Commissary Production Manager

Impact Kitchen•New York, NY

3d•$70,000 - $80,000

About The Position

The Commissary Production Manager leads all aspects of Impact Kitchen’s commissary kitchen, with the goals of delivering great food, minimizing waste, and operating a profitable business. The role ensures that standard operating procedures are followed, team members are trained for their assignments, and products meet Impact Kitchen standards. The manager fosters a team-first mentality and provides excellent service to the commissary team and Impact Kitchen stores. The position is accountable for cost of goods, people, equipment, cleanliness, and food execution. It includes team leadership and development, production and inventory planning, budget and cost management, quality assurance, menu development, supplier ordering, and oversight of equipment maintenance. The Commissary Production Manager reports to the Director of Operations.

Requirements

At least 5 years of progressive culinary or kitchen management experience.
Proven understanding of and success managing food and labor 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 training, orienting, and developing new employees.
Ability to ensure and train teams on consistency, quality, and plate presentation.
Ability to work a flexible schedule, including weekends and holidays.
Willingness to work long hours periodically depending on business needs.
Willingness to perform other duties as assigned.
Ability to lift over 50 pounds.
Food Handler Certificate required.

Nice To Haves

Multiple outlet or commissary experience is considered an asset.

Responsibilities

Champion Impact Kitchen values and leadership practices.
Build, train, and develop the commissary team.
Maintain Impact Kitchen standard commissary food and beverage survey scores.
Ensure accurate delivery fulfillment to restaurants.
Minimize waste, manage costs, and support control of cost of goods.
Manage refunds as required.
Minimize variance through accurate use of standard operating procedures and inventory counts.
Own and plan the commissary profit and loss, and maintain budgeted non-product costs.
Participate actively in menu development and menu engineering.
Manage the team, including hiring and training employees, scheduling, and performance management.
Maintain commissary cleanliness.
Run an effective repair and maintenance program for commissary equipment, infrastructure, and vehicles.
Research and advise on process and equipment changes to improve consistency, efficiency, quality, and throughput.
Oversee periodic inventory counts.
Run and review inventory reports ahead of periodic performance reviews.
Oversee supplier order placement for commissary products and ingredients.
Develop and oversee commissary quality assurance.
Oversee quality control and assurance processes.
Provide exemplary support to restaurant partners across the company.
Plan production and maintain never-out adherence.
Participate in health and safety initiatives, risk mitigation, and compliance surveys.
Perform other duties as assigned.