Production Chef
About The Position
The Production Chef leads daily food preparation to meet Iacofanos Catering’s standards for exceptional service, including private aviation dining. The role is responsible for production planning, recipe consistency, food safety, and cost control, and reports directly to the General Manager. The Production Chef directs production staff, manages ordering and inventory, and coordinates with Executive Chefs, AGMs, and General Managers to ensure orders meet client requirements and delivery timelines. The role also reports production, cost, quality, and safety results to the Vice President of Operations.
Requirements
- At least 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 consistent attention to detail.
- Flexibility to work nights, weekends, and holidays.
- Ability to stand and work for extended periods in a fast-paced kitchen environment.
- Ability to lift and carry up to 50 pounds and move cases, pans, and equipment.
- Ability to work safely around heat, cold storage, knives, and kitchen equipment.
Nice To Haves
- Experience in airline, private aviation, or high-end catering.
Responsibilities
- Build daily and weekly production plans based on confirmed orders and forecasts, ensuring orders are prepared, packed, and ready on time.
- Maintain standardized recipes, portioning, plating, and packaging to ensure consistent food quality.
- Prepare and pack private aviation orders to client specifications, including special requests and dietary and allergen needs.
- Follow and enforce HACCP procedures, temperature controls, allergen handling, and sanitation schedules, working with the AGM who owns the HACCP program.
- Manage yield, waste, and portion control to keep combined labor and food cost at or below 60% of revenue.
- Manage ordering, receiving, and inventory in MarketMan, keeping entries accurate and timely.
- Direct production staff, assign station tasks, and help manage labor efficiency against the production schedule.
- Hire, train, and develop production cooks and prep staff, and document all training.
- Enforce safe work practices with a goal of zero at-fault accidents or injuries; protect equipment and maintain a clean, organized kitchen.
- Coordinate with Executive Chefs, AGMs, and General Managers so production matches client needs and delivery timelines.
- Report production, cost, quality, and safety results to the Vice President of Operations.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
