Plant Manager​/Commissary Operations Manager

Plant Manager / Commissary Operations Manager

Toronto, ON, CA

Summerhill Market is a family-owned grocery retailer proudly serving Toronto since 1959. With multiple retail locations across the GTA, our Commissary serves as the heart of our food production operation, manufacturing thousands of fresh, chef‑inspired products every week for distribution to our stores.

Operating approximately 20 hours per day, 7 days per week, our Railside Commissary supports a team of over 130 employees and produces prepared meals, salads, sandwiches, soups, sauces, meat products, bakery items, grab‑and‑go meals, and MAP‑packaged foods.

We are seeking an experienced operational leader to oversee our Commissary and help drive the next stage of growth.

The Plant Manager / Commissary Operations Manager is responsible for the overall leadership, operational performance, production planning, financial management, food safety, people development, and continuous improvement of Summerhill Market’s Commissary production facility.

This role is ideal for a Senior Sous Chef, Executive Sous Chef, Executive Chef, Commissary Operations Manager, or Food Manufacturing Leader with extensive experience managing high‑volume food production operations.

The successful candidate will oversee multiple production departments while ensuring operational excellence, product consistency, food safety, labour efficiency, and the timely production and distribution of products to Summerhill Market retail locations.

This is a highly visible leadership position requiring a hands‑on operator who leads from the production floor, develops leaders, drives accountability, and continuously improves systems and processes.

• Lead the daily operation of a high‑volume Commissary operating approximately 20 hours per day, 7 days per week
• Oversee production planning, scheduling, labour allocation, and workflow across multiple departments
• Ensure production targets, quality standards, and customer commitments are consistently achieved
• Coordinate holiday production, seasonal programs, product launches, and special projects

• Recruit, coach, mentor, and develop Department Managers, Sous Chefs, Supervisors, Team Leads, and production staff
• Foster a culture of accountability, teamwork, communication, and continuous improvement
• Conduct performance management, succession planning, and leadership development
• Maintain strong communication and consistency across multiple shifts

• Manage labour planning, operational budgets, productivity, food costs, and plant performance
• Review operational metrics and identify opportunities to improve efficiency, reduce waste, and control costs
• Ensure production schedules align with business demands and retail requirements

• Partner closely with Buyers, Receiving, Logistics, and Retail Operations to ensure uninterrupted production
• Oversee inventory flow, purchasing support, product availability, and inventory accuracy
• Ensure compliance with food safety, HACCP, sanitation, workplace health & safety, and quality assurance standards
• Coordinate equipment maintenance, facility repairs, preventative maintenance programs, and third‑party contractors
• Lead continuous improvement initiatives, process optimisation, SOP development, automation projects, and operational efficiencies
• Support packaging improvements, shelf‑life initiatives, capital projects, and new product rollouts

• Lead the planning and execution of large‑scale seasonal and holiday catering programs, ensuring production schedules, labour, inventory, logistics, and distribution are aligned to meet customer demand
• Collaborate with Culinary, Supply Chain, Logistics, and Retail Operations to coordinate holiday menus, production timelines, staffing plans, and delivery schedules while maintaining the highest standards of food quality, consistency, and customer satisfaction
• Monitor production capacity, identify operational risks, and implement contingency plans to ensure successful execution of high‑volume holiday programs…