Chinese Cuisine Sous Chef

About the role

We’re seeking a Chinese Cuisine Sous Chef with strong knowledge of Chinese cooking techniques and regional flavors to lead consistent, high-quality production and contribute to menu development. DO & CO has a passion for hospitality culinary delights on every elevated floor and in the sky. With three business segments—Airline Catering, International Event Catering, Restaurants, Lounges & Hotels—we offer gourmet entertainment worldwide. 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 culinary team in an assigned area.
• Oversee food service, cooking techniques, portioning, presentation, quality, and food costs.
• Inspect ingredients for freshness and participate in food tastings.
• Standardize production recipes to maintain consistent quality.
• Monitor inventory for shortages or discrepancies and notify the Executive Chef when issues arise.
• Contribute to improvements in catering costs, quality, presentation, and menu innovation.
• Meet production deadlines and quality standards.
• Verify that meals meet specifications and presentation standards.
• Support the Executive Chef with catering proposals, menu development, cost control, reports, and scheduling.
• Schedule kitchen personnel according to business needs.
• Enforce maintenance, food safety, and sanitation standards, including applicable requirements for food storage, handling, preparation, equipment, and kitchen cleanliness.
• Train and motivate kitchen personnel while supervising assigned culinary activities.

Qualifications

• Minimum of 2 years of culinary experience in high-volume, full-service kitchens.
• Demonstrated expertise in Chinese cuisine, including Cantonese, Sichuan, or other regional specialties.
• Skilled in Chinese culinary techniques, including wok cookery, stir-frying, steaming, braising, stock and broth preparation, dumpling production, rice and noodle preparation, and traditional seasoning profiles.
• Experience developing or supporting Chinese cuisine menus, including recipe development, tastings, and cost-conscious ingredient sourcing.
• Bachelor’s degree in Culinary Arts highly desired; relevant training is a must.
• Comfortable standing and working on your feet for extended periods and in environments with varying temperatures.
• Flexible availability, including days, nights, weekends, and holidays.

Benefits

• Complimentary daily meals, including breakfast, lunch, and dinner.
• Medical, dental, and vision benefits for eligible full-time employees.
• 401(k) eligibility for full-time employees.
• A workplace committed to innovation, creativity, and exceptional hospitality.
• Genuine career-development opportunities, both nationally and internationally.
• The opportunity to represent and collaborate with a global leader in luxury gourmet entertainment.

Pay

Pay rate: $75,000 - $90,000 annually.