Commissary Production Manager

About the role

Impact Kitchen is a nutrition-focused, all-day restaurant & cafe serving breakfast, brunch, lunch, and dinner. We are 100% free of gluten, refined sugars, and seed oils. Founded in Toronto in 2015 by personal trainer and nutrition expert Josh Broun and M·A·C Cosmetics co-founder Frank Toskan, Impact Kitchen fuels major league sports teams and top athletes through catering and culinary partnerships in addition to our restaurant presence.

Our Values

• Passionate & Purposeful: We honour our food philosophy and make sustainable decisions while providing world-class hospitality.
• Impacting the Community: From our teammates to our customers and partners, we are a community that connects, inspires, and makes an impact together.
• Building for the Future: We are constantly evolving and building for a better tomorrow, believing our habits truly make an impact.

Our Culture – Impact Kitchen prides itself on creating an incredible environment for those inside and outside our organization. We think like a professional team and are always training for the championship.

Our Stats – 96% of managerial roles filled through internal succession planning last quarter; 91% average Employee Experience score; 87.5% average score across Indeed and Glassdoor.

The Commissary Production Manager leads all aspects of the commissary kitchen with the goal of delivering great food, minimizing waste, and running a profitable business. Key objectives include executing all SOPs as written, training all team members for their assignments, and ensuring all products meet Impact Kitchen standards. This role fosters a team-first mentality and delivers above-and-beyond service both within the commissary and to Impact Kitchen stores. The CPM reports to the Director of Operations and is accountable for cost of goods (COGs), people, equipment, cleanliness, and excellent food execution.

Responsibilities

• Champion Impact Kitchen values and leadership practices
• Build, train, and develop an incredible commissary team
• Maintain IK standard commissary food & beverage survey scores
• Ensure accurate delivery fulfillment to restaurants
• Minimize waste, manage costs, and support the control of COGs
• Manage refunds as required
• Minimize variance with accurate use of SOP and inventory counts
• Own commissary P&L and planning, maintain budgeted non-product cost
• Maintain an active role in menu development and menu engineering
• Team management ownership, including hiring and training commissary employees, team scheduling, and performance management
• Maintain commissary cleanliness
• Run an effective repair and maintenance program for all equipment, infrastructure, and vehicles
• Research and advise on process and equipment changes that improve consistency, efficiency, quality, and throughput
• Oversee periodic inventory counts
• Run and review inventory reports ahead of periodic performance reviews
• Oversee order placement with suppliers for commissary products and ingredients
• Develop and oversee commissary quality assurance
• Oversee the quality control and assurance process
• Provide exemplary support to restaurant partners across the company
• Production planning and never-out adherence
• Participate in health & safety initiatives, risk mitigation, and compliance surveys
• Other duties as assigned

Requirements

• Minimum 5 years progressive culinary/kitchen management experience
• Proven understanding and success managing food and labour costs
• Comprehensive knowledge of food production, sanitation, food cost controls, and presentation
• Knowledge of federal, provincial, and municipal health and safety requirements
• Exceptional communication, organization, and leadership skills
• Experience in training, orienting, and development of new employees
• Proven ability to ensure and train on consistency, quality, and plate presentation
• Ability to work a flexible schedule, including weekends and holidays
• Willing to periodically work long hours depending on the needs of the business
• Willingness to perform other duties as assigned
• Multiple outlet or commissary experience considered an asset
• Ability to lift over 50 lbs required
• Food Handlers Certificate required

Compensation & Benefits

The Commissary Production Manager earns between $70,000 – $80,000 per year, benefits from a meal stipend, a substantial discount on Impact Kitchen products, has the opportunity to enroll in health benefits, earns paid vacation and sick time, and has flexible scheduling to accommodate a healthy balanced lifestyle.