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About the Role

Lead culinary teams in select NY schools, focusing on building cafeterias that honor Black and Latino food heritage. This role involves managing culinary professionals and kitchen staff to ensure culinary excellence, food safety, and kitchen efficiency, while fostering strong relationships with school administration.

Responsibilities

Lead, support, and uplift Chefs and kitchen teams in daily cooking and expediting of hundreds of meals.
Ensure high standards of culinary excellence, kitchen flow, and efficiency.
Foster unity across kitchens and build a culture rooted in service, excellence, and affirming children.
Provide ongoing coaching and development to kitchen leaders and team members.
Serve as the main point of contact for school administration, building strong relationships.
Ensure students receive culturally relevant, nutritious, and safe meals.
Confirm meal and delivery accuracy and timeliness.
Proactively address issues and increase meal participation.
Ensure kitchens are organized, efficient, and compliant.
Oversee just-in-time (JIT) inventory management and minimize waste.
Maintain high standards of cleanliness, kitchen flow, and food safety.
Operate kitchens within budget and ensure compliance with DOH, CACFP, and NSLP inspections.

Requirements

5+ years of professional culinary experience in a fast-paced role (service industry or high-volume kitchen production).
Strong preference for farm-to-table or scratch-cooking experience.
2+ years in a senior management role with hiring, budget, and inventory management responsibilities.
Must have DOH Food Handler's certificate.
Experience managing and training an exempt and non-exempt workforce.
Excellent written and verbal communication skills.
Willing and able to travel between multiple kitchens in the NYC Metro area.
Ability to manage multiple competing priorities; highly organized, detail-oriented, and analytical.
Reliable, functions well within a team, and works calmly and efficiently in a fast-moving environment.

Skills

Culinary Arts
Operations Management
Management
JIT inventory systems
High volume kitchens
Hospitality
Service
Food safety
Kitchen flow
Efficiency
Budget management
Inventory management
Written communication
Verbal communication
Organization
Detail-oriented
Analytical skills

Location

NYC Metro Area

Work Type

Full Time
Monday-Friday

Experience Level

5+ years professional culinary experience
2+ years senior management

Education Level

BA/BS degree in Culinary Arts, Operations, or Management

Salary/Compensations

$65K - $85K

Benefits

Generous PTO
Health, Dental, Vision Insurance
401k Option
Professional Development
Education Reimbursement Opportunities
Travel Reimbursements
Paid Family Leave Options
Summer Flex

About the Company

Red Rabbit is an MWBE-certified K–12 school food management company founded in 2005.
Mission: To transform school dining by serving diverse, high-quality meals that honor heritage and lived experiences.
Professionally trained chefs prepare scratch-made, culturally relevant meals.
Prepares and serves millions of meals annually across the Greater New York region, New Jersey, Philadelphia, and Washington, DC.

Equal Opportunity

All qualified applicants will receive consideration for employment without regard to age, race, creed, color, national origin, ancestry, marital status, or sexual orientation.