Sous Chef

We have an incredible opportunity for a dynamic, energetic, and eager Sous Chef in Miami, FL! About DO & CO 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. Responsibilities Manage day-to-day kitchen operations and lead culinary teams within Hot Kitchen and/or Cold Kitchen production areas in a high-volume fine dining environment. Execute food service standards related to quality, consistency, technique, portioning, presentation, and food cost control. Oversee preparation and production of hot and cold menu items while ensuring all meals meet quality, taste, and presentation standards. Ensure products are prepared according to standardized recipes and culinary excellence standards. Monitor ingredient freshness, inventory levels, product usage, and kitchen organization while minimizing shortages and waste. Support the Executive Chef with menu development, catering proposals, scheduling, labor planning, reporting, and cost control initiatives. Contribute creative ideas for menu enhancements, modern plating techniques, and current culinary trends. Ensure production schedules, operational deadlines, and quality standards are consistently achieved in a fast-paced environment. Train, mentor, motivate, and supervise culinary team members while fostering a positive and professional kitchen culture. Provide hands-on leadership during service periods and assist team members as operational needs require. Conduct coaching, training, and performance management to support employee development. Ensure compliance with HACCP, food safety, sanitation, OSHA, and all state and federal regulations involving food handling and kitchen operations. Maintain cleanliness, maintenance, and safety standards for kitchen equipment and production areas. Analyze kitchen operations and implement process improvements to support productivity, efficiency, and quality. Ensure compliance with company policies, operational procedures, and culinary standards at all times. Participate in meetings with leadership and Union Representatives as needed. Create and maintain operational reports, production records, and documentation as requested by management. Support overall catering growth through innovation, operational excellence, and elevated presentation standards. Qualifications Minimum of 5+ years of culinary experience in high-volume, upscale, fine dining, luxury hospitality, catering, airline catering, hotel, or banquet operations. Previous Sous Chef or culinary leadership experience in a fine dining environment strongly preferred. Culinary degree or formal culinary training from an accredited culinary institution preferred. Proven experience managing kitchen staff, production schedules, and culinary operations within Hot Kitchen and/or Cold Kitchen environments. Strong knowledge of current culinary trends, modern cooking techniques, upscale food preparation, plating, and presentation standards. Experience with large-scale catering and high-volume production operations preferred. ServSafe and/or HACCP Certification preferred. Strong leadership and team management skills with the ability to mentor, motivate, and develop culinary staff. Excellent understanding of food cost control, inventory management, portion control, and waste reduction practices. Strong organizational, multitasking, and problem‑solving skills with exceptional attention to detail. Ability to perform with urgency and maintain composure in a fast‑paced, high‑pressure kitchen environment. Hands‑on leadership approach with willingness to support all areas of kitchen operations as needed. Excellent communication and interpersonal skills with the ability to collaborate across departments and leadership levels. Strong knowledge of HACCP, food safety, sanitation, and health regulations. Ability to work independently as well as collaboratively within a team environment. Ability to analyze kitchen operations, improve efficiencies, and maintain high culinary standards. 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 Pay range: $60,000 - $75,000 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