Commissary Lead - Food Manufacturing Plant supporting Restaurants

Toojay-S-Deli-Bakery-Restaurant; West Palm Beach (FL); Sur place; USD 42 000 - 64 000; Plein temps

Résumé du poste

TooJay’s Deli & Bakery is seeking a Commissary Lead for our West Palm Beach food manufacturing plant. The role supports the commissary team to meet inventory demands and ensure standards are achieved across TooJay’s restaurants.

You will motivate and train staff, manage orders, and uphold safety and sanitation guidelines. The position requires the ability to work physically demanding shifts, including lifting 30–50 pounds, with normal hours Sunday through Thursday, 8am to 3pm.

Qualifications

• 1-2 years of experience in restaurant, hospitality, or related field preferred.
• Basic computer skills necessary to process orders and invoicing.
• Evaluates situations and can select alternative courses when needed.
• Maintains composure and objectivity under pressure; effective active listening to understand concerns.

Responsabilités

• Assist with managing the activities of the commissary team; provide ongoing training and communicate performance standards.
• Process orders, order supplies and products, and manage invoicing by entering invoices correctly.
• Help manage production, repairs, and maintenance.
• Teach, coach and mentor team members to maintain high standards and credibility.
• Follow company regulations, policies, procedures, standards, and goals; show drive and urgency.

Connaissances

Team leadership

Basic computer skills

Active listening

Invoicing

Conflict resolution

Outils

Office software

Description du poste

Commissary Lead - Food Manufacturing Plant supporting Restaurants

Commissary - West Palm Beach

Restaurant Commissary Lead for offsite Food Manufacturing facility located in our West Palm Beach Support Center

MUST BE WILLING TO LIFT 30 TO 40LBS REGULARLY AND WORK ON YOUR FEET FOR MOST OF THE DAY. PHYSICALLY DEMANDING JOB.

Normal work hours are Sunday through Thursday, 8am to 3pm

Reports to the General Manager, Commissary

SUMMARY:

Under the direction of the Commissary General Manager, the Commissary Lead supports the Commissary team to ensure the execution of standards and the outcome of company goals within a TooJay’s restaurant. This position requires the ability to motivate and train team members to meet the inventory demands of products sold to TooJay's restaurants.

RESPONSIBILITIES:

• Assist with managing the activities of the commissary team; on-going training and communication of performance standards to ensure complete job knowledge and skill development of team members.
• Processes orders, orders supplies and products and manages billing by entering invoices correctly.
• Helps to manage production, repairs, and maintenance.
• Teaches, coaches and mentors others to maintain high standards. Establishes credibility through competence, continuity, and integrity.
• Has full knowledge of company regulations, policies, procedures, standards, and goals. Performs duties at any given time to ensure proper execution. Consistently displays drive, energy and operates with a sense of urgency during each shift.
• Maintains cleanliness of the commissary by inspecting and directing work actions of team members.
• Ensures safety, sanitation, and security guidelines are always followed.
• Immediately resolves any items identified through daily operational plan and flow charts; completes any accident reports immediately and accurately; is responsive to any requests from General Manager and Risk Management.
• Communicates and enforces the priority of back door security.
• Guarantees commitment to uniform and grooming standards for themselves and the team.
• Maintains good relationships with vendors.
• Checks email daily and reacts appropriately to all requests from the General Manager and the Support Center.

REQUIREMENTS:

• 1-2 years of experience in a restaurant, hospitality, or related field preferred
• Basic computer skills necessary to be able to process orders and invoicing
• Evaluates situations and if necessary, accurately selects alternative courses
• Maintains composure and objectivity under pressure; Effective at active listening to understand and clarify concerns or issues raised by internal and external guests

KNOWLEDGE, COMPETENCIES, AND SKILLS REQUIREMENTS

• Shows initiative in job performance, including anticipating, preventing, identifying, and solving problems as necessary
• Has the ability to plan and organize
• Understand and adheres to company policies and procedures
• Flexible long hours required at times when back-up is necessary. Normal work hours are Sunday through Thursday, 8am to 3pm
• Medium work, exerting up to 50 pounds of force occasionally, and/or 30 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects
• Able to stand during entire shift
• Capable to maneuver throughout the dining and kitchen area throughout the shift
• Able to operate all front and back-office computer systems and all office, cleaning, cooking, and food preparation equipment
• Able to reach overhead, bend below the waist, crouch, lift, stand, sit, twist, and communicate intentions

WORK ENVIRONMENT

Various: Office/Warehouse/Restaurant/Kitchen/Bakery settings

This job is working within a Food Processing Plant and is NOT located in our restaurants. You will be required to be on your feet most of the day, much of which is physical labor, in and out of refrigerators, freezers and large stove containers cooking large portions of food and soups, as an example at high heat levels. You must be willing to lift, carry, and move items weighing 30 to 50 pounds regularly. Please confirm you have read and understand this statement and are still interested in the Commissary Lead.