Commissary Supervisor

Reports To

Commissary Sous Chef

Job Summary

- Lead Commissary Prep Team to ensure consistent and efficient production by providing instruction and feedback on day-to-day performance.

Activities & Responsibilities

Primary

• Lead prep cooks from within the team, working alongside them to efficiently complete prep list
• As a keyholder, open/close facility as needed
• Ensure recipe adherence for all items and utilize quality control practices, including tasting of finished product
• Monitor and confirm proper portioning of finished product for accurate delivery and inventory
• Monitor prep times compared to expected duration and provide coaching as needed
• Coach and hold team accountable for time management opportunities to meet efficiency standards
• Champion workplace and food safety and sanitation/HACCP practices
• Receive incoming product from vendors, ensuring orders are complete and in acceptable condition, and communicate any errors or other issues with vendor representatives
• Ensure proper storage and rotation of food products
• Ensure safe and efficient loading and delivery of outgoing product
• Communicate with restaurants regarding product or delivery opportunities and solutions
• Monitor and ensure proper safety and sanitation of equipment and facility, addressing or reporting areas in need of attention as appropriate
• With Commissary Sous Chef, facilitate new hire training and ongoing cross-training and development of all team members, including participating in 30/90/Annual Reviews
• Provide timely and consistent feedback to team members
• Properly document observations and opportunities via R365
• Participate in progressive discipline documentation with Commissary Sous Chef

Supplemental

• Coordinate with Commissary Sous Chef to use dedicated systems to generate order sheets and daily prep lists
• Understand ordering systems, including adjusting pars based on expected volume, and utilize as needed
• Understand outgoing delivery system and procedures, including pulling/labeling product, add-on orders, and invoice creation, and utilize as needed

Tools & Technology (examples in parentheses)

• Commercial use:
• blenders, choppers, cubers, dicers, grinders, processors, and/or slicers
• deep fryers, grills, microwave ovens, ovens, ranges
• cutlery, measuring cups, mixers, scales
• dishwashers, dough machines, ice machines

High School Diploma

Previous leadership experience

Strong knife skills required, previous butcher experience a plus.

Must have/maintain clean conduct/attendance record.

Must be able to regularly lift up to 50lbs alone or up to 80 lbs team lifting, and stand for the majority of the shift.