Kitchen Manager

Kitchen Manager – Commissary

Green & Tonic is seeking an experienced, organized, and hands-on Kitchen Manager to lead the day-to-day operations of our commissary kitchen. This position plays a critical role in ensuring our kitchen operates efficiently, safely, consistently, and in accordance with Green & Tonic’s quality standards.

The ideal candidate is a strong kitchen operator who is comfortable managing people, production, purchasing, scheduling, food safety, and recipe execution in a high-volume environment.

Responsibilities

• Manage the daily operations of the Green & Tonic commissary kitchen
• Lead, supervise, train, and support kitchen team members
• Create and manage employee and production schedules based on business needs
• Oversee daily food production and ensure products are prepared according to Green & Tonic recipes, specifications, and quality standards
• Maintain recipe consistency, portion control, and production accuracy
• Plan production levels and coordinate workflow to meet store and business demand
• Manage purchasing and ordering of food, ingredients, packaging, and kitchen supplies
• Monitor inventory levels and help control food cost, waste, and product usage
• Receive and inspect deliveries for quality, quantity, and accuracy
• Maintain a clean, organized, and food-safe kitchen at all times
• Ensure all cleaning, sanitation, labeling, storage, temperature, and food-handling procedures are followed
• Maintain compliance with local health department regulations and company food-safety standards
• Ensure kitchen equipment is properly maintained and report or coordinate repairs as needed
• Identify opportunities to improve kitchen efficiency, organization, productivity, and cost control
• Communicate effectively with Green & Tonic leadership and other departments regarding production, inventory, staffing, and operational needs

Qualifications

• Previous kitchen management, commissary, production kitchen, or high-volume food-service management experience
• Strong leadership and team-management skills
• Experience with kitchen scheduling, inventory management, purchasing, and food-cost control
• Strong understanding of food safety, sanitation, and proper food-handling procedures
• Ability to follow and enforce standardized recipes and production procedures
• Highly organized with strong attention to detail
• Comfortable working in a fast-paced, hands-on kitchen environment
• Ability to prioritize multiple responsibilities and solve operational problems as they arise
• Strong communication and accountability
• Current ServSafe Manager Certification or equivalent Food Protection/Food Handler Manager certification required
  

Schedule

This is a full-time, day-shift position.

Regular days off: Friday and Saturday.

Flexibility may occasionally be required based on production or operational needs.

Compensation

$70,000–$75,000 annually, depending on experience and qualifications.