Commissary Manager

About the role

This is a hands-on leadership role for an experienced foodservice professional who thrives in high-volume production environments and enjoys building strong, efficient teams within a unionized workplace.

Responsibilities

• Manage Central Kitchen / Commissary Operations - Oversee purchasing, high-volume food production, storage, and delivery logistics to support multiple airport restaurant locations while maintaining exceptional food quality and safety standards.
• Own Food Quality & Standards - Ensure recipe adherence, portion control, and compliance with company, brand partner, and food safety specifications.
• Cost & Inventory Control - Manage food and labor costs, inventory levels, and waste reduction to support operational and financial performance.
• Cookery Quality Assurance - Ensure all food products meet quality and safety standards.
• Coordinate Deliveries - Ensure accurate and timely delivery of products and ingredients to airport restaurants.
• Lead & Develop the Team - Recruit, train, schedule, and coach commissary culinary and warehouse teams in alignment with collective agreements, fostering accountability, engagement, and consistency.
• Vendor & Partner Management - Work directly with vendors and service contractors to ensure specifications, service levels, and quality expectations are met.
• Operational Administration - Oversee inventory management, scheduling, payroll processes, and compliance with health, safety, sanitation, and labor standards.
• Problem Solving - Address day-to-day operational issues and escalate complex challenges as appropriate.

Requirements

• Minimum of 2 years post-secondary education; bachelor’s degree preferred
• Minimum 3 years of restaurant or foodservice management experience with direct P&L responsibility
• Experience leading teams in a unionized environment strongly preferred
• Experience supporting multi-unit or high-volume food production environments
• Culinary production background strongly preferred
• Strong computer literacy, including MS Office
• Ability to partner effectively with executives, vendors, union representatives, and hourly teams
• Analytical mindset with a focus on continuous improvement

Qualifications

• Minimum of 2 years post-secondary education; bachelor’s degree preferred
• Minimum 3 years of restaurant or foodservice management experience with direct P&L responsibility
• Experience leading teams in a unionized environment strongly preferred
• Experience supporting multi-unit or high-volume food production environments
• Culinary production background strongly preferred
• Strong computer literacy, including MS Office
• Ability to partner effectively with executives, vendors, union representatives, and hourly teams
• Analytical mindset with a focus on continuous improvement

Skills

• Leadership skills
• Team management
• Food safety and quality assurance
• Inventory management
• Vendor and partner management
• Operational administration
• Problem solving

Benefits

• Comprehensive Benefits Package
• Medical, Dental and Vision
• Basic Life & AD&D Insurance
• EAP
• Voluntary Benefits: Life AD&D, Accident, Critical Illness, Hospital Indemnity, Pet Insurance
• SSP 401(k) Plan with Employer Matching
• PTO 6 Premium Paid Holidays
• Paid Sick Leave
• Bonus Eligibility

Pay

$75,000 – $85,000 + bonus eligibility

Schedule

Full-time position

Benefits

• Medical, Dental and Vision
• Basic Life & AD&D Insurance
• EAP
• Voluntary Benefits: Life AD&D, Accident, Critical Illness, Hospital Indemnity, Pet Insurance
• SSP 401(k) Plan with Employer Matching
• Premium Paid Holidays
• Paid Sick Leave
• Bonus Eligibility

Company

SSP America is an equal opportunity employer. All decisions concerning the employment relationship will be made without regard to race, color, national origin, religion, sex, sexual orientation, gender identity or expression, veteran status, age, disability, genetic information, or and other status or characteristic protected by federal, state, or local law.