menu production sheet interpretation

What we offer

• Hourly wage $19‑$22 with annual raise option
• Generous PTO (most major holidays off)
• Health, dental, and vision insurance
• 401(k) option
• Paid professional development and education reimbursement
• Paid family and parental leave
• Worker’s compensation insurance coverage