Production Chef

Position Summary

The Production Chef leads the daily preparation of high quality food that meets Iacofanos Catering's standards for exceptional service, including private aviation dining. This role owns production planning, recipe consistency, food safety, and cost control, and reports directly to the Vice President of Operations.

Key Responsibilities

• Production planning: Build daily and weekly production plans from confirmed orders and forecasts, and make sure every order is prepared, packed, and ready on time.
• Quality and consistency: Maintain standardized recipes, portioning, plating, and packaging so food leaves the kitchen at the same high quality every time.
• Private aviation dining: Prepare and pack aviation orders to client specifications, including special requests and dietary and allergen needs.
• Food safety and HACCP: Follow and enforce HACCP procedures, temperature controls, allergen handling, and sanitation schedules, working with the AGM who owns the HACCP program.
• Food cost control: Manage yield, waste, and portion control to keep combined labor plus food cost at or below 60% of revenue.
• Purchasing and inventory: Manage ordering, receiving, and inventory in MarketMan, and keep entries accurate and on time.
• Labor and scheduling: Direct production staff, assign tasks by station, and help manage labor efficiency against the production schedule.
• Team leadership: Hire, train, and develop production cooks and prep staff, and document all training.
• Safety and facility: Enforce safe work practices with a goal of zero at-fault accidents or injuries, and protect equipment and maintain a clean, organized kitchen.
• Collaboration: Coordinate with the Executive Chefs, AGMs, and General Managers so production matches client needs and delivery timelines.
• Reporting: Report production, cost, quality, and safety results to the Vice President of Operations.

Measures of Success

• Food cost against target, and combined labor plus food cost at or below 60%
• Quality scores from clients, audits, or internal reviews
• On-time and accurate order production
• HACCP log completion, corrective actions closed, and inspection or audit scores
• Waste and inventory variance
• Zero at-fault accidents or injuries and zero repeat deviations