Commissary Operations Manager

Summary: The Commissary Operations Manager (COM) oversees all Commissary operations in support of Grand Central Bakery’s mission to serve our customers delicious, authentic food made from high quality local and sustainable ingredients.  The COM is responsible for ensuring that Commissary employees have the systems, equipment, and facilities in place to produce consistent products of exceptional quality. In collaboration with other departments, the COM manages the research, development, and maintenance of all Grand Central Bakery pastry and cuisine product lines.  They are responsible for developing skilled and passionate managers and maintaining excellent communication systems, bilingual Spanish/English skills are preferred. This position creates scalable systems to ensure mission integrity, profitability, and food safety. 

Salary: $95,000 - $100,000 full-time, annual equivalent

Schedule:  As a full-time, exempt employee, the COM typically works 5 days a week with flexibility to adjust schedule around special projects and may be required to work extra hours and/or days on an irregular basis due to unforeseen circumstances and emergencies.

Location: Grand Central Bakery Commissary Kitchen, 714 N. Fremont, Portland, OR 97227. The COM supports teams in Portland and Seattle, and although the majority of operations is in Portland, occasional travel to Seattle is required. 

Knowledge, Skills, and Abilities:

• Must be at least 18 years old
• Ability to read, write, and speak English required; English/Spanish bilingual preferred.
• Maintains a valid Food Handler's Card at all times and follows health department regulations at all times.
• Knowledge of all health department regulations concerning food production and handling required. 
• Must be able to add, subtract and multiply with ease and accuracy.
• Intermediate computer skills including use of Microsoft Outlook, Excel, Word, or comparable programs required. ERP experience preferred.
• 5 or more years’ experience in high volume food production environment such as managing professional kitchen or production department, including utilizing and teaching kitchen and/or baking skills, developing recipes, cost management required.
  • Pastry experience preferred
• 3 or more years’ management experience required including managing managers.
• FSPCA Certified or ability to gain FSPCA certification required.
• HACCP experience preferred.
• Experience and commitment to sustainable food production and purchasing required.
• Experience with and commitment to farm direct purchasing, cost control, and maintaining vendor relationships required.