Job Description

Commissary Kitchen Manager

Position Overview:

As a Commissary Kitchen Manager, you will be responsible for all aspects of the commissary operation. Ensuring product quality, supervising staff, managing inventory, scheduling, financing & budgeting, purchasing and ordering and recipe creation. You would be responsible for preparing, assembling, packing, weighing, recording and transporting food items efficiently while adhering to all safety, sanitation and food handling procedures. While also planning, directing and coordinating deliveries of food items. Outstanding communication among staff and stores is a must.

RESPONSIBILITIES:

• Builds and maintains customer satisfaction with the product and services offered by the company.
• Maintain a happy, full, fresh and clean department
• Train and supervise the department staff ensuring adherence to established procedures and customer service standards
• Schedule and coordinate shifts to have proper coverage
• Provide ongoing feedback, performance evaluations and training opportunities for employees
• Monitor inventory levels, ordering products such as but not limited to various products to maintain a diverse and stocked selection
• Implement inventory control measures to minimize and ensure freshness
• Ensure that all products meet quality and safety standards
• Conducting regular safety training for department staff
• Oversee the cleaning and maintenance of the work areas
• Knowledge of cooking and the proper use of knives and other kitchen equipment.
• Maintaining stock levels and inventory while being mindful of minimizing waste and shrink
• Purchasing is ordering supplies and food through a variety of vendors, monitoring and assuring accuracy in your deliveries. Scouting pricing to get the best deal to fit your needs while keeping product quality first in mind
• Staff Supervision - including the hiring and training of the commissary staff. Ensuring that policies and procedures are in play and being implemented, this includes drivers as well. Vehicle maintenance schedule, keeping van records, abiding the laws of the road and store policies simultaneously.
• Quality control - ensuring that the quality of the commissary food items leaving the building are consistent in quality and appearance while following health regulations and guidelines
• Financial aspects - budgeting food, billing stores, supplies and payroll.
• Price matching, costing out ingredients and meals that are attainable to both the customer and the stores.
• Perform other duties as assigned by leadership
• Adhere to all company safety standards

Environment:

• Ability to work in varying temperature-controlled environments

Experience:

• Preferred: One (1) year management and food service experience.
• ServeSafe certification or comparable.

Skills:

• Physical abilities : May be required to lift up to 80-85lbs.; standing, bending, lifting and twisting for up to 90% of your shift; frequently lifting product from various heights including floor level to over your head; Ability to stand or walk at least 10 hours daily; working in various temperature controlled environments; walking on a variety of flooring such as concrete, tile, carpet etc
• Strong communication Skills: Ability to communicate clearly and effectively with peers and leaders on a daily basis
• Organizational Skills: Ability to fulfill customer orders in a timely manner; ability to prioritize and meet deadlines
• Working in a team based environment: Working independently and as a team player to ensure our customers are receiving orders timely and with the highest quality
• Quality: Maintain integrity and high standards of product handling from all perspectives
• Safety Culture: Maintain and drive safety policies; driving for accountability of safe practices throughout shift

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