Sous Chef

New York MU, 149-32 132 Street, Jamaica, New York, United States of America Job Description Posted Monday, August 3, 2026 at 4:00 AM | Expires Monday, September 7, 2026 at 3:59 AM We’re seeking a dynamic Sous Chef, who elevates daily kitchen excellence, motivates a high-performing team, and contributes to creative, cost-smart menu development at DO & CO’s New York Kitchen. About DO & CO We have a passion for hospitality culinary delights on every elevated floor and in the sky. With the three business segments of Airline Catering, International Event Catering, and 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. Responsibilities Lead daily kitchen operations within your assigned area, guiding and mentoring culinary teams to deliver exceptional food quality, flawless technique, consistent portioning, presentation, and cost control. Champion ingredient excellence by inspecting freshness, participating in tastings, and standardizing production recipes to ensure consistency across all menus. Maintain seamless production flow by monitoring inventory levels, preventing shortages, and proactively communicating needs or discrepancies to the Executive Chef. Drive culinary innovation and catering excellence by contributing ideas that elevate cost efficiency, quality, presentation, and overall guest experience. Uphold rigorous production standards to guarantee timelines, quality benchmarks, and client specifications are met without compromise. Ensure menu items meet DO&CO’s signature standards, delivering products that align precisely with airline meal specs and premium catering expectations. Support the Executive Chef with proposal development, creative menu concepts, food cost control, operational reporting, and team scheduling. Optimize staffing coverage & sometimes travel to DO&CO catered events, to ensure culinary personnel levels align with business demands and operational needs. Safeguard a world-class kitchen environment by enforcing strict compliance with federal/state food safety regulations, sanitation protocols, equipment care, and overall cleanliness standards Maintain Culinary Excellence Standard- train, motivate and manage kitchen personnel and supervise culinary activities as assigned. Qualifications Minimum of 3+ professional cooking experience in a high-volume kitchen environment required. Culinary degree or certification is preferred. 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. What We Offer Salary range: $70,000 - $85,000 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 world‑class events. Diversity & Inclusion Statement DO & CO provides equal employment opportunities. Applicants will be considered for employment without discrimination based on race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, disability status or any other protected characteristic. #J-18808-Ljbffr