Asian Cuisine Sous Chef

DO & CO•Redondo Beach, CA

26d•$60,000 - $90,000

About The Position

Bring bold Asian flavors to life and shape our next wave of culinary innovation! We’re seeking a dynamic Asian Cuisine Sous Chef who’s passionate about exploring diverse regional flavors and infusing fresh, creative ideas into product development and menu evolution for our Redondo Beach, CA location! About DO & CO We have a passion for hospitality culinary delights on every elevated floor and in the sky. With our three business segments, Airline Catering, International Event Catering, 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.

Requirements

Minimum of 3 years of culinary experience in high-volume, full-service kitchens.
Bachelor’s degree in Culinary Arts highly desired; relevant training is a must.
Demonstrated expertise in key Asian cuisines, including: Chinese (Cantonese, Sichuan, or regional specialties) Japanese (sushi, hot kitchen, ramen, kaiseki techniques) Korean (traditional flavors, fermentation, grilling techniques) Thai or Southeast Asian (balance of sweet, sour, spicy, savory profiles)
Skilled in Asian culinary fundamentals, such as wok cookery, stock and broth preparation, steaming, dumpling production, stir-fry methods, rice and noodle mastery, and traditional seasoning profiles.
Experience designing or supporting Asian-inspired menus, including menu development, tasting execution, and cost-efficient ingredient sourcing.
Knowledge of current catering and global culinary trends.
Ability to work long hours on foot and in environments with varying temperatures.
Ability (and desire) to travel/work multiple events both domestically and internationally.
Flexibility to work different shifts (including nights, weekends, and holidays) based on business needs.

Responsibilities

Manage day-to-day Kitchen operations and culinary team in an assigned area.
Execute Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control.
Examine the freshness of ingredients and participate in food tastings.
Standardize Production Recipes to ensure consistent quality.
Ensure there is no shortages or discrepancies in products or ingredients and inform the Executive Chef accordingly.
Participate in the growth of overall Catering: Cost, Quality, Presentation and Innovation.
Ensure production processes, quality standards and deadlines are met.
Ensure products meet the meal specifications and the utmost quality standards at all times.
Support the Executive Chef with Catering Proposals, creativity, cost control, reports, and schedule.
Ensure availability of kitchen personnel based on business needs.
Ensure that appropriate Maintenance and Safety Standards are followed and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness.
Maintain Culinary Excellence Standards.
Train, motivate and manage kitchen personnel and supervise culinary activities as assigned.

Benefits

Salary range: $60,000 - $90,000 annually.
Daily Complimentary Meals (Breakfast, Lunch and Dinner).
FT employees are eligible for 401K and Medical benefits: medical, dental, and vision.
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 by attending worldclass events.

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