We have an incredible opportunity for a dynamic Sous Chef to join our growing New York Team!
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, and 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 of 3 years of culinary experience in a high-volume and full-service kitchen.
• Possesses at least a high school diploma, GED, or equivalent qualification, a Bachelor’s degree is preferred.
• 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.
• 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.
• Flexibility to work different shifts (including nights, weekends, and holidays) based on business needs.
  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.

• 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.