Job Description

Job Description

Job Description

General Manager – Commissary Operations - Restaurants

Corporate Culinary Production | High-Growth Hospitality Brand

A fast-growing, people-first restaurant company is seeking a General Manager of Commissary Operations to lead and oversee a centralized production kitchen supporting multiple restaurant locations

This is a high-impact leadership role responsible for driving quality, consistency, food safety, and operational excellence across all commissary functions. The ideal candidate brings a strong culinary foundation, operational discipline, and a passion for building teams and scalable systems that support brand growth.

What You’ll Do

Lead Commissary Operations

• Oversee all daily operations of a high-volume commissary kitchen producing for multiple units
• Ensure consistent execution of recipes, portioning, packaging, and distribution standards
• Build systems that support scalability, efficiency, and operational excellence

Drive Food Quality & Brand Standards

• Protect and elevate product quality across all locations through strict adherence to standards
• Partner with culinary and operations teams to maintain consistency and innovation
• Implement and monitor quality control processes from production to delivery

Build & Develop High-Performing Teams

• Recruit, train, and develop a strong commissary leadership team and hourly staff
• Foster a culture centered on accountability, teamwork, and continuous improvement
• Lead with a people-first mindset focused on engagement, retention, and growth

Operational & Financial Performance

• Manage P&L responsibilities including food cost, labor, and overall efficiency
• Identify opportunities to improve margins through waste reduction and process improvement
• Forecast production needs and align labor and inventory accordingly

Food Safety & Compliance

• Ensure full compliance with all food safety, sanitation, and regulatory requirements
• Maintain audit readiness and lead all health and safety initiatives
• Oversee HACCP plans and ensure proper documentation and execution

Supply Chain & Logistics

• Partner with procurement and distribution teams to ensure accurate ordering and inventory management
• Oversee production planning, inventory control, and product flow to restaurant locations
• Ensure timely and accurate fulfillment of all commissary orders

What We’re Looking For

• 5+ years of leadership experience in commissary, production kitchen, or multi-unit restaurant operations
• Strong background in high-volume food production and systems-driven environments
• Proven ability to manage P&L, labor, and cost controls
• Deep understanding of food safety standards (HACCP, local/state regulations)
• Experience building teams and developing leaders in a fast-paced environment
• Highly organized with strong problem-solving and operational planning skills
• Passion for food, quality, and delivering an exceptional guest experience through execution 

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