Commissary Kitchen Manager

Position Title: COMMISSARY KITCHEN MANAGER
Report to: GENERAL MANAGER
Overview: As Commissary Kitchen Manager, you will oversee the daily operations of our
central kitchen facility, ensuring efficiency, quality, and safety in food production. You will
lead a team of kitchen staff, manage inventory, maintain equipment, and uphold sanitary
standards. Duties and Responsibilities:
1. Team Leadership:
o Lead and motivate kitchen staff to achieve operational excellence. o Train new employees, including store staff, on kitchen procedures, safety
protocols, and quality standards. o Schedule shifts and allocate tasks to ensure smooth workflow and optimal
productivity. o Conduct performance evaluations and provide constructive feedback to team
members.
2. Food Production:
o Oversee food preparation, ensuring recipes are followed accurately and
consistently. o Monitor production levels to meet demand while minimizing waste. o Maintain high standards of food quality, taste, and presentation. o Implement measures to enhance efficiency and streamline production
processes.
3. Inventory Management:
o Manage inventory levels of ingredients and supplies, ordering
replenishments as needed. o Conduct regular inventory counts and reconcile discrepancies. o Rotate stock to minimize waste and ensure freshness. o Develop and implement inventory control procedures to optimize efficiency
and minimize costs.
4. Equipment Maintenance:
o Ensure all kitchen equipment is properly maintained and in good working
condition. o Schedule routine maintenance and repairs as necessary. o Train staff on the safe and proper use of kitchen equipment. o Troubleshoot equipment issues and implement solutions to minimize
downtime.
5. Sanitation and Safety:
o Uphold strict sanitation standards in compliance with health regulations. o Conduct regular inspections to ensure cleanliness and food safety. o Train staff on proper food handling, storage, and sanitation procedures both
in the kitchen and when transporting food to stores. o Implement measures to prevent accidents and ensure a safe working
environment.
6. Menu Development:
o Collaborate with culinary team to develop and refine menu items. o Stay updated on culinary trends and incorporate new ideas into menu
offerings. o Conduct tastings and gather feedback to continuously improve menu quality
both in the stores and in the commissary. o Get feedback to be aware of customer preferences and adjust menu
offerings accordingly.
7. Event Coordination:
o Work closely with the marketing to understand event requirements and
timelines. Coordinate with other departments (e.g. purchasing, service staff, delivery team) to ensure seamless execution of events. o Provide on-site support during events as needed, overseeing food
preparation and presentation.
8. Budget Management:
o Assist in developing and managing the kitchen budget, including labor costs,
food costs, and equipment maintenance expenses. o Monitor expenses and identify opportunities to optimize costs without
compromising quality or service.
9. Quality Control:
o Implement quality control measures to maintain consistent standards. o Conduct regular taste tests and inspections to ensure food quality. o Address any quality issues promptly and implement corrective actions. o Monitor customer feedback and take appropriate steps to address concerns.
Qualifications:
Proven experience in kitchen management, preferably in a high-volume
food production environment.
 Strong leadership skills with the ability to inspire and motivate team members.