Commissary Director

Proper Food • South San Francisco, CA

17h • $100,000 - $110,000 • Onsite

About The Position

The Commissary Director will work hand-in-hand with Proper Food’s Executive Chef to manage our central commissary kitchen in South San Francisco. You will take complete responsibility for the effective and efficient operation of food preparation and packaging in a commissary kitchen environment. You will be responsible for managing a large team (90+ employees) with a strong, just, and calm demeanor. If you are an experienced chef who is an exceptional leader, passionate about quality and consistency, and energized by the idea of leading a high growth concept, this may be the position for you.

Requirements

• Exceptional leadership, communication and management skills – known for teaching & developing others, with a clear, consistent and calm management style
• Passion for simple food made from seasonal, sustainable, organic ingredients
• High level of professionalism – be the example you want your team to exude
• Strong communication skills even with the tough stuff
• Strong sense of duty, you will follow up and follow through
• Highly organized and systematic – you enjoy the administrative parts of the job
• Detail orientation and absolute commitment to quality
• Positive energy – you enjoy what you do and it shows
• Ability to stay calm under pressure and work in a fast-paced environment
• The highest standard of honesty and integrity
• Full accountability – you always make sure the job gets done despite any challenges that come your way
• 5+ years of relevant experience, including:
• Use of organic, sustainable, local ingredients
• Management of kitchen staff
• High volume food preparation
• SF Food Handlers Certification
• Knowledge and implementation of Local, State, and Federal Labor Law regulations
• Excellent professional references
• Computer skills including Microsoft Office

Responsibilities

• Take full responsibility of the operation from start to finish.
• Maintain positive team morale and ensure that the Proper Food values are being upheld.
• Take ownership for achieving labor, COGS, and productivity goals on a monthly basis.
• Hire, train, schedule and manage all kitchen staff to maintain consistently high quality and meet labor cost targets.
• Manage HR admin including checking employee punch-ins and PTO paperwork.
• Foster an environment of open communication, consistency, and teamwork - where employees take pride in their work and enjoy what they do.
• Ensure all food is consistently of high quality, well presented, and prepared utilizing HACCP guidelines and procedures.
• Maintain compliance with all Proper Food and local/state/federal food handling and sanitation standards, including logs and documentation.
• Ensure that all systems and processes are consistently followed.
• Maintain a clean, safe and orderly environment.
• Manage ordering, inventory and usage to meet cost goals and maintain commissary efficiency.
• Calculate and document food cost and nutrition information.
• Maintain and organize digital files for recipes, food cost and nutrition information.
• Support Executive Chef in the end-to-end process for seasonal menu changeovers.

Benefits

• Competitive compensation, including base salary and performance bonus
• $100,000 - $110,000 annual salary
• Medical, dental and vision insurance
• The opportunity to play a key role in growing a rapidly expanding concept and the tremendous personal growth that comes with that.

What This Job Offers

• Job Type: Full-time
• Career Level: Director
• Education Level: No Education Listed
• Number of Employees: 101-250 employees