District Manager

Our professionally trained chefs create menus, source farm-fresh ingredients, and cook delicious, thoughtful, and familiar food. School food matters not only because it’s integral to good health, but because what children eat is an essential part of their cultural identity and sense of self. About the Role We are looking for a District Manager to lead our regional onsite culinary teams. This role provides a unique opportunity to uplift communities of color by building school cafeterias that honor the heritage and history of Black and Latino food in America. The District Manager leads a team of 2-4 Head Chefs and 10-20 kitchen staff in the daily cooking and expediting of hundreds of meals in our school kitchens. Responsibilities are split between leadership, customer service, and administrative duties. The ideal candidate has a culinary background with significant experience leading dynamic teams with a service focus while embodying our commitment to uplifting and affirming the heritage of the children we serve. Success in this role requires the ability to work with school administration to ensure their students are receiving culturally relevant, nutritious, and safe meals that they enjoy. Critical Functions Team Management: Lead, support, and uplift Head Chefs and front-line kitchen teams, ensuring they work cohesively toward mission. Place the right people in the right roles, foster unity across kitchens, and build a culture rooted in service, excellence, and affirming children. Provide coaching and development to help your teams grow and succeed., support, and coach kitchen leadership and team members. Customer Service & Logistics: Serve as the main point of contact for schools, ensuring strong, positive relationships with school leaders and staff. Confirm that meals and deliveries are accurate and on time, that daily service matches the school’s schedule and needs, and that all required paperwork is filed and tracked correctly. Be proactive in addressing issues, increasing meal participation, and showing schools the value Red Rabbit brings to their community . Kitchen Organization & Food Safety: Ensure kitchens are organized, efficient, and compliant. Oversee inventory management so that food is received, stored, and documented properly. Maintain high standards of cleanliness, flow, and food safety to ensure all kitchens pass DOH, CACFP, and NSLP inspections and operate within a budget. Skills & Requirements BA/BS degree in Culinary Arts, Operations, or Management. 5+ years of professional culinary experience in a fast-paced role, either in the service industry (i.e. restaurant management) or managing high-volume kitchen production (i.e. commissary kitchen). Strong preference given to farm-to-table or scratch-cooking experience. 2+ years in a senior management role with P&L or full budget responsibility. Demonstrated understanding of food service financials, managing costs, and defining budgets. Must have a ServSafe certificate (or obtain within 90 days of hire). Experience managing and training an exempt and non-exempt workforce. Must have excellent written and verbal communication skills. Must be able to travel between multiple kitchens in the Philadelphia area. Must be able to manage multiple competing priorities; highly organized, detail-oriented, and analytical. Must be reliable, function well within a team, and work calmly and efficiently in a fast-moving environment. #J-18808-Ljbffr