Sous Chef

We have an incredible opportunity for a dynamic, inspirational culinary leader to join our New York Kitchen as a Sous Chef! 

Who We Are:   

We have a passion for hospitality culinary delights on every banquet floor and in the sky. With the three business segments of Airline Catering, International Event Catering, and Restaurants, Lounges & Hotels, DO & CO offers gourmet entertainment all over the world. We operate in 32 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:   

• Oversee all daily kitchen operations and culinary staff within designated areas. 
• Implement daily food service protocols, emphasizing quality, technique, portion control, presentation, and cost efficiency.  
• Assess ingredient freshness and actively participate in food tastings.  
• Establish standardized production recipes to maintain consistent quality across all offerings. 
• Ensure uninterrupted supply of ingredients and products, promptly notifying the Executive Chef of any shortages or discrepancies.  
• Monitor production processes to meet quality standards and deadlines consistently. Uphold meal specifications and uphold the highest quality standards in all culinary outputs.  
• Provide support to the Executive Chef in catering proposals, fostering creativity, quality enhancement, presentation refinement, managing costs, preparing reports, and coordinating schedules. Contribute to the enhancement of catering services. 
• Enforce maintenance and safety protocols, ensuring strict adherence to state and federal regulations regarding food storage, handling, and preparation.  
• Maintain cleanliness and sanitation standards for culinary utensils, equipment, and overall kitchen hygiene. 
• Preserve culinary excellence by training, motivating, and supervising kitchen personnel, overseeing culinary activities as assigned. 
• Adjust kitchen staff availability based on business demands. 

Qualifications:  

• Bachelor's degree in culinary arts preferred.  
• Minimum of 3 years of culinary expertise in running a successful full-service kitchen, with extensive production volume, ensuring high-quality products, efficient operations, and customer satisfaction.
• Proficiency in Mandarin and Cantonese cuisine is strongly preferred. 
• Experience overseeing a team of at least 3 members.
• Familiarity with the latest trends in the catering industry is a plus. 

What We Offer:   

• Estimated Salary Range: $70,000 - $85,000 Annually   
• Full-Time employees are eligible for 401K, Commuter Benefits, and Healthcare Benefits such as Medical, Dental, & Vision.   
• Daily Complimentary Meals (Breakfast, Lunch and Dinner).   
• Member Perks and Discounts through our partnership with BenefitHub.   
• An organization dedicated to fostering innovation; in pursuit of cultivating creativity, embracing new ideas and leveraging our impeccable standard for hospitality.   
• Genuine career development opportunities, both nationally and internationally.   
• The chance to collaborate and represent a leading force in the luxury global gourmet entertainment industry.   

Diversity & Inclusion Statement:   

We want everyone to feel welcome, respected and we are committed to providing the best space, experience, and workplace for our teams - no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status and all the other fascinating characteristics that make us different and makes you. That is what makes our team so special.