General Manager – Commissary Operations

A rapidly expanding, operations-driven restaurant organization is seeking a General Manager of Commissary Operations to lead its centralized production facility supporting multiple restaurant locations.

This is a critical leadership role responsible for ensuring product consistency, operational efficiency, food safety, and scalable systems that fuel continued growth. The ideal candidate is a hands-on operator with a strong culinary and production background, proven leadership ability, and a track record of building high-performing teams in fast-paced environments.

• Oversee all day-to-day operations of a high-volume production kitchen serving multiple locations
• Ensure consistency in recipes, portioning, packaging, and distribution standards
• Design and implement scalable systems to support growth and operational efficiency

• Champion product quality across all units through disciplined execution of standards
• Partner with culinary and field operations teams to ensure consistency and continuous improvement
• Establish and maintain rigorous quality control processes from production through delivery

• Recruit, train, and develop a strong leadership bench and hourly workforce
• Build a culture of accountability, collaboration, and continuous improvement
• Lead with a people-first approach focused on engagement, retention, and development

• Own full P&L responsibility including food cost, labor management, and overall efficiency
• Identify and execute opportunities to improve margins through waste reduction and process optimization
• Forecast production demand and align staffing, purchasing, and inventory accordingly

• Ensure strict adherence to all food safety, sanitation, and regulatory standards
• Maintain audit readiness at all times and lead health and safety initiatives
• Oversee HACCP programs, documentation, and execution

• Collaborate with procurement and distribution teams on ordering, inventory, and vendor management
• Oversee production planning, inventory control, and product flow to restaurant locations
• Ensure accurate, timely fulfillment of all commissary orders

• 5+ years of leadership experience in commissary operations, production kitchens, or multi-unit restaurant environments
• Strong background in high-volume, systems-driven food production
• Demonstrated success managing P&L, labor, and cost controls
• Deep knowledge of food safety standards, including HACCP and regulatory compliance
• Proven ability to build, lead, and develop high-performing teams
• Highly organized with strong operational planning and problem-solving skills
• Passion for quality, execution, and delivering a consistent guest experience at scale