Sous Chef - Leadership Track (Growth to Executive Chef)

Job Description

Job Description

Description:

• Starting Pay: $24–$28/hour based on experience  
• Weekly pay schedule for consistent and predictable compensation.
• 401(k) with company match  
• Health, Dental & Vision Insurance  
• Holiday pay at time and a half  
• Free employee meals  
• Overtime opportunities available  
• Work in a state-of-the-art, professional, high-volume catering kitchen  
• Be part of a growing, high-end catering operation  
• Clear path to Executive Chef and leadership roles  

• 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 

• Clear path to Executive Chef and multi-unit leadership roles  
• Opportunity to help build and develop kitchen teams  
• Work directly with leadership on systems, training, and execution  
• Be part of a company expanding across multiple markets 

This role is primarily based in Charleston, with occasional travel (typically once per quarter) to:

• Support other kitchen locations 
• Assist with training and team development 
• Help maintain consistency across operations 

Ideal for someone who wants to grow into a Chef role , without full-time travel

Iacofano’s Catering & Events is hiring a Sous Chef – Leadership Track for our Charleston (29418) location.

This is a hands-on leadership role responsible for:

• Supporting daily kitchen operations 
• Leading production teams 
• Ensuring quality, consistency, and execution 
• Assisting with training and development of staff 

This role plays a key part in building the bench and developing future leaders within the company.

• 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) 
• Implement and maintain kitchen systems and standards 
• Support Expo/QA and logistics coordination when needed 
• Assist with scheduling, prep planning, and execution 
• Maintain a clean, organized, and efficient kitchen environment 
• Travel occasionally to support other locations as needed 

• Strong leadership and team development skills 
• High level of accountability and professionalism 
• Ability to thrive in a fast-paced, high-volume environment  
• Organized, detail-oriented, and process-driven 
• Strong communication skills 
• Desire to grow 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, standards, 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 production kitchens 
• Experience training and developing kitchen staff 
• ServSafe certification (or willingness to obtain) 

• Not just a Sous Chef role—this is a leadership development position  
• Opportunity to help build teams and improve operations  
• Direct path to Executive Chef and beyond  
• Work in a state-of-the-art kitchen with structured systems and high standards  
• Be part of a company focused on growth, quality, and long-term development  

If you’re looking for a standard Sous Chef role, this isn’t it.

If you want to grow into a Chef, develop teams, and be part of a high-performing, high-end catering operation , this is a real opportunity.