Pastry Sous Chef of Events & Culinary Operations

Job Description

We have an incredible opportunity for a dynamic, experienced, skilled Pastry Sous Chef of Events & Culinary Operations at our Los Angeles, Chicago, or Miami locations!

\n

\n

About DO & CO

\n

We have a passion for hospitality culinary delights on every elevated floor and in the sky. With our three business segments, Airline Catering, International Event Catering, 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.

\n

\n

About the Role

\n

The Pastry Sous Chef – Events & Culinary Operations is responsible for elevating the daily kitchen excellence, motivating a high-performing team, and contributing to creative, cost-smart menu development within the unit. The Pastry Sous Chef – Events & Culinary Operations will partner with our premier global events team to create curated desserts at DO & CO’s premier global events—like Formula 1 and FIFA—throughout the U.S. and around the world.

\n

\n

Responsibilities:

\n

\n
• 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.
\n
• Champion ingredient excellence by inspecting freshness, participating in tastings, and standardizing production recipes to ensure consistency across all menus.
\n
• Maintain seamless production flow by monitoring inventory levels, preventing shortages, and proactively communicating needs or discrepancies to the Executive Chef.
\n
• Drive culinary innovation and catering excellence by contributing ideas that elevate cost efficiency, quality, presentation, and overall guest experience.
\n
• Uphold rigorous production standards to guarantee timelines, quality benchmarks, and client specifications are met without compromise.
\n
• Ensure menu items meet DO&CO’s signature standards, delivering products that align precisely with airline meal specs and premium catering expectations.
\n
• Support the Executive Chef with proposal development, creative menu concepts, food cost control, operational reporting, and team scheduling.
\n
• Optimize staffing coverage & travel to DO&CO catered events, to ensure culinary personnel levels align with business demands and operational needs.
\n
• Safeguard a world-class kitchen environment by enforcing strict compliance with federal/state food safety regulations, sanitation protocols, equipment care, and overall cleanliness standards.
\n
• Maintain Culinary Excellence Standard- train, motivate and manage kitchen personnel and supervise culinary activities as assigned.
\n
• Maintain a positive, team-oriented attitude, demonstrate a willingness to learn, and be receptive to both giving and receiving constructive feedback while consistently demonstrating a growth mindset.
\n
• Hands-on role: Requires active involvement in daily production activities, including organization, coordination, execution, and direct participation in operational tasks.
\n
• Optimize staffing coverage and travel requirements for DO&CO-catered events, ensuring culinary personnel levels are aligned with business demands, event requirements, and operational needs.
\n
• Travel is required to support U.S. locations and major events, including Formula 1 events across North America, Brazil, and Mexico, as well as international events outside the U.S. This role requires flexibility to travel based on business needs, event schedules, and operational priorities.
\n
• Foster and maintain a culture of professionalism, punctuality, accountability, and clear communication across the team.
\n
• Work additional days or adjust schedules as needed due to unforeseen circumstances, operational demands and event support requirements.
\n

\n

\n

Qualifications:

\n

\n
• Minimum of 3+ professional cooking experience in a high-volume kitchen environment required.
\n
• Culinary degree or certification is preferred.
\n
• Knowledge of current catering industry trends.
\n
• Ability to work efficiently under pressure while maintaining attention to detail and consistency in food quality.
\n
• Familiarity with kitchen safety and sanitation protocols.
\n
• Excellent teamwork and communication skills.
\n
• Ability to work long hours on foot and in environments with varying temperatures.
\n
• Flexibility to work different shifts (including nights, weekends, and holidays) based on business needs.
\n
• Developing training programs designed to facilitate quick adaptation and fast-track the integration of team members into already established units.
\n

\n

What We Offer:

\n

\n
• Salary range: $80,000 - $100,000 annually - based on experience and location.
\n
• Daily Complimentary Meals (Breakfast, Lunch and Dinner).
\n
• FT employees are eligible for 401K and medical benefits: medical, dental, and vision.
\n
• An organization dedicated to fostering innovation; in pursuit of cultivating creativity, embracing new ideas and leveraging our impeccable standard for hospitality.
\n
• Genuine career development opportunities, both nationally and internationally.
\n
• Flexible schedule with availability to work evenings, overnights, weekends, and holidays based on company operations.
\n
• The chance to collaborate and represent a leading force in the luxury global gourmet entertainment industry by attending world-class events.
\n

\n

\n

Diversity & Inclusion Statement

\n

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.