Overview In this role you lead high-volume commissary operations to deliver exceptional corporate dining experiences. You will standardize processes, mentor teams, and craft innovative menus aligned with client needs and nutritional standards. You'll build strong client partnerships and drive culinary strategy across the area, shaping dining quality and consistency. This is a hands-on leadership position with impact on productivity, quality, and continuous improvement in a fast-paced environment.
Compensation / Benefits- Medical, Dental, Vision Care and Wellness Programs
- 401(k) Plan with Matching Contributions
- Paid Time Off and Company Holidays
- Career Growth Opportunities and Tuition Reimbursement
Responsibilities- Lead commissary operations and ensure consistent food quality at scale
- Standardize culinary systems and processes across the operation
- Coach and develop team members, including performance evaluation and hiring decisions
- Design menus balancing creativity, client preferences, and nutrition standards
- Oversee procurement and cost-conscious sourcing to ensure ingredient quality
- Collaborate with clients to deliver exceptional service and align with culinary strategy
- Drive continuous improvement initiatives to boost productivity and consistency
Key requirements- Extensive culinary expertise in high-volume, fast-paced kitchens
- Leadership and team development experience
- Advanced menu planning and strong knowledge of culinary trends
- Organizational skills and ability to leverage computer systems to streamline operations
- Problem-solving skills and independent process implementation
- ServSafe certification and knowledge of HACCP principles
- leadership
- communication
- cross-functional collaboration
- menu planning
- procurement and sourcing
- cost control
