Commissary Manager

Back A Yard Caribbean American Grill•San Jose, CA

15h•Onsite

About The Position

Back A Yard Caribbean Grill is hiring a full-time Commissary Manager to lead central kitchen production and distribution from its Catering & Commissary Facility at 638 N. 13th St. in San Jose, California. The role oversees central kitchen production, batch cooking, and fulfillment, with ownership of food purchasing, inventory control, storage logistics, distribution preparation, and waste management. The manager maintains standards for flavor, consistency, presentation, cleanliness, sanitation, and equipment care while improving operational efficiency and production processes. The position also offers the opportunity to optimize recipes and collaborate on catering specials, and to grow with the company as production capabilities expand. The schedule is generally 8:00 AM–5:00 PM, Monday through Saturday, based on business needs. Sundays are optional and scheduled strictly as needed for catering events. Compensation is $20.00–$25.00 per hour, based on experience. The role is based at the commissary facility and requires standing for shifts of up to nine hours and frequently lifting up to 50 pounds in a fast-paced environment.

Requirements

At least 5 years of experience in high-volume kitchen or production roles, such as line cook, prep, or expediter.
At least 2 years in a leadership, supervisory, or kitchen management position.
Ability to organize workflows and communicate clearly with management, store managers, and production staff.
Knowledge of batch preparation, inventory tracking, portion control, line packaging, and food safety standards.
Ability to stand for shifts of up to 9 hours and frequently lift up to 50 pounds in a fast-paced environment.

Responsibilities

Lead central kitchen production, batch cooking, and fulfillment.
Ensure bulk-prepped items, batch recipes, and catering dishes meet standards for flavor, consistency, and presentation.
Orient, mentor, and train commissary kitchen staff in batch cooking techniques, safety standards, and Back A Yard culinary practices.
Oversee food purchasing, inventory control, storage logistics, distribution preparation, and waste management.
Maintain cleanliness, sanitation, and equipment care through inspections and safety training.
Improve and streamline commissary production and logistics processes.
Optimize recipes and collaborate on catering specials.