Events-Centric Sous Chef

DO & CO • New York, NY

6d • $80,000 - $100,000

About The Position

DO & CO is seeking an Events-Centric Sous Chef for its New York, Chicago, or LAX kitchens. The role leads daily kitchen operations, develops and mentors culinary teams, and contributes to creative, cost-conscious menu development. The Sous Chef may also cook at premier global events, including Formula 1 and FIFA, in the U.S. and around the world.

DO & CO operates in airline catering, international event catering, and restaurants, lounges, and hotels. It operates in 33 locations across 12 countries and 3 continents, with a focus on quality in its products and services.

Requirements

• At least 3 years of professional cooking experience in a high-volume kitchen environment.
• Knowledge of current catering industry trends.
• Ability to work efficiently under pressure while maintaining attention to detail and consistent food quality.
• Familiarity with kitchen safety and sanitation protocols.
• Excellent teamwork and communication skills.
• Ability to work long hours on foot and in environments with varying temperatures.
• Flexibility to work different shifts, including nights, weekends, and holidays, based on business needs.

Nice To Haves

• Culinary degree or certification.

Responsibilities

• Lead daily kitchen operations in an assigned area, guiding and mentoring culinary teams to deliver high food quality, sound technique, consistent portioning and presentation, and cost control.
• Inspect ingredient freshness, participate in tastings, and standardize production recipes to ensure consistency across menus.
• Monitor inventory, prevent shortages, and communicate needs or discrepancies to the Executive Chef.
• Contribute culinary ideas that improve cost efficiency, quality, presentation, and the guest experience.
• Ensure production timelines, quality benchmarks, and client specifications are met.
• Ensure menu items meet DO & CO standards and align with airline meal specifications and premium catering expectations.
• Support the Executive Chef with proposals, menu concepts, food cost control, operational reporting, and team scheduling.
• Optimize staffing coverage and travel to catered events so culinary staffing aligns with business and operational needs.
• Enforce food safety regulations, sanitation protocols, equipment care, and cleanliness standards.
• Train, motivate, and manage kitchen personnel, and supervise culinary activities as assigned.

Benefits

• Daily complimentary meals (breakfast, lunch, and dinner).
• 401(k) for eligible full-time employees.
• Medical, dental, and vision benefits for eligible full-time employees.
• Career development opportunities nationally and internationally.
• Opportunity to attend world-class events and collaborate in the luxury global gourmet entertainment industry.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed