Commissary Operations Manager

SUMMARY

At Price Chopper, we believe our strength lies in our core values—integrity, accountability, teamwork, and respect. The Commissary Operations Manager plays a critical leadership role in overseeing all commissary production operations, ensuring product quality, safety, and regulatory compliance. This role fosters a culture of collaboration, continuous improvement, and operational excellence while guiding and developing high-performing teams.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Lead daily production operations across commissary departments including cooking, slicing, packaging, and sanitation, fostering open communication and teamwork.
• Ensure strict adherence to USDA food safety regulations, HACCP principles, and company GMP standards, promoting a culture of responsibility and accountability.
• Optimize production efficiency and product quality by managing yields, reducing waste, and supporting sustainability initiatives.
• Oversee production schedules, labor allocation, and material availability through ERP systems to ensure timely and accurate execution of operational goals.
• Collaborate with cross-functional departments including Quality Assurance, Maintenance, Engineering, and Human Resources to address challenges and drive performance.
• Enforce OSHA safety regulations and company safety policies to ensure a secure and supportive working environment for all team members.
• Facilitate daily pre-shift meetings to communicate objectives, monitor KPIs such as throughput, downtime, and rework, and recognize team achievements.
• Implement continuous improvement initiatives aimed at improving labor utilization, process effectiveness, and equipment performance.
• Mentor, train, and evaluate production supervisors and team members, cultivating a motivated, high-performing workforce aligned with company values.
• Lead investigations into production incidents or deviations, executing corrective and preventive actions with a learning-focused mindset.
• Model the LMA (Leadership, Management, and Accountability) approach by inspiring with vision, managing resources strategically, and holding teams accountable to results and performance expectations.
• Other duties may be assigned.

MINIMUM QUALIFICATIONS

EDUCATION AND EXPERIENCE

• Bachelor’s degree in Food Science, Industrial Management, or a related field; or an equivalent combination of education and experience.
• Minimum of 7 years of experience in food manufacturing, including at least 3 years in a managerial role in a USDA-regulated facility.
• Deep understanding of food production, HACCP, USDA regulations, and food safety compliance.
• Demonstrated success leading teams in high-volume, fast-paced environments.
• Proficiency with ERP systems for managing production, inventory, and scheduling.
• Strong leadership with the ability to foster collaboration and trust across teams.

• Excellent communication, organizational, and decision-making skills.
• Ability to manage multiple priorities while maintaining attention to detail.
• Values-driven approach with a commitment to continuous improvement and team development.

PHYSICAL REQUIREMENTS

EQUIPMENT USED

• Various high production food processing machines including but not limited to:
  • Bagel Monster
  • High Output Deli Slicers
  • Proofers
  • Ovens
  • Stoves