Senior Culinary Production Manager

Senior Culinary Production Manager

Salary Range $85,000.00 - $95,000.00 Salary/year Position Type Full Time Job Shift Day Travel Percentage None Category Restaurant - Food Service

Description

Senior Culinary Production Manager

Commissary Production

Role Summary

The Senior Culinary Production Manager, Commissary runs day-to-day production on the commissary floor, reporting to the Executive Chef. This role owns execution: delivering the production schedule to volume, timing, and standard; leading the commissary culinary team; holding food safety and sanitation; and producing to the costed recipes, specifications, and cost targets set by the CCO. It is the seat that lets the Executive Chef lead the broader operation rather than run the floor directly.

Responsibilities

Commissary Production Execution (40%)

• Execute the daily production schedule and work orders to hit volumes, timing, and on-time completion across all accounts and events.
• Hold yield, portioning, recipe, and specification standards on the line so every item is made to spec.
• Own quality and consistency across the commissary's output, batch to batch and day to day.
• Run the production-to-site handoff with the onsite team so orders leave complete and correct.

Team Leadership & Development (25%)

• Lead, schedule, and develop commissary cooks and station leads, building the bench so the floor runs reliably.
• Set the pace and standards on the floor, coaching to craftsmanship and accountability.
• Partner with the Executive Chef on staffing, training, and coverage.

Food Safety & Sanitation (20%)

• Hold HACCP, GMP, sanitation, and food-safety standards on the production floor every day.
• Maintain documentation, traceability, labeling, and audit readiness in the commissary.
• Partner with the Director of Food Safety and Quality Assurance on programs and compliance.

Cost, Yield & Efficiency (15%)

• Produce to the costed recipes, BOMs, and cost targets set by the CCO, and flag variances as they arise.
• Drive labor efficiency, yield, and waste reduction on the floor.
• Support production planning and scaling so the commissary produces to true need.

Qualifications

Required Qualifications

• 5+ years of culinary leadership experience, including high-volume production or commissary operations.
• Experience running a production kitchen to a schedule, with yield, portioning, and specification standards.
• Strong understanding of food cost, recipes, specifications, costed BOMs, and quality standards.
• Food safety knowledge; ServSafe or equivalent, with HACCP or GMP a plus.
• Proven team leadership, scheduling, and training skills in a production environment.
• Comfort working from production data and reporting, including work orders, travelers, and production schedules.
• A commitment to personal accountability and continuous learning.