Target Distribution Jobs in New York (NOW HIRING)

About the Role

Orbital Kitchens is opening a new central production facility that will serve as the operational backbone for our growing network of restaurant locations (currently supporting 8-20 kitchens, with room to scale). This facility will handle two core functions:

1. Large-scale food production - high-volume cooking and cold prep of items distributed to all locations
2. Inventory holding and distribution - centralized receiving, storage, inventory management, and delivery logistics to all kitchen locations

We are hiring a Production & Distribution Facility Manager to lead this facility end-to-end, with primary accountability for the inventory, warehousing, and distribution function, and working oversight of production output, quality, and scheduling.

This is a foundational hire - you will help build the systems, SOPs, and team structure that this facility runs on as we scale from a handful of locations to 20+.

What You'll OwnInventory Management & Warehousing (Primary Focus)

• Own end-to-end inventory accuracy across raw materials, packaging, and finished/prepped goods held at the facility
• Design and maintain inventory control systems (par levels, reorder points, FIFO/FEFO rotation, cycle counts, full physical inventories)
• Manage receiving processes: vendor deliveries, quality/quantity checks, invoice reconciliation, and putaway
• Minimize shrinkage, spoilage, and food waste through disciplined storage practices, temperature/humidity monitoring, and rotation discipline
• Track and report on key inventory KPIs: inventory turns, days-on-hand, waste %, stockout rate, and variance between system and physical counts
• Own vendor relationships tied to receiving schedules, delivery windows, and quality standards; escalate and resolve supply issues before they impact kitchens
• Maintain accurate inventory records in whatever inventory/ERP system is in use, and partner with Finance on month-end counts and COGS reconciliation

Distribution & Logistics

• Build and manage the distribution schedule that supplies 8-20 (and growing) kitchen locations with prepped/produced goods and inventory replenishment
• Own routing, load planning, and delivery windows to ensure each location receives product on time, at correct temperature, and in correct quantity
• Manage the fleet/delivery team (owned, contracted, or third-party), including driver scheduling and vehicle/equipment maintenance coordination
• Build contingency plans for delivery disruptions (weather, vehicle downtime, volume spikes) to protect kitchen-level operations
• Partner with location managers/GMs to forecast demand and adjust distribution volumes accordingly

Production Oversight (Secondary, Working Knowledge Required)

• Oversee daily production scheduling across cooking and cold prep lines to ensure output matches demand forecasts and inventory targets
• Ensure production output meets food safety, quality, and consistency standards (HACCP, recipe adherence, portioning)
• Partner with the Production/Kitchen Supervisor on staffing, throughput, and equipment needs
• Ensure production planning is tightly coupled with inventory levels - avoiding both overproduction (waste) and underproduction (stockouts at kitchens)

Facility & Compliance

• Ensure the facility passes all health department, food safety, and safety/OSHA inspections
• Maintain sanitation schedules, pest control, and equipment maintenance programs for both the production and warehouse areas
• Own facility-level cost control: labor, waste, utilities, and supply costs relative to budget
• Build and maintain SOPs for receiving, storage, production handoff, and distribution as the facility and network scale

People & Team Leadership

• Hire, train, and manage a multi-functional team spanning warehouse, production, and logistics
• Set clear performance expectations and KPIs for direct reports; conduct regular 1:1s and performance reviews
• Build a culture of accountability around food safety, accuracy, and on-time delivery

What Success Looks Like (First 6-12 Months)

• Inventory accuracy (system vs. physical count) consistently above target threshold
• Food waste held within best-in-class range (roughly 4-6% of food purchases)
• On-time, in-full delivery rate to kitchen locations at or above target
• Documented SOPs in place for receiving, inventory management, production handoff, and distribution
• Smooth onboarding process proven out for adding new kitchen locations to the distribution network

Qualifications

Required:

• 5+ years in a warehouse, inventory, distribution, or commissary/central kitchen management role, ideally in food service, QSR, or CPG
• Demonstrated experience managing inventory systems and controlling shrinkage/waste at scale
• Experience managing logistics/delivery operations to multiple end locations
• Strong working knowledge of food safety standards (ServSafe, HACCP) and cold chain requirements
• Comfortable with inventory/ERP software and building out reporting/KPI dashboards
• Proven people management experience across multi-functional teams (10+ direct/indirect reports)

Preferred:

• Experience specifically in a multi-unit restaurant or QSR commissary/central kitchen model
• Experience scaling a distribution operation as a location count grows (e.g., from ~5 to 20 locations)
• Background in supply chain, logistics, or operations management
• Familiarity with route/load optimization tools

• Schedule: Full-time; early morning start typical for receiving/production oversight; some flexibility required around delivery schedules
• Location: On-site at the central production facility

Employment Type: FULL_TIME