commissary manager

Grand Hyatt

Functions as the Production Manager for the Food and Beverage operations, ensuring that all the outlets and banquets operate successfully, in accordance with the standard of the hotel, and are individually profitableEnsures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.Ensures that all guest-contact culinary employees deliver the brand promise and provide exceptional guest service at all timesEnsures that all culinary employees also provide excellent service to internal customers in other departments as appropriate.Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.Works with the Director of Food and Beverage to ensure that each profit centre (e.g. Outlet, Banquets) operates in line with maximising profit while delivering on the brand promise.Works with the Director of Food and Beverage to ensure that each cost centre (e.g. Stewarding, Commissary, Pastry) operates with the lowest possible cost structure while also delivering on the brand promise to the guestAssists the Director of Food and Beverage in the preparation, utilisation and update an Annual Marketing Plan, broken down as necessary by department.Works with the Materials Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.

Executive Chef

Dough Zone Restaurant Group

<div>
 
 
 
 
 
 
 
 Dough Zone USA is a rapidly expanding restaurant group with commissary kitchens producing high-quality dumplings, noodles, and authentic Chinese comfort foods. With more than 28 locations across multiple states and several commissary facilities strategically located in Washington, Oregon, California, and Texas, we are building a world-class supply chain to support our restaurant growth nationwide.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 We are seeking a Director of Supply Chain to develop and lead the entire supply chain function across procurement, logistics, warehousing, and production coordination. This leader will design scalable systems, build a high-performing team, and establish strategic partnerships with national distributors to enable Dough Zone USA&rsquo;s continued expansion. The role oversees all procurement, logistics, and production coordination across multiple commissary kitchens and warehouse hubs in different states, ensuring product consistency, cold chain integrity, and efficient delivery to every restaurant and distribution partner. This position reports directly to the Corp Vice President.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Key Responsibilities
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Strategic Supply Chain Leadership
 
 
 
 
 
 
 
 
 <ul>
 <li>
 
 
 
 
 
 
 
 Develop and execute the company&rsquo;s overall supply chain strategy aligned with restaurant and commissary growth.
 
 
 
 
 
 
 
 </li>
 <li>
 
 
 
 
 
 
 
 Design a scalable supply chain model that transitions from in-house logistics to third-party distribution partnerships.
 
 
 
 
 
 
 
 </li>
 <li>
 
 
 
 
 
 
 
 Collaborate with executive leadership to align supply chain capabilities with expansion and profitability goals.
 
 
 
 
 
 
 
 </li>
 </ul>
 
 
 
 
 
 
 
 
 Procurement &amp; Vendor Management
 
 
 
 
 
 
 
 
 <ul>
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 Establish a centralized purchasing structure for food, packaging, non-food items, and equipment.
 
 
 
 
 
 
 
 </li>
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 Negotiate national and regional contracts with key suppliers and maintain strong vendor relationships.
 
 
 
 
 
 
 
 </li>
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 Implement category management and ensure quality, consistency, and cost control across all units.
 
 
 
 
 
 
 
 </li>
 </ul>
 
 
 
 
 
 
 
 
 Logistics, Distribution &amp; Warehousing
 
 
 
 
 
 
 
 
 <ul>
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 Oversee warehouse operations, fleet logistics, and cold chain management for all facilities.
 
 
 
 
 
 
 
 </li>
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 Implement demand forecasting, inventory planning, and distribution efficiency improvements.
 
 
 
 
 
 
 
 </li>
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 Negotiate with third-party logistics and distributor partners for cost-effective nationwide delivery.
 
 
 
 
 
 
 
 </li>
 </ul>
 
 
 
 
 
 
 
 
 Commissary &amp; Production Coordination
 
 
 
 
 
 
 
 
 <ul>
 <li>
 
 
 
 
 
 
 
 Oversee supply chain operations across multi-state commissary kitchens, ensuring consistent production standards, efficient resource allocation, and accurate inventory tracking.
 
 
 
 
 
 
 
 </li>
 <li>
 
 
 
 
 
 
 
 Coordinate cross-state raw material sourcing and production scheduling to balance cost, freshness, and delivery efficiency.
 
 
 
 
 
 
 
 </li>
 <li>
 
 
 
 
 
 
 
 Support product development by sourcing new materials and ingredients quickly and efficiently.
 
 
 
 
 
 
 
 </li>
 <li>
 
 
 
 
 
 
 
 Support the scaling of new commissary facilities and integration with ERP and distribution systems.
 
 
 
 
 
 
 
 </li>
 </ul>
 
 
 
 
 
 
 
 
 Systems, Data &amp; Process Excellence
 
 
 
 
 
 
 
 
 <ul>
 <li>
 
 
 
 
 
 
 
 Implement or optimize ERP and supply chain management systems for visibility and control.
 
 
 
 
 
 
 
 </li>
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 Develop SOPs, KPIs, and metrics for supply chain efficiency, cost savings, and vendor performance.
 
 
 
 
 
 
 
 </li>
 <li>
 
 
 
 
 
 
 
 Ensure food safety and regulatory compliance across all supply chain activities.
 
 
 
 
 
 
 
 </li>
 </ul>
 
 
 
 
 
 
 
 
 Financial &amp; Cost Control
 
 
 
 
 
 
 
 
 <ul>
 <li>
 
 
 
 
 
 
 
 Drive COGS reduction through process improvement, supplier negotiation, and waste control.
 
 
 
 
 
 
 
 </li>
 <li>
 
 
 
 
 
 
 
 Build and manage annual budgets and forecasts for procurement and logistics operations.
 
 
 
 
 
 
 
 </li>
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 Maximize savings through rebates, volume incentives, and cost analysis.
 
 
 
 
 
 
 
 </li>
 </ul>
 
 
 
 
 
 
 
 
 Team Building &amp; Cross-Functional Collaboration
 
 
 
 
 
 
 
 
 <ul>
 <li>
 
 
 
 
 
 
 
 Build, train, and lead a purchasing, logistics, and warehouse management team.
 
 
 
 
 
 
 
 </li>
 <li>
 
 
 
 
 
 
 
 Foster collaboration between Operations, Production, Finance, and Marketing departments.
 
 
 
 
 
 
 
 </li>
 <li>
 
 
 
 
 
 
 
 Serve as the internal expert for sourcing, distribution, and supplier partnerships.
 
 
 
 
 
 
 
 </li>
 </ul>
 
 
 
 
 
 
 
 
 External Partnerships &amp; Contract Negotiation
 
 
 
 
 
 
 
 
 <ul>
 <li>
 
 
 
 
 
 
 
 Lead negotiations with national distributors (e.g., Sysco, US Foods) to support restaurant expansion.
 
 
 
 
 
 
 
 </li>
 <li>
 
 
 
 
 
 
 
 Manage contracts for logistics, storage, and transportation services.
 
 
 
 
 
 
 
 </li>
 <li>
 
 
 
 
 
 
 
 Evaluate and establish co-packing or co-manufacturing relationships as the brand scales.
 
 
 
 
 
 
 
 </li>
 </ul>
 
 
 
 
 
 
 
 Qualifications
 
 
 
 
 
 
 
 <ul>
 <li>
 
 
 
 
 
 
 
 10+ years of experience in supply chain or procurement management, preferably in multi-unit restaurant or &nbsp; foodservice operations.
 
 
 
 
 
 
 
 </li>
 <li>
 
 
 
 
 
 
 
 Proven success in building and scaling supply chain or purchasing teams.
 
 
 
 
 
 
 
 </li>
 <li>
 
 
 
 
 
 
 
 Strong negotiation and contract management skills with national distributors.
 
 
 
 
 
 
 
 </li>
 <li>
 
 
 
 
 
 
 
 Deep understanding of restaurant operations, logistics, and inventory systems.
 
 
 
 
 
 
 
 </li>
 <li>
 
 
 
 
 
 
 
 Experience with ERP or supply chain management systems (Odoo, SAP, Oracle, etc.).
 
 
 
 
 
 
 
 </li>
 <li>
 
 
 
 
 
 
 
 Excellent communication, analytical, and leadership skills.
 
 
 
 
 
 
 
 </li>
 <li>
 
 
 
 
 
 
 
 Bachelor&rsquo;s degree in Supply Chain Management, Business, or related field; MBA preferred.
 
 
 
 
 
 
 
 </li>
 </ul>
 
 
 
 
 
 
 
 What We Offer
 
 
 
 
 
 
 
 <ul>
 <li>
 
 
 
 
 
 
 
 Competitive compensation package with performance incentives.
 
 
 
 
 
 
 
 </li>
 <li>
 
 
 
 
 
 
 
 Opportunity to build and shape the full supply chain function for a fast-growing restaurant group.
 
 
 
 
 
 
 
 </li>
 <li>
 
 
 
 
 
 
 
 Collaborative, growth-oriented work environment.
 
 
 
 
 
 
 
 </li>
 <li>
 
 
 
 
 
 
 
 Long-term career path with leadership visibility and strategic impact.
 
 
 
 
 
 
 
 
 
 </li>
 </ul>
 
 
 
 
 
 
 
 
 Pay Range:
 
 $
 
 
 
 
 
 120,000 - 180,000
 
 
 
 *
 
 
 Dough Zone USA and Moji Food are committed to creating a diverse work environment and are proud to be an equal employment opportunity employer. All applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.&nbsp; Dough Zone USA and Moji Food participate in the E-Verify program to confirm the employment eligibility of all newly hired employees.
 
 
 
 
 &nbsp;
</div>

Director of Supply Chain (WA-Bellevue)

Aramark

Job Description The Baker is responsible for the large-scale production of high-quality baked goods, desserts, and breads that will be distributed from the Runk Dining Hall commissary to various Aramark dining locations across the UVA campus. This role requires expertise in both scratch baking and production methods, strict adherence to recipe standards, and the ability to maintain a clean and efficient workspace in a centralized kitchen environment. Job Responsibilities Baking Production <ul><li>Execute the production schedule for all breads, pastries, desserts, cookies, cakes, and other baked goods according to approved Aramark recipes and specifications.</li><li>Utilize and maintain large-scale commercial baking equipment, including mixers, sheeters, proofers, commercial ovens, and specialty equipment.</li><li>Accurately measure, scale, and mix ingredients for batches of varying sizes, ensuring proper yield and consistency for commissary distribution.</li><li>Manage production workflow from preparation and mixing through baking, cooling, decorating, and packaging for transport.</li><li>Practice proper handling and storage of high-volume ingredients such as flour, sugars, dairy, and specialized mixes to maintain quality and freshness.</li></ul>Quality Control and Sanitation<ul><li>Ensure all finished products meet high standards of appearance, flavor, and texture before release from the commissary.</li><li>Strictly adhere to all food safety and sanitation guidelines (HACCP) relevant to the baking process and commissary operations.</li><li>Maintain the cleanliness and organization of the bakery section, including work surfaces, utensils, walk-in coolers, and storage areas.</li></ul>Inventory and Communication<ul><li>Assist with monitoring and reporting ingredient inventory levels, including submitting requisitions for necessary supplies to management.</li><li>Receive and verify incoming deliveries for baking ingredients.</li><li>Communicate proactively with the Executive Chef or Sous Chef regarding any ingredient quality issues, equipment malfunctions, or production delays.</li></ul> At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications <ul><li>Minimum of 2 years of professional baking experience in a commercial kitchen, bakery, or commissary setting.</li><li>Demonstrated proficiency in both scratch baking and large-volume production techniques.</li><li>Ability to read, scale, and follow complex standardized recipes precisely.</li><li>Strong knowledge of baking science, including ingredient functions and common troubleshooting for baked goods.</li><li>Must be able to work an early morning schedule, as many products require production and proofing prior to campus distribution.</li></ul>Preferred<ul><li>Formal culinary or baking training/degree.</li><li>Current ServSafe certification.</li></ul> This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Education About Aramark Our MissionRooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About AramarkThe people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

Baker - Univ. of Virginia-Fontana Ctr

ELITE PROJECTS

The CDP &ndash; Garde Manger is responsible for overseeing all cold kitchen preparations including salads, dressings, canap&eacute;s, sandwiches, and cold cuts. The role ensures product quality, portion control, and presentation standards.Key Responsibilities:<ul><li>Supervise and prepare all cold food items according to recipes and standards.</li><li>Ensure freshness, quality, and consistency of all cold kitchen products.</li><li>Monitor food storage, labeling, and rotation (FIFO system).</li><li>Maintain cleanliness and sanitation of the cold kitchen area.</li><li>Train and guide junior staff in preparation and hygiene standards.</li><li>Coordinate with other sections to ensure smooth kitchen operations.</li></ul>Qualifications &amp; Requirements:<ul><li>Minimum 4&ndash;5 years of experience in cold kitchen or commissary operations.</li><li>Strong knowledge of salads, dressings, canap&eacute;s, and buffet presentation.</li><li>Excellent food presentation and organizational skills.</li><li>Locally available in Qatar with NOC and ready to join immediately.</li></ul>Job Type: Full-timePay: From QAR2,500.00 per monthApplication Question(s):<ul><li>Are you willing to join immediately?</li></ul>

CDP (Garde Manger)

Binge Consulting

Job Title: Operations Manager &ndash; South Indian Satvik Cuisine (QSR/Dine-in)Location: Mumbai, IndiaReporting to: Founder / Head of OperationsDepartment: OperationsEmployment Type: Full-timeAbout the Brand:We are a fast-growing, premium South Indian Satvik cuisine brand offering a modern QSR and dine-in experience rooted in purity, tradition, and authenticity. Our mission is to make wholesome, vegetarian South Indian food accessible while maintaining the highest standards of taste, hygiene, and service.Role Overview:The Operations Manager will oversee the day-to-day operations of multiple outlets (QSR and dine-in formats), ensuring efficiency, consistency, and excellence in food quality, customer experience, and operational standards. The role requires a balance of strategic thinking, hands-on management, and a deep appreciation for Satvik culinary traditions.Key Responsibilities:1. Operational Excellence<ul><li>Manage day-to-day operations across all outlets (QSR and dine-in).</li><li>Implement and monitor SOPs for food preparation, service, hygiene, and safety.</li><li>Ensure adherence to Satvik principles (no onion, no garlic, purity in ingredients).</li><li>Maintain consistency in taste, presentation, and customer experience across locations.</li></ul>2. Team Management<ul><li>Lead, train, and motivate outlet managers, kitchen staff, and service teams.</li><li>Conduct regular performance reviews and skill development sessions.</li><li>Foster a culture of accountability, teamwork, and respect for Satvik values.</li></ul>3. Inventory &amp; Supply Chain<ul><li>Oversee procurement and vendor management for raw materials and packaging.</li><li>Monitor inventory levels, minimize wastage, and control food costs.</li><li>Collaborate with central kitchen or commissary teams for efficient logistics.</li></ul>4. Customer Experience<ul><li>Ensure high standards of service quality and guest satisfaction.</li><li>Handle customer feedback and implement corrective actions promptly.</li><li>Support marketing and customer engagement initiatives.</li></ul>5. Financial &amp; Strategic Management<ul><li>Drive profitability through efficient cost control, pricing strategies, and sales initiatives.</li><li>Analyze P&amp;L statements and outlet performance metrics.</li><li>Develop expansion and scalability plans with the leadership team.</li></ul>6. Compliance &amp; Brand Integrity<ul><li>Ensure compliance with FSSAI, fire safety, and local municipal regulations.</li><li>Uphold brand ethos and maintain a strong brand image in all operations.</li></ul>Qualifications &amp; Experience:<ul><li>Graduate in Hotel Management, Hospitality, or Business Administration (MBA preferred).</li><li>5&ndash;8 years of experience in F&amp;B operations (preferably in QSR / casual dining formats).</li><li>Prior experience with South Indian or vegetarian brands is a strong advantage.</li><li>Proven track record in multi-outlet management and operational scaling.</li><li>Strong knowledge of inventory management, P&amp;L analysis, and cost optimization.</li></ul>Key Skills &amp; Attributes:<ul><li>Strong leadership and people management skills.</li><li>Deep understanding of Satvik and South Indian cuisine.</li><li>Excellent organizational and communication abilities.</li><li>Customer-centric approach with attention to detail.</li><li>Ability to work under pressure and in a fast-paced environment.</li><li>Passion for food, culture, and sustainability.</li></ul>Compensation:Competitive and commensurate with experience. Includes performance-based incentives.Job Types: Full-time, PermanentPay: Up to &#8377;70,000.00 per monthBenefits:<ul><li>Food provided</li><li>Health insurance</li><li>Provident Fund</li></ul>Work Location: In person

Operations Manager (Satvik Cuisine)

Marriott International

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Commis 1

Stuffed Foods

Job Summary: We are seeking a skilled Kettle Cook to join our team. You will be responsible for performing various duties related to food preparation and processing in a food manufacturing kitchen setting. The ideal candidate will have experience in culinary arts and possess mechanical knowledge to operate food processing equipment (Kettles, baggers).Work shift:<ul><li>Monday &ndash; Friday (occasional Saturdays)</li><li>5AM-Finish (usually between 5:00AM-2:30PM)</li></ul>Duties: - Prepares kettles of various foods for manufacturing needs.- Ability to constantly follow recipes accurately and without any deviations.- Measures ingredients, prepare and process food according to established recipes and standards.- Undertake basic cooking duties such as reducing sauces, parboiling food etc.- Operate and maintain food processing equipment, ensuring proper functioning- Monitor cooking temperatures and times to ensure food is cooked to perfection- Inspect and recognize defective product- Follow food safety guidelines and maintain cleanliness and sanitation standardsExperience: - Previous experience in a commissary, restaurant or kitchen setting preferred - Knowledge of food preparation techniques and culinary arts - Familiarity with operating food processing equipment - Understanding of food safety guidelines and procedures - Ability to work in a fast-paced environment while maintaining attention to detailSkills: - Food preparation - Sanitation practices - Knife skills - Culinary knowledge - Food processing equipment operation - Food safety protocols - Mechanical knowledgeWe offer competitive pay based on experience and qualifications. This is a full-time position with opportunities for growth within the company.If you are a motivated individual with a passion for the culinary arts, we would love to hear from you. Apply now to join our team!Job Type: Full-timePay: $17.50 - $19.00 per hourExpected hours: 40 per weekWork Location: In person

Kettle Operator

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