Cook 1 / Prep Cook – Private Aviation Catering in Brook Park, Ohio at Iacofano Group, LLC

Staring Pay: $16/hour

Benefits: Medical, Dental, Vision etc.

Iacofano’s Catering & Events is seeking a Cook I / Prep Cook to support our high-volume catering kitchen serving private aviation, corporate clients, and hospitality events.

This role focuses on high-volume food production and preparation for private jet catering and large-scale hospitality operations. The ideal candidate is organized, reliable, and comfortable working in a fast-paced catering environment where consistency, quality, and food safety are critical.

This position offers the opportunity to develop strong catering production experience and grow within a professional kitchen operation.

Key Responsibilities:

• Prepare, cook, and present food according to company recipes and standards
• Execute high-volume food production for catering and private aviation clients
• Follow daily prep lists and production schedules
• Portion food according to recipe specifications and portion standards
• Assist with any incoming, ASAP or last-minute orders when needed
• Maintain a clean and sanitary workstation at all times
• Clean and sanitize kitchen equipment, surfaces, and small wares according to Ohio food safety and sanitation standards
• Complete opening and closing kitchen checklists
• Report equipment issues, product shortages, or food quality concerns to the Manager on Duty
• Follow all kitchen procedures, food safety rules, and company policies

• Beginner out of Culinary School to 2 years' experience in culinary field
• Up to 1-2 years' experience (not fast food) but a restaurant doing either grill cook, prep or cook
• Catering experience and/or high-volume production
• Must be able to communicate clearly with managers and fellow kitchen team
• Be able to reach, bend, stoop and frequently lift 35+ pounds.
• Be able to work in a standing position for long periods of time (up to 8 hours)
• Be able to work under limited supervision
• Excellent written & verbal skills for shift transition handoffs

Preferred Experience:

• Experience in high-volume catering, banquet, or hospitality kitchen environments
• Food safety standards and sanitation certificate(s) such as ServSafe or equivalent
• Ability to work efficiently under time-sensitive production schedules
• Experience with recipe-based production and portion control
• Team-oriented mindset to step in, come in early or stay late