Benefits:

• Employee discounts
• Opportunity for advancement
• Training & development

Commissary Manager

Location: 638 N. 13th St., San Jose, CA (Catering & Commissary Facility) 


Compensation: $20.00 – $25.00 per hour (based on experience) 


Position Type: Full-time 


Why Join the Back A Yard Team?


Back A Yard Caribbean Grill is more than just a restaurant; we are a successful brand with locations across Palo Alto, Menlo Park, and San Jose. We are looking for a Commissary Manager who doesn't just want a job, but wants to "own" central production and distribution operations. If you are a self-starter who is motivated by excellence, organization, and efficiency in a high-volume environment, we want to hear from you! 


The Opportunity: Growth & Leadership

• Location: Based out of our central Catering & Commissary Facility on 13th St. 
  
  
• Growth Potential: Opportunity to grow with the company as you build knowledge in the role and expand production capability. 
  
  
• Competitive Pay: $20.00 – $25.00 per hour, based on experience. 
  
  
• True Ownership: Serve as the primary operational leader overseeing central kitchen production, batch cooking, and fulfillment. 
  
  
• Creative & Strategic Input: Opportunity to streamline operational processes, optimize recipes, and collaborate on catering specials. 
  
  

Schedule & Hours

• Shift: Full-time, generally 8:00 AM – 5:00 PM. 
  
  
• Days: Monday through Saturday (schedule based on the needs of the business). 
  
  
• Sundays: Optional, scheduled strictly as needed for catering events. 
  
  

Your Impact: Leading Central Production & Logistics

• Drive Excellence: Ensure every bulk-prepped item, batch recipe, and catering dish meets our high standards for flavor, consistency, and quality presentation. 
  
  
• Mentor & Train: Lead the orientation and development of commissary kitchen talent, teaching them batch cooking techniques, safety standards, and the "Back A Yard" culinary way. 
  
  
• Master Operations & Inventory: Take full charge of food purchasing, inventory control, storage logistics, distribution prep, and waste management to drive profitability. 
  
  
• Ensure a Safe Workspace: Maintain a five-star level of cleanliness, sanitation, and equipment care through proactive inspections and safety training. 
  
  
• Innovate & Streamline: Use your culinary and logistical expertise to keep commissary output efficient, organized, and running seamlessly. 
  
  

What You Bring to the Table

• Proven Experience: At least 5 years in high-volume kitchen or production roles (Line Cook, Prep, Expediter) with 2+ years in a leadership, supervisory, or kitchen management position. 
  
  
• Leadership Skills: A strong ability to organize workflows and communicate clearly with management, store managers, and production staff. 
  
  
• Technical & Operational Mastery: Deep knowledge of batch prep, inventory tracking, portion control, line packaging, and food safety standards. 
  
  
• Physical Stamina: Ability to stand for shifts up to 9 hours and frequently lift up to 50 pounds while remaining active in a fast-paced environment.