Pastry Sous Chef - Events & Culinary Operations

DO•Des Plaines, IL

About The Position

DO & CO is hiring a Pastry Sous Chef for Events & Culinary Operations at its Los Angeles, Chicago, or Miami locations. The role is responsible for elevating daily kitchen operations, motivating a high-performing team, and contributing to creative, cost-conscious menu development. The Pastry Sous Chef will also work with the global events team to create curated desserts for major events, including Formula 1 and FIFA, in the United States and internationally. This is a hands-on position involving daily production work, organization, coordination, and execution. The role requires travel to support U.S. locations and major events, including events in North America, Brazil, Mexico, and other international locations. Travel and schedule flexibility depend on business needs, event schedules, and operational priorities. DO & CO operates in airline catering, international event catering, and restaurants, lounges, and hotels. The company describes its work as providing gourmet hospitality worldwide across 33 locations, 12 countries, and three continents.

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 consistency in 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.
Flexibility to travel based on business needs, event schedules, and operational priorities.

Nice To Haves

Culinary degree or certification.
Experience developing training programs to help team members adapt quickly and integrate into established units.

Responsibilities

Lead daily kitchen operations in the assigned area and guide and mentor culinary teams to deliver high-quality food, sound technique, consistent portions 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 proactively to the Executive Chef.
Contribute 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 for catered events to align culinary staffing with business demands 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.
Participate directly in daily production, organization, coordination, execution, and other operational tasks.
Travel to support U.S. locations and major domestic and international events.
Maintain professionalism, punctuality, accountability, clear communication, and a positive, team-oriented attitude; give and receive constructive feedback and demonstrate a growth mindset.
Work additional days or adjust schedules as needed for unforeseen circumstances, operational demands, and event support.