Commissary Manager

ISS•South San Francisco, CA

4h•$115,000 - $130,000

About The Position

The Commissary Manager leads a centralized food production facility that prepares meals and food products at scale for distribution to multiple sites. The role has full strategic, operational, and financial responsibility for the commissary as a standalone business unit, ensuring reliable, high-quality production and distribution across all served accounts. The manager also partners directly with sales to assess feasibility, pricing, and capacity for new business. The position owns the commissary’s P&L, budgets, forecasts, financial reporting, pricing, and cost control. It oversees production planning, batch scheduling, distribution logistics, vendor relationships, purchasing, inventory, and workflow improvement. The manager leads production, warehouse, and logistics employees through recruitment, training, performance management, and development. The role ensures compliance with food safety, sanitation, allergen, HACCP, ServSafe, and health department standards. The successful manager is expected to deliver budgeted or better margins, on-time delivery across accounts, a strong food safety record, and an engaged team with low turnover. The position requires standing and walking for extended periods and the ability to lift, carry, push, or pull up to 25 pounds. Evening, weekend, or other off-hours work may be needed to meet production and delivery schedules. Full-time employees are offered medical, dental, life, and disability insurance, as well as a comprehensive leave program based on employment status. The annual salary range is $115,000 to $130,000; final compensation depends on experience and skills.

Requirements

At least 5 years of progressive experience in commissary, central kitchen, or distribution operations, including direct P&L ownership.
Strong financial management background, including budgeting, forecasting, and margin oversight.
Comfort working cross-functionally with sales and client-facing teams.
Proven experience leading hourly and supervisory staff.
Proficiency in Microsoft Office Suite.
ServSafe Manager certification, or ability to obtain it within 90 days of hire.
Ability to stand and walk for extended periods.
Ability to lift, carry, push, or pull up to 25 pounds.
Flexibility to work evenings, weekends, or off hours as production and delivery schedules require.
Adherence to Health, Safety, Environment, and Quality (HSEQ) policies and procedures.

Nice To Haves

Bachelor’s degree or equivalent professional experience preferred.

Responsibilities

Own the commissary’s full P&L, including revenue, cost of goods, labor, and overhead.
Build and manage budgets, forecasts, and monthly financial reporting, including variance analysis for regional leadership.
Price production and distribution services according to account agreements and margin targets.
Improve profitability through operational efficiency, resource allocation, and cost control.
Oversee production planning, batch scheduling, and distribution logistics across served accounts.
Manage vendor relationships, purchasing, and supply chain efficiency.
Maintain accurate inventory audits, recordkeeping, and procurement systems.
Refine workflows to improve consistency, speed, and delivery reliability.
Partner with sales on proposals, pricing, and feasibility for new business.
Assess commissary capacity against the sales pipeline and identify constraints early.
Build relationships with account operators and client stakeholders, representing the commissary on operational and capacity questions.
Translate client feedback and demand trends into operational adjustments.
Recruit, hire, train, and retain production, warehouse, and logistics staff.
Coach and manage employee performance, including reviews and disciplinary action when needed.
Build a culture of accountability, recognition, and continuous development.
Ensure hiring and training documentation is complete and current.
Ensure compliance with food safety, sanitation, allergen, and HACCP standards.
Maintain ServSafe certification standards and health department compliance.
Supervise daily time and temperature logging, product labeling, and rotation.
Maintain a safe working environment and report incidents accurately and promptly.
Follow HSEQ policies and procedures, participate in HSEQ training, and report potential hazards or compliance concerns.