Prep Cook/Porter – Commissary Kitchen (No Weekends/Holidays)

About the role

The Prep Cook/Porter works in a small 3‑5 person team to prepare healthy, made‑from‑scratch meals for hundreds of schoolchildren each day. The position offers stable daytime hours, Monday‑Friday, with weekends and holidays off.

Key responsibilities

• Collaborate with the team to prioritize daily menu production.
• Maintain kitchen cleanliness that exceeds Department of Health (DOH) standards.
• Cook, cool, and plate dishes according to Red Rabbit recipes and DOH food‑safety regulations.
• Wash, sanitize, and store dishes, utensils, and equipment, keeping the dish area organized.
• Pack and distribute meals to students, adhering to portion sizes and school schedules.
• Accurately count and record food produced to ensure compliance and minimize waste.
• Read and interpret menu production sheets to determine daily preparation requirements.
• Represent Red Rabbit’s values professionally when interacting with school staff and students.

Required profile

• At least 1 year of professional culinary experience in a fast‑paced, high‑volume kitchen (restaurant, commissary, school or hospital cafeteria).
• Strong knowledge of food safety and sanitation practices.
• Familiarity with industrial kitchen equipment and its maintenance.
• Self‑motivated, organized, and able to work calmly in a fast‑moving environment.
• Ability to lift 50 lb regularly and stand for extended periods.
• Fluent in English; bilingual (English/Spanish) is a plus.

Required skills

• Food safety and sanitation
• Industrial kitchen equipment operation
• Menu production sheet interpretation

What we offer

• Hourly wage $18.50 – $19.50
• Generous PTO (most major holidays off)
• Health, dental, and vision insurance
• 401(k) option
• Paid professional development and education opportunities