Events-Centric Sous Chef

DO & CO AG; Hempfield Township (Westmoreland County); On-site; USD 80,000 - 100,000; Full time

Benefits offered by this job

Daily meals

401K and health benefits

Global events exposure

Career development opportunities

Job summary

DO & CO AG seeks an Events-Centric Sous Chef to lead daily kitchen operations in our U.S. venues and at premier global events.

You will mentor culinary teams, uphold DO & CO standards, and contribute to cost-conscious, innovative menus for airline catering and event catering across the United States. You must excel under pressure, maintain strict food safety, and coordinate with executives to ensure flawless execution at events ranging from Formula 1 to FIFA experiences, with opportunities for

Qualifications

• Minimum 3+ years of professional cooking in a high-volume kitchen.
• Culinary degree or certification preferred.
• Ability to work under pressure while maintaining quality.
• Familiar with kitchen safety and sanitation protocols.
• Strong teamwork and communication skills.
• Flexibility to work evenings, weekends and holidays.

Responsibilities

• Lead daily kitchen operations and mentor culinary teams to ensure quality, technique and cost control.
• Champion ingredient excellence through tastings and standardized recipes for consistency.
• Monitor inventory and communicate needs to maintain production flow.
• Drive culinary innovation to improve cost efficiency and guest experience.
• Ensure adherence to airline meal specs and premium catering standards.
• Support Executive Chef with menu concepts, food cost control and scheduling.
• Coordinate staffing and travel for events to meet business demands.

Skills

Kitchen leadership

Team mentoring

Food cost control

Attention to detail

Food safety

Excellent teamwork

Shift flexibility

Education

Culinary degree

Culinary certification

Job description

About The Position

We’re seeking a dynamic Events-Centric Sous Chef, who elevates daily kitchen excellence, motivates a high-performing team, and contributes to creative, cost-smart menu development at DO & CO’s New York, Chicago, LAX kitchens. You’ll also have the unique opportunity to cook at premier global events—like Formula 1 and FIFA—throughout the U.S. and around the world.

About DO & CO

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 & 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.

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.

What We Offer

• Salary range: $80,000 - $100,000 annually.
• Daily Complimentary Meals (Breakfast, Lunch and Dinner).
• FT employees are eligible for 401K and medical benefits: medical, dental, and vision.
• An organization dedicated to fostering innovation; in pursuit of cultivating creativity, embracing new ideas and leveraging our impeccable standard for hospitality.
• Genuine career development opportunities, both nationally and internationally.
• Flexible schedule with availability to work evenings, overnights, weekends, and holidays based on company operations.
• The chance to collaborate and represent a leading force in the luxury global gourmet entertainment industry by attending world-class events.

Diversity & Inclusion Statement

DO & CO provides equal employment opportunities. Applicants will be considered for employment without discrimination based on race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, disability status or any other protected characteristic.