Executive Chef – Commissary Kitchen
Goodwin Recruiting
Bronx, NY, United States
- Hospitality
- Full-time
Work in a high-volume commissary with leadership growth and impact on large-scale meal production. Executive Chef role supporting Culinary Director; full-time day schedule at commissary kitchen location; permanent/ongoing position focused on bulk food production, HACCP/sanitation, inventory and cost control. - 5+ years in high-volume/commissary kitchens
- Culinary degree or equivalent experience
- Knowledge of food safety/regulatory compliance (HACCP/local health codes)
- Ability to lift 50 lbs and work in varying temperatures
- Strong leadership, scheduling and inventory management skills
Full description
We are seeking a Chef to support the Culinary Director in leading kitchen operations, overseeing food production, and ensuring the highest standards in food safety and quality. Ideal candidates will bring experience in high-volume, bulk food production and strong leadership skills.
Key Responsibilities
Culinary Operations
- Supervise food preparation and packaging to meet production goals and quality standards.
- Collaborate on seasonal menu execution and ensure consistency in food presentation and portioning.
- Monitor inventory levels, assist in receiving and storing supplies, and reduce waste.
- Ensure timely and efficient preparation of meals for delivery and service.
Team Leadership
- Train, mentor, and supervise kitchen staff, maintaining food safety and sanitation standards.
- Assist with hiring, performance evaluations, and team development.
- Enforce kitchen SOPs for preparation, sanitation, and workflow.
Cost Management
- Help manage food and labor budgets in coordination with the Culinary Director
- Assist with scheduling and inventory tracking for cost control and efficiency.
Sanitation & Safety
- Maintain a clean and safe kitchen environment.
- Enforce compliance with local health regulations and internal sanitation procedures.
- Ensure equipment and supplies are sanitized and stored properly.
Qualifications
- 5 years expereince in high-volume commissary like kitchens
- Culinary degree or equivalent experience preferred.
- Strong leadership, organizational, and multitasking skills.
- Knowledge of food safety regulations and production kitchen workflows.
- Effective communication in English; Spanish is a plus.
- Ability to lift 50 lbs and work in varying temperatures.
Location restriction