Job Description

Join Our Team!

• $90,000 - $130,000
• Full benefits package

The Commissary Manager is responsible for overseeing the daily operations of the restaurant’s commissary or central kitchen facility. This role ensures the efficient production, packaging, and distribution of food products to multiple restaurant locations, while maintaining the highest standards of quality, food safety, inventory control, and team leadership.

Key Responsibilities:

• Production & Quality Oversight:

• • Plan, coordinate, and supervise food preparation and packaging according to standardized recipes and quality standards.
  • Monitor production volumes to align with restaurant demand forecasts.
  • Ensure compliance with portioning, packaging, and labeling guidelines.

• Inventory Management:

• • Manage raw material inventory, including ordering, receiving, storing, and rotation.
  • Conduct regular inventory counts and reconcile variances.
  • Minimize food waste through effective forecasting and utilization practices.

• Food Safety & Sanitation:

• • Enforce strict adherence to health, sanitation, and safety regulations (FDA, HACCP, local health codes).
  • Ensure commissary cleanliness and equipment maintenance.
  • Conduct regular safety and sanitation audits.

• Team Leadership:

• • Recruit, train, and supervise commissary staff including cooks, prep workers, packers, and delivery drivers.
  • Develop daily prep schedules, assign tasks, and monitor productivity.
  • Foster a culture of accountability, efficiency, and food excellence.

• Logistics & Distribution:

• • Oversee timely and accurate delivery of products to restaurant locations.
  • Work closely with restaurant GMs, area leaders, and vendors to ensure smooth operations.
  • Coordinate with third-party logistics or internal fleet as needed.

• Administrative & Financial:

• • Maintain accurate records for production, labor, food cost, and waste.
  • Monitor budget performance and implement cost-control strategies.
  • Support menu rollouts and new product testing with culinary and operations teams.

Qualifications:

• 3+ years of experience in high-volume food production, commissary, or central kitchen management.
• Strong understanding of food safety regulations and best practices.
• Experience with inventory systems, ordering platforms, and scheduling tools.
• Proven leadership and team development skills.
• Ability to lift 50 lbs and work in a fast-paced kitchen environment.
• Culinary degree or food production management background preferred.

Why Join Us?

• Dynamic Environment: Work in the fast-paced and exciting setting of a major airport.
• Growth Opportunities: Develop your career in a supportive and challenging environment working for one of the largest restaurant operators in the world!
• Competitive Compensation: $55,000 - $60,000 + bonus and Health, Dental, Vision and Life Plans, Paid Time Off, 401K with company match, Employee Assistance Program.

If you're ready to bring your expertise to our team and help us deliver exceptional service and quality in a high-volume airport setting,  apply now!

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. SSP America will provide reasonable accommodations during the application and interview process upon request as required to comply with applicable laws.

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