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Manager, Commissary
Manager, Commissary
Keyholder at The SPORT Gallery (Distillery District)
Keyholder at The SPORT Gallery (Distillery District)
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Manager Court Services (Full-Time)
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Manager, Commissary
About the role
Commissary Manager – YOW Airport (Ottawa, ON) Onsite | Airport Operations | Leadership Role | Union Environment $75,000–$80,000 + bonus eligibility Comprehensive Benefits Package Join our team as a Commissary Manager supporting food operations at Ottawa International Airport (YOW). This is a hands-on leadership role for an experienced foodservice professional who thrives in high-volume production environments and enjoys building strong, efficient teams within a unionized workplace.
What You’ll Do
- Manage Central Kitchen / Commissary Operations
Oversee purchasing, high-volume food production, storage, and delivery logistics to support multiple airport restaurant locations while maintaining exceptional food quality and safety standards.
- Own Food Quality & Standards
Ensure recipe adherence, portion control, and compliance with company, brand partner, and food safety specifications.
- Cost & Inventory Control
Manage food and labor costs, inventory levels, and waste reduction to support operational and financial performance.
- Coordinate Deliveries
Ensure accurate and timely delivery of products and ingredients to airport restaurants.
- Lead & Develop the Team
Recruit, train, schedule, and coach commissary culinary and warehouse teams in alignment with collective agreements, fostering accountability, engagement, and consistency.
- Vendor & Partner Management
Work directly with vendors and service contractors to ensure specifications, service levels, and quality expectations are met.
- Operational Administration
Oversee inventory management, scheduling, payroll processes, and compliance with health, safety, sanitation, and labor standards.
- Problem Solving
Address day-to-day operational issues and escalate complex challenges as appropriate.
What We’re Looking For
- Minimum of 2 years post-secondary education; bachelor’s degree preferred
- Minimum 3 years of restaurant or foodservice management experience with direct P&L responsibility
- Experience leading teams in a unionized environment strongly preferred
- Experience supporting multi-unit or high-volume food production environments
- Culinary production background strongly preferred
- Strong computer literacy, including MS Office
- Ability to partner effectively with executives, vendors, union representatives, and hourly teams
- Analytical mindset with a focus on continuous improvement
Why Join Us
- Fast-paced, high-impact airport environment
- Exposure to large-scale, multi-unit operations
- Career growth opportunities within a global food & beverage organization
Additional Statements
Required This position is located in a secure airport environment and a Restricted Area Identification Card (RAIC) is required. All candidates must be legally authorised to work in Canada and must be able to provide the necessary government-issued documentation required for airport security clearance. Documentation will be reviewed during the onboarding process in accordance with Transport Canada regulations. Further information can be found at:
SSP Canada is an equal opportunity employer and complies with the requirements of the Accessibility for Ontarians with Disabilities, 2005 in our recruitment and employment practices. If you require accommodation at any stage of the recruitment process, including the interview and assessment stage, due to a disability, please inform us of your need and the nature of the accommodation(s) that may be required.
About SSP France Belgique Luxembourg Italie
SSP est l'un des principaux exploitants de points de vente de restauration dans les lieux de transport et de voyage. Nous exploitons des restaurants, des bars, des cafés, des food-courts et des magasins de proximité dans les aéroports, les gares, les stations-services d'autoroute et autres lieux de loisirs. Nous sommes présents dans 36 pays à travers le monde et possédons un portefeuille de plus de 550 marques internationales, nationales et locales. SSP Frabel appartient au Groupe anglais SSP et exploite plus de 300 unités de restauration sur son périmètre : France, Belgique, Luxembourg et Caraïbes. Nous sommes le plus gros opérateur en aéroports en France avec une présence significative sur les terminaux de Roissy CDG, Orly, Nice, Lyon, Marseille, Nantes, Luxembourg et Charleroi en Belgique. En France, nous opérons dans de nombreuses gares de Paris Lyon, Metz, Mulhouse, Bordeaux Saint-Jean, Nantes ... SSP Frabel sert plus de 45 millions de clients par an, à travers un portefeuille de marques composé d’enseignes partenaires et de marques propres développées sur mesure. Du côté des marques partenaires, SSP a tissé des collaborations solides avec des icônes locales ou des références incontournables internationales telles que Starbucks, Pret A Manger, Brioche Dorée, Exki, Bellota Bellota, Panos, Snack Elizé. Pour ses marques propres, SSP a développé des partenariats culinaires avec des chefs étoilés emblématiques de leurs régions respectives : le Chef Michel Rostang ** au Train Bleu à Paris Gare de Lyon, le chef Bruno Oger ** au restaurant Estivale à l’Aéroport Nice Côte d’Azur, le chef Michel Roth à Terroirs de Lorraine à la Gare de Metz ou encore le chef Jimmy Bibrac à l’Aéroport Guadeloupe Pôles Caraïbes. La capacité de SSP Frabel à collaborer à la fois avec des marques incontournables, mais aussi à concevoir des concepts sur mesure sont autant de preuves de la capacité d’innovation, de l’expertise opérationnelle et du rôle d’agitateur du secteur de l'entreprise.