Weekends)

Red Rabbit•Washington, DC

12d•Onsite

About The Position

Red Rabbit is seeking an Executive Chef/District Manager to lead culinary teams in select schools in the D.C. region. The role focuses on supporting school communities of color through school cafeterias that honor the heritage and history of Black and Latino food in America, serving familiar foods prepared skillfully and presented with dignity. The Executive Chef/District Manager leads culinary professionals and kitchen staff in the daily preparation and expediting of hundreds of meals. This person sets and maintains standards for culinary excellence, food safety, kitchen flow, and efficiency, and works with school administration to provide culturally relevant, nutritious, safe meals that students enjoy. The role requires hands-on culinary expertise, experience in high-volume kitchens using just-in-time inventory systems, and a strong commitment to hospitality and service. The position is based in the DC Metro Area and requires travel between multiple kitchens. Typical hours are Monday through Friday.

Requirements

BA/BS degree in Culinary Arts, Operations, or Management.
At least 5 years of professional culinary experience in a fast-paced service-industry role or high-volume kitchen production environment.
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; strong organization, attention to detail, and analytical skills.
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 daily cooking and expediting of meals.
Model hands-on culinary expertise, hospitality, and service, while maintaining high standards of culinary excellence, kitchen flow, and efficiency.
Assign people to appropriate roles and foster unity and a service-oriented culture across kitchens.
Coach kitchen leaders and team members to support their growth and success.
Act 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.
Confirm meals and deliveries are accurate and on time, daily service meets each school's schedule and needs, and required paperwork is filed and tracked.
Address issues proactively, increase meal participation, and communicate Red Rabbit's value to school communities.
Oversee just-in-time inventory management, including proper receipt, storage, and documentation of food, while minimizing waste.
Maintain kitchen organization, cleanliness, food safety, and operational efficiency.
Ensure kitchens comply with DOH, CACFP, and NSLP requirements and operate within budget.
Travel between multiple kitchens in the DC Metro area.