GENERAL MANAGER, COMMISSARY KITCHEN- BOSTON, MA

Compass Group•Boston, MA

5d•$100,000 - $110,000•Onsite

About The Position

The Commissary Kitchen General Manager is responsible for overseeing all aspects of a shared-use commercial kitchen facility, including daily operations, tenant/vendor relationships, compliance, financial performance, and staff leadership. This role ensures a safe, efficient, and profitable environment that supports food entrepreneurs, catering companies, and production clients.

Requirements

3–5+ years of experience in food service operations, commissary kitchens, off site catering, or restaurant management
Strong knowledge of food safety regulations and compliance standards
Experience managing staff and operations in a fast-paced environment
Excellent organizational and problem-solving skills
Proficiency with scheduling and operational tools

Nice To Haves

Experience managing shared-use kitchens or food incubators
ServSafe Manager Certification (or ability to obtain)
Financial management or P&L experience

Responsibilities

Oversee day-to-day commissary kitchen operations (scheduling, access, equipment use)
Ensure kitchen readiness, cleanliness, and operational efficiency at all times
Develop and enforce SOPs for kitchen use, sanitation, and safety
Manage kitchen booking systems and optimize capacity utilization
Coordinate shared resources (storage, prep space, cold/freezer space)
Ensure compliance with all local, state, and federal health regulations (FDA, health department, etc.)
Maintain food safety standards (HACCP, ServSafe compliance)
Prepare for and manage health inspections
Maintain proper documentation, logs, and incident reporting systems
Manage budget, expenses, and revenue targets
Monitor kitchen utilization and identify growth opportunities
Analyze financial performance and recommend improvements
Hire, train, and supervise kitchen staff (shift leads, porters, maintenance)
Schedule staff to ensure adequate coverage
Conduct performance evaluations and coaching
Foster a culture of accountability, safety, and customer service
Oversee maintenance and repair of kitchen equipment
Manage inventory of supplies (cleaning, PPE, smallwares)
Ensure equipment is safe, functional, and compliant with regulations