Corporate Chef – Training & Standards (Hands-On, Multi-Kitchen)

Iacofano Group • North Charleston, SC

5d • Onsite

About The Position

The Corporate Chef – Training & Standards is a hands-on, multi-kitchen culinary leadership role based at Iacofano's North Charleston, South Carolina headquarters kitchen, with travel to kitchens in Columbia, South Carolina; Charlotte, North Carolina; and Brook Park, Ohio. The role is approximately 70% hands-on, including cooking, training, opening kitchens, and working events. It reports to the VP of Operations.

The Corporate Chef owns recipes, portions, yields, equipment programs, menu development, culinary training and certification, and food safety standards across the kitchens. The role develops and tests new menu items in production kitchens, protects the private-aviation standard for presentation, packaging, reheating, and texture, and works with purchasing on product specifications, order guides, recipe costing, and food cost. It trains and certifies trainers, coaches chefs and sous chefs on the line, and maintains culinary training content and career-ladder skills.

The role owns the food safety system across all kitchens, including HACCP plans, standard operating procedures, audits, corrective actions, allergen standards, labeling, and inspection readiness. It supports growth by opening kitchens, bringing newly joined kitchens onto company recipes and standards, and working large events and client tastings. It visits kitchens on announced and unannounced visits, scores them against standards, reviews client feedback and quality trends with Client Success, and addresses root causes.

Kitchen chefs report to their General Managers. The Corporate Chef owns culinary standards, certification, and the culinary portion of chef reviews; may stop food that does not meet standards; and tests and interviews chef and sous chef candidates. General Managers own schedules, pay, attendance, and final hiring decisions. If the Corporate Chef and a General Manager disagree, the VP of Operations decides within 48 hours. The position is full-time and salaried. Travel is paid by the company.

Requirements

• At least 7 years of experience as an executive, multi-unit, or high-volume production chef.
• A track record of training cooks who went on to become sous chefs or chefs; references and names of trained colleagues will be requested.
• Current ServSafe Manager certificate or equivalent food protection manager certificate.
• HACCP certification, or ability to earn it within 90 days.
• Experience with recipe costing, yield testing, and written standard recipes.
• Comfort with kitchen technology, including combi ovens, recipe and inventory software, and Paylocity.
• Ability to travel 50% or more, including overnight stays, nights, weekends, and holidays around events and openings.
• Valid driver's license and ability to travel by air.
• Ability to stand and work in a production kitchen for a full shift and lift up to 50 pounds.

Nice To Haves

• Experience in aviation, catering, hotel banquet, or institutional production.

Responsibilities

• Own recipes, portions, yields, and equipment programs so kitchens prepare dishes consistently.
• Lead menu development across brands and test new items in a production kitchen before launch.
• Set and protect private-aviation standards for presentation, packaging, reheating, and texture.
• Work with purchasing on product specifications and order guides; manage food cost through recipe costing and yield.
• Create culinary training content and define skills required at each step of the cook and chef career ladder.
• Train and certify trainers in every kitchen.
• Coach kitchen chefs and sous chefs on the line, side by side.
• Own the food safety system across kitchens, including HACCP plans, standard operating procedures, audits, and corrective actions.
• Keep kitchens inspection-ready and maintain allergen and labeling standards.
• Open new kitchens by setting up the line, training the team, and staying until operations meet company standards.
• Work large events and key client tastings alongside the sales team.
• Bring kitchens that join the company onto its recipes and standards.
• Visit kitchens on announced and unannounced visits and score them against company standards.
• Review client feedback and quality trends with the Client Success team and address root causes.
• Own culinary standards, culinary certification, and the culinary portion of each chef's review.
• Stop food that does not meet standards and test and interview chef and sous chef candidates.

Benefits

• Annual performance bonus tied to trainers certified, kitchen audit scores, and new-kitchen openings.
• Medical insurance starting the first of the month after 60 days.
• Dental insurance starting the first of the month after 60 days.
• Vision insurance starting the first of the month after 60 days.
• 401(k) with a company match after 6 months.
• Paid time off from the first day of work.
• Company-paid travel.
• Skills review at 90 days and a published career and pay structure.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed