Executive Chef

Iacofano Group; North Charleston (SC); On-site; USD 85,000 - 110,000; Full time

Job summary

Iacofanos Catering, including private aviation dining, seeks an Executive Chef to lead daily preparation, ensure quality, and own production planning, recipe consistency, and food safety. You will manage cost control and report directly to the General Manager.

Responsibilities include supervising production staff, HACCP compliance, purchasing and inventory in MarketMan, and coordinating with Executive Chefs and GMs to meet client needs and delivery schedules.

Qualifications

• 5+ years of culinary experience including production, catering, or high-volume kitchen leadership.
• Prior supervisory experience leading a kitchen team.
• Working knowledge of HACCP and food safety regulations; ServSafe Manager certification (or ability to obtain it).
• Experience with inventory and purchasing systems such as MarketMan.
• Strong organization, communication, and time management skills.
• Ability to work under deadline pressure with attention to detail.
• Flexibility to work nights, weekends, and holidays.
• Experience in airline, private aviation, or high-end catering preferred.

Responsibilities

• Lead daily production planning from orders and forecasts to ensure on-time preparation.
• Maintain standardized recipes, portioning, plating, and packaging for consistent quality.
• Prepare and pack aviation orders to client specs, including special requests and dietary needs.
• Follow HACCP procedures, temperature controls, and sanitation schedules with the AGM.
• Manage yield, waste, and portion control to keep labor plus food cost at or below 60% of revenue.
• Oversee purchasing and inventory in MarketMan; keep entries accurate and timely.
• Direct production staff, assign tasks by station, and monitor labor efficiency.
• Hire, train, and develop production cooks and prep staff; document training.
• Enforce safe work practices and maintain a clean, organized kitchen.
• Coordinate with Executive Chefs, AGMs, and GMs to align production with client needs and delivery timelines.
• Report production, cost, quality, and safety metrics to the Vice President of Operations.

Skills

Culinary leadership

Supervisory experience

HACCP & food safety

MarketMan inventory system

Organization & time management

Communication skills

Deadline-driven & detail-oriented

Night/weekend/holiday flexibility

Airline/private aviation experience

Education

ServSafe Manager certification

Tools

MarketMan inventory system

Job description

Position Summary

The Executive Chef leads the daily preparation of high quality food that meets Iacofanos Catering's standards for exceptional service, including private aviation dining. This role owns production planning, recipe consistency, food safety, and cost control, and reports directly to the General Manager.

Key Responsibilities

• Production planning: Build daily and weekly production plans from confirmed orders and forecasts, and make sure every order is prepared, packed, and ready on time.
• Quality and consistency: Maintain standardized recipes, portioning, plating, and packaging so food leaves the kitchen at the same high quality every time.
• Private aviation dining: Prepare and pack aviation orders to client specifications, including special requests and dietary and allergen needs.
• Food safety and HACCP: Follow and enforce HACCP procedures, temperature controls, allergen handling, and sanitation schedules, working with the AGM who owns the HACCP program.
• Food cost control: Manage yield, waste, and portion control to keep combined labor plus food cost at or below 60% of revenue.
• Purchasing and inventory: Manage ordering, receiving, and inventory in MarketMan, and keep entries accurate and on time.
• Labor and scheduling: Direct production staff, assign tasks by station, and help manage labor efficiency against the production schedule.
• Team leadership: Hire, train, and develop production cooks and prep staff, and document all training.
• Safety and facility: Enforce safe work practices with a goal of zero at-fault accidents or injuries, and protect equipment and maintain a clean, organized kitchen.
• Collaboration: Coordinate with the Executive Chefs, AGMs, and General Managers so production matches client needs and delivery timelines.
• Reporting: Report production, cost, quality, and safety results to the Vice President of Operations.

Measures of Success

• Food cost against target, and combined labor plus food cost at or below 60%
• Quality scores from clients, audits, or internal reviews
• On-time and accurate order production
• HACCP log completion, corrective actions closed, and inspection or audit scores
• Waste and inventory variance
• Zero at-fault accidents or injuries and zero repeat deviations

Qualifications

• 5 or more years of culinary experience, including production, catering, or high-volume kitchen leadership
• Prior supervisory experience leading a kitchen team
• Working knowledge of HACCP and food safety regulations; ServSafe Manager certification (or ability to obtain it)
• Experience with inventory and purchasing systems such as MarketMan
• Strong organization, communication, and time management skills
• Ability to work under deadline pressure with consistent attention to detail
• Flexibility to work nights, weekends, and holidays
• Experience in airline, private aviation, or high-end catering preferred

Physical Requirements

• Stand and work for extended periods in a fast-paced kitchen environment
• Lift and carry up to 50 pounds and move cases, pans, and equipment
• Work safely around heat, cold storage, knives, and kitchen equipment