Commissary Manager

About the role

The Commissary Manager will take overall responsibility for the efficient, safe, and profitable operation of the commissary. This is a hands-on leadership role that oversees production planning and execution, food quality and safety, inventory and cost control, manpower management, equipment and facility standards, and compliance with company and government requirements. This role is suited for someone with strong experience in commissary, central kitchen, bakery, food production, or high-volume kitchen operations.

Key responsibilities

• Manage the overall day-to-day operations of the commissary and ensure production targets are achieved within established time and cost parameters
• Ensure proper production sequence, quantities, preparation, cooking, assembly, and packaging according to production schedules
• Supervise and coordinate commissary personnel involved in food preparation, production, assembly, and dispatch
• Ensure consistent compliance with standardized recipes, portioning, cooking, packaging, and quality standards
• Implement and monitor HACCP principles, GMP, food safety procedures, and time and temperature controls
• Work closely with the QA team to address audit findings and ensure corrective and preventive actions are implemented
• Monitor production rejects, wastage, spoilage, and other quality concerns and implement measures to prevent recurrence
• Lead, train, coach, motivate, and develop commissary employees
• Monitor and manage food, packaging, labor, and utility costs within established targets
• Ensure proper receiving, storage, issuance, and inventory procedures are consistently followed

About you

• Bachelor's Degree in Business, Entrepreneurship, Food Technology, Culinary Arts, Hospitality Management, or a related field
• At least 5 years of proven experience managing a commissary, central kitchen, bakery, food production facility, or similar operation
• Proven experience in leading and coaching kitchen/production teams
• Strong knowledge of food safety, HACCP, GMP, sanitation, and quality control standards
• Experience in production planning, inventory management, and cost control
• Strong understanding of food production processes, standardized recipes, portion control, and yield management
• Strong analytical, organizational, and administrative skills
• Excellent leadership, communication, and interpersonal skills
• Proficient in computer applications and operational reporting
• Food safety training experience is required; food safety certification is preferred