Commissary Manager

The manager of the commissary kitchen will handle all culinary operations in our central kitchen including managing the kitchen team, ensuring food safety standards and overseeing recipe execution. They should be maintaining high-quality, consistent food production while streamlining day-to-day operations and logistics.

Key Responsibilities:

• Food Production & Quality Control
  • Manage all food production for our Central Kitchen while maintaining consistency, quality and presentation standards
  • Standardize recipes and ensure they are followed daily for consistency
  • Inspect incoming deliveries for freshness, proper packaging, and correct supplier specifications before they enter storage
  • Troubleshoot equipment malfunctions and decide when equipment not in good working order/need replacement
  • Proactive regarding creating systems
  • Optimize daily food production workflows – use all resources to solve problems and ensure the team has what they need to get the job done
• People Management
  • Work closely with corporate team members on all possible new hires/trials
  • Onboard and train new staff
  • Work with current staff on development and goals; push team for higher performance each day by setting the tone and pace of the kitchen
  • Handle all day-to-day HR issues including requests for time off, call outs, no shows
  • Manage shift scheduling, ensuring there is always proper daily coverage and be the go-to contact for scheduling needs for the team
• Inventory & Ordering
  • Monitoring stock levels of all items ordered to CK
  • Use holidays, weather and YTD information to forecast demand and adjust pars, orders and prep accordingly
  • Maintain vendor contacts and report any supply shortages or discrepancies to ownership
  • Inspect incoming shipments for accuracy and damaged goods, and process returns when necessary

• Compliance
  • Ensure all staff are complying with NYCDOH guidelines and Sushi Counter policies