Lead Sous Chef – Global Luxury Event Kitchen

DO & CO AG; Redondo Beach (CA); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Competitive pay

Daily complimentary meals

Career development opportunities

Flexible schedule

Events at world-class venues

Job summary

DO & CO AG in Los Angeles area seeks a dynamic Sous Chef to elevate daily kitchen excellence, mentor a high-performing team, and contribute to cost-smart menu development for DO&CO’s LAX kitchen. You will have opportunities to cook at premier global events across the U.S.

and worldwide. Qualifications include a culinary degree or certification and at least 3+ years in a high-volume kitchen, with strong teamwork, food safety, and presentation standards.

Qualifications

• Minimum 3+ years in a high-volume kitchen environment.
• Knowledge of current catering industry trends.
• Familiarity with kitchen safety and sanitation protocols.
• Excellent teamwork and communication skills.

Responsibilities

• Lead daily kitchen operations and mentor culinary teams.
• Ensure food quality, technique, portioning, and cost control.
• Standardize recipes and maintain freshness through tastings.
• Monitor inventory and communicate needs to Chef.
• Contribute to cost-efficient menu concepts and guest experience.
• Guarantee timelines, quality benchmarks, and client specs.
• Support proposal development and event-related planning.
• Optimize staffing for events and travel needs.
• Enforce sanitation, equipment care, and cleanliness standards.
• Train and supervise kitchen personnel as assigned.

Skills

Team leadership

Attention to detail

Pressure management

Education

Culinary degree or certification

Job description

DO & CO AG in Los Angeles area seeks a dynamic Sous Chef to elevate daily kitchen excellence, mentor a high-performing team, and contribute to cost-smart menu development for DO&CO’s LAX kitchen. You will have opportunities to cook at premier global events across the U.S.

and worldwide. Qualifications include a culinary degree or certification and at least 3+ years in a high-volume kitchen, with strong teamwork, food safety, and presentation standards.