Commissary Manager

Back A Yard Caribbean American Grill; San Jose (CA); Sur place; USD 28 000 - 34 000; Plein temps

Avantages offerts par ce poste

Employee discounts

Opportunity for advancement

Training & development

Résumé du poste

Back A Yard Caribbean American Grill in San Jose, CA is seeking a Commissary Manager to own central production and distribution operations at our 13th St. facility. You will lead bulk prep, batch cooking, and fulfillment in a high-volume environment.

The role requires 5+ years in high-volume kitchens with 2+ years in leadership; you’ll mentor staff, manage inventory and purchasing, ensure safety, and streamline processes to support catering and wholesale needs.

Qualifications

• 5+ years in high-volume kitchen or production roles.
• 2+ years in a leadership or kitchen management role.
• Strong organizational and communication skills.

Responsabilités

• Own central kitchen production, batch cooking, and fulfillment.
• Mentor and train commissary kitchen staff in batch cooking techniques and safety standards.
• Take charge of food purchasing, inventory control, storage logistics, and waste management.

Connaissances

Leadership

Batch cooking

Inventory control

Food safety

Operations management

Communication

Description du poste

Benefits:

• Employee discounts
• Opportunity for advancement
• Training & development

Commissary Manager

Location: 638 N. 13th St., San Jose, CA (Catering & Commissary Facility)

Compensation: $20.00 – $25.00 per hour (based on experience)

Position Type: Full-time

Why Join the Back A Yard Team?

Back A Yard Caribbean Grill is more than just a restaurant; we are a successful brand with locations across Palo Alto, Menlo Park, and San Jose. We are looking for a Commissary Manager who doesn't just want a job, but wants to "own" central production and distribution operations. If you are a self-starter who is motivated by excellence, organization, and efficiency in a high-volume environment, we want to hear from you!

The Opportunity: Growth & Leadership

• Location: Based out of our central Catering & Commissary Facility on 13th St.
• Growth Potential: Opportunity to grow with the company as you build knowledge in the role and expand production capability.
• Competitive Pay: $20.00 – $25.00 per hour, based on experience.
• True Ownership: Serve as the primary operational leader overseeing central kitchen production, batch cooking, and fulfillment.
• Creative & Strategic Input: Opportunity to streamline operational processes, optimize recipes, and collaborate on catering specials.

Schedule & Hours

• Shift: Full-time, generally 8:00 AM – 5:00 PM.
• Days: Monday through Saturday (schedule based on the needs of the business).
• Sundays: Optional, scheduled strictly as needed for catering events.

Your Impact: Leading Central Production & Logistics

• Drive Excellence: Ensure every bulk-prepped item, batch recipe, and catering dish meets our high standards for flavor, consistency, and quality presentation.
• Mentor & Train: Lead the orientation and development of commissary kitchen talent, teaching them batch cooking techniques, safety standards, and the "Back A Yard" culinary way.
• Master Operations & Inventory: Take full charge of food purchasing, inventory control, storage logistics, distribution prep, and waste management to drive profitability.
• Ensure a Safe Workspace: Maintain a five-star level of cleanliness, sanitation, and equipment care through proactive inspections and safety training.
• Innovate & Streamline: Use your culinary and logistical expertise to keep commissary output efficient, organized, and running seamlessly.

What You Bring to the Table

• Proven Experience: At least 5 years in high-volume kitchen or production roles (Line Cook, Prep, Expediter) with 2+ years in a leadership, supervisory, or kitchen management position.
• Leadership Skills: A strong ability to organize workflows and communicate clearly with management, store managers, and production staff.
• Technical & Operational Mastery: Deep knowledge of batch prep, inventory tracking, portion control, line packaging, and food safety standards.
• Physical Stamina: Ability to stand for shifts up to 9 hours and frequently lift up to 50 pounds while remaining active in a fast-paced environment.