Find & Apply For Operations Manager / Supervisor Jobs in South Hackensack, New Jersey

Head of Commissary and Operations The Hive South Hackensack, NJ Job Details Full-time $30 - $38 an hour 1 day ago Benefits Paid time off Qualifications Manufacturing management Culinary experience ServSafe Baking Cost control Performance management Operations Team development Kitchen cost control Inventory tracking for food cost management Managing kitchen staff Business operations Restaurant cost management Delegation Senior leadership Full Job Description Head of Commissary & Operations The Hive is looking for an experienced operator to lead our production kitchen as we enter our next stage of growth. This is a leadership and management role overseeing the entire commissary operation — the people, production, culinary execution, logistics and systems that keep The Hive running. Our Head of Commissary sits at the top of the kitchen organization, directly managing our Head of Culinary and overseeing our Senior Bakers , who each take ownership of specific operational areas such as inventory, ordering, logistics, packaging, equipment or other special projects. Your job is not to personally own every piece of the operation. Your job is to make sure the right people own the right things, priorities are clear, teams are communicating, problems get solved, and the kitchen is ready to support a growing company. We're looking for someone who can see the whole board — not someone who needs to personally move every piece. What You'll OwnPlanning

+ Accountability Turn sales forecasts, shop needs, catering, events, new openings and seasonal launches into kitchen plans for today, next week and the months ahead. Ensure culinary, production and operational priorities are aligned so problems are anticipated rather than constantly reacted to. Track key kitchen metrics including labor, food cost, waste, production accuracy and operational efficiency — and act on what they show. Identify bottlenecks and create solutions to address them. Bring solutions — not just the problems — to the founders. Create systems that make the kitchen less reactive and more predictable. Help determine when the commissary needs additional people, equipment, space or process changes. Establish clear ownership across the kitchen and hold team members accountable for their areas. Give strong team members room to own their responsibilities while ensuring appropriate follow-through and oversight. Make sure nothing falls through the cracks simply because it sits between culinary, production and operations. Leadership

+ People Lead the overall commissary team and set the tone for how the kitchen operates. Directly manage and develop the Head of Culinary . Oversee Senior Bakers in their assigned operational ownership areas and special projects. Set clear priorities, expectations and accountability across the kitchen while giving team members meaningful ownership of their work. Build schedules and staffing plans that support production needs while managing labor efficiently. Coach and develop kitchen team members and create clear opportunities for growth. Identify staffing needs and participate in hiring, onboarding and performance management. Make sure responsibilities are clearly defined so work doesn't fall through the cracks — or unnecessarily land on one person. Build a culture that is organized, respectful, solutions-oriented and accountable — while still being a team that has fun and enjoys what they do. Build a kitchen organization that can scale with The Hive. Culinary

+ Production Oversight The Head of Culinary owns the food — recipe execution, product development, culinary standards, production and quality. The Head of Commissary oversees and supports that function while giving the culinary team room to own their expertise. You'll be responsible for: Ensuring production is completed accurately, efficiently and on time. Ensuring consistent quality across everything leaving our kitchen. Partnering with the Head of Culinary on production planning, staffing and capacity. Supporting new product development and ensuring new recipes can successfully move from R D into scaled production. Ensuring recipes, procedures and quality standards are documented, communicated and followed. Identifying and removing operational roadblocks that prevent the culinary team from focusing on making great food. Holding the Head of Culinary accountable for the performance, development and execution of the culinary team. Operational Ownership

+ Special Projects Rather than having one person responsible for every operational function, our Senior Bakers each own defined areas of the commissary in addition to their baking responsibilities. Depending on the needs of the business and the strengths of the individual, those areas may include inventory, ordering, logistics, packaging and supplies, equipment and maintenance, quality control, organization, training or other special projects. The Head of Commissary is responsible for assigning, coordinating and overseeing these areas of ownership and making sure they work together as one operation. You'll ensure: Every important operational function has a clear owner. Senior Bakers understand what ownership means, have the tools they need to succeed, and are held accountable for follow-through. Ingredient and packaging inventory is accurate and properly managed. Ordering and pars align with production and business needs. Deliveries and product movement between the commissary and shops happen accurately and on schedule. Equipment, maintenance and facility needs are proactively addressed. Production, commissary and retail teams communicate effectively. Food cost, waste and operational efficiency are monitored and addressed. Systems and processes continuously improve as volume and complexity grow. Special projects have clear owners, deadlines and follow-through. Most importantly, you'll make sure ownership is distributed, but accountability isn't diluted. You are ultimately responsible for making sure the commissary works as a whole. Who We're Looking For You don't necessarily need to be the best baker in the building. You need to know how to lead the people who are. 3 to 5+ years managing a high volume bakery, commissary, restaurant kitchen, or food production operation, including 2+ years managing supervisors or managers Strong grasp of both food and operations: you can look at a production schedule, staffing plan, or inventory report and quickly see what isn't working Hands-on experience managing food cost, labor, and inventory Organized, decisive, and a clear communicator who follows through You delegate, develop people, and deal with small issues before they become big ones ServSafe Food Protection Manager certification, or able to get it within 30 days Able to stand for long periods and lift up to 50 lbs and work early mornings, weekends, and holidays as needed What Success Looks Like The kitchen is ahead of the business, not reacting to it. Your leads own their areas, and everyone knows who's responsible for what. Culinary and operations work as one team. Problems get solved at the right level, so the founders can focus on growing The Hive. As we grow, the kitchen is ready. The Hive is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Pay:

$30.00 - $38.00 per hour

Benefits:

Paid time off

Work Location:

In person