Director, Culinary Operations

DC Central Kitchen (DCCK) is a pioneering nonprofit organization and social enterprise dedicated to combating hunger and poverty through innovative job training and job creation initiatives. Operating at the intersection of culinary arts and social justice, DCCK offers hands-on culinary job training programs while creating living-wage jobs and delivering nutritious, dignified food to communities in need throughout Washington, DC. The organization is recognized for its scratch-cooked, farm-to-school meals provided to local schools, fresh and affordable produce distributed to neighborhoods lacking supermarket access, as well as its catering and café services. At its core, DC Central Kitchen is committed to fostering a just, equitable, and inclusive community, both within its team and across the wider city. The organization creates a safe and empowering environment that encourages learning, personal growth, and meaningful career development. With a strong emphasis on diversity, equity, and inclusion, DCCK actively encourages individuals from underrepresented groups including people of color, women, LGBTQ individuals, returning citizens, and those who have experienced poverty or homelessness to apply and become part of the mission-driven team.

The role of Director, Culinary Operations at DC Central Kitchen is a critical leadership position responsible for overseeing all culinary production activities across multiple locations and service areas. Reporting directly to the Chief Operating Officer, the Director manages food production for numerous programs including Community Meals, School Meals, Healthy Corners, Catering, Retail, and special events, as well as future program expansions. This role demands a strategic and hands-on leader who embodies professional integrity and can foster a culture of accountability, continuous improvement, and collaboration within the culinary team. The Director will lead efforts in inventory control, menu development, kitchen safety, equipment and facility maintenance, and staffing management. They will also play a vital role in developing, implementing, and scaling new social enterprise initiatives that expand DCCK's impact.

Key responsibilities include partnering across departments and with executive leadership to ensure efficient, high-quality food preparation aligns with organizational goals, regulations, and customer expectations. Emphasis will be placed on strategic planning, budget management, and operational excellence, including forecasting labor and supply needs, defining production templates, and optimizing staffing models for sustainable growth. The role necessitates broad knowledge of culinary industry best practices, food safety standards (such as HACCP, ServSafe, USDA regulatory compliance), and sustainability in food operations. The Director must champion workforce development by mentoring and coaching managers and staff, fostering a positive workplace culture, and integrating Culinary Job Training students into production workflows.

This full-time position offers a competitive salary range of $95,000 to $110,000 per year, reflecting the senior level of responsibility and expertise required. DC Central Kitchen provides a comprehensive benefits package, including medical, dental, and vision insurance with full employer coverage for individual premiums, flexible spending accounts, paid time off, company paid holidays, bonding leave, commuter benefits, a matching 401(k) program, life insurance options, disability coverage, and wellness reimbursement. The Director position requires occasional travel within the city, flexibility to work varied shifts including early mornings, evenings, weekends, and holidays, as well as physical stamina to operate comfortably in a fast-paced kitchen environment. Applicants must have extensive culinary management experience, relevant certifications such as ServSafe Manager and DC DOH Food Safety Manager, and demonstrate a strong alignment with DCCK's mission of social impact through food service. This role offers a unique opportunity to lead culinary operations for an organization dedicated not only to feeding communities but empowering individuals and transforming food systems for greater equity and sustainability.