Commissary Operations Manager

Job Summary:
The Commissary Operations Manager oversees the overall operations of the commissary kitchen, ensuring efficiency, quality, and compliance with food safety standards. This role involves managing commissary staff, optimizing workflows, controlling costs, and ensuring that production meets company standards for Taiwanese cuisine. The Commissary Operations Manager will work closely with other departments to ensure seamless commissary operations and timely delivery of products.

Job Description
1. Commissary & Production Management
-Oversee daily commissary operations, including food preparation, cooking, and packaging.
-Develop and implement standard operating procedures (SOPs) to improve efficiency and consistency.
-Ensure all kitchen processes align with production schedules and company goals.

2. Quality Control & Food Safety
-Maintain high standards of food quality and consistency.
-Ensure compliance with food safety regulations (HACCP, GMP, FDA, HALAL)
-Conduct regular inspections to uphold hygiene and sanitation standards.
-Implement food safety training programs for kitchen staff.

3. Staff Supervision & Training
-Lead, train, and supervise commissary teams.
-Develop staff schedules to ensure adequate coverage and efficient workflow.
-Conduct performance evaluations and provide coaching for staff development.
-Ensure compliance with workplace safety regulations.

4. Inventory & Cost Control
-Monitor stock levels of ingredients, kitchen supplies, and packaging materials.
-Work with the purchasing team to maintain proper inventory levels and minimize waste.
-Manage food costs and optimize portion control to maximize profitability.
-Implement strategies to reduce commissary expenses while maintaining quality.

5. Process Improvement & Efficiency
-Identify and implement improvements in commissary operations to increase productivity.
-Optimize commissary layout and workflow to reduce downtime and enhance efficiency.
-Introduce new technologies or automation tools to streamline processes.

6. Collaboration & Reporting

-Work closely with other departments (inventory, procurement, R&D, QA) to align commissary operations with company goals.
-Prepare reports on kitchen performance, food costs, inventory management, and staff productivity.
-Address operational issues and propose solutions to management.

Qualifications & Skills:
-4-5 years of experience in a commissary management or food production role.
-Strong knowledge of food safety standards and best practices (HACCP, GMP, etc.).
-Experience in TAIWANESE OR ASIAN CUISINE IS A PLUS.
-Experience as a CHEF FOR ASIAN CUISINE IS A PLUS.
-Leadership and team management skills.
-Excellent problem-solving and decision-making abilities.
-Strong organizational and time management skills.
-Proficiency in inventory and cost control management.
-Bachelor’s degree in Culinary Arts, Food Management, or a related field (preferred).
-Food Safety Certification (HACCP, ServSafe, or equivalent).