Executive Chef & District Manager, DC Kitchens

Red Rabbit; Washington (District of Columbia); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Generous PTO

Health, Dental, Vision Insurance

401k Option

Professional Development

Education Reimbursement Opportunities

Travel Reimbursements

Paid Family Leave Options

Summer Flex

Job summary

Red Rabbit in the DC Metro area seeks an Executive Chef/District Manager to lead culinary teams in select schools. You will drive high‑volume meal production, uphold food safety, and deliver hospitality with culinary excellence across multiple kitchens.

Collaborate with school leaders to provide culturally relevant, nutritious meals, coach staff, and oversee hiring, budgeting, and inventory. Travel between DC kitchens is required.

Qualifications

• BA/BS degree in Culinary Arts, Operations, or Management.
• 5+ years in a fast-paced culinary role or high-volume kitchen production.
• 2+ years in senior management handling hiring, budget & inventory management.
• DOH Food Handler's certificate.
• Experience managing exempt and non-exempt workforce.
• Excellent written and verbal communication skills.
• Willingness to travel between DC kitchens.
• Able to manage multiple priorities; organized and analytical.
• Reliable, team-oriented, and calm in fast-moving environments.

Responsibilities

• Culinary leadership of chefs and kitchen teams in daily cooking and expediting of hundreds of meals.
• Ensure culinary excellence, food safety, kitchen flow and efficiency.
• Lead with hospitality and service; coach and develop kitchen staff.
• Coordinate with school administration to provide culturally relevant, nutritious meals.

Skills

Culinary leadership

High-volume kitchen management

Food safety

Staff training

Communication skills

Budget & inventory management

Travel between kitchens

Education

BA/BS in Culinary Arts, Operations, or Management

Job description

Red Rabbit in the DC Metro area seeks an Executive Chef/District Manager to lead culinary teams in select schools. You will drive high‑volume meal production, uphold food safety, and deliver hospitality with culinary excellence across multiple kitchens.

Collaborate with school leaders to provide culturally relevant, nutritious meals, coach staff, and oversee hiring, budgeting, and inventory. Travel between DC kitchens is required.