Commissary Kitchen Manager

SSP•Brownsville, FL

6d•$75,000•Onsite

About The Position

Are you an experienced foodservice professional with a passion for high-volume production and a knack for leadership? We have an exciting opportunity for a Commissary Manager at the Detroit Airport (DTW). If you thrive in a fast-paced food environment and are ready to take on a challenging and rewarding role, we want to hear from you! What You’ll Do: Manage All Commissary Activities: Oversee purchasing, high-volume food production, delivery logistics, and storage processes to ensure industry-leading food quality and safety. Focus on the Food: Ensure food quality and standards, ensuring compliance with company, restaurant partner and food safety specifications. Cost Control: Optimize food and labor costs to maximize profitability. Oversee Deliveries: Ensure accurate and timely delivery of production items and ingredients to various restaurants within the airport. Vendor Coordination: Work directly with vendors to ensure purchases meet company & restaurant partners specifications and manage service contractors. Office Management: Handle tasks such as inventory, scheduling, and adherence to health and food safety regulations & standards. Problem Solving: Address routine issues and escalate complex problems to higher management as necessary.

Requirements

Educational Background: Minimum of 2 years post-high school education; a bachelor’s degree is preferred.
Experience: 3-5 years in restaurant/food service management with direct P&L responsibility, plus multi-restaurant foodservice purchasing experience.
Technical Training: Culinary production background is preferred.
Technical Skills: High level of computer literacy, including MS Office proficiency.
Interpersonal Skills: Ability to interact at all levels, including with executives, union representatives, and diverse hourly team members.
Analytical Skills: Capable of conducting gap analysis to improve business operations and satisfaction levels.

Nice To Haves

Educational Background: Minimum of 2 years post-high school education; a bachelor’s degree is preferred.
Technical Training: Culinary production background is preferred.

Responsibilities

Manage All Commissary Activities: Oversee purchasing, high-volume food production, delivery logistics, and storage processes to ensure industry-leading food quality and safety.
Focus on the Food: Ensure food quality and standards, ensuring compliance with company, restaurant partner and food safety specifications.
Cost Control: Optimize food and labor costs to maximize profitability.
Oversee Deliveries: Ensure accurate and timely delivery of production items and ingredients to various restaurants within the airport.
Vendor Coordination: Work directly with vendors to ensure purchases meet company & restaurant partners specifications and manage service contractors.
Office Management: Handle tasks such as inventory, scheduling, and adherence to health and food safety regulations & standards.
Problem Solving: Address routine issues and escalate complex problems to higher management as necessary.