Commissary Manager at Jacobs Pickles

Position: Commissary Operations / BOH Manager
Reports To: Director of Quality Operations & Supply Chain (or Culinary Director)
Location: PHG Commissary Kitchen

Overview:
The Commissary Operations Manager is responsible for the daily operations, organization, and compliance of the PHG central kitchen. This role ensures all production, storage, labeling, and distribution meet HACCP, DOH standards and PHG quality systems. Works closely with the culinary and operations teams to streamline prep lists, delivery schedules, and product flow to all PHG locations.

Core Responsibilities:

• Oversee all commissary prep, packaging, and labeling systems.

• Implement and maintain HACCP documentation, temperature logs, and traceability standards.

• Ensure proper food handling, sanitation, and DOH compliance.

• Develop and enforce production schedules aligned with each restaurant’s PAR levels.

• Coordinate daily deliveries to PHG restaurants (Jacob’s, Maison, Tiki, etc.).

• Partner with the Culinary Directors, head chefs to maintain consistent recipe execution and portioning.

• Manage receiving, storage, and inventory systems (FIFO, labeling, organization).

• Train and supervise commissary prep staff, ensuring adherence to PHG standards.

• Work with vendors and Supply Chain to optimize purchasing and waste control.

• Conduct regular walk-throughs and audits of commissary organization and safety.

Qualifications:

• 3–5+ years in commissary, production kitchen, or multi-unit prep environment.

• Strong knowledge of HACCP, food safety, and DOH compliance.

• Proven ability to organize workflows and manage multiple moving parts.

• Bilingual (English/Spanish) preferred.

• ServSafe Certified; HACCP certification highly desirable.