Role OverviewThis is a hands-on culinary leadership role responsible for setting the culinary direction of our catering operations while ensuring consistent execution, quality, and profitability. The Executive Chef will lead menu development, oversee kitchen operations, manage food and labor costs, develop culinary teams, and ensure that every event meets Iacofano’s standards for quality and execution.
What You Will Do
Design and refine catering menus based on seasonal ingredients, client preferences, and budget goals. Develop and maintain standardized recipes, portion controls, and plating guidelines. Lead culinary tastings and incorporate feedback into final menu offerings.
Why It Might Be a Fit
Experienced culinary leader with strong catering or banquet experience. Creative and passionate about food while maintaining strong operational discipline. Confident leader who can develop and motivate culinary teams.
Requirements
- Culinary school graduate or equivalent professional culinary experience
- 7–10 years of progressive kitchen leadership experience
- Catering or banquet experience required
- Proven experience managing food and labor budgets
- Experience with P&L accountability and cost control
- Strong vendor management and negotiation skills
- Demonstrated ability to recruit, train, coach, and develop culinary teams
- Strong knowledge of food safety, sanitation, and kitchen operations
- Excellent communication, leadership, and conflict-resolution skills
- Ability to stand for extended periods and work long shifts
- Ability to lift up to 50 lbs
- Ability to thrive in a fast-paced, high-volume environment
Benefits
- Competitive salary based on experience
- 401(k) with company match
- Health, Dental & Vision Insurance
- Holiday pay at time and a half
- Free employee meals
- Overtime opportunities available
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