Commissary Chef

Job Summary:

Everyone Eats Catering is seeking a highly organized and detail-oriented Commissary Chef to lead food production for Villagio Hospitality Group’s restaurants. This role is responsible for ensuring the highest quality standards in prepared items, enforcing safety and sanitation protocols, and managing a $1 million inventory with precision. The Commissary Chef will oversee production efficiency, maintain recipe accuracy, and ensure that all ingredients are properly sourced, prepared, and delivered to restaurant locations.

Key Responsibilities:

Production, Quality Control & Recipe Accuracy:

• Oversee daily food production for multiple restaurant locations, ensuring quality, consistency, and adherence to standardized recipes.
• Verify recipe accuracy by ensuring all ingredients, weights, and preparation methods meet specifications.
• Conduct routine quality checks on prepared products to maintain high culinary standards.
• Ensure all storage, handling, and labeling of ingredients and finished products meet food safety standards.
• Work closely with restaurant chefs and managers to understand production needs and ensure timely fulfillment.

Organization, Inventory & Ordering:

• Manage $1 million in inventory, ensuring proper tracking, rotation, and cost control.
• Maintain accurate inventory records and conduct regular audits to prevent shortages or overages.
• Place timely and cost-effective orders to maintain stock levels while controlling food costs.
• Ensure all received products meet quality specifications before being accepted into inventory.
• Maintain a clean, organized, and well-stocked commissary kitchen to optimize workflow and efficiency.

Training & Safety Compliance:

• Develop and implement comprehensive training programs on food handling, safety, and sanitation protocols for commissary staff.
• Enforce strict adherence to health and safety regulations, including HACCP guidelines, ServSafe standards, and OSHA compliance.
• Conduct regular safety inspections to identify and correct potential hazards.
• Maintain accurate records of training, safety protocols, and compliance checks.

Team Leadership & Efficiency:

• Supervise and train kitchen staff, ensuring high performance, attention to detail, and adherence to procedures.
• Assign and oversee tasks to maintain efficient kitchen operations and timely production schedules.
• Foster a culture of accountability, precision, and continuous improvement within the team.
• Lead by example, ensuring professionalism, cleanliness, and efficiency in the commissary kitchen.

Qualifications & Skills:

• Experience: Minimum 5 years in a high-volume kitchen, commissary, or food production environment.
• Education: Culinary degree or equivalent experience preferred.
• Skills:
  • Exceptional organization and ability to multitask in a fast-paced environment.
  • Strong leadership and training skills to enforce safety and quality standards.
  • Meticulous attention to detail for recipe accuracy and inventory management.
  • Experience managing large-scale inventory ($1 million ), ordering, and cost control.
  • Knowledge of food safety regulations and best practices.

Physical Requirements:

• Ability to stand for extended periods.
• Must be able to lift up to 50 lbs.
• Ability to work in a fast-paced environment and adapt to changing demands.