Sous Chef

We have an incredible opportunity for a dynamic, passionate, and experienced Sous Chef to join our growing culinary team in New York (JFK)! We are looking for a culinary professional who thrives in a fast-paced environment, demonstrates strong leadership skills, and is committed to delivering exceptional food quality and presentation.

About DO & CO

We have a passion for hospitality culinary delights on every banquet floor and in the sky. With our three business segments of Airline Catering, International Event Catering, and Restaurants, Lounges & Hotels, we offer gourmet entertainment all over the world. We operate in 33 locations, 12 countries and 3 continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown, and grow constantly – sometimes beyond our own expectations.

Responsibilities:

• Support the Executive Chef and culinary leadership team in overseeing daily kitchen operations, ensuring efficiency, consistency, and exceptional food quality.
• Supervise, train, and guide kitchen staff to maintain high standards of food preparation, presentation, and service.
• Prepare and cook high-quality dishes in accordance with established recipes, specifications, and portion standards.
• Ensure all meals meet DO & CO's standards for taste, quality, freshness, and presentation.
• Coordinate daily food production activities to ensure operational deadlines and production schedules are met.
• Monitor food preparation processes, inventory levels, portion control, and waste reduction to support cost-effective operations.
• Assist with menu development, recipe improvements, and culinary innovation.
• Ensure proper handling, labeling, storage, and rotation of ingredients in accordance with food safety standards.
• Maintain a clean, organized, and safe kitchen environment while ensuring compliance with company sanitation and hygiene regulations.
• Monitor kitchen equipment and promptly report maintenance, safety, or operational concerns.
• Collaborate with other departments to ensure smooth kitchen operations and timely meal production.
• Lead by example, fostering teamwork, accountability, and a culture of culinary excellence.

Qualifications:

• Minimum of 4 years of professional culinary experience, preferably including supervisory or leadership responsibilities in a high-volume kitchen environment.
• Culinary Arts degree or equivalent professional culinary training preferred.
• Strong knowledge of culinary techniques, food preparation methods, and kitchen operations.
• Demonstrated ability to supervise, motivate, and develop culinary teams.
• Experience working in high-volume food production, airline catering, luxury hospitality, or fine dining environments preferred.
• Strong understanding of food safety, sanitation, HACCP principles, and kitchen hygiene standards.
• Excellent organizational, time management, and problem-solving skills.
• Ability to work efficiently under pressure while maintaining attention to detail and consistency in food quality.
• Strong communication and interpersonal skills with the ability to collaborate across departments.
• Ability to stand for extended periods and work in environments with varying temperatures.
• Flexibility to work different shifts, including nights, weekends, and holidays, based on business needs.
• Willingness and ability to travel domestically or internationally as business needs require.

What We Offer:

• Salary range: $70,000 – $85,000 annually.
• Complimentary daily meals, including breakfast, lunch, and dinner.
• Medical, dental, and vision benefits for eligible full-time employees.
• 401(k) eligibility for full-time employees.
• A workplace committed to culinary excellence, innovation, and exceptional hospitality.
• Genuine career-development opportunities, both nationally and internationally.
• The opportunity to represent and collaborate with a global leader in luxury gourmet entertainment.

Diversity & Inclusion Statement

DO & CO provides equal employment opportunities. Applicants will be considered for employment without discrimination based on race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status, or any other protected characteristic.