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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