Commissary Kitchen Manager: Culinary Ops & Logistics Leader

RIVIERA DINING GROUP; Miami (FL); On-site; USD 90,000 - 130,000; Full time

Job summary

Riviera Dining Group in Miami Beach is seeking a Commissary Manager to oversee Food and Pastry production, manage the commissary P&L, and coordinate daily deliveries to RDG locations. You will lead staff, ensure safety and quality, and partner with Corporate and Executive Chefs to align production with budget and deadlines.

The role requires strong communication, financial discipline, HACCP/ServSafe knowledge, and the ability to implement recipes, scheduling, and cost controls across multiple

Qualifications

• College degree/Culinary school degree preferred, but not required.
• Minimum 5 years in a kitchen managerial role in a fast-paced, high-volume restaurant, Commissary.
• Must have computer knowledge (Excel, Windows, POS, etc.)
• A drive for perfection and a relentless commitment to the highest level of technique and respect the quality of ingredients
• Career-minded, punctual, reliable and desire to learn to move up in the ladder
• Maintain pars and anticipate seasonal / business demands
• Team player and adaptability, no egos/attitude
• Respect among team members and management
• Sense of urgency during day-to-day operation with integrity
• Career-driven with a stable job history
• High volume and/or fine dining experience
• Whole-animal fabrication and butchery experience strongly preferred
• Pastry production experience a strong advantage
• ServSafe Manager certification required; HACCP certification required or obtained within 90 days of hire
• Demonstrated ownership of a budget, food cost, or P&L in a prior role
• Valid Florida driver’s license with a clean driving record
• Bilingual English/Spanish preferred

Responsibilities

• Must be able to prepare ingredients and handle baking and other kitchen equipment
• Oversee food delivery quality, accuracy, and overall food preparation shipment/logistics toward the company multiple locations
• Oversee all employees within the commissary location
• Reinforce and ensure adherence to all company policies as stated in the employee handbook
• Must be able to input Data Entry of Inventory, Purchases / Invoices, Sales, and Ending Inventory for COGS Sheet
• Follow order guides and understand RDG quality & pricing standards set by the corporate office
• Responsible for scheduling commissary staff and monitoring Daily, Weekly Labor following given targets to achieve
• The ability to manage Daily and Weekly Food purchases
• Manage employee injury reports and work with HR to adhere to company policy and procedures
• Conduct Weekly management meetings along with daily Pre-Shifts with staff
• Ensure Product Rotation adhering to FIFO process maintaining Food quality and specifications
• Full transparency with 3rd party monthly DOH inspection
• Maintains a clean, safe work environment to comply with sanitation, ServSafe, and safety requirements following the health department code of Florida
• Own the commissary HACCP program, including written plans, SOPs, allergen control, and product traceability and recall procedures
• Collaborate with L&D to prepare and conduct training sessions
• Must have good communication & leadership skills. Professional conduct always
• The Commissary manager supports and oversees the communication of requisitions between the properties lead supervisor and commissary
• Must have open minded on learning new tasks and skills
• Support deliveries round if and when needed between locations and warehouses
• Build weekly production plans against par levels, location requisitions, and event and banquet forecasts
• Enforce recipe and spec compliance on every item produced, in partnership with the Corporate and R&D Chefs
• Other duties and tasks assigned by the manager

Skills

Leadership skills

Excellent communication

Financial discipline

Attention to detail

Team player

Bilingual English/Spanish preferred

Education

College degree or Culinary school degree

Tools

Excel

POS

Windows

Job description

Riviera Dining Group in Miami Beach is seeking a Commissary Manager to oversee Food and Pastry production, manage the commissary P&L, and coordinate daily deliveries to RDG locations. You will lead staff, ensure safety and quality, and partner with Corporate and Executive Chefs to align production with budget and deadlines.

The role requires strong communication, financial discipline, HACCP/ServSafe knowledge, and the ability to implement recipes, scheduling, and cost controls across multiple