Executive Chef & Commissary Manager at TOSSD LLC
TOSSD LLC · Provo, United States Of America · Onsite
- Professional
- Office in Provo
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.
Apply Now
