Red Rabbit is a fast growing, mission-driven business that cooks and delivers healthy breakfasts, lunches and snacks to tens of thousands of kids at over 150 schools throughout NYC every day.
 

How we do it

We are a young, energetic company changing the way children eat in school. Each day, we carefully craft dishes from scratch in our kitchen in Harlem and hand deliver them to kids who truly need it. And if we do say so ourselves, our food is pretty much the best food money can buy- in fact virtually every one of us eats Red Rabbit lunch every day!

While our people come from all parts of the world, with different backgrounds and experiences, the thing that brings all of us together is our passion for doing work that matters. It’s hard to articulate what it feels like to integrate passion with your career, but you’ll feel it when you walk in the door. We love what we do; we have high standards; and we seek out the most innovative and brightest people in their category to join our team.

General Summary:

The Assistant Kitchen Manager leads a team of up to 20 employees, coordinating cooking operations for their kitchen station. Areas of execution include employee training, quality control, recipe consistency, monitoring food safety at all stages of production, and ensuring accurate production counts. The AKM is responsible for providing support to the Kitchen Manager, while ensuring flawless execution within their team.

Success in this role is driven primarily by consistent and excellent culinary execution. Additionally, a high emphasis is placed on candidates’ ability to train and motivate their team to excel beyond standards and expectations.

Job Functions:

• Supervise day-day operations of the kitchen team
• Prepare and cook meals and snacks including proteins, sauces, grains, produce, or baked goods daily according to recipes
• Serve as lead quality control for taste, appearance and portioning
• Train, coach and develop staff on standardized recipes and daily production reports
• Follow all DOH and food safety guidelines
• Optimize cooking and packing timelines for team efficiency
• Troubleshoot any day of issues
• Assist the Kitchen Manager in various projects

Skills & Requirements:

• 3+ years professional culinary experience in a fast paced role either in the service industry (i.e. restaurants) and/or high-volume kitchen production (i.e. commissary kitchen)
• 3+ years culinary experience in a variety of positions (i.e. prep, grill, pastry, etc)
• 6 months+ supervisory experience
• Demonstrated knowledge of proper food safety and sanitation practices
• Demonstrated understanding of natural and organic products
• Must have thorough communication skills
• Must be extremely well organized and detail-oriented and have the ability to multi-task
• Must be reliable, function well within a team and work calmly and efficiently in a fast moving environment.
• Must have NYC food handlers license or certificate
• Must share our passion for improving nutrition and health in schools
• Associates degree in culinary arts a plus
• Bilingual (English and Spanish) a plus
• Ability to lift 50 lbs on occasion

Job Type: Full time.
Typical hours: Sunday - Friday 6am - 2pm
Location: Harlem, NY
Reports to: Director of Operations
Compensation: $50K - $60K (plus benefits)