Production Chef – New Denver Kitchen

Iacofano’s Catering & Events; Denver (CO); Presencial; USD 65.000 - 75.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Health, dental and vision insurance

401(k) with company match

Paid sick leave

Holiday pay

Paid training

Descripción de la vacante

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.

Formación

• 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

Responsabilidades

• 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

Descripción del empleo

Description

Iacofano's Catering & Events is opening a new production kitchen in Denver at 2171 S Grape St, and we are hiring a Production Chef to lead it. We cook for private aviation, corporate and event clients in a high-volume kitchen.

This is a production leadership role, not a typical restaurant kitchen job. You will own 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 closely with our General Managers, Executive Chefs and Assistant General Managers.

Pay: $65,000 to $75,000 per year

Benefits: health, dental and vision insurance; 401(k) with company match; paid sick leave; holiday pay; paid training.

Schedule: Full-time. Nights, weekends and holidays required based on production and delivery schedules.

What you will do:

• Production planning: build daily and weekly production plans from confirmed orders and forecasts, assign tasks by priority, and make sure every order is prepared, packed and ready on time.
• Quality and consistency: maintain standardized recipes, portioning, plating and packaging, and check food quality and presentation before orders leave the kitchen.
• Private aviation dining: prepare and pack aviation orders to client specifications, including special requests, dietary restrictions and allergen requirements.
• Food safety and HACCP: follow and enforce HACCP procedures, temperature controls, allergen handling and sanitation schedules.
• Cost control: manage yields, portion sizes and waste to meet food and labor cost targets.
• Purchasing and inventory: manage ordering, receiving and inventory in MarketMan, and keep records accurate and on time.
• Team leadership: hire, train, schedule and coach production cooks and prep staff, assign stations, and document training.
• Safety and facility: enforce safe work practices, protect equipment, and keep a clean, organized kitchen.
• Reporting: report production, cost, quality and safety results to the VP of Operations.

Applications accepted through November 30, 2026.

Requirements

Requirements:

• 5+ years of culinary experience, including production, catering or high-volume kitchen leadership
• Prior experience supervising and leading a kitchen team
• Working knowledge of HACCP and food safety regulations
• 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 consistent attention to detail
• Flexibility to work nights, weekends and holidays
• Able to stand for extended periods, lift and carry up to 50 lbs, and work safely around heat, cold storage, knives and kitchen equipment, with or without reasonable accommodation

Preferred, not required: airline catering, private aviation or high-end catering experience.