Assistant Commissary Manager

Position Summary

We are seeking an organized, dependable, and hands-on Assistant Commissary Manager to assist in overseeing the daily operations of a high-volume commercial kosher commissary kitchen. This position supports the Commissary Manager in ensuring efficient food production, maintaining food safety and quality standards, supervising staff, and ensuring compliance with all applicable regulations and kosher dietary laws.

The ideal candidate is a strong team leader with commercial food production experience, excellent organizational skills, and a commitment to operational excellence.

Responsibilities

Assist in supervising the daily operations of the commissary kitchen and food production staff.
Ensure all food is prepared safely, efficiently, and consistently according to established recipes and production schedules.
Maintain compliance with all food safety, sanitation, HACCP, Department of Health, OSHA, and workplace safety requirements.
Ensure all production complies with commercial kosher kitchen standards and kosher dietary laws.
Assist with staff scheduling, supervision, coaching, and performance management.
Train new employees and provide ongoing in-service education on food safety, sanitation, and operational procedures.
Maintain all required production, sanitation, temperature, cleaning, receiving, and quality assurance logs.
Conduct routine inspections of production areas to ensure cleanliness, safety, and regulatory compliance.
Monitor inventory rotation, product labeling, storage conditions, and expiration dates.
Assist with receiving deliveries and verifying product quality.
Help develop and improve operational procedures and workflow.
Coordinate with management to resolve production issues and maintain efficient operations.
Ensure equipment is clean, safe, and functioning properly, reporting maintenance needs as necessary.
Promote a positive, professional, and team-oriented work environment.
Perform additional duties as assigned.

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Qualifications

Required

Minimum of 2-3 years of supervisory or leadership experience in commercial food service, commissary operations, catering, healthcare food service, or institutional food production.
Experience working in a commercial kosher kitchen is required.
Thorough knowledge of kosher dietary laws and commercial kosher food production.
Strong knowledge of food safety regulations, sanitation standards, and HACCP principles.
Experience maintaining food safety documentation and quality assurance records.
Excellent organizational, communication, and leadership skills.
Ability to work in a fast-paced, high-volume production environment.
Proficiency with Microsoft Office and basic computer applications.

Preferred

ServSafe Manager Certification.
HACCP Certification.
Experience in healthcare, institutional dining, or large-scale commissary operations.

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Benefits

Competitive salary: $60,000-$80,000, based on experience.
Paid Jewish holidays off.
One week of paid vacation after successful completion of a 90-day probationary period.
Professional, team-oriented work environment.
Opportunities for growth and advancement.

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Physical Requirements

Ability to stand for extended periods.
Ability to lift up to 50 pounds.
Ability to work in refrigerated, freezer, and hot production environments.