Commissary Kitchen
A Commissary Kitchen is a licensed commercial kitchen space that food businesses, especially food trucks and caterers, use to prepare and store their food. Think of it as a shared professional kitchen facility where multiple food businesses can work. Food truck operators are often required by law to use these facilities for food prep and cleaning, rather than doing everything from their truck. It's similar to a co-working space, but for food preparation instead of office work. Other common terms for this are "commercial kitchen," "ghost kitchen," or "shared kitchen facility."
Examples in Resumes
Managed daily operations of a Commissary Kitchen serving 15 food truck clients
Coordinated scheduling and maintenance for a 2,000 sq ft Commercial Kitchen facility
Implemented food safety protocols in Shared Kitchen environment serving multiple vendors
Supervised equipment maintenance and cleaning procedures for Commissary Kitchen operations
Typical job title: "Commissary Kitchen Managers"
Also try searching for:
Where to Find Commissary Kitchen Managers
Professional Associations
Job Boards
Professional Networks
Example Interview Questions
Senior Level Questions
Q: How would you handle multiple food businesses requesting the same time slots in the commissary kitchen?
Expected Answer: Should discuss scheduling systems, conflict resolution, fair allocation policies, and how to maximize kitchen usage while maintaining good relationships with clients.
Q: What systems would you implement to ensure food safety compliance across multiple vendors?
Expected Answer: Should explain tracking systems for health inspections, cleaning schedules, food storage protocols, and how to maintain documentation for multiple businesses using the same space.
Mid Level Questions
Q: How do you manage equipment maintenance and repairs in a shared kitchen environment?
Expected Answer: Should discuss preventive maintenance schedules, vendor relationships, equipment logs, and procedures for handling emergency repairs without disrupting business operations.
Q: What procedures would you establish for kitchen cleaning and sanitation?
Expected Answer: Should describe cleaning schedules, sanitation protocols, staff training, and systems for ensuring all users maintain cleanliness standards.
Junior Level Questions
Q: What are the basic requirements for food storage in a commissary kitchen?
Expected Answer: Should know about proper temperature controls, storage organization, labeling requirements, and basic food safety regulations.
Q: How would you handle a scheduling conflict between two kitchen users?
Expected Answer: Should demonstrate basic conflict resolution skills, understanding of scheduling systems, and ability to find alternative solutions.
Experience Level Indicators
Junior (0-2 years)
- Basic food safety knowledge
- Kitchen equipment operation
- Scheduling and coordination
- Basic facility maintenance
Mid (2-5 years)
- Health code compliance
- Vendor relationship management
- Equipment maintenance coordination
- Staff supervision
Senior (5+ years)
- Facility operations management
- Budget and financial planning
- Strategic business development
- Regulatory compliance management
Red Flags to Watch For
- No food safety certification
- Lack of experience with commercial kitchen equipment
- Poor understanding of health regulations
- No experience managing multiple clients or schedules
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