Chinese Cuisine Sous Chef: Elevated Flavors & Global Growth

DO & CO group; New York (NY); On-site; USD 75,000 - 90,000; Full time

Benefits offered by this job

Pay range: $75,000–$90,000 annually

Complimentary daily meals

Medical, dental, vision benefits

401(k) eligibility

Career development opportunities

Global leader in luxury gourmet dining

Job summary

DO & CO group in New York seeks a Chinese Cuisine Sous Chef to lead high-volume production, ensure consistent quality, and contribute to menu development. The role demands strong knowledge of Cantonese/Sichuan styles and mastery of wok-based techniques, steaming, and braising.

Responsibilities include managing the culinary team, maintaining food costs, standardizing recipes, and supporting executive leadership with catering proposals and scheduling. Flexibility for shifts is required.

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.

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.

Skills

Chinese cuisine

Wok cookery

Stir-frying

Steaming

Braising

Stock & broth prep

Dumpling production

Rice & noodle prep

Menu development

Cost-conscious sourcing

Education

Bachelor’s degree in Culinary Arts

Culinary training

Job description

DO & CO group in New York seeks a Chinese Cuisine Sous Chef to lead high-volume production, ensure consistent quality, and contribute to menu development. The role demands strong knowledge of Cantonese/Sichuan styles and mastery of wok-based techniques, steaming, and braising.

Responsibilities include managing the culinary team, maintaining food costs, standardizing recipes, and supporting executive leadership with catering proposals and scheduling. Flexibility for shifts is required.