Executive Chef & Commissary Manager bei TOSSD LLC

Description

Job Title: Executive Chef & Commissary Manager

Location: Provo, Utah — onsite at our central commissary kitchen

Reports To: COO

Status: Full-time, salaried, exempt

Here’s the thing: Tossd is scaling fast. We need a chef who can steer a high-volume

commissary, control costs, keep the crew synced, and still hop on the line when the tickets

start flying.

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Role Purpose

Lead day-to-day production and long-range planning for Tossd’s commissary so every store

gets fresh, on-spec food without waste.

What You’ll Own

? Purchasing & Inventory: Build vendor relationships, negotiate pricing, place accurate

orders, keep stock levels tight.

? Production: Set daily/weekly PARs, jump in to prep or cook when needed, coach the

team on speed and quality.

? Forecasting: Update demand models, adjust recipes, and spot seasonal swings before

they hit.

? Cost Control: Track COGS and labor in spreadsheets, hit margin targets, and tweak

processes to save pennies without hurting quality.

? Menu & Process R&D: Test new equipment, refine recipes, and scale new items for

rollout.

? Food Safety & Quality: Enforce HACCP and local regs, run audits, and log temps.

? Team Leadership: Schedule 10-15 prep cooks, train new hires, and give clear daily

briefs.

? Documentation: Maintain SOPs, prep guides, allergen charts, and equipment manuals.

? Maintenance: Own preventive upkeep on kitchen gear and flag cap-ex needs early.

? Reporting: Deliver a weekly KPI pack (COGS, yield, waste, labor, uptime).

Must-Haves

? 5+ years running a high-volume production kitchen or commissary.

? Proven ordering and inventory chops; advanced Excel or Google Sheets.

? Knife skills and a palate that can police brand standards on taste & texture.

? Hands-on leader comfortable lifting 50 lbs and working a 5 a.m. prep shift.

? Food-safety manager certification (ServSafe or equivalent).

? Tech-friendly: POS data pulls, forecasting tools, Slack/Teams, recipe-costing software.

Nice-to-Haves

? Startup or rapid-growth experience.

? Lean / Six Sigma, kitchen automation, or process-engineering wins.

? Spanish fluency.

Core Competencies

? Detail Freak: Nothing slips past you.

? Planner: You see the traffic jam before the GPS does.

? Coach: You give clear, direct feedback and jump in to prove a point.

? Creative Pragmatist: You love a shiny new gadget—but only if it pays for itself.

Physical & Schedule Requirements

Regularly stand, bend, and lift up to 50 lbs. Early mornings, some weekends, and occasional

travel to future sites.

Perks & Pay

Competitive salary, health & dental, paid parental leave, free Tossd bowls every shift, and a

growth path into multi-unit culinary leadership.

Requirements

? 5+ years running a high-volume production kitchen or commissary.

? Proven ordering and inventory chops; advanced Excel or Google Sheets.

? Knife skills and a palate that can police brand standards on taste & texture.

? Hands-on leader comfortable lifting 50 lbs and working a 5 a.m. prep shift.

? Food-safety manager certification (ServSafe or equivalent).

? Tech-friendly: POS data pulls, forecasting tools, Slack/Teams, recipe-costing software.

Nice-to-Haves

? Startup or rapid-growth experience.

? Lean / Six Sigma, kitchen automation, or process-engineering wins.

? Spanish fluency.

Core Competencies

? Detail Freak: Nothing slips past you.

? Planner: You see the traffic jam before the GPS does.

? Coach: You give clear, direct feedback and jump in to prove a point.

? Creative Pragmatist: You love a shiny new gadget—but only if it pays for itself.

Physical & Schedule Requirements

Regularly stand, bend, and lift up to 50 lbs. Early mornings, some weekends, and occasional

travel to future sites.