Operations Manager (Kitchen)

PROformance Open Market, Arizona’s leader in premium workplace refreshment solutions, is seeking a Commissary Manager to lead our central kitchen operations. You will oversee the production of high-quality, fresh grab-and-go meals and snacks (salads, sandwiches, burritos, protein boxes, healthy options, and more) that delight office customers across the Valley and beyond. Our focus is on delivering fresh, great-tasting food with excellent presentation that holds up beautifully from production through delivery and merchandising in our Open Markets. About the Role This is a hands‑on leadership role in a high‑volume commissary environment where consistency, food safety, and operational efficiency are critical to supporting our growing network of modern workplace markets. Responsibilities Oversee all daily commissary operations, including food production, quality control, and food safety in a high‑volume kitchen environment Lead the preparation of fresh grab‑and‑go items (salads, sandwiches, wraps, entrees, snacks, and more) while maintaining premium taste, appearance, and shelf‑life performance Develop, implement, and continuously improve recipes and production processes to enhance flavor, efficiency, and consistency Ensure strict adherence to all food safety standards, including ServSafe, and local health department regulations Train, supervise, and develop kitchen staff across all stations: prep, cooking, assembly, packaging, cooling, and label Implement and maintain gold standards for food quality, portion control, presentation, and sanitation Manage production schedules, inventory, food costs, and labor costs to achieve profitability target Prepare weekly production schedule Address and resolve any quality issues or customer complaints originating from productCollaborate with operations and procurement teams to forecast demand and maintain proper inventory of ingredients and supplies Oversee equipment maintenance, facility cleanliness, and organization of the commissary Step in as needed on any production station to support the team and maintain standard Drive continuous improvement in processes, waste reduction, and operational excellence Qualifications Proven kitchen leader with strong experience in high‑volume production or commissary environments (foodservice, catering, or meal production) Required Skills Passionate about fresh food, quality, and delivering great experiences to customers Able to lead and develop a team while maintaining a positive, high‑performance culture Data‑driven and analytical, you use numbers to guide decisions on costs, waste, and efficiency Preferred Skills If you thrive in a fast‑paced environment where you can combine culinary passion with operational leadership, we want to hear from you. #J-18808-Ljbffr PROformance OM