Lead Production Chef, High-Volume Aviation Catering

Iacofano’s Catering & Events; Denver (CO); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Health, dental and vision insurance

401(k) with company match

Paid sick leave

Holiday pay

Paid training

Job summary

Iacofano’s Catering & Events in Denver is seeking a Production Chef to lead a new production kitchen. You will oversee the entire production process from planning and purchasing through preparation, quality control, packaging and on-time completion.

You will report to the Vice President of Operations and work with General Managers and Executive Chefs. Schedule includes nights, weekends and holidays in a full-time role.

Qualifications

• 5+ years of culinary experience in production, catering or high-volume leadership
• Experience supervising and leading a kitchen team
• ServSafe Manager certification, or the 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

Responsibilities

• Production planning: build daily and weekly production plans from confirmed orders and forecasts
• Quality and consistency: maintain recipes, portioning, plating and packaging to standard
• Private aviation dining: prepare and pack aviation orders to client specs, dietary requests and allergens
• Food safety and HACCP: follow HACCP procedures, temperature controls and sanitation schedules
• Cost control: manage yields, portion sizes and waste to meet cost targets
• Purchasing and inventory: manage ordering, receiving and inventory in MarketMan
• Team leadership: hire, train, schedule and coach production cooks and prep staff

Job description

Iacofano’s Catering & Events in Denver is seeking a Production Chef to lead a new production kitchen. You will oversee the entire production process from planning and purchasing through preparation, quality control, packaging and on-time completion.

You will report to the Vice President of Operations and work with General Managers and Executive Chefs. Schedule includes nights, weekends and holidays in a full-time role.