Weekday Commissary Chef — Scratch-Made Meals, Real Impact

Red Rabbit; New York (NY); On-site; USD 85,962,000 - 100,289,000; Full time

Benefits offered by this job

Health Insurance

401k Option

Paid Vacation

Job summary

Red Rabbit is seeking a Chef for its LIC, NY commissary kitchen. You will work on a 7–12 person team to prepare scratch-made, culturally relevant meals for students across multiple schools, with stable weekday hours and no nights or weekends.

You will lead culinary execution, ensure food safety, and coordinate packing and dispatch while maintaining high standards of quality and efficiency in a high-volume environment.

Qualifications

• 3+ years of professional culinary experience in a fast-paced, high-volume kitchen.
• Strong hands-on cooking skills and ability to produce consistent, high-quality food in large batches.
• Knowledge of proper food safety and sanitation practices.
• Ability to scale recipes while preserving flavor, texture, and recipe integrity.
• Organize preparation, cooking, and packing tasks to meet production and dispatch schedules.
• Attention to detail when checking food quality, portions, labels, and order accuracy.
• Excellent communication and reliable follow-through.
• Willingness to obtain required food safety certification if not already held.

Responsibilities

• Culinary execution: develop and refine culturally relevant menus; cook at scale with consistent quality.
• Food safety & sanitation: maintain a food-safe kitchen across production and dispatch.
• Meal quality & packing: ensure orders are complete, properly labeled, and well packed.
• Teamwork & coordination: communicate shortages, timing changes, and quality concerns early.
• Kitchen organization & administration: track production, inventory, and daily reports.

Skills

Culinary execution

High-volume cooking

Food safety

Recipe scaling

Team collaboration

Attention to detail

Documentation/reporting

Job description

Red Rabbit is seeking a Chef for its LIC, NY commissary kitchen. You will work on a 7–12 person team to prepare scratch-made, culturally relevant meals for students across multiple schools, with stable weekday hours and no nights or weekends.

You will lead culinary execution, ensure food safety, and coordinate packing and dispatch while maintaining high standards of quality and efficiency in a high-volume environment.