Pastry Sous Chef - Events & Culinary Operations

About the role

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.

The Pastry Sous Chef – Events & Culinary Operations is responsible for elevating the daily kitchen excellence, motivating a high-performing team, and contributing to creative, cost-smart menu development within the unit. The Pastry Sous Chef – Events & Culinary Operations will partner with our premier global events team to create curated desserts at DO & CO’s premier global events—like Formula 1 and FIFA—throughout the U.S. and around the world.

Responsibilities

• Lead daily kitchen operations within your assigned area, guiding and mentoring culinary teams to deliver exceptional food quality, flawless technique, consistent portioning, presentation, and cost control.
• Champion ingredient excellence by inspecting freshness, participating in tastings, and standardizing production recipes to ensure consistency across all menus.
• Maintain seamless production flow by monitoring inventory levels, preventing shortages, and proactively communicating needs or discrepancies to the Executive Chef.
• Drive culinary innovation and catering excellence by contributing ideas that elevate cost efficiency, quality, presentation, and overall guest experience.
• Uphold rigorous production standards to guarantee timelines, quality benchmarks, and client specifications are met without compromise.
• Ensure menu items meet DO&CO’s signature standards, delivering products that align precisely with airline meal specs and premium catering expectations.
• Support the Executive Chef with proposal development, creative menu concepts, food cost control, operational reporting, and team scheduling.
• Optimize staffing coverage and travel to DO&CO catered events, to ensure culinary personnel levels align with business demands and operational needs.
• Safeguard a world-class kitchen environment by enforcing strict compliance with federal/state food safety regulations, sanitation protocols, equipment care, and overall cleanliness standards.
• Maintain Culinary Excellence Standard – train, motivate and manage kitchen personnel and supervise culinary activities as assigned.
• Maintain a positive, team-oriented attitude, demonstrate a willingness to learn, and be receptive to both giving and receiving constructive feedback while consistently demonstrating a growth mindset.
• Hands-on role: Requires active involvement in daily production activities, including organization, coordination, execution, and direct participation in operational tasks.
• Travel is required to support U.S. locations and major events, including Formula 1 events across North America, Brazil, and Mexico