Commissary Manager

About the role

A food commissary is a centralized production facility that prepares meals and food products at scale, then distributes them to multiple sites for final service. The General Manager owns the commissary as a standalone business unit, with full strategic, operational, and financial responsibility. This role ensures reliable, high-quality production and distribution across every served account while acting as a direct commercial partner to sales in evaluating and winning new business. The General Manager leads a high-performing team and is expected to operate with the judgment of a business owner, not just an operator.

Responsibilities

• Financial Performance and Business Management: Own full P&L for the commissary, including revenue, cost of goods, labor, and overhead; build and manage budgets, forecasts, and monthly financial reporting, including variance analysis to regional leadership; price production and distribution services in line with account agreements and margin targets; drive profitability through operational efficiency, resource allocation, and disciplined cost control.
• Operations and Logistics: Oversee production planning, batch scheduling, and distribution logistics across all served accounts; manage vendor relationships, purchasing, and supply chain efficiency; maintain accurate inventory audits, recordkeeping, and procurement systems; continuously refine workflows to improve consistency, speed, and reliability of delivery.
• Sales and Client Relationship Management: Partner directly with sales on proposals, pricing, and feasibility for new business; assess commissary capacity against the sales pipeline and flag constraints early; build relationships with account operators and client stakeholders, representing the commissary directly when operational or capacity questions arise; translate client feedback and demand trends into operational adjustments.
• Team Leadership and Development: Recruit, hire, train, and retain production, warehouse, and logistics staff; coach and manage performance, including timely reviews and disciplinary action when needed; build a culture of accountability, recognition, and continuous development; ensure hiring and training documentation is complete and current.
• Compliance, Safety, and Quality: Ensure full compliance with food safety, sanitation, allergen, and HACCP standards; maintain ServSafe certification standards and health department compliance; supervise daily time and temperature logging, product labeling, and rotation; maintain a safe working environment and report incidents accurately and promptly.

Requirements

• Bachelor's degree or equivalent professional experience preferred
• 5 or more years of progressive experience in commissary, central kitchen, or distribution operations, with direct P&L ownership
• Strong financial management background, including budgeting, forecasting, and margin oversight
• Comfortable working cross functionally with sales and client facing teams
• Proven leadership experience managing hourly and supervisory staff
• Proficient in Microsoft Office Suite
• ServSafe Manager certification required or must be obtained within 90 days of hire
• Physical demands: ability to stand and walk for extended periods; capability to lift, carry, push, or pull up to 25 pounds; flexibility to work evenings, weekends, or off hours as production and delivery schedules require

Benefits

• Medical, dental, life and disability insurance
• Comprehensive leave program based on employment status

Pay

The annual salary range for this position is $120,000.00 per year - $130,000.00 per year. Final compensation will be determined based on experience and skills and may vary from the range listed above.

What Success Looks Like

Commissary operates at or above budgeted margin, with on‑time delivery performance across all served accounts and a strong food safety track record. Sales and account teams view the commissary as a reliable, commercially minded partner, and the team shows low turnover with strong engagement.

HSEQ Compliance

All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns.