Production Chef – New Denver Kitchen
About The Position
Iacofano's Catering & Events is hiring a Production Chef to lead its new production kitchen at 2171 S Grape St in Denver. The kitchen serves private aviation, corporate, and event clients in a high-volume environment. This is a production leadership role rather than a typical restaurant kitchen position. The Production Chef owns the production process from planning and purchasing through preparation, quality control, packaging, and on-time completion. The role reports to the Vice President of Operations and works closely with General Managers, Executive Chefs, and Assistant General Managers.
Requirements
- At least 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.
- Ability 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.
Nice To Haves
- Airline catering, private aviation, or high-end catering experience.
Responsibilities
- Build daily and weekly production plans using confirmed orders and forecasts, prioritize and assign work, and ensure orders are prepared, packed, and ready on time.
- Maintain standardized recipes, portioning, plating, and packaging, and check food quality and presentation before orders leave the kitchen.
- Prepare and pack private aviation orders to client specifications, including special requests, dietary restrictions, and allergen requirements.
- Follow and enforce HACCP procedures, temperature controls, allergen handling, and sanitation schedules.
- Manage yields, portion sizes, and waste to meet food and labor cost targets.
- Manage ordering, receiving, and inventory in MarketMan, and maintain accurate, timely records.
- Hire, train, schedule, and coach production cooks and prep staff; assign stations and document training.
- Enforce safe work practices, protect equipment, and maintain a clean, organized kitchen.
- Report production, cost, quality, and safety results to the Vice President of Operations.
Benefits
- Health insurance
- Dental insurance
- Vision insurance
- 401(k) with company match
- Paid sick leave
- Holiday pay
- Paid training
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
