Meet Rahim Mohamed. He manages a bodega in Red Hook, Brooklyn, where he stocks shelves, cleans up spills and serves sandwiches from the griddle. But he’s also a big deal on TikTok, where more than two million followers watch him come up with wild sandwich combinations for his never-ending stream of customers. Bodegas are the lifeblood of New York City, but what does it take to run one — especially when it’s famous on TikTok?

Our new series, “On the Job With Priya Krishna,” is about labor and the people who shape what we eat and how we eat, whose jobs often go unseen. Tune in.

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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).