District Manager, Culinary Operations (No Nights/Weekends) - NYC

Red Rabbit•Nyc, NY

2d•Onsite

About The Position

Red Rabbit is seeking a District Manager to lead regional onsite culinary teams serving K–12 schools. The role leads 2–4 Head Chefs and 10–20 kitchen staff in preparing and expediting meals in school kitchens. It combines team leadership, customer service, logistics, and administrative responsibilities, with a focus on providing culturally relevant, nutritious, safe meals and building cafeterias that honor the heritage and history of Black and Latino food in America. The District Manager supports kitchen teams, builds strong relationships with school leaders and staff, coordinates accurate and timely meal service and deliveries, and ensures paperwork is completed and tracked. The role also oversees kitchen organization, inventory, cleanliness, food safety, inspections, and budgets. The position is full-time, typically Monday through Friday, and requires travel between multiple kitchens. The posting identifies NYC as the location.

Requirements

Bachelor’s degree in Culinary Arts, Operations, or Management.
At least 5 years of professional culinary experience in a fast-paced role, such as restaurant management or high-volume kitchen production.
At least 2 years in a senior management role with P&L or full budget responsibility.
Understanding of food-service financials, cost management, and budget development.
NYC Food Handler’s certificate, or ability to obtain one within 90 days of hire.
Experience managing and training exempt and non-exempt employees.
Excellent written and verbal communication skills.
Ability to travel between multiple kitchens.
Ability to manage competing priorities; highly organized, detail-oriented, and analytical.
Reliability, ability to work well within a team, and ability to work calmly and efficiently in a fast-moving environment.

Nice To Haves

Farm-to-table or scratch-cooking experience is strongly preferred.

Responsibilities

Lead, support, coach, and develop Head Chefs and front-line kitchen teams, fostering cohesive teams and a culture of service and excellence.
Ensure staffing and team roles support the organization’s mission and service goals.
Serve as the main point of contact for schools and maintain positive relationships with school leaders and staff.
Ensure meals and deliveries are accurate and on time, and that daily service aligns with each school’s schedule and needs.
Ensure required paperwork is filed and tracked correctly.
Address service issues proactively, increase meal participation, and demonstrate the value Red Rabbit brings to school communities.
Oversee kitchen organization, efficiency, inventory management, and proper receipt, storage, and documentation of food.
Maintain cleanliness and food-safety standards, ensure kitchens are prepared for DOH, CACFP, and NSLP inspections, and keep operations within budget.