Commissary Kitchen Supervisor

The hiring establishment is a professional commissary kitchen operation that plays a crucial role in supporting multiple food service locations through centralized food preparation, production, and logistics. Committed to upholding the highest standards of food safety, quality, and operational efficiency, this company specializes in catering and commissary deliveries, ensuring that all products meet stringent requirements for consistency and excellence. Through adherence to best practices in sanitation, safe food handling, and inventory management, the company maintains a reliable and scalable food production system catering to diverse client needs across various events, holidays, and high-volume occasions.

The company is currently seeking a dedicated Commissary Kitchen Lead to oversee and support daily commissary kitchen operations alongside the Commissary Kitchen Manager. This role is pivotal in ensuring that all food safety regulations, quality control measures, and production standards are consistently met. The Commissary Kitchen Lead acts as a key player in managing portioning accuracy, recipe adherence, and sanitation processes, directly influencing the quality and timeliness of all commissary deliveries and catering orders. The role requires the individual to possess strong leadership and training abilities to guide kitchen staff in following company recipes and operational procedures rigorously.

This position involves significant responsibility for monitoring inventory levels, assisting in ordering supplies, and facilitating efficient stock management. The Commissary Kitchen Lead reads and interprets daily production reports and orders to assess the adequacy of raw materials and finished goods, proactively ensuring readiness for upcoming deliveries and catering events. Maintaining cleanliness throughout the kitchen and associated workspaces, including outdoor storage and preparation areas, is also a critical duty.

The work schedule for this role is dynamic and driven by business needs, averaging between 30 to 40 hours per week with required early morning shifts, weekends, holidays, and the flexibility to provide emergency coverage or adjust schedules for last-minute operational demands.

Ideal candidates will have a solid background in food production or restaurant environments, demonstrating at least two years of relevant experience and familiarity with federal, state, and local health and labor regulations. The Commissary Kitchen Lead must exhibit excellent organizational skills, strong communication, and the ability to foster positive relationships with team members and management across all levels. The role demands the capacity to work independently, manage multiple priorities efficiently, and solve problems effectively, especially in a fast-paced and often high-pressure environment.

Certification-wise, candidates must obtain or maintain a ServSafe certification within the first eight weeks of employment and successfully complete the company training program. Those rejoining after a break in employment are required to complete onboarding and retraining programs to maintain standards consistency.

Physically, the role requires stamina for extended periods on feet, handling repetitive lifting tasks up to 80 pounds, and maneuvering in both indoor and outdoor working environments. Candidates must be prepared to meet physical demands that include bending, stooping, navigating confined spaces, and exposure to potential allergens and cleaning chemicals, while maintaining clear communication and attention to detail.

In summary, the Commissary Kitchen Lead is a comprehensive and hands-on leadership role within a busy commissary kitchen, responsible for maintaining exceptional operational standards, food safety, and quality control to support the broader food service operations and customer satisfaction goals.