Production & Distribution Facility Manager

Orbital Kitchens•New York, NY

15d•$70,000 - $85,000•Onsite

About The Position

Orbital Kitchens is establishing a new central production facility to support its expanding network of restaurant locations. This facility will manage large-scale food production (cooking and cold prep) and handle inventory holding and distribution, including receiving, storage, inventory management, and delivery logistics to all restaurant locations. The Production & Distribution Facility Manager will lead this facility, with a primary focus on inventory, warehousing, and distribution, and will also oversee production output, quality, and scheduling. This is a key role where the individual will be instrumental in developing the facility's systems, Standard Operating Procedures (SOPs), and team structure to support growth from a few locations to over 20.

Requirements

5+ years in a warehouse, inventory, distribution, or commissary/central kitchen management role, ideally in food service, QSR, or CPG.
Demonstrated experience managing inventory systems and controlling shrinkage/waste at scale.
Experience managing logistics/delivery operations to multiple end locations.
Strong working knowledge of food safety standards (ServSafe, HACCP) and cold chain requirements.
Comfortable with inventory/ERP software and building out reporting/KPI dashboards.
Proven people management experience across multi-functional teams (10+ direct/indirect reports).

Nice To Haves

Experience specifically in a multi-unit restaurant or QSR commissary/central kitchen model.
Experience scaling a distribution operation as a location count grows (e.g., from ~5 to 20 locations).
Background in supply chain, logistics, or operations management.
Familiarity with route/load optimization tools.

Responsibilities

Own end-to-end inventory accuracy across raw materials, packaging, and finished/prepped goods.
Design and maintain inventory control systems (par levels, reorder points, FIFO/FEFO rotation, cycle counts, full physical inventories).
Manage receiving processes, including vendor deliveries, quality/quantity checks, invoice reconciliation, and putaway.
Minimize shrinkage, spoilage, and food waste through disciplined storage practices, temperature/humidity monitoring, and rotation.
Track and report on key inventory KPIs (inventory turns, days-on-hand, waste %, stockout rate, variance).
Own vendor relationships tied to receiving schedules, delivery windows, and quality standards; resolve supply issues.
Maintain accurate inventory records in the inventory/ERP system and partner with Finance on month-end counts and COGS reconciliation.
Build and manage the distribution schedule for supplying 8-20+ kitchen locations.
Own routing, load planning, and delivery windows to ensure timely and accurate deliveries.
Manage the fleet/delivery team (owned, contracted, or third-party), including driver scheduling and vehicle/equipment maintenance.
Build contingency plans for delivery disruptions.
Partner with location managers/GMs to forecast demand and adjust distribution volumes.
Oversee daily production scheduling for cooking and cold prep lines.
Ensure production output meets food safety, quality, and consistency standards (HACCP, recipe adherence, portioning).
Partner with the Production/Kitchen Supervisor on staffing, throughput, and equipment needs.
Ensure production planning is tightly coupled with inventory levels.
Ensure the facility passes all health department, food safety, and safety/OSHA inspections.
Maintain sanitation schedules, pest control, and equipment maintenance programs.
Own facility-level cost control (labor, waste, utilities, supply costs).
Build and maintain SOPs for receiving, storage, production handoff, and distribution.
Hire, train, and manage a multi-functional team spanning warehouse, production, and logistics.
Set clear performance expectations and KPIs for direct reports; conduct regular 1:1s and performance reviews.
Build a culture of accountability around food safety, accuracy, and on-time delivery.