Production Chef

Iacofano’s Catering & Events; West Columbia (SC); Sur place; USD 60 000 - 85 000; Plein temps

Résumé du poste

Iacofano’s Catering & Events in West Columbia, SC, seeks a Production Chef to lead daily high-volume catering production, including private aviation dining. You will plan production, ensure recipe consistency, manage food safety (HACCP) and cost control, and supervise kitchen staff to meet client timelines.

Responsibilities include coordinating with executive chefs and managers, maintaining inventory in MarketMan, and driving quality and efficiency while upholding safety standards.

Qualifications

• 5+ years of culinary leadership and high-volume kitchen experience.
• Strong knowledge of HACCP and food safety regulations; ServSafe Manager certification preferred or ability to obtain.
• Experience with inventory and purchasing systems such as MarketMan.
• Proven ability to plan production, manage costs, and ensure consistency across large-scale catering.
• Excellent organization, communication, and time management skills.

Responsabilités

• Production planning: Build daily and weekly production plans from orders and forecasts, ensuring on-time prep and delivery.
• Quality and consistency: Maintain standardized recipes, portioning, plating, and packaging for consistent quality.
• Private aviation dining: Prepare and pack aviation orders per client specs, including dietary needs.
• Food safety and HACCP: Enforce HACCP, temp controls, allergen handling, sanitation schedules; collaborate with AGM on HACCP.
• Food cost control: Manage yield, waste, and portion control to keep labor plus food costs at 60% of revenue.
• Purchasing and inventory: Manage ordering, receiving, and inventory in MarketMan; keep records accurate.
• Labor and scheduling: Direct production staff, assign tasks by station, optimize labor efficiency.
• Team leadership: Hire, train, and develop production cooks and staff; document training.
• Safety and facility: Enforce safe practices; keep kitchen clean and organized.
• Collaboration: Coordinate with Executive Chefs, AGMs, and GMs to match client needs and timelines.
• Reporting: Report production, cost, quality, and safety results to VP of Operations.

Connaissances

Culinary leadership

Kitchen supervision

Food safety HACCP

Production planning

Inventory purchasing

Team management

Formation

High school diploma or culinary degree

Outils

MarketMan

Description du poste

Description

Position Summary

The Production 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

Requirements

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