Director of Commissary Operations

Director of Commissary Operations (On-Site): About the job About Le Petit Four Bakery Le Petit Four Bakery is a French family owned bakery, it started from a small garage in 2020 and now has 1 retail location in Wellesley MA, and a gorgeous Commissary / Production facility in the heart of Needham MA. Using carefully-sourced ingredients from France (Flour & Butter) and making everything from scratch, Le Petit Four is committed to producing the highest quality baked goods. People call Le Petit Four, a trip to Paris in Bakery box! Our commissary / production facility is the engine that keeps quality consistent and our kitchens running. This role is central to everything. The heart of Le Petit Four now and in the future as we keep growing. With 1 current retail location and a 2nd one coming soon in Fenway, we are in full growth mode. We opened our commissary / production facility 6 months ago with the purpose to handle our growing workflow demands and set us up for the next phase of expansion. The person in this role will have a direct hand in operating the current setup and shaping how that facility can become even better. The Director of Commissary Operations owns the full lifecycle of centralized food production at Le Petit Four -- from planning and procurement through production, quality control, and last-mile delivery to our bakery locations. You will lead the team, set the standards, and build / monitor the systems that allow us to scale without sacrificing the quality our clients expect. ————— Our commissary has 5 core values : High Quality, Efficiency, Planification, Consistency & Care Key Responsibilities Direct day-to-day commissary operations: production scheduling, food preparation, packaging, and distribution to all Le Petit Four Bakery Locations. Partner with location Store Managers to forecast demand and align commissary output with store needs -- prediction is everything to limit losses and find opportunities. Implement and monitor standardized recipes, day to day process and routine as well as quality consistency across all products. Develop and maintain SOPs for all commissary functions; ensure they are documented, trained, and followed. Manage facility upkeep, equipment maintenance schedules, and capital improvement planning. Ensure qualified management coverage is scheduled at all times; no shift operates without proper leadership in place. Team Leadership & Development Lead, mentor, and develop a team of production supervisors, cooks, prep staff, and drivers. Establish clear performance metrics and develop career paths, conduct regular evaluations, and build a culture of accountability, safety, and continuous improvement. Build and manage all scheduling -- including driver routes and delivery assignments -- to meet production and distribution demands while controlling labor costs. Ensure management coverage gaps are identified and filled proactively; every shift has a qualified leader on the floor. Recruit, onboard, and retain commissary talent; champion a strong team culture aligned with the Le Petit Four Bakery. Food Safety & Regulatory Compliance Ensure full compliance with OSHA, FDA, ServSafe, and local/state health department requirements at all times. Oversee and maintain HACCP plans, allergen controls, and sanitation protocols. Conduct regular food safety audits, internal inspections, and team training. Serve as the primary point of contact for health department inspections and third-party audits. Financial & Inventory Management Own and manage the commissary budget P&L, including food costs, labor, equipment, packaging, and logistics. Participate strongly in the implementation of our new custom OMS and ERP system currently in development -- this is a top priority and needs to be operational as soon as possible. Monitor purchasing, receiving, and inventory systems to minimize waste, reduce shrinkage, and maximize efficiency. Establish and track KPIs for cost-per-unit, yield…

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