Teams at Impact Kitchen

Lead sourcing, supplier partnerships, commercialization, and supply chain strategy for the New York market. Prioritize local and regenerative suppliers, negotiate pricing and contracts, manage food cost performance and AvT reporting, operationalize new ingredients and packaging, and collaborate cross-functionally to ensure continuity, sustainability, and profitability.

Lead and operate the commissary kitchen to ensure food quality, minimize waste, control costs, train and manage staff, oversee inventory, supplier ordering, QA/QC, P&L and maintenance, and support restaurant partners while ensuring regulatory compliance and safety.

Support commissary operations to deliver consistent, high-quality food while minimizing waste and controlling costs. Train and lead staff, manage inventory, place supplier orders, conduct quality control and inventory counts, assist with P&L, scheduling, hiring, health and safety compliance, and provide support to restaurant partners.