Commissary Manager

ISS•South San Francisco, CA

1d•$120,000 - $145,000•Onsite

About The Position

A food commissary is a centralized production facility that prepares meals and food products at scale, then distributes them to multiple sites for final service. The General Manager owns the commissary as a standalone business unit, with full strategic, operational, and financial responsibility. This role ensures reliable, high-quality production and distribution across every served account while acting as a direct commercial partner to sales in evaluating and winning new business. The General Manager leads a high-performing team and is expected to operate with the judgment of a business owner, not just an operator.

Requirements

Bachelor's degree or equivalent professional experience preferred
5 or more years of progressive experience in commissary, central kitchen, or distribution operations, with direct P&L ownership
Strong financial management background, including budgeting, forecasting, and margin oversight
Comfortable working cross functionally with sales and client facing teams
Proven leadership experience managing hourly and supervisory staff
Proficient in Microsoft Office Suite
ServSafe Manager certification required or must be obtained within 90 days of hire

Responsibilities

Own full P&L for the commissary, including revenue, cost of goods, labor, and overhead
Build and manage budgets, forecasts, and monthly financial reporting, including variance analysis to regional leadership
Price production and distribution services in line with account agreements and margin targets
Drive profitability through operational efficiency, resource allocation, and disciplined cost control
Oversee production planning, batch scheduling, and distribution logistics across all served accounts
Manage vendor relationships, purchasing, and supply chain efficiency
Maintain accurate inventory audits, recordkeeping, and procurement systems
Continuously refine workflows to improve consistency, speed, and reliability of delivery
Partner directly with sales on proposals, pricing, and feasibility for new business
Assess commissary capacity against the sales pipeline and flag constraints early
Build relationships with account operators and client stakeholders, representing the commissary directly when operational or capacity questions arise
Translate client feedback and demand trends into operational adjustments
Recruit, hire, train, and retain production, warehouse, and logistics staff
Coach and manage performance, including timely 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 full 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
All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns.