Commissary Chef Manager

Rooney Recruiting Services

Rochester Hills (MI)

On-site

USD 60,000 - 70,000

Full time

14 days+

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Benefits offered by this job

Competitive compensation and benefits package.

Opportunity for growth within a local hospitality group.

Collaborative and supportive team culture.

Job summary

A well-established neighborhood pub group is seeking a Commissary Chef Manager to lead daily operations at its central kitchen in Rochester Hills. This role requires ensuring food quality, managing a production team, and collaborating with restaurant managers to meet demands across multiple locations. Ideal candidates will be hands-on leaders with a strong background in food production management.

Qualifications

Experience in commissary or high-volume food production management.
Proven experience leading kitchen teams.
Knowledge of food safety standards and health regulations.

Responsibilities

Oversee daily operations of the commissary kitchen.
Manage inventory levels and ensure food safety compliance.
Develop production schedules to meet demands for multiple locations.

Skills

Organizational skills

Problem-solving abilities

Multitasking

Education

ServSafe Certification or equivalent

Job description

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A well-established, multi-unit neighborhood pub group is seeking an experienced Commissary Chef Manager to oversee operations at its central kitchen facility. This role is key to ensuring consistent food quality, efficient production, and smooth distribution to multiple high-volume restaurant locations.

This is a confidential search managed by Rooney Recruiting.

Position Summary:

The Commissary Manager will lead the daily operations of the commissary kitchen, manage a production team, coordinate logistics, maintain inventory levels, and uphold the highest standards of food safety and quality. This is an excellent opportunity for a hands-on leader who enjoys streamlining processes and working behind the scenes to support busy restaurant teams.

Key Responsibilities:

Oversee day-to-day commissary production for multiple restaurant units.
Develop and maintain production schedules to meet demand across all locations.
Order, receive, and manage inventory of ingredients and supplies.
Ensure consistency and quality by following company recipes and portioning guidelines.
Supervise, train, and schedule commissary staff; manage labor to budget.
Enforce food safety, sanitation, and health compliance at all times.
Coordinate with restaurant managers and chefs on menu changes, new items, and special events.
Monitor equipment maintenance, facility cleanliness, and supply levels.
Track food costs, production yields, and waste to identify opportunities for efficiency.
Report regularly to senior management on commissary performance and needs.

Qualifications:

Experience in commissary, central kitchen, or high-volume food production management.
Proven experience leading and developing kitchen teams.
Strong organizational, planning, and problem-solving abilities.
Knowledge of food safety standards and local health regulations.
Ability to multitask and adapt in a fast-paced, deadline-driven environment.
ServSafe Certification or equivalent preferred.
Flexibility to work early mornings, weekends, and holidays as needed.

What’s Offered:

Competitive compensation and benefits package.
Opportunity to join a respected local hospitality group with room for growth.
Collaborative, supportive team culture.

To Apply:

This search is confidential. If you are interested in learning more, please submit your resume and a brief note outlining your background and why this role is a fit. Or, email your resume to Mike@rooney247.com

Seniority level