Weekends)

Red Rabbit•Washington, DC

14d•$65,000 - $85,000

About The Position

The Executive Chef/District Manager leads culinary teams in select schools in the D.C. region. The role focuses on building school cafeterias that honor the heritage and history of Black and Latino food in America and serving students culturally relevant, nutritious, safe meals prepared with skill and care. This hands-on culinary leader oversees the daily cooking and expediting of hundreds of meals in school kitchens. The role is responsible for culinary excellence, food safety, kitchen flow and efficiency, and high-quality hospitality and service. The Executive Chef/District Manager works with school administration to ensure meals meet students’ and schools’ needs, and travels between multiple kitchens in the D.C. Metro area.

Requirements

BA/BS 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 DC Metro area.
Ability to manage competing priorities; highly organized, detail-oriented, and analytical.
Reliability, ability to function 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.

Responsibilities

Lead, support, and develop chefs and kitchen teams in preparing and expediting hundreds of meals.
Model and maintain high standards of culinary excellence, hospitality, kitchen flow, and efficiency.
Place team members in appropriate roles and foster a collaborative culture rooted in service and excellence.
Coach kitchen leaders and team members to support their growth and success.
Serve as the primary 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.
Verify that meals and deliveries are accurate and on time, service follows each school’s schedule and needs, and required paperwork is filed and tracked.
Address issues proactively, increase meal participation, and demonstrate the value Red Rabbit brings to school communities.
Oversee just-in-time inventory management, including proper receipt, storage, and documentation of food, while minimizing waste.
Maintain organized, efficient, clean, and compliant kitchens that meet food-safety standards and pass DOH, CACFP, and NSLP inspections.
Ensure kitchens operate within budget.