Job Overview
Compensation
Salary
Range $80,000.00 - $100,000.00
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401k
Paid Time Off
daily complimentary meals
flexible schedule
Job Description
DO & CO is a premier luxury hospitality company renowned worldwide for delivering excellence across multiple culinary and hospitality segments. With operations spanning 33 locations in 12 countries across three continents, DO & CO specializes in airline catering, international event catering, as well as managing restaurants, lounges, and hotels. The company is globally recognized for its commitment to quality, creativity, and the seamless execution of gourmet entertainment experiences. From the elevated floors of its establishments to exclusive events such as Formula 1 Grand Prix and FIFA World Cups, DO & CO continues to innovate and refine classic culinary arts while embracing new trends and global influences.
The Pastry Sous Chef – Events & Culinary Operations is a pivotal role within the organization, particularly at the Los Angeles, Chicago, or Miami locations. This position is dedicated to enhancing the pastry kitchen’s daily operations and overall excellence, working within a dynamic culinary team to produce exceptional desserts that meet the highest standards of quality, technique, and presentation. The Sous Chef is instrumental in mentoring kitchen staff, ensuring consistency in food preparation, and maintaining cost controls that align with company and client expectations.
This role involves close collaboration with the premiere global events team to create bespoke dessert offerings designed for world-class events across the United States and internationally. The Pastry Sous Chef must be deeply passionate about culinary innovation, have a keen eye for ingredient quality, and be capable of maintaining smooth production flows under high-pressure environments. This hands-on role requires active participation in daily operations including organization, coordination, and execution of pastry production activities.
With responsibilities ranging from inventory management and recipe standardization to operational reporting and team scheduling, the Pastry Sous Chef plays a key role in upholding DO & CO’s signature culinary excellence. The role demands flexibility to travel nationally and internationally to support major catered events like Formula 1 races across North America, Brazil, and Mexico, as well as other global assignments. A culture of professionalism, accountability, and continuous learning is fostered by the company, emphasizing clear communication and teamwork as essentials for success in this position.
The compensation package offers an attractive salary range of $80,000 to $100,000 annually dependent on experience and location, coupled with comprehensive benefits including medical, dental, vision coverage, and a 401K plan. Full-time employees are provided with daily complimentary meals and flexible work schedules adjusted according to business needs, including evenings, weekends, and holidays. This opportunity is ideal for culinary professionals seeking to advance their careers within a vibrant, international company that prioritizes innovation, cultural inclusivity, and career growth. DO & CO’s commitment to equal opportunity employment further ensures a welcoming and diverse workplace environment for all candidates.
The Pastry Sous Chef – Events & Culinary Operations is a pivotal role within the organization, particularly at the Los Angeles, Chicago, or Miami locations. This position is dedicated to enhancing the pastry kitchen’s daily operations and overall excellence, working within a dynamic culinary team to produce exceptional desserts that meet the highest standards of quality, technique, and presentation. The Sous Chef is instrumental in mentoring kitchen staff, ensuring consistency in food preparation, and maintaining cost controls that align with company and client expectations.
This role involves close collaboration with the premiere global events team to create bespoke dessert offerings designed for world-class events across the United States and internationally. The Pastry Sous Chef must be deeply passionate about culinary innovation, have a keen eye for ingredient quality, and be capable of maintaining smooth production flows under high-pressure environments. This hands-on role requires active participation in daily operations including organization, coordination, and execution of pastry production activities.
With responsibilities ranging from inventory management and recipe standardization to operational reporting and team scheduling, the Pastry Sous Chef plays a key role in upholding DO & CO’s signature culinary excellence. The role demands flexibility to travel nationally and internationally to support major catered events like Formula 1 races across North America, Brazil, and Mexico, as well as other global assignments. A culture of professionalism, accountability, and continuous learning is fostered by the company, emphasizing clear communication and teamwork as essentials for success in this position.
The compensation package offers an attractive salary range of $80,000 to $100,000 annually dependent on experience and location, coupled with comprehensive benefits including medical, dental, vision coverage, and a 401K plan. Full-time employees are provided with daily complimentary meals and flexible work schedules adjusted according to business needs, including evenings, weekends, and holidays. This opportunity is ideal for culinary professionals seeking to advance their careers within a vibrant, international company that prioritizes innovation, cultural inclusivity, and career growth. DO & CO’s commitment to equal opportunity employment further ensures a welcoming and diverse workplace environment for all candidates.
Job Requirements
- Minimum of 3+ years of professional cooking experience in a high-volume kitchen environment
- Culinary degree or certification preferred
- Ability to work under pressure and maintain high-quality standards
- Knowledge of food safety and sanitation guidelines
- Strong leadership and communication skills
- Physical capability to work long hours standing and in varying temperature environments
- Flexibility to work nights, weekends, and holidays
- Willingness to travel nationally and internationally as required
- Ability to develop and implement training programs for team members
Job Qualifications
- Minimum of 3+ professional cooking experience in a high-volume kitchen environment required
- Culinary degree or certification is preferred
- Knowledge of current catering industry trends
- Ability to work efficiently under pressure while maintaining attention to detail and consistency in food quality
- Familiarity with kitchen safety and sanitation protocols
- Excellent teamwork and communication skills
- Ability to work long hours on foot and in environments with varying temperatures
- Flexibility to work different shifts (including nights, weekends, and holidays) based on business needs
- Developing training programs designed to facilitate quick adaptation and fast-track the integration of team members into already established units
Job Duties
- 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
- Foster and maintain a culture of professionalism, punctuality, accountability, and clear communication across the team
- Work additional days or adjust schedules as needed due to unforeseen circumstances, operational demands and event support requirements
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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