Executive Chef

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Kommissary is a social enterprise on a mission to spread joy through food. We produce and deliver high volumes of meals spanning a diverse array of cuisines to every demographic in New York City.

Job Title: Executive Chef
Reports to: DOO
Location: Bronx, NY

• Lead and manage the day-to-day operations of a high-volume commissary kitchen and food catering services.
• Ensure operational efficiency, maintain high standards of food safety and quality, and drive growth and innovation.
• Oversee a diverse team, optimize processes, and ensure we meet and exceed client expectations.
• Report directly to the Director of Operations; contribute to a culture that embraces diversity, equity, and inclusion.
• Establish KPIs to track progress and measure success.
• Oversee Manager-On-Duty scheduling, training, and reporting.
• Ensure Quality Assurance and Food Safety.

• Complete a comprehensive onboarding process with introductions to key team members, clients, and suppliers.
• Review existing operational procedures, policies, and performance metrics.
• Assess current operations: staffing, workflows, inventory management, and client satisfaction.
• Meet with department heads and key team members to understand roles, challenges, and improvement opportunities.
• Identify immediate areas of concern and quick-win opportunities.
• Develop a preliminary action plan with immediate priorities and short-term goals.
• Establish KPIs to track progress and success.
• Oversee scheduling and training; ensure consistent reporting.

• Implement initial changes based on the action plan, including process improvements and staff training.
• Monitor impact on operational efficiency and team performance; make necessary adjustments.
• Develop a detailed strategic plan for the next 6–12 months.
• Set specific, measurable goals for cost reduction, quality, and client satisfaction.
• Strengthen team cohesion through targeted training and performance reviews.
• Identify leadership or talent gaps and develop plans to address them.
• Manage a dynamic special events department for private and corporate events.
• Lead culinary development and content creation initiatives.

• Achieve and exceed key performance targets related to productivity, quality, and financial performance.
• Implement long-term process improvements and innovations to enhance efficiency and client satisfaction.
• Expand service offerings, increase client base, or explore new markets as aligned with business objectives.
• Foster a positive, high-performance work culture through leadership and clear communication.
• Ensure high staff engagement and retention with professional development and a supportive environment.

In this role, opportunities for growth include leading new initiatives, mentoring junior team members, and contributing to cross-functional projects. Ongoing learning and development will help you stay ahead of industry trends in high-volume food catering operations.

• Prior experience as an Executive Chef; must be able to cook.
• Ability to work weekends and holidays.
• Degree in an applicable discipline or equivalent professional experience.
• 5+ years in a senior operational role within a high-volume kitchen or food service.
• Strong leadership and team management skills with the ability to inspire and develop staff.
• Excellent organizational and problem-solving abilities.
• In-depth knowledge of food safety regulations and best practices.
• Strong financial acumen with budgeting and cost control experience.
• Ability to collaborate with other departments and stakeholders.
• Excellent written and verbal communication skills.
• Proficiency in Microsoft Office and Google Suite.
• Understanding of food safety, preparation and handling regulations.
• Knowledge of process optimization.
• Leadership experience with teams of 50+; ability to motivate and manage performance.
• Data analysis skills including forecasting, scheduling, and financial planning.
• Ability to perform root-cause analysis and present solutions.
• Experience negotiating with vendors on price, quality, and payment terms.
• Familiarity with safety and environmental regulations from agencies such as DOH, EPA, and OSHA.
• Physical ability to perform duties, including occasional lifting up to 50 pounds.

• Bilingual in Spanish.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The role may require standing and walking for extended periods, ascending/descending stairs, occasional travel, and the ability to lift up to 50 pounds as needed. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job.

$-$ per year, commensurate with experience. Health, dental, vision, PTO, and more.

This employer participates in E-Verify and will provide your Form I-9 information to the federal government to…