Hybrid Overnight Sous Chef, Catering na Iacofano Group, LLC

Description

At Iacofano’s Catering & Events, we believe that food brings people together, and the kitchen is where culture, teamwork, and creativity shine. As our Sous Chef, you’ll play a vital leadership role—partnering closely with the Executive Chef to ensure our guests experience exceptional quality, safety, and presentation at every event. We’re looking for someone who not only has strong culinary skills, but who also leads with empathy, clear communication, and a commitment to growing and supporting their team.

Key Responsibilities

- Partner with the Executive Chef as their right hand, stepping in to lead when needed
- Lead, coach, and support kitchen staff while fostering a collaborative, respectful environment
- Manage daily prep, production planning, and kitchen communication to ensure smooth operations
- Assist with scheduling and coordinating on-call labor when needed
- Conduct regular safety walks and ensure food safety and sanitation standards are upheld
- Maintain quality and portion control across all meals, events, and trays
- Oversee inventory management, ordering, and vendor relationships
- Support menu development, seasonal updates, and new recipe creation
- Execute advanced protein fabrication (beef, pork, poultry, seafood)
- Act as a lead trainer during onboarding and upskilling initiatives

What it takes to succeed here...

- You lead with empathy, setting the tone for teamwork, trust, and accountability
- You balance creativity with precision, ensuring high-volume production stays clean and consistent
- You communicate clearly, delegate effectively, and stay calm under pressure
- You uphold food safety standards without compromise
- You see challenges as opportunities for problem-solving and growth—for yourself and your team

Requirements

- Culinary school graduate with 3–5 years of proven high-volume catering and supervisory experience; Candidates without a culinary degree with 5+ years of Sous Chef experience are encouraged to apply
- ServSafe Manager Certification (or willingness to complete within first 90 days)
- HACCP Certification and CPR Training (required within first 60 days)
- ServSafe Allergen Certification (preferred or completed upon hire/onboarding period)
- Strong communication and leadership skills, with the ability to give and receive feedback openly
- A commitment to high standards of food quality, safety, and presentation
- A growth mindset with the ability to coach and develop team members