Job Summary
The Commissary Head is responsible for leading the team in the commissary, both through effective communication and by example. He/She sets a high standard for the commissary and help the team reach that standard.
Responsibilities
- Demonstrate a complete understanding of Food Costing and Cost efficiency program.
- Foster a team-first atmosphere for all employees.
- Manage the commissary team through performance management, scheduling, hiring, progressive discipline, and regular feedback.
- Bring solutions to your management for the problems facing the commissary.
- Serve as a well-rounded source of knowledge and assistance for both savory & baker teams
- Determine daily, weekly and long- term needs of the commissary while overseeing the day- today operations
- Oversee facility and equipment maintenance
- Ensure strict compliance with all food health and safety codes
- Implementation and maintenance of a HACCP plan
- Produce regular inventory and operational reports
- Help control commissary financial targets, create budgets and forecast labor, food cost, waste, etc.
- Manage vendors, inventories and ensure the production area is fully stocked
- Meet regularly with the team members, and commissary managers to review processes and systems, address staff needs, develop the department and make changes to systems as necessary
- Work closely with the quality control team to maintain company standards, auditing product quality and freshness, troubleshooting issues as they arise
- Perform the R&D on menu design and recipe development for commissary & retail
- Collaborate with Purchasing & Procurement team for sourcing of supplies
- Perform training & development of commissary personnel.
Qualifications
- College graduate of any relevant course
- Preferably a licensed food technologist, culinary or industrial engineer
- At least 5 years work experience in food manufacturing/ processing
- Exposure in CERTIFICATION SUCH AS HACCP, GMP, HALAL, ETC.