We have an incredible opportunity for a passionate Sous Chef to join our growing New York Team!

WHO WE ARE:

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, and Restaurants, Lounges & Hotels, DO & CO offers 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 of 3 years of culinary experience in a high-volume and full-service kitchen.
• Demonstrates outstanding organizational skills and a knack for prioritizing tasks effectively.
• Capable of seamlessly managing multiple responsibilities in a fast-paced environment, dealing with a substantial workload, and sustaining periods of extended standing as required.
• Proficient culinary knowledge of terms, procedures, and practices.
• Adopts a hands-on approach and exhibits the ability to respond promptly with a sense of urgency.
• Displays flexibility in scheduling, accommodating different shifts (different shifts –days, nights, weekends, holidays).
• HACC, OSHA, FDA regulations, AND food safety standards knowledge is required.
• Excellent in computer operations, including Microsoft Word, Excel, Outlook, and other relevant applications.
• Excellent written and verbal communication skills, and ability to interact and work well within a diverse group with experience/exposure to leadership roles.
• Possesses at least a high school diploma, GED, or equivalent qualification, a Bachelor’s degree is preferred.

• Oversee daily kitchen operations, ensuring all tasks are completed accurately and on time.
• Lead and manage a team of helpers, junior supervisors, and supervisors, fostering a productive and collaborative work environment.
• Train new team members, monitor their performance, and provide ongoing support to help them meet their goals.
• Execute food service standards with a focus on quality, technique, portioning, presentation, and cost control.
• Contribute to catering growth and innovation by enhancing cost efficiency, quality, presentation, and creativity.
• Ensure the freshness of ingredients, participate in food tastings, and standardize production recipes to maintain consistent quality.
• Verify product availability, report shortages or discrepancies to the Executive Chef, and ensure all documentation is accurate and up-to-date.
• Ensure production processes, quality standards, and deadlines are consistently met, maintaining the highest quality levels.
• Assist the Executive Chef with catering proposals, cost control, reporting, and scheduling.
• Align kitchen staff availability with business needs, coordinating schedules as required.
• Ensure compliance with company guidelines, including HACC, OSHA, FDA regulations, and PPE protocols.
• Enforce safety and maintenance standards, ensuring the team adheres to food storage, handling, preparation protocols, and overall cleanliness.
• Perform additional duties and responsibilities as assigned by management, upholding DO & CO standards.