Commissary - Manager / Plant Manager

The Commissary Manager / Plant Manager is responsible for end-to-end operations of Joseph’s Food production facility, overseeing high-volume batch production, food safety, inventory control, labor management, and distribution to retail locations. This role leads a structured, fast-paced production environment responsible for approximately 8,000 pounds of daily output, ensuring consistent product quality, operational efficiency, and cost control. The position serves as the on-site operational leader, translating company strategy into disciplined daily execution.

Key Responsibilities

Operations & Production Management

• Oversee daily production across all product categories (prepared foods, bakery, deli, etc.) 
• Ensure daily production is completed on time and aligned with volume and delivery needs
• Execute production schedules based on approved menus, store demand, and delivery timelines (revised) 
• Monitor batch consistency and yield during production 
• Identify delays, shortages, or bottlenecks early and take corrective action 
• Drive throughput, efficiency, and waste reduction initiatives 
• Maintain facility organization, cleanliness, and workflow optimization 
• Oversee packaging, labeling, and distribution to multiple store locations 

Operational Control & Performance Management

• Track production accuracy, including batch yields and product consistency
• Report waste, variances, or production issues to leadership
• Ensure all production follows established standards and specifications
• Monitor KPIs including yield, labor efficiency, and service levels 
• Support cost control initiatives while maintaining product integrity 

Food Safety & Quality Assurance

• Enforce all food safety standards (HACCP, local regulations, internal SOPs) 
• Ensure consistent product quality and adherence to recipes/specifications 
• Verify cooking, cooling, labeling, dating, and storage are executed correctly
• Ensure all products meet food safety standards before leaving production
• Take immediate corrective action when standards are not met
• Maintain proper storage, rotation, and shelf-life controls 
• Lead audit readiness and corrective action processes 

Inventory & Supply Chain

• Manage raw materials, ingredients, and packaging inventory 
• Maintain accurate inventory records; support cycle counts 
• Implement inventory control procedures to minimize shrink and waste 
• Coordinate purchasing, receiving, and material flow 
• Manage food waste and proper utilization of excess production 

Labor & Team Leadership

• Lead, train, and develop production staff and supervisors 
• Set clear daily production priorities for the team
• Hold team members accountable for execution, organization, and cleanliness
• Maintain discipline and standards during high-volume production
• Manage labor scheduling aligned with production demand 
• Conduct performance management, coaching, and development 
• Partner with HR on hiring, onboarding, and employee relations 

Distribution & Logistics

• Oversee order fulfillment and delivery to retail stores 
• Ensure accuracy, timeliness, and quality of outbound shipments 
• Coordinate logistics to maintain store-level in-stock performance 

Financial & Operational Performance

• Own key P&L drivers: labor, food cost, waste, and overhead 
• Monitor and improve: 
  • Production yield 
  • Labor cost as % of output 
  • Waste and shrink 
  • Service levels and order accuracy 
• Identify and execute cost reduction and process improvement initiatives 
• Support budgeting and forecasting 

Systems & Process Development

• Implement and enforce standardized operating procedures 
• Support ERP / production systems (BOMs, inventory, order guides) 
• Drive continuous improvement and operational discipline 

Key Performance Indicators (KPIs)

• Food safety compliance (audit scores, violations) 
• Product quality and batch consistency 
• Labor cost as % of production 
• Waste and shrink levels 
• Production schedule adherence 
• Order accuracy and on-time delivery 
• Inventory accuracy 

Qualifications

Required

• 3–5 years of experience in high-volume or large-batch production environments (revised) 
• Proven leadership experience managing hourly teams 
• Strong knowledge of food safety standards and regulatory compliance 
• Experience with inventory management and production planning 
• Strong operational and financial acumen
• Bilingual in English and Spanish 

Preferred

• Experience in commissary, food manufacturing, or multi-unit retail food environments 
• Familiarity with ERP or production management systems 
• Background in prepared foods, bakery, or fresh food production 

Additional Attributes

• Strong sense of accountability, urgency, and operational discipline
• Ability to work in structured, repetitive, and process-driven environments
• High attention to detail with focus on consistency and execution 

Working Conditions

• High-volume commissary production environment (8,000 lbs/day) 
• Extended periods of standing, walking, and lifting (up to 50 lbs) 
• Exposure to hot equipment and refrigerated environments 
• Schedule flexibility required (early mornings, nights, weekends, holidays) 

Role Profile Summary

This is a hands-on operational leadership role combining plant management discipline with culinary production execution. Success requires strict process control, strong leadership under pressure, and the ability to consistently deliver high-quality product at scale.

Benefits

Interview Process
At Joseph’s Classic Market, we utilize VidCruiter as part of our interview process. This platform allows candidates to complete video interviews at their convenience, giving our hiring team the opportunity to better understand your experience and qualifications early in the process.

Employment Eligibility
Joseph’s Classic Market participates in E-Verify to confirm work authorization for all new employees. As part of the hiring process, employment eligibility will be verified through the U.S. Department of Homeland Security and the Social Security Administration.