Job Details

Position Summary

The Commissary Operations Manager is a hands-on, high-accountability leader responsible for overseeing daily food production at our central facility. This role ensures efficient planning, production, and distribution of prepared foods while upholding the highest standards of quality, safety, and customer satisfaction. The manager will lead teams, build operational systems, manage budgets, and partner with leadership to drive growth and operational excellence.

Key Responsibilities

Operational Leadership & Excellence

• Oversee daily operations across multiple departments (Bakery, Pantry, Smokehouse, Sourcing & Fulfillment).
• Develop and maintain systems to ensure efficiency, consistency, and product quality.
• Direct production scheduling, staffing, and facility-wide priorities to meet delivery deadlines and inventory goals.
• Leverage ERP systems (Odoo preferred) for operations, scheduling, purchasing, and traceability.

Team Management & Development

• Lead, mentor, and develop department leads and staff (3–5 direct reports).
• Recruit, hire, train, and retain top talent; foster a culture of accountability, ownership, and continuous improvement.
• Ensure 7-day operational coverage with a strong management structure.

Financial & Business Management

• Manage budgets and P&L, controlling costs for food, labor, and supplies.
• Track and report on production yields, waste, labor efficiency, and delivery performance.
• Identify opportunities for revenue growth, client retention, and process improvement.

Food Safety & Compliance

• Ensure strict adherence to HACCP, FDA/USDA, OSHA, DOH, and local health regulations.
• Maintain accurate documentation, process control, and staff training for compliance and safety.
• Proven experience with perishable food systems (cold chain, shelf life, batch traceability)
• Provide a safe, clean, and healthy environment for employees and customers.

Client & Cross-Functional Engagement

• Build and maintain strong relationships with clients and internal teams.
• Partner with leadership to translate strategic goals into operational systems.
• Support seamless coordination between commissary, retail, and leadership teams.

Qualifications

• Bachelor's degree in Culinary Arts, Hospitality, Business, or related field (or equivalent experience).
• 5–10+ years of food production or commissary management experience.
• Proven success in managing perishable food systems (cold chain, batch traceability, shelf life).
• Strong financial acumen with demonstrated success in budget and P&L management.
• ERP experience required (Odoo preferred).
• Excellent communication and leadership skills.
• Ability to thrive in a dynamic, fast-paced environment with a flexible schedule (mornings, evenings, weekends, holidays).