What are the responsibilities and job description for the Sous Chef - Leadership Track (Growth Opportunity) position at Iacofano Group, LLC?
Description:What’s in it for you
- Starting Pay: $22–$26/hour 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
- Consistent, full-time leadership role
- Be part of a growing catering operation with long-term opportunity
- Clear path to Executive Chef and leadership roles
- Clear path to Executive Chef and leadership roles
- Opportunity to help build and develop kitchen teams
- Work directly with leadership on systems and training
- Be part of a company expanding across multiple locations
This role is primarily based in Columbia, with occasional travel (typically once per quarter) to:
- Support other kitchen locations
- Assist with training and development
- Help maintain consistency across operations
Iacofano’s Catering & Events is hiring a Sous Chef – Leadership Track for our Columbia (29169) location.
This is a hands-on leadership role in a high-volume catering kitchen focused on consistency, efficiency, and teamwork.
You will support daily operations, lead production teams, and help develop staff while ensuring food quality and execution standards are met.
Key Responsibilities- Lead and support kitchen teams during daily production
- Ensure food quality, consistency, and presentation standards
- Train and develop cooks (Cook 1 ? Cook 2 ? Cook 3)
- Maintain kitchen systems, processes, and organization
- Support Expo/QA and logistics coordination when needed
- Assist with scheduling and production planning
- Maintain a clean, organized, and efficient kitchen environment
- Travel occasionally to support other locations
- Strong leadership and team support skills
- Reliable and accountable
- Ability to work in a fast-paced, high-volume environment
- Organized and detail-oriented
- Good communication skills
- Interest in growing into a Chef or leadership role
- Previous experience as a Sous Chef or senior-level cook
- Strong understanding of kitchen operations and food production
- Ability to lead teams and manage high-volume production
- Ability to follow and enforce systems and procedures
- Ability to stand for extended periods (8 hours)
- Ability to lift up to 50 lbs
- Strong organizational and communication skills
- Willingness to travel occasionally (quarterly)
- Experience in catering or high-volume kitchens
- Experience training and developing staff
- ServSafe certification (or willingness to obtain)
Salary : $22 - $26