Commissary Manager

Job summary

Manage commissary dough production, including quality, formulations, output, staffing, inventory, food safety, and equipment maintenance. Track production performance, enforce standard procedures, and improve processes to reduce waste and increase output and dough quality.

Job details

Why work at Freshslice? We are Canada’s #1 Pizza by the slice & fastest-growing Franchise. We are expanding rapidly and have 1000+ applicants looking to buy a Freshslice Franchise. We have a very unique, sharp system & need your help to get ready for this growth. Responsibilities: Manage all aspects of dough production, ensuring consistent quality, correct batch formulations, and timely output to meet store demands. Lead, train, and schedule production staff, including bakers, packers, and sanitation workers. Ensure proper staffing levels and shift coverage. Monitor raw material levels (flour, yeast, etc.), coordinate with procurement to maintain just-in-time inventory and prevent shortages or overstock. Maintain strict adherence to all food safety regulations. Conduct quality checks and implement corrective actions when needed. Ensure machinery (mixers, proofers, dough dividers, etc.) is maintained, calibrated, and operating efficiently. Coordinate repairs and preventative maintenance. Track production volumes, yield loss, downtime, and labour efficiency. Use data to identify trends and improve operational performance. Develop, document, and enforce SOPs to ensure consistency in dough formulation, mixing, shaping, and storage. Maintain a clean and safe work environment. Enforce safety protocols and lead by example in compliance with provincial and federal health standards. Identify and implement process improvements to reduce waste, increase output, and improve dough quality. Requirements: Minimum 2 years in a food production or commissary leadership role, preferably in bakery, pizza dough, or similar high-volume environments. Asset to have any plumbing, electrical and welding experience. Asset to have familiarity with commercial dough equipment (spiral mixers, sheeters, dividers), temperature control, and dough fermentation processes. Strong understanding of KPIs and ability to troubleshoot issues related to dough quality, yield loss, or production bottlenecks. Excellent planning, multitasking, and organizational skills to manage multiple production runs and priorities. Strong written and verbal communication skills to coordinate with logistics, QA, maintenance, and corporate teams. Asset to have knowledge and /or experience with HACCP, Food Safety, or Quality Assurance.

What you’ll do

Manage commissary dough production, including quality, formulations, output, staffing, inventory, food safety, and equipment maintenance. Track production performance, enforce standard procedures, and improve processes to reduce waste and increase output and dough quality.

Requirements

Requires at least two years of leadership experience in food production or a commissary, preferably in a high-volume bakery or pizza dough operation. Candidates should have strong planning, communication, KPI, and troubleshooting skills; familiarity with commercial dough equipment and food safety systems is an asset.

Listed skills

• Quality Control · Preferred
• Troubleshooting · Preferred
• Inventory management · Preferred
• Process Improvement · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Dough Production
• Production Staff Leadership
• Staff Scheduling
• Inventory Management
• Food Safety Compliance
• Quality Control
• Commercial Dough Equipment Maintenance
• Production KPI Tracking
• Standard Operating Procedures
• Process Improvement
• Waste Reduction
• Troubleshooting
• Planning And Organization
• Cross-Functional Communication
• HACCP
• Dough Fermentation

Job areas

• Food & Beverage
• Manufacturing
• Management & Leadership
• Hospitality
• Trades

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