About the Role

We are looking for an experienced and hands-on Commissary & Catering Site Manager to oversee daily commissary kitchen operations and catering services.

The successful candidate will be responsible for managing food production, supervising kitchen staff, handling purchasing and inventory, preparing catering quotations, coordinating catering orders and deliveries, and ensuring food quality and service standards are consistently met.

This position requires strong kitchen management skills, excellent organization, and the ability to manage both operational and administrative responsibilities.

Key Responsibilities

- Oversee daily commissary kitchen operations, including food preparation and production.
- Plan, organize, and coordinate food production for catering orders and various service locations.
- Supervise, train, and coach kitchen and catering team members.
- Manage food and supply ordering to ensure adequate inventory for daily production and catering requirements.
- Coordinate with suppliers regarding orders, deliveries, product availability, and pricing.
- Prepare catering quotes based on customer requirements, menu selections, quantities, and pricing.
- Respond to catering inquiries and follow up with clients regarding orders and quotations.
- Coordinate catering orders, preparation schedules, packaging, and deliveries.
- Drive and deliver catering orders when required.
- Ensure food quality, portion control, and presentation meet company standards.
- Monitor inventory, food costs, product usage, and purchasing to help control operating expenses.
- Maintain proper food handling, sanitation, and workplace safety standards.
- Coordinate with catering clients and site representatives to ensure their requirements are met.
- Handle daily administrative duties, including production records, inventory reports, and staff scheduling.




- Ensure operations run efficiently and address issues as they arise.

Preferred Qualifications

- At least 3 years of commercial scratch cooking experience and kitchen management.
- Experience in catering, food production, or commissary kitchen operations is an asset.
- Experience with food purchasing, inventory control, and supplier coordination.
- Experience preparing quotations and handling customer inquiries is an asset.
- Strong leadership skills with the ability to positively coach and work with team members.
- Highly organized with good planning and time management skills.
- Excellent communication and customer service skills.
- Ability to work independently and effectively in a fast-paced work environment.
- Experience with cash handling and administrative duties.
- Valid driver's licence and a good driving record.
- Ability to drive and complete catering deliveries as required.
- Valid Food Handler Certificate or willingness to complete the course within the first month of employment.
- Good attendance and a strong work ethic.
- Ability to pass a satisfactory Criminal Record.

Preferred Qualifications

- Full-time position with a primarily day-shift schedule.
- Commissary operations run 7 days a week. Days off will vary and may include weekends.
- Shifts may start as early as 5:00 AM.
- Occasional late-afternoon shifts may be required depending on catering orders and operational needs.
- Flexibility to work different shifts as required.

What We Offer

- Medical, dental, and life insurance perks after 3 months of completed company service.
- On-site parking.

Work Location: In person Pay: From $20.00 per hour

Expected hours: 36.0 – 40.0 per week

Benefits

- Dental care
- Extended health care
- Life insurance
- On-site parking
- Vision care

Experience:
- Cooking: 3 years (required)

Work Location: In person

📌 Commissary & Catering Site Manager (Winnipeg)
🏢 The Food System
📍 Winnipeg