Position: Commissary Lead – Terroni Sud Forno Produzione e Spaccio East
Location: 22 Sackville Street, Toronto, Ontario, Canada
Facility: 12,000 sq. ft. Central Production Commissary
Departments: Savoury, Bakery, Pastry, Pasta, Operations
Start Date: January 2026

Overview

The Commissary Lead - Spaccio is a senior leadership role responsible for the full performance, output, quality, and financial health of our central production facility. This role combines operational strategy with rigorous day-to-day production oversight, ensuring all departments operate with precision, efficiency, and accountability.

Reporting to the Senior Director, Operations, the Commissary Lead - Spaccio is accountable for all production and commissary teams, drives execution against KPIs, enforces time discipline and operational excellence, and ensures seamless alignment with restaurants, retail, catering, and wholesale channels. Managing the Savoury, Bakery, Pastry and Pasta Head Chefs as well as the Operations Manager, you will be responsible for the full P&L and are expected to uphold the highest standards of quality, consistency, food safety, and organizational discipline.

Key Responsibilities

Commissary + Facility Oversight

• Provide leadership to all commissary functions.
• Partner with the Operations Manager to ensure seamless day-to-day execution while focusing on long-term growth, efficiency, and sustainability.
• Establish and monitor operational KPIs, ensuring performance aligns with company objectives.

Production Leadership + Department Management

• Provide consistent and hands-on leadership across production departments.
• Ensure strict adherence to recipes, yields, batch sizes, and quality standards, developing and implementing SOPs or establishing other documentation as needed.
• Support daily production planning and scheduling to ensure labour efficiency at all times.
• Set and track KPIs: labour cost %, yield %, waste %, and production throughput.
• Align production capacity with business needs across restaurants, retail, catering, and wholesale.
• Manage ingredient and finished-goods storage with disciplined inventory control, ensuring proper rotation (FIFO), accurate stock levels, and efficient use of space to support uninterrupted production.
• Ensure all product labels are accurate and fully compliant with Canadian and CFIA regulatory standards.
• Enforce disciplined communication, structured routines, and on-time completion of production targets.

Costing, Inventory, & Efficiency Control

• Oversee product costing, profitability analysis, and inventory controls across all production teams.
• Optimize, standardize and enforce the use of Restaurant365 for costing, ordering, yield tracking, invoicing and reporting.
• Reduce waste (labour, food, time, packaging) through systems, controls, and daily accountability.
• Manage ingredient costs and supplier performance.
• Monitor variances, identify root causes, and implement corrective actions.

Administration + Order Management

• Create and enforce SOPs for order management, pricing, customer communication, and admin workflow.
• Review, develop, and implement any additional ordering documentation and processes as needed, in collaboration with the Operations Manager.
• Ensure accuracy and timeliness for restaurant, retail, wholesale, and specialty orders.

Strategic Leadership + Cross-Department Alignment

• Collaborate with the executive team on long-term strategic planning, growth, and operational expansion.
• Ensure production processes support menu development, new product launches, and seasonal changes.
• Drive cross-functional alignment between production, restaurants, retail, logistics, and leadership teams.
• Implement best practices in food manufacturing, supply chain management, and lean operations.

People Leadership + Performance Management

• Lead, mentor, and develop managers, chefs, administrators, and production staff.
• Recruit, train, and evaluate team members.
• Maintain a culture of accountability, professionalism, continuous improvement and operational excellence.
• Provide direct, clear communication and uphold high standards of execution and discipline.
• Ensure adherence to all health, safety, labour, and food safety regulations (HACCP, CFIA).

Financial + Operational Performance Management

• Full P&L responsibility for commissary and production operations.
• Provide financial forecasts, reporting, and variance analysis.
• Optimize labour, production costs, throughput, and inventory.
• Consistently identify cost savings and process improvements while maintaining quality and reliability.

Skillset Requirements

• Command presence: Able to lead a 50+ person commissary with confidence and authority.
• Time discipline & structure: Relentless focus on punctuality, routine, and organized execution.
  Accountability mindset: No tolerance for excuses; drives ownership and results.
  Data-driven operator: Comfortable with dashboards, KPIs, production reporting, and forecasting.
  High standards: Expects precision, consistency, and cleanliness at all times.
• Calm under pressure: Leads during high volume without chaos.
• Direct communicator: Clear, assertive, and respected by both chefs and staff.
• Operational excellence: Strong ability to build and refine SOPs, streamline processes, and implement structure that drives consistent, high-performance execution.

You Bring

• 7–10 years of leadership experience in a large-scale commissary, production, food manufacturing, or central kitchen environment.
• Strong background in operational management, high-volume production, or multi-unit restaurant group support.
• Demonstrated success in labour optimization, cost control, and production throughput.
• Expertise in inventory systems and production management tools (Restaurant365 or similar).
• Strong knowledge of HACCP, CFIA, and commercial kitchen compliance.

We are Offering

• Competitive Compensation Based on Experience
• Full Health & Dental Benefits
• 3 Weeks Paid Vacation
• Food, Beverage & Retail Benefits