**Pay Range:** $125,136.00- $199,892.00 **SUMMARY** The Director of Commissary leads and manages the operations of a high volume commissary that produces deli, food service, and bakery items for Market 32/Price Chopper. This role ensures product quality, food safety, cost efficiency, regulatory compliance, and operational excellence while driving innovation and continuous improvement. The Director oversees production, distribution, procurement, personnel, and financial performance while. **ESSENTIAL DUTIES AND RESPONSIBILITIES** + Oversee the daily operations of the commissary, ensuring efficient, high-quality production of deli, food service, and bakery items. + Develop and implement operational strategies to optimize production efficiency, reduce waste, and control costs. + Ensure compliance with all FDA, USDA, and local health and safety regulations. + Develop and enforce Standard Operating Procedures (SOPs) and food safety protocols. + Collaborate with Fresh Merchandising category teams to support product innovation and category development. + Identify and implement cost-saving efficiencies within procurement and logistics. + Coordinate with Deli/Food Service teams in the review and management of prepared food programs, including menu selection and operations. + Establish best practices for production processes and standards for all commissary-produced items. + Lead training initiatives within the commissary to uphold quality standards and efficiency. + Manage the development of program manuals, standard procedures, and production guidelines. + Oversee financial performance, budget management, and cost control efforts within the commissary. + Support sales and shrink solutions when opportunities are identified in store operations. + Manage project calendars for product development, ensuring accuracy and timely execution. + Conduct competitive pricing analysis on fresh ingredients and finished products. + Partner with transportation teams to ensure timely deliveries to all store locations, optimizing logistics and distribution efficiencies. + Develop and maintain strict sanitation standards ensuring all areas of the commissary meet or exceed food safety and hygiene regulations. Oversee building maintenance to support a sterile, well-maintained, and compliant facility. Other duties may be assigned. **MINIMUM QUALIFICATIONS** + Proven leadership experience managing high-volume food production facilities. + Strong knowledge of food safety regulations, HACCP, and quality control standards. + Financial acumen with experience in budget management and cost control. + Strong communication and interpersonal skills to collaborate with cross-functional teams. + Strong project management skills. **EDUCATION AND EXPERIENCE** + Bachelor’s Degree in Business, Food Science, Operations Management, or a related field preferred. + 5+ years of related experience in food service, manufacturing, distribution operations or grocery operations. **EQUIPMENT USED** + Personal Computer + Production Equipment + Calculator Our Company does not discriminate against individuals on the basis of race, color, national origin, religion, sex, affection or sexual orientation, disability, age, marital status, liability for military service, status as a veteran, gender identity or expression, genetic information, pregnancy, and any other characteristic protected by applicable federal, state, or local laws. Should your hours and availability better fit the needs of another store or desired shift, we may consider your application for another location or shift.