Commissary Executive Chef

We are seeking a hands-on, execution-focused Executive Chef to lead daily culinary production in a high-volume commissary kitchen. Reporting to the Director of Commissary, this role oversees kitchen operations, food quality and safety, production efficiency, and team leadership while ensuring meals are prepared consistently, on time, and to the highest standards.

Salary + Benefits

• Competitive base salary + bonus (up to $115K, depending on experience)
• Company-subsidized medical, dental, and vision insurance after 60 days
• Paid time off and sick time
• Commuter benefits
• Opportunities for advancement

Responsibilities + Qualifications

• 610 years of professional culinary experience, including 3+ years in a supervisory or Chef de Cuisine role within a high-volume production or commissary kitchen
• Lead daily high-volume food production, overseeing prep, cooking, pack-out, and kitchen workflow to ensure quality, consistency, and timely execution.
• Proficiency with Google Suite and Slack; experience with Restaurant365 or similar operational tools is a plus.
• Directly supervise, coach, and develop culinary staff while maintaining a professional, accountable, and collaborative kitchen culture.
• Ensure strict compliance with NYC/NYS food safety regulations, HACCP, GMP, Preventive Controls, sanitation protocols, and temperature controls.
• Execute approved menus and recipes with precision while maintaining portion control, nutrition standards, dietary requirements, and recipe integrity.
• Manage inventory, purchasing, food usage, waste reduction, FIFO practices, and food cost performance.
• Coordinate with logistics and delivery teams to ensure accurate and timely meal pack-out and distribution.
• Troubleshoot production issues in real time and communicate staffing, operational, and production needs to the Director of Commissary.
• ServSafe Manager Certification required .

Preferred Background

• Culinary degree or equivalent professional training.
• Experience working in a New York State Department of Agriculture and Markets 20-C licensed kitchen.
• Strong knowledge of HACCP, GMP, Preventive Controls, food costing, inventory management, and high-volume production.
• Bilingual English/Spanish preferred .
• Strong organizational, communication, leadership, and problem-solving skills.
• Ability to stand for extended periods and lift up to 50 pounds in a fast-paced production environment.