Weekends)

Red Rabbit•New York, NY

14d•$65,000 - $85,000•Onsite

About The Position

Red Rabbit is seeking an Executive Chef/District Manager to lead culinary teams in select schools in its New York regions. The role supports the company’s mission to build school cafeterias that honor the heritage and history of Black and Latino food in America, serving familiar student favorites prepared skillfully, with care, and dignity. The Executive Chef/District Manager leads culinary professionals and kitchen staff in preparing and expediting hundreds of meals in school kitchens. The role focuses on culinary excellence, food safety, kitchen flow, and efficiency. The successful candidate brings hands-on culinary experience in high-volume kitchens, including use of just-in-time inventory systems, and provides a high level of hospitality and service. They work with school administration to ensure students receive culturally relevant, nutritious, safe meals they enjoy. This position is based in select NYC-metro areas and requires travel between multiple kitchens. Typical hours are Monday through Friday. The listed salary range is $65,000–$85,000.

Requirements

Bachelor of Arts or Bachelor of Science 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 involving hiring, budget management, and inventory management.
DOH Food Handler's certificate.
Experience managing and training exempt and non-exempt employees.
Excellent written and verbal communication skills.
Willingness and ability to travel between multiple kitchens in the NYC Metro area.
Ability to manage competing priorities; highly organized, detail-oriented, and analytical.
Reliability, ability to work well within a team, and ability to remain calm and efficient in a fast-moving environment.

Nice To Haves

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

Responsibilities

Lead, support, and develop chefs and kitchen teams in preparing and expediting hundreds of meals.
Model and uphold culinary excellence, hospitality, service, kitchen flow, and operational efficiency.
Assign people to appropriate roles, foster unity across kitchens, and build a culture rooted in service and excellence.
Coach kitchen leaders and team members to support their professional growth and success.
Serve as the main point of contact for school administration and build positive relationships with school leaders and staff.
Ensure students receive culturally relevant, nutritious, safe meals that they enjoy.
Confirm meals and deliveries are accurate and on time, daily service meets school schedules and needs, and required paperwork is filed and tracked.
Proactively address issues, increase meal participation, and communicate the value Red Rabbit brings to school communities.
Oversee just-in-time inventory management, ensuring food is properly received, stored, and documented while keeping waste low.
Maintain clean, organized, efficient, and compliant kitchens that meet food safety requirements and operate within budget.
Ensure kitchens pass DOH, CACFP, and NSLP inspections.