Commissary Sous Chef
About The Position
Position Summary The Commissary Sous Chef supports the Commissary Head Chef in overseeing daily kitchen operations within a centralized production facility. This role is responsible for ensuring consistent food quality, efficient production, proper inventory management, and adherence to all food safety and sanitation standards. The Commissary Sous Chef plays a key role in preparing high-volume recipes that support multiple restaurant locations. Key Responsibilities Production & Execution Assist in daily food production for all locations, ensuring consistency in recipes and portioning Execute prep and cooking of menu items according to company standards Oversee batch cooking, packaging, and labeling for distribution Ensure all orders are completed accurately and on schedule for delivery Kitchen Operations Support the Head Chef in managing commissary kitchen workflow and staff Supervise and train kitchen team members on proper techniques and procedures Maintain a clean, organized, and efficient kitchen environment Step in to lead shifts in the absence of the Head Chef Inventory & Ordering Assist with inventory counts and tracking of all food and supplies Monitor product levels and communicate ordering needs Ensure proper storage, rotation (FIFO), and waste control Food Safety & Compliance Enforce all health and safety regulations, including ServSafe standards Ensure proper food handling, storage temperatures, and sanitation practices Maintain compliance with local and state health department requirements Quality Control Ensure all food leaving the commissary meets brand standards Conduct regular quality checks on prepared items Address and correct any inconsistencies immediately Qualifications 2+ years of experience in a kitchen leadership role (Sous Chef or similar) Experience in high-volume or commissary kitchen preferred Strong knowledge of food safety and sanitation standards Ability to manage time, prioritize tasks, and meet production deadlines Strong leadership and communication skills Ability to lift 50+ lbs and stand for extended periods View all jobs at this company
Requirements
- 2+ years of experience in a kitchen leadership role (Sous Chef or similar)
- Strong knowledge of food safety and sanitation standards
- Ability to manage time, prioritize tasks, and meet production deadlines
- Strong leadership and communication skills
- Ability to lift 50+ lbs and stand for extended periods
Nice To Haves
- Experience in high-volume or commissary kitchen preferred
Responsibilities
- Assist in daily food production for all locations, ensuring consistency in recipes and portioning
- Execute prep and cooking of menu items according to company standards
- Oversee batch cooking, packaging, and labeling for distribution
- Ensure all orders are completed accurately and on schedule for delivery
- Support the Head Chef in managing commissary kitchen workflow and staff
- Supervise and train kitchen team members on proper techniques and procedures
- Maintain a clean, organized, and efficient kitchen environment
- Step in to lead shifts in the absence of the Head Chef
- Assist with inventory counts and tracking of all food and supplies
- Monitor product levels and communicate ordering needs
- Ensure proper storage, rotation (FIFO), and waste control
- Enforce all health and safety regulations, including ServSafe standards
- Ensure proper food handling, storage temperatures, and sanitation practices
- Maintain compliance with local and state health department requirements
- Ensure all food leaving the commissary meets brand standards
- Conduct regular quality checks on prepared items
- Address and correct any inconsistencies immediately
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
Number of Employees
1-10 employees
