Sous Chef

DO & CO•Redondo Beach, CA

11d•$70,000 - $80,000•Onsite

About The Position

DO&CO is seeking a Sous Chef for its LAX kitchen to support daily kitchen excellence, lead and motivate a high-performing culinary team, and contribute to creative, cost-conscious menu development. The role also offers opportunities to cook at premier global events, including Formula 1 and FIFA events, across the United States and internationally. DO&CO operates in Airline Catering, International Event Catering, and Restaurants, Lounges & Hotels. The company has operations in 33 locations, 12 countries, and 3 continents, with a focus on high standards of product and service quality. The Sous Chef leads kitchen operations in an assigned area, develops culinary personnel, maintains food quality and production standards, and supports the Executive Chef with menu proposals, cost control, reporting, and scheduling. The position requires flexibility to work evenings, overnights, weekends, and holidays according to company operations, and to travel to catered events as needed.

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.

Nice To Haves

Culinary degree or certification.

Responsibilities

Lead daily kitchen operations in an assigned area and guide and mentor culinary teams to deliver food quality, technique, portioning, 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 ideas to improve cost efficiency, food quality, presentation, and the guest experience.
Maintain production standards so timelines, quality benchmarks, and client specifications are met.
Ensure menu items meet DO&CO standards and airline meal specifications, as well as premium catering expectations.
Support the Executive Chef with proposal development, 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.