Senior Culinary Production Manager

Role Summary

The Senior Culinary Production Manager, Commissary runs day-to-day production on the commissary floor, reporting to the Executive Chef. This role owns execution: delivering the production schedule to volume, timing, and standard; leading the commissary culinary team; holding food safety and sanitation; and producing to the costed recipes, specifications, and cost targets set by the CCO. It is the seat that lets the Executive Chef lead the broader operation rather than run the floor directly.

Responsibilities

Commissary Production Execution (40%)

Run daily production to schedule and to standard.

• Execute the daily production schedule and work orders to hit volumes, timing, and on-time completion across all accounts and events.
• Hold yield, portioning, recipe, and specification standards on the line so every item is made to spec.
• Own quality and consistency across the commissary’s output, batch to batch and day to day.
• Run the production-to-site handoff with the onsite team so orders leave complete and correct.

Team Leadership & Development (25%)

Lead and build the commissary culinary team.

• Lead, schedule, and develop commissary cooks and station leads, building the bench so the floor runs reliably.
• Set the pace and standards on the floor, coaching to craftsmanship and accountability.
• Partner with the Executive Chef on staffing, training, and coverage.

Food Safety & Sanitation (20%)

Keep the commissary audit-ready.

• Hold HACCP, GMP, sanitation, and food-safety standards on the production floor every day.
• Maintain documentation, traceability, labeling, and audit readiness in the commissary.
• Partner with the Director of Food Safety and Quality Assurance on programs and compliance.

Cost, Yield & Efficiency (15%)

Protect margin at the point of production.

• Produce to the costed recipes, BOMs, and cost targets set by the CCO, and flag variances as they arise.
• Drive labor efficiency, yield, and waste reduction on the floor.
• Support production planning and scaling so the commissary produces to true need.

Required Qualifications

• 5+ years of culinary leadership experience, including high-volume production or commissary operations.
• Experience running a production kitchen to a schedule, with yield, portioning, and specification standards.
• Strong understanding of food cost, recipes, specifications, costed BOMs, and quality standards.
• Food safety knowledge; ServSafe or equivalent, with HACCP or GMP a plus.
• Proven team leadership, scheduling, and training skills in a production environment.
• Comfort working from production data and reporting, including work orders, travelers, and production schedules.
• A commitment to personal accountability and continuous learning.

Role Details

Title:  Senior Culinary Production Manager

Job Type:  Full-time, Salaried (Exempt)

Location:  Brooklyn commissary

Schedule:  Early starts aligned to the production day, with occasional evenings and weekends based on production and event needs

Reports to:  Executive Chef

Direct Reports:  Commissary culinary team (production cooks and sous chefs)

Compensation:  $85,000-95,000, commensurate with experience; bonus eligibility through our Green Shares employee bonus program

Benefits

• Medical insurance.
• Sick leave.
• Paid time off that increases with tenure.
• 401(k).
• Daily family meal.
• Potential for bonuses through our Green Shares employee bonus program.
• Eligibility and details subject to company policy.

Equal Opportunity Statement

Green Top Farms is an equal opportunity employer and is committed to fostering a diverse and inclusive workplace. We do not discriminate on the basis of race, color, religion, creed, gender, gender identity or expression, sexual orientation, national origin, age, disability, marital status, citizenship status, veteran status, or any other characteristic protected by federal, state, or local law, including the New York State Human Rights Law.

We are committed to providing reasonable accommodations for qualified individuals with disabilities and for religious observances, in accordance with applicable laws.