We have an incredible opportunity for a dynamic, energetic, and eager Jr. Sous Chef in Miami, FL!
About DO & CO
We have a passion for hospitality culinary delights on every banquet floor and in the sky. With the three business segments of Airline Catering, International Event Catering, Restaurants, Lounges & Hotels, we offer gourmet entertainment all over the world. We operate in 32 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.

QUALIFICATIONS:

• Minimum 3 years of culinary experience in high-volume, full-service kitchens.
• Bachelor’s degree in Culinary Arts preferred.
• Bilingual Spanish preferred.
• Knowledge of current catering and food industry trends.
• Strong interpersonal and communication skills to build trust and collaborate across levels.
• Highly organized, detail-oriented, and self-motivated.
• Ability to manage high-volume workload in a fast-paced environment.
• Skilled in monitoring inventory and reducing waste.
• Hands-on leadership style with a sense of urgency.
• Capable of meeting tight kitchen deadlines.
• Solid understanding of HACCP and food safety standards.
• Flexible to work varying shifts, including nights, weekends, and holidays.
  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.

• Manage day-to-day operations of an assigned kitchen area.
• Supervise and guide the culinary team in food service, quality, technique, portion, presentation, and cost control.
• Inspect ingredient freshness, conduct tastings, and standardize recipes.
• Monitor stock levels and report shortages/discrepancies to the Executive Chef.
• Drive improvements in cost, quality, presentation, and innovation.
• Ensure production processes meet deadlines and high-quality standards.
• Confirm that all products meet client specifications consistently.
• Assist with catering proposals, menu creativity, cost control, scheduling, and reporting.
• Ensure appropriate staffing levels based on business needs.
• Enforce state and federal food safety, storage, handling, and sanitation regulations.
• Maintain cleanliness and safety of kitchen equipment and environment.
• Train and motivate team members to uphold culinary excellence and compliance standards.
• Introduce new culinary techniques and presentation methods.
• Coach, train, and evaluate team members.
• Represent the company’s goals, culture, and business objectives.
• Lead with professionalism, efficiency, and credibility.
• Analyze trends and implement improvements in workflow and environment.
• Conduct meetings with union representatives when required.
• Generate and maintain reports as requested by management.