Commissary Executive Chef

Thomas Cuisine•Meridian, ID

1d•Onsite

About The Position

As the corporate Commissary Executive Chef, you will lead a centralized culinary operation responsible for producing high‑quality, scratch‑made food that supports multiple locations. This role is equal parts culinary leadership, operational strategy, and systems thinking. You’ll oversee high‑volume production, recipe standardization, menu scalability, food safety, and team development—ensuring consistency, quality, and efficiency from the commissary to each receiving site. This position brings our Vision to life by Providing Real Food and Genuine Service while building Enduring Relationships, at scale.

Requirements

Proven experience as an Executive Chef, Commissary Chef, or Chef Manager in a high‑volume, multi‑site, or centralized production environment.
Culinary degree or equivalent professional experience.
Minimum of five (5) years of progressive culinary leadership experience, with demonstrated success in large‑batch production and operational scale.
Strong commitment to scratch cooking using fresh, high‑quality ingredients.
Deep understanding of recipe standardization, food safety, production systems, and logistics‑driven foodservice.
Excellent leadership, communication, and cross‑functional collaboration skills.
Ability to thrive in a fast‑paced, complex environment with multiple stakeholders and priorities.
Strategic mindset with strong operational and financial acumen.
Passion for culinary excellence, consistency, and innovation at scale.

Responsibilities

Lead the culinary vision and execution for a centralized commissary kitchen supporting multiple accounts or communities.
Design and standardize scalable, scratch‑cooked menus and recipes that maintain quality, nutrition, and consistency across locations.
Ensure menus meet diverse dietary needs, including medical and therapeutic requirements, while remaining operationally feasible for high‑volume production and distribution.
Oversee daily commissary operations, including production planning, batch cooking, workflow optimization, and food safety compliance.
Partner closely with operations and logistics teams to align production schedules with delivery timelines and service needs.
Establish, document, and maintain culinary standards, recipes, portioning guides, and SOPs to support consistency across all sites.
Lead, coach, and develop commissary culinary teams, fostering a culture of accountability, collaboration, and continuous improvement.
Create and implement training programs for both commissary and field teams to ensure proper finishing, reheating, and presentation standards.
Manage vendor relationships and procurement strategies to ensure a reliable supply of fresh, high‑quality ingredients while controlling costs.
Collaborate with finance and operations partners to develop and manage food, labor, and production budgets.
Monitor food cost, yield, waste, and labor efficiency, using data to drive continuous operational improvements.
Stay current on industry trends, production best practices, and food safety regulations, sharing insights across the organization.
Perform other duties as assigned in support of corporate culinary and operational objectives.