Sous Chef

DO • Jamaica, NY

1d • Onsite

About The Position

DO & CO is seeking a dynamic, passionate, and experienced Sous Chef to join its culinary team in New York (JFK). The role supports daily kitchen operations in a fast-paced environment and emphasizes strong leadership, exceptional food quality, and presentation. DO & CO operates in airline catering, international event catering, and restaurants, lounges, and hotels, with 33 locations across 12 countries and 3 continents.

The Sous Chef supports the Executive Chef and culinary leadership team, supervises and develops kitchen staff, and helps coordinate food production to meet operational deadlines. The position also contributes to menu development, food safety, inventory and cost controls, and the maintenance of a clean, organized, and safe kitchen. It requires flexibility to work different shifts, including nights, weekends, and holidays, and willingness and ability to travel domestically or internationally as business needs require.

Requirements

• At least 4 years of professional culinary experience, preferably including supervisory or leadership responsibilities in a high-volume kitchen environment.
• Strong knowledge of culinary techniques, food preparation methods, and kitchen operations.
• Demonstrated ability to supervise, motivate, and develop culinary teams.
• 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 and 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.

Nice To Haves

• Culinary Arts degree or equivalent professional culinary training.
• Experience in high-volume food production, airline catering, luxury hospitality, or fine dining.

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 according to established recipes, specifications, and portion standards.
• Ensure meals meet DO & CO standards for taste, quality, freshness, and presentation.
• Coordinate daily food production activities to meet operational deadlines and production schedules.
• 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 and comply with company sanitation and hygiene regulations.
• Monitor kitchen equipment and promptly report maintenance, safety, or operational concerns.
• Collaborate with other departments to support smooth kitchen operations and timely meal production.
• Lead by example and foster teamwork, accountability, and culinary excellence.

Benefits

• 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.
• Career-development opportunities nationally and internationally.
• Opportunity to represent and collaborate with a global leader in luxury gourmet entertainment.

What This Job Offers

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