Quad is currently hiring a Cuisine Commissary Lead to join our team in Sussex, WI! The Cuisine Commissary Lead is responsible for overseeing the daily planning, preparation, and execution of fresh, portable, and consistent menu offerings for five high-volume Wisconsin café locations. This role ensures that all meals meet the highest standards of quality and presentation, contributing to an exceptional employee dining experience. The role also provides best practices for commissary food service in each location and liaises with the Cuisine Supervisors to ensure consistent execution. This role is a Monday through Friday position from 6am-2pm, with occasional weekends.

Key Responsibilities: 

• Plan commissary menus and ensure accuracy of delivery based on each location order.
• Prepare and package daily menu items based on rotating offerings and seasonal availability.
• Ensure all food meets standards for freshness, taste, and visual appeal.
• Maintain consistency across batches and days to uphold brand expectations.
• Coordinate with the Café Utility and Delivery team to ensure timely and accurate delivery of meals.
• Monitor inventory levels and communicate replenishment needs to the Cuisine Leader.
• Follow all food safety and sanitation protocols in compliance with local health regulations.
• Work closely with the Cuisine Leader to align on menu planning and production goals.
• Support café staff by providing clear labeling, portioning, and packaging for ease of service.
• Train and guide utility staff on commissary procedures and standards.
• Prioritize employee satisfaction by delivering meals that are flavorful, well-balanced, and easy to enjoy in a workplace setting.
• Respond to feedback and adjust offerings to better meet employee preferences and dietary needs.

Job Requirements: 

• Education: High School diploma or equivalent required; culinary training preferred 
• Experience: At least 5 years of proven experience in culinary operations or commissary management
• Certifications, licenses, registrations: Food Safety certificate preferred

Knowledge, Skills & Abilities:

• Advanced culinary techniques and recipe scaling for high-volume production 
• Menu planning and nutritional analysis for diverse dietary needs 
• Inventory management and cost control strategies 
• Familiarity with food labeling requirements and allergen protocols 
• Ability to troubleshoot kitchen equipment and resolve operational issues 
• Strong attention to detail in food presentation and packaging 
• Proficiency with kitchen management software or digital inventory systems 
• Effective problem-solving and decision-making skills under time constraints 
• Ability to adapt to changing priorities and seasonal menu adjustments 
• Commitment to continuous improvement and process optimization 
• Customer service orientation and responsiveness to feedback 
• Ability to train, mentor, and motivate team members 
• Strong interpersonal skills for cross-functional collaboration 
• Understanding of sustainability practices in food sourcing and waste reduction 
• Ability to maintain confidentiality and professionalism in all communications

Requires standing for extended periods, lifting up to 50 lbs, and working in a temperature-controlled kitchen.