Director of Commissary

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A growing foodservice organization is seeking a Director of Commissary to lead a high-volume production kitchen serving community-based meal programs throughout New York City. This role is responsible for overseeing food production, safety, financial performance, team leadership, and operational strategy while ensuring consistent delivery of high-quality, nutritious meals. The ideal candidate is a hands-on culinary leader with experience managing large-scale commissary operations in a fast-paced, mission-driven environment.

Compensation & Benefits

• Generous salary ($125,000–$150,000 base) + bonus
• Medical, dental, and vision insurance
• Paid time off, sick time, and commuter benefits
• Company-provided computer and advancement opportunities

Requirements & Qualifications

• 10–15 years of professional culinary experience with 5–7+ years in a leadership role
• Experience managing high-volume production or commissary kitchens
• Strong knowledge of food safety regulations, HACCP, budgeting, inventory, and cost control
• ServSafe Certification required
• PCQI certification preferred

Preferred Background & Skills

• Experience leading large culinary teams through operational growth or transformation
• Strong vendor management and procurement experience
• Proficiency with Restaurant365, Google Workspace, Slack, and project management tools
• Bilingual English/Spanish preferred

Day-to-Day Responsibilities

• Oversee daily food production, quality control, and kitchen operations
• Lead, train, and develop commissary and culinary staff
• Manage food costs, inventory, purchasing, and vendor relationships
• Drive menu strategy, operational efficiency, compliance, and overall financial performance

JOB ID: 178554

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Erica Gillespie

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