Assistant Commissary Kitchen Manager

centro; Minneapolis (MN); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Salary $65k-85k

Medical, Dental, Vision

3% retirement match

Paid vacation

Employee discount 50%

Job summary

Centro Restaurant Group in Minneapolis, MN, seeks an experienced Assistant Commissary Kitchen Manager to lead the back‑of‑house team and maintain food quality across locations.

You will oversee commissary staff, develop SOPs, manage inventory and costs, and collaborate with the executive team on catering and events.

This role offers $65,000–$85,000 per year with medical, dental and vision plans, 3% retirement match, paid vacation and a 50% employee discount.

Qualifications

• Management experience required.
• Experience supervising and training teams.
• Love for hospitality and restaurant culture.
• Desire to foster a positive, inclusive work environment.
• Eagerness to learn and accept feedback.
• Experience working with diverse teams.
• Conversational Spanish is a plus.
• Commitment to Centro Restaurant Group's mission and values.

Responsibilities

• Oversee commissary kitchen staff and systems to ensure food quality and consistency.
• Develop and standardize recipes; assist with R&D and new product demos.
• Create and maintain inter-store ordering, invoicing and distribution procedures.
• Establish SOPs, policies and organizational systems for commissary production.
• Monitor and minimize food waste; manage inventory and orders.
• Ensure ServSafe certification and compliance with health and safety standards.
• Train kitchen leads across locations and support their development.
• Coordinate catering and off-site events with CRG partnerships.

Skills

Management experience

Team supervision

Hospitality culture

Positive work culture

Willingness to learn

Diversity experience

Spanish a plus

CRG commitment

Job description

Assistant Commissary Manager

Do you believe teamwork makes the dream work? Do you have a number-oriented mind? Do you believe tacos make life better?

If yes, … then Centro Restaurant Group (CRG) is looking for you, an experienced leader to serve as our Assistant Commissary Kitchen Manager. Join our awesome team and be a key leader of our back of the house management team.

Why Centro Restaurant Group?

Food and drink with innovation. Atmosphere felt with energy, heart, and dedication.

CentroRestaurant Group aims to create fun fast-casual concepts that provide a welcoming and memorable experience for all guests while providing speedy and thorough service and quality food and beverage.

Our company values lie within our team and our community. CRG is devoted to fostering a fun and respectful space for our staff and our guests. We view our relationship with our community as symbiotic - when we nurture our family, our family grows and becomes stronger and thus, helps us better serve our community. In addition, CRG nurtures our team. We work hard to create an equitable, positive, and fun experience for all staff. We will invest as much in you as you invest in us, and are focused on not only having a cohesive and efficient team but in creating leaders.

As a valued member of our team your compensation package would include:

• $65,000 - $85,000 annually
• Medical, Dental, and Vision Plans

• Retirement Savings Plan with 3% match
• Paid Vacation and Sick Leave

• 50% Employee Discount

This is where you come in…

Your Impact

Serving as CRG’s Assistant Commissary Kitchen Manager your core responsibility is to oversee the commissary kitchen staff and systems and maintain food quality and consistency. You will work collaboratively with our executive team to ensure proper back of the house operations and support the kitchens at all locations. As the Assistant Commissary Kitchen Manager you will work to develop your back of the house team and aren’t afraid to jump in where needed.

Responsibilities of the job include but are not limited to

Food Consistency & Control:

• Regularly testing for food consistency and quality
• Developing and standardizing company recipes
• Assisting with recipe development through R&D and demo of new products and concepts
• Assisting with creating and maintaining inter-store ordering, invoicing, and distribution procedures
• Creating and implementing SOPs, policies, and organizational systems for commissary production
• Actively monitoring and implementing best practices to minimize food waste
• Conducting inventory and submitting food and kitchen supply orders in a timely manner.
• Acquiring a deep knowledge of CRG’s menus; including but not limited to ingredients, plating, and allergens

Daily Operations:

• Obtaining and maintaining ServSafe Certification
• Implementing and ensuring all company-wide policies, procedures, and standards of operation are practiced by commissary kitchen staff
• Overseeing commissary kitchen compliance with all health department regulations, health and hygiene standards and federal safety standards
• Maintaining accurate records in Margin Edge
• Accurately tracking and maintaining inventory
• Executing Catering BEOs
• Proactively and consistently managing labor costs
• Proactively and consistently managing food costs, including product sourcing and pricing recommendations
• Regularly testing food quality at all locations
• Assisting in training kitchen leads at all locations
• Working Concessions and off-site events with CRG partnerships
• Event Coordination in collaboration with Catering Director and exec team
• Coordinate and manage food delivery to off-site events including but not limited to catering and events.

Leadership & Supervision:

• Exhibiting professionalism, poise and compassion
• Training, supporting, and monitoring kitchen leadership
• Leading disciplinary conversations and practicing accountability
• Consistently coaching staff with constructive feedback
• Collaborating with kitchen leadership and other CRG departments to ensure compliance, effective operations, and growth.
• Identifying and completing special projects in collaboration with the Back of the House leadership team

What You’ll Bring

• Management experience
• Experience supervising and training teams
• A love for hospitality and the unique culture of restaurants
• A desire and ability to perpetuate a positive work culture
• A thirst to learn, develop oneself, and an openness to constructive criticism
• Experience working with diverse teams
• Ability to speak conversational Spanish preferred but not required
• Commitment to CRG’s mission and values

Centro Restaurant Group is an equal opportunity employer

We value diversity, inclusion and belonging at Centro Restaurant Group (CRG). CRG does not discriminate against any employee or applicant on the basis of race, color, creed, religion, national origin, sexual orientation, gender identity or expression, physical or mental disability, age, marital status, familial status, or veteran status.