Catering Production Cook (All Levels) – 70° Kitchen + Growth Opportunity

Description

What’s in it for you

• •Starting Pay: $18–$22/hour based on experience (Cook 1–3 levels)
• •Weekly pay – receive consistent weekly compensation
• •Shift premium available for overnight hours (varies by shift)
• •401(k) with company match
• •Health, Dental & Vision Insurance
• •Holiday pay at time and a half
• •Free employee meals every shift
• •Overtime opportunities available

Interview Opportunities

• •Monthly Open House: Third Wednesday of every month | 2:00 PM – 6:00 PM
• •Walk-In Hiring Hours: All other Wednesdays | 9:00 AM – 11:00 AM 2:00 PM – 4:00 PM
• •Scheduled Interviews: Tuesday–Friday | 11:00 AM – 4:00 PM

Press Here to Schedule a 15 Minute Interview

A Better Kitchen Experience

• •Air-conditioned kitchen maintained at ~70° year-round
• •State-of-the-art equipment and clean, organized workstations
• •Structured production kitchen — no chaos, no guesswork
• •Systems, prep lists, and processes designed for success

Flexible Scheduling (24/7 Operation)

We operate a 24/7 production kitchen with consistent scheduling. Start times may vary slightly based on production needs:

• •Day Shift: typically 5:00 AM – 1:00 PM or 6:00 AM – 2:00 PM
• •Afternoon Shift: typically 1:00 PM – 9:00 PM or 2:00 PM – 10:00 PM
• •Overnight Shift: typically 9:00 PM – 5:00 AM or 10:00 PM – 6:00 AM (shift premium available)
• •Full-time and part-time positions available
• •Opportunities to grow into preferred or leadership shifts over time

Growth & Advancement

• •Clear path: Cook 1 ? Cook 2 ? Cook 3 ? Leadership
• •Opportunities to move into Expo/QA, Logistics, and Supervisor roles
• •We promote from within whenever possible
• •Performance-based growth—not just time-based

Training & Development

• •Hands-on training with clear expectations
• •Standardized recipes, systems, and workflows
• •Ongoing coaching and skill development
• •Opportunity to learn multiple stations and catering styles
• •Exposure to high-end catering, corporate clients, and private aviation production

Position Overview

Iacofano’s Catering & Events is hiring Catering Production Cooks (all levels) for our Charleston (29418) location.

This is not a typical restaurant kitchen. We operate a structured, high-volume production environment focused on consistency, efficiency, and quality.

You will prepare a variety of food items including proteins, vegetables, sauces, and prepared meals using standardized recipes and modern equipment.

Key Responsibilities

• •Prepare food items according to recipes and production schedules
• •Maintain consistency in quality, portioning, and presentation
• •Work across multiple stations (prep, grill, sauté, packaging, etc.)
• •Follow food safety and sanitation standards
• •Keep workstations clean, organized, and efficient
• •Communicate with team members to maintain production flow
• •Support overall kitchen operations as needed

Why This Job Is Different

• •Consistent hours vs unpredictable restaurant schedules
• •Professional, team-driven environment
• •High-volume production without the chaos
• •A kitchen built for efficiency, comfort, and performance
• •A company focused on systems, training, and long-term growth

Bottom Line

• If you want another kitchen job, there are plenty of options.
• If you want a clean, organized, professional environment with real growth and stability , this is where you want to be.

Requirements

Requirements

• •Ability to follow recipes, prep lists, and kitchen systems consistently
• •Strong attention to detail and commitment to food quality
• •Ability to work in a fast-paced, team-oriented environment
• •Reliable and punctual with a strong work ethic
• •Ability to communicate effectively with team members
• •Ability to stand for extended periods (8+ hours)
• •Ability to lift up to 40 lbs
• •Willingness to work early mornings, afternoons, evenings, or overnight shifts as needed
• •Maintain a clean, organized, and professional work environment

Preferred (Not Required)

• •Previous kitchen, catering, or food production experience
• •Experience in high-volume or production-style kitchens
• •ServSafe certification (or willingness to obtain)
• •Experience working multiple stations