Production Chef

Iacofano Group•West Columbia, SC

10d

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 develops production plans from confirmed orders and forecasts; ensures orders are prepared, packed, and ready on time; maintains standardized recipes, portions, plating, and packaging; and prepares aviation orders according to client specifications, including dietary, allergen, and special requests. The role follows and enforces HACCP procedures, temperature controls, allergen handling, and sanitation schedules in coordination with the AGM, who owns the HACCP program. The position manages food costs, purchasing, receiving, and inventory using MarketMan; directs production staff and supports labor efficiency; hires, trains, and develops production cooks and prep staff; and documents training. It also enforces safe work practices, maintains equipment and an organized kitchen, coordinates with Executive Chefs, AGMs, and General Managers, and reports production, cost, quality, and safety results to the Vice President of Operations. Success is measured by cost control, client and audit quality scores, on-time and accurate production, HACCP and inspection results, waste and inventory variance, and workplace safety.

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, and ensure 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 according 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 tasks by station, and help manage labor efficiency against the production schedule.
Hire, train, and develop production cooks and prep staff, and document 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 aligns with client needs and delivery timelines.
Report production, cost, quality, and safety results to the Vice President of Operations.