Commissary Supervisor (Full Time)- World Equestrian Center Ocala

Job Description

Job Description

The Commissary Supervisor for the World Equestrian Center is responsible for coordinating and overseeing day‑to‑day commissary kitchen operations to ensure the consistent production of high‑quality, properly portioned, and safely prepared food items. This role supports the Commissary Chef in executing production schedules, maintaining sanitation standards, monitoring product quality, and ensuring staff adhere to established guidelines. The Commissary Supervisor provides leadership, guidance, and training to the cook team while fostering a positive, efficient, and teamwork‑driven work environment.

Primary Responsibilities:

Deliver high-quality work within deadlines.

Demonstrate professionalism when interacting with team members and internal partners.

Work collaboratively as part of a production team.

Work independently when needed while ensuring communication and coordination with management and staff.

Oversees daily kitchen production to ensure accuracy, consistency, and adherence to standardized recipes.

Ensures products are prepared, packaged, labeled, and stored according to WEC quality and safety standards.

Supports the Commissary Chef with planning and executing production sheets, par levels, and distribution schedules.

Ensures proper use of ingredients and minimizes waste through effective rotation, labeling, and storage (FIFO).

Communicates shortages, equipment issues, or operational concerns promptly to the Commissary Chef.

Provides daily direction to cooks and prep staff, ensuring all team members understand priorities and timelines.

Assists in onboarding and training new team members on safety, sanitation, recipes, equipment, and production procedures.

Ensures all culinary personnel adhere to uniform and grooming standards as outlined in company guidelines.

Provides coaching, guidance, and support to promote continuous skill development.

Helps maintain a positive, professional, and collaborative work environment.

Ensures all food is produced in compliance with Health Department standards, HACCP guidelines, and WEC protocols.

Conducts ongoing monitoring of temperatures, sanitation logs, and product handling practices.

Maintains a clean, organized, and hazard-free kitchen environment at all times.

Supports sustainability initiatives, including proper handling and disposal of waste.

Assists the Commissary Chef with inventory rotation and maintaining accurate stock levels.

Helps ensure deliveries are received, inspected, labeled, and stored correctly.

Monitors portioning and yields to support cost-control and food-cost initiatives.

Ensures production areas are stocked and prepared for efficient daily workflow.

This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor.  This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Physical Requirements:

These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of this position. Reasonable accommodation can be provided to enable individuals with disabilities to perform the essential functions described in this position.

Must be able to stand and walk for extended periods.

Must be able to bend, reach, lift, push, and pull objects up to 50 lbs occasionally.

Must be able to work in hot, cold, and fast‑paced environments.

Must be able to perform repetitive tasks such as chopping, mixing, packaging, and lifting.

Requires hand dexterity, close vision, and the ability to work safely with equipment and tools.

Qualifications, Education, Experience, Skills and Abilities

2–3 years of culinary or production kitchen experience required; previous supervisory exp