Senior Overnight Catering Cook - Aviation & Corporate Catering (9pm - 5am) at Iacofano Group, LLC

North Charleston, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

18 May, 26

Salary

19.5

Posted On

17 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

High-Volume Production, Culinary Execution, Quality Standards, Independent Work, Shift Leadership, Portion Control, Food Safety, Inventory Management, Protein Fabrication, Labeling, Garnishing, Tray Assembly, Time Management, Communication, Mentoring, Dispatch Fulfillment

Industry

Food and Beverage Services

Description

Description Starting at $19.50/hour + .50 cent Shift Differential; increase based on experience and credentials Full-time Benefits Offered (Medical, Dental, Vision etc.) The Cook 3 is a senior-level culinary production role responsible for executing high-volume inflight and corporate catering orders with precision and efficiency. This position is expected to work independently, maintain strict quality standards, and support overnight production and fulfillment needs. Cook 3s serve as lead production team members on their shift, mentoring junior cooks and helping ensure all trays, bulk items, and catering orders are accurate, properly labeled, and ready for dispatch. While not a formal supervisor, this role acts as a shift leader under the direction of the General Manager. Note: This is a night shift position supporting next-day fulfillment and early dispatch operations. Key Responsibilities Production & Execution Independently execute all inflight tray types and bulk catering items with zero errors Produce corporate, buffet, boxed, and inflight catering items to specification Maintain accuracy in portioning, tray assembly, garnishing, labeling, and packaging Support protein fabrication and advanced prep tasks with proper handling and food safety standards Step into any station as needed to support shift production goals All inflight tray types (cheese, sandwich, fruit, NetJets, crudité, breakfast, soup, bulk) Corporate and BNI catering presentation standards Safe temperature controls for hot and cold food production Garnish kits, labeling standards, allergen protocols, and catering documentation (tail numbers, tray counts) FIFO inventory practices and basic protein fabrication Night Shift & Fulfillment Support Ensure all overnight production is completed accurately and on schedule for morning dispatch Verify tray counts, bulk quantities, and labeling prior to staging Maintain organization of completed orders to support logistics and delivery teams Communicate production updates or issues clearly to leadership and morning shift teams Leadership & Mentorship Train and mentor new cooks on tray assembly, portion control, garnish standards, and labeling Assist in organizing prep lists and prioritizing production during high-volume periods Support station leadership during peak production or large-scale events Provide backup support to Sous Chef during callouts or ramp-up periods Requirements 3+ years of professional kitchen, commissary, catering, or high-volume production experience ServSafe Manager Certification (highly preferred) Allergen Certification (preferred) Ability to work overnight shifts and maintain productivity in a fast-paced production environment Performance Expectations Consistently delivers error-free production Maintains high standards of cleanliness, food safety, and organization Demonstrates initiative and ownership without direct supervision Works efficiently under time-sensitive production schedules Maintains strong communication with Logistics, QA/Expo, and Guest Services teams Protects product integrity from production through staging

Responsibilities

This senior-level role involves independently executing high-volume inflight and corporate catering orders with precision, serving as a lead production team member on the overnight shift. Responsibilities include ensuring all trays and bulk items are accurate, properly labeled, and ready for dispatch while mentoring junior cooks.