COMMISSARY KITCHEN SOUS CHEF

Compass Group•New York, NY

2d•$75,000 - $85,000•Onsite

About The Position

The Commissary Kitchen Sous Chef is responsible for overseeing daily food production, maintaining quality standards, managing staff, and ensuring efficient operations in a high-volume centralized production environment.

Requirements

3-5+ years of culinary leadership experience.
Experience in high-volume production or commissary operations preferred.
Strong knowledge of food safety and HACCP principles.
Excellent organizational and time-management skills.
Ability to lead teams in a fast-paced environment.
Proficiency with inventory management and production scheduling systems.

Responsibilities

Supervise daily food preparation and production schedules.
Ensure recipes, portion sizes, and presentation standards are followed consistently.
Monitor food quality, taste, texture, and appearance.
Conduct line checks and product inspections throughout production.
Assist with menu development, recipe testing, and product standardization.
Supervise cooks, prep cooks, and production staff.
Train employees on recipes, equipment operation, sanitation, and safety procedures.
Schedule staff and manage labor costs.
Delegate production tasks and monitor workflow efficiency.
Coach and mentor team members to improve performance.
Monitor inventory levels and production needs.
Assist with ordering food, supplies, and packaging materials.
Ensure proper product rotation using FIFO methods.
Minimize waste through accurate forecasting and inventory management.
Conduct regular inventory counts and reconcile discrepancies.
Ensure compliance with HACCP, local health department regulations, and company standards.
Maintain sanitation and cleanliness throughout the facility.
Monitor food temperatures, storage practices, and production logs.
Ensure proper labeling, dating, and packaging of products.
Lead corrective actions when food safety concerns arise.
Assist the Executive Chef or Commissary Chef with daily operations.
Coordinate production schedules to meet delivery deadlines.
Monitor equipment functionality and report maintenance needs.
Help manage budgets, labor utilization, and food costs.
Participate in production planning for catering, retail, and multi-unit operations.
Complete production reports and labor tracking.
Maintain recipe and production documentation.
Participate in employee evaluations and disciplinary actions.
Assist with hiring and onboarding new employees.
Communicate production updates and operational issues to management.