Commissary Manager

Impact Kitchen•Toronto, ON

About The Position

The role of the Commissary Manager is to lead all aspects of the commissary kitchen with the goal of delivering great food, minimizing waste and running a profitable business. The commissary's key objectives are executing all SOPs as written, training all team members for their assignments, and ensuring all products meet Impact Kitchen standards. You will foster a team-first mentality and deliver above and beyond service both within the commissary and to Impact Kitchen Stores. As Impact’s Commissary Manager you must be an advocate of our mission, participate in and support our ethos, and live and breathe our values. You and your team will strive to deliver the best-in-class guest experience with a motivated and engaged staff aligned to an exciting workplace culture. This role is accountable for cost of goods (COG’s), people, equipment, cleanliness and excellent food execution. The CPM reports to: Director of Culinary.

Requirements

Minimum 5 years progressive culinary/kitchen management experience
Proven understanding and success managing food and labour costs
Comprehensive knowledge of food production, sanitation, food cost controls and presentation
Knowledge of federal, provincial and municipal health and safety requirements
Exceptional communication, organization and leadership skills
Experience in training, orientating and development of new employees
Proven ability to ensure and train on consistency, quality and plate presentation
Ability to work a flexible schedule, including weekends and holidays
Willing to periodically work long hours depending on the needs of the business
Willingness to perform other duties as assigned
Ability to lift over 50lbs is required
Food Handlers Certificate is Required

Nice To Haves

Multiple outlet or commissary experience considered an asset

Responsibilities

Champion Impact Kitchen values and leadership practices
Build, train and develop an incredible commissary team
Maintaining IK standard Commissary food & beverage survey scores
Ensuring accurate delivery fulfillment to restaurants
Minimizing waste, manage costs and support the control of COGs
Managing refunds as required
Minimize variance with accurate use of SOP and inventory counts
Commissary P&L ownership and planning, maintain budgeted non-product cost
Maintain an active role in Menu Development and Menu Engineering
Team management ownership, including hiring and training Commissary employees, team scheduling and performance management
Maintain Commissary cleanliness
Run an effective repair and maintenance program in the Commissary including all equipment, infrastructure and vehicles
Research and advice on process and equipment changes that will improve consistency, efficiency, quality and throughput
Oversee periodic inventory counts
Run and review inventory reports ahead of periodic performance reviews
Oversee order placement with suppliers for Commissary products and ingredients
Development and oversight of Commissary Quality Assurance
Oversee the Quality control and assurance process
Provide exemplary support to restaurant partners across the company
Production planning and never out adherence
Participate in Health & Safety initiatives, risk mitigation, and compliance surveys
Other duties as assigned