Key Responsibilities
Operations & Production Management
· Oversee all commissary production activities across meat processing, bakery, and prepared foods/kitchen departments
· Develop and manage production schedules to meet store demand and minimize waste
· Ensure products are produced consistently according to company recipes, specifications, and quality standards
· Coordinate timely packing and distribution to internal grocery locations
Food Safety & Compliance
· Maintain strict adherence to food safety standards, including HACCP, sanitation, and local/state health regulations
· Ensure all departments comply with proper handling, storage, labeling, and traceability requirements
ood Safety & Compliance· Lead audits, inspections, and corrective action processes
Team Leadership
· Hire, train, and supervise department leads and production staff
· Set performance expectations and provide ongoing coaching and development
· Manage labor scheduling to align with production needs and budget targets
Inventory, Supplies & Cost Control
· Monitor raw material usage and finished goods inventory across all departments
· Manage ordering, receiving, and storage of supplies, including packaging, ingredients, and production materials
· Maintain appropriate inventory levels to support production while minimizing waste and overstock
· Collaborate with purchasing to ensure consistent supply availability and cost efficiency
· Track and control costs related to materials, supplies, and production operations
· Minimize shrink, spoilage, and production waste
Quality Assurance
· Establish and enforce quality control procedures across all product categories
· Conduct regular product evaluations to ensure freshness, consistency, and presentation standards
· Partner with retail store teams to gather feedback and improve offerings
Logistics & Distribution
· Coordinate order fulfillment and delivery schedules to internal stores
· Ensure accuracy in order picking, packing, and shipment
· Work closely with transportation teams to maintain delivery timelines
Qualifications
· 5+ years of experience in food production, commissary, or grocery manufacturing environment
· Experience managing multiple departments (meat, bakery, or prepared foods strongly preferred)
· Strong knowledge of food safety standards (HACCP certification preferred)
· Proven leadership and team management skills
· Experience with production planning, inventory systems, and cost control
· Ability to work in a fast-paced, high-volume environment
Working Conditions
· Production facility environment with exposure to refrigerated and hot kitchen areas
· Ability to stand for extended periods and lift up to 50 lbs
· Flexible schedule, including early mornings, nights, weekends, or holidays as needed