Commissary Manager: Lead Bakery Ops & Team

Socket.dev; Miami (FL); On-site; USD 63,000 - 77,000; Full time

Benefits offered by this job

Health Insurance

Unlimited PTO

Parental leave

401(k) with match

Language classes

Early Wage Access

Mental health resources

Bagels on the House

Job summary

Call Your Mother in Miami is seeking a Commissary Manager to lead the central bakery. You will oversee production, packing, delivery, and quality while driving efficiency and safety across shifts.

The ideal candidate has 4+ years in high-volume food production, with 2+ years in management, and a solid grasp of P&L, labor, and cost controls. ServSafe certification and bilingual English/Spanish abilities are highly valued.

Qualifications

• 4+ years as a baker or prep cook in a high-volume production environment, with at least 2 years in a leadership role.
• Strong understanding of P&L management, COGS, labor, scheduling, and process improvement.
• Maintain food safety standards; ServSafe Manager Certification is preferred.
• Highly organized with the ability to balance production schedules, costs, and team needs.

Responsibilities

• Own day-to-day commissary operations from production to packing and delivery.
• Establish and uphold standards via checklists, recipes, and procedures.
• Proactively solve problems and improve production organization and reliability.
• Lead supervisors to produce high-quality products and embody CYM's VIBES.
• Create a safe, fun, and high-performing work environment rooted in teamwork.
• Oversee equipment maintenance, sanitation, and storage to protect condition.
• Manage inventory, ordering, budgeting, and progress toward cost goals.
• Build production schedules and develop a strong, cross-trained team.

Skills

Bakery management

Production planning

P&L management

Food safety knowledge

ServSafe Certification

Spanish bilingual

Job description

Call Your Mother in Miami is seeking a Commissary Manager to lead the central bakery. You will oversee production, packing, delivery, and quality while driving efficiency and safety across shifts.

The ideal candidate has 4+ years in high-volume food production, with 2+ years in management, and a solid grasp of P&L, labor, and cost controls. ServSafe certification and bilingual English/Spanish abilities are highly valued.