Director of Commissary Operations

Le Petit Four, The Little Oven; Needham (MA); On-site; USD 115,000 - 125,000; Full time

Benefits offered by this job

Medical & dental insurance

Annual bonus 10–15%

1 week paid vacation

Job summary

Le Petit Four Bakery is seeking a Director of Commissary Operations to oversee centralized food production from planning to last-mile delivery. You will lead a growing team, set standards, and build scalable systems that maintain high quality for all bakery locations.

The role emphasizes production scheduling, cost control, supplier relationships, and implementation of a new ERP/OMS system. Requires 7+ years leadership in food production and a strong background in food safety.

Qualifications

• 7+ years of progressive leadership experience in food production, commissary operations, or multi-unit foodservice.
• Bachelor’s degree in Culinary Arts, Business Administration, Supply Chain Management, or a related field.
• Deep knowledge of food safety standards, HACCP, and regulatory compliance.

Responsibilities

• Direct day-to-day commissary operations: production scheduling, food preparation, packaging, and distribution to all Le Petit Four Bakery Locations.
• Forecast demand with Store Managers to align output with store needs.
• Implement standardized recipes and SOPs; ensure quality consistency across products.

Skills

Leadership

Production Planning

Food Safety

Budgeting

WMS

Vendor Management

Cross-functional Leadership

Data-Driven

Logistics

Team Development

Education

Bachelor’s degree in Culinary Arts or related

Tools

WMS platforms

Inventory systems

ERP systems

Job description

Director of Commissary Operations (On-Site):

Le Petit Four Bakery is a French family owned bakery, it started from a small garage in 2020 and now has 1 retail location in Wellesley MA, and a gorgeous Commissary / Production facility in the heart of Needham MA. Using carefully-sourced ingredients from France (Flour & Butter) and making everything from scratch, Le Petit Four is committed to producing the highest quality baked goods. People call Le Petit Four, a trip to Paris in Bakery box! Our commissary / production facility is the engine that keeps quality consistent and our kitchens running. This role is central to everything. The heart of Le Petit Four now and in the future as we keep growing.

With 1 current retail location and a 2nd one coming soon in Fenway, we are in full growth mode.

We opened our commissary / production facility 6 months ago with the purpose to handle our growing workflow demands and set us up for the next phase of expansion. The person in this role will have a direct hand in operating the current setup and shaping how that facility can become even better.

The Director of Commissary Operations owns the full lifecycle of centralized food production at Le Petit Four -- from planning and procurement through production, quality control, and last-mile delivery to our bakery locations. You will lead the team, set the standards, and build / monitor the systems that allow us to scale without sacrificing the quality our clients expect.

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Our commissary has 5 core values : High Quality, Efficiency, Planification, Consistency & Care

Key Responsibilities

• Direct day-to-day commissary operations: production scheduling, food preparation, packaging, and distribution to all Le Petit Four Bakery Locations.
• Partner with location Store Managers to forecast demand and align commissary output with store needs -- prediction is everything to limit losses and find opportunities.
• Implement and monitor standardized recipes, day to day process and routine as well as quality consistency across all products.
• Develop and maintain SOPs for all commissary functions; ensure they are documented, trained, and followed.
• Manage facility upkeep, equipment maintenance schedules, and capital improvement planning.
• Ensure qualified management coverage is scheduled at all times; no shift operates without proper leadership in place.
• Lead, mentor, and develop a team of production supervisors, cooks, prep staff, and drivers.
• Establish clear performance metrics and develop career paths, conduct regular evaluations, and build a culture of accountability, safety, and continuous improvement.
• Build and manage all scheduling -- including driver routes and delivery assignments -- to meet production and distribution demands while controlling labor costs.
• Ensure management coverage gaps are identified and filled proactively; every shift has a qualified leader on the floor.
• Recruit, onboard, and retain commissary talent; champion a strong team culture aligned with the Le Petit Four Bakery.

Food Safety & Regulatory Compliance

• Ensure full compliance with OSHA, FDA, ServSafe, and local/state health department requirements at all times.
• Oversee and maintain HACCP plans, allergen controls, and sanitation protocols.
• Conduct regular food safety audits, internal inspections, and team training.
• Serve as the primary point of contact for health department inspections and third-party audits.
• Own and manage the commissary budget P&L, including food costs, labor, equipment, packaging, and logistics.
• Participate strongly in the implementation of our new custom OMS and ERP system currently in development -- this is a top priority and needs to be operational as soon as possible.
• Monitor purchasing, receiving, and inventory systems to minimize waste, reduce shrinkage, and maximize efficiency.
• Establish and track KPIs for cost-per-unit, yield, waste, and throughput; use data to drive decisions.
• Collaborate with vendors to negotiate pricing, contracts, and delivery terms; build strong supplier relationships.

Logistics & Distribution

• Oversee timely, accurate delivery of all commissary products to multiple bakery locations -- on time, every time.
• Set and optimize driver routes and delivery schedules to reduce costs, minimize drive time, and ensure product freshness and integrity.
• Implement and manage tracking systems for deliveries; proactively resolve distribution issues before they impact store operations.
• Ensure cold chain compliance and food safety integrity from commissary to bakery.

Culinary Collaboration & Menu Support

• Translate new menu items into commissary-ready production processes, including batch sizing, packaging specs, and shelf-life standards.
• Provide operational feedback during product development to ensure commissary feasibility and cost alignment.
• Manage New Product Development with ownership.
• Identify and implement workflow, equipment, and layout improvements to increase throughput and reduce costs.
• Leverage production data, WMS tools, and KPIs to drive ongoing improvements in quality, efficiency, and speed.
• Play an active role in the buildout and operational ramp-up of the new commissary facility currently under development.

Qualifications

• 7+ years of progressive leadership experience in food production, commissary operations, or multi‑unit foodservice.
• Bachelor’s degree in Culinary Arts, Business Administration, Supply Chain Management, or a related field -- or equivalent experience that proves you know your stuff.
• Deep knowledge of food safety standards, HACCP, and regulatory compliance.
• Proven ability to build and lead high-performing teams in a fast-paced, floor-first production environment.
• Strong financial acumen: comfortable owning a budget, managing food and labor cost, and using data to make decisions.
• Experience with production planning, demand forecasting, logistics, driver routing, and vendor management.
• Proficiency with WMS platforms, inventory systems, and technology-driven operational tools.
• Excellent communicator who can work cross‑functionally with culinary, operations, and field leadership teams.
• Self-directed and comfortable operating with ambiguity in a scaling, entrepreneurial environment.
• Familiarity with cold chain logistics and distribution fleet management.
• Working knowledge of high-volume food production equipment (extruders, breaders, sealing/packaging lines, soup/liquid pumps) and experience driving automation initiatives to improve efficiency.
• Base salary: $115,000 to $125,000, commensurate with experience.
• Annual performance bonus 10% - 15% of base salary.
• Medical & dental insurance, partially employer paid.
• 1 week paid vacation.
• Experience opening or expanding a commissary or central production facility.
• Background working in a branded, multi‑unit restaurant group.

We are an Equal Opportunity Employer. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected characteristic under applicable law.