Sous Chef

We have a passion for hospitality culinary delights on every elevated 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 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

• 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 & sometimes 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.