Sous Chef

DO & CO group; Chicago, Northern (IL, KY); Hybrid; USD 65,000 - 75,000; Full time

Benefits offered by this job

Daily Complimentary Meals

401K

Medical benefits

Job summary

DO & CO is seeking a dynamic Sous Chef for its Des Plaines, IL kitchen near Chicago. You will lead day-to-day kitchen operations, supervise culinary staff, and ensure quality, safety, and cost controls in a fast-paced environment.

The role offers competitive pay and daily complimentary meals, with full-time benefits including 401K, medical, dental, and vision coverage, plus opportunities for national and international career growth.

Qualifications

• Excellent interpersonal skills that build trust.
• Detail-oriented, organized, self-motivated.
• Ability to deal with heavy workload, work in a fast-paced environment.
• Ability to monitor and reduce wastage.
• Excellent communication and interpersonal skills with staff at all levels.
• Schedule flexibility (night, weekends, holidays).
• HACCP Knowledge.

Responsibilities

• Manage day-to-day Kitchen operations and culinary team in an assigned area.
• Performs daily cleaning functions of all production and non-production areas as required.
• Examine the freshness of ingredients and participate in tastings.
• Standardize Production Recipes to ensure consistent quality.
• Ensure there is no shortages or discrepancies in products and inform the Executive Chef accordingly.
• Participate in the growth of overall catering: Cost, Quality, Presentation and Innovation.
• Ensure production processes, quality standards and deadlines are met.
• Ensure products meet the meal specifications and the utmost quality standards at all times.
• Support the Executive Chef with Catering Proposals, creativity, cost control, reports, schedule.
• Ensure availability of kitchen personnel based on business needs.
• Ensure that appropriate Maintenance and Safety Standards are followed and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintain Culinary Excellence Standards
• Train, motivate and manage kitchen personnel and supervise culinary activities as assigned.
• Identify new culinary techniques and presentations.
• Train, Manage, develop, guide and appraise the performance of culinary team.
• Responsible for understanding the company’s business, goals, culture and challenges.
• Guarantee credibility to the culinary functions through professional qualifications, experience, leadership, and highest levels of efficiency.
• Analyze trends, root causes and look for opportunities to improve work environment
• Ensure compliance with all policies, practices and regulations
• Provide coaching and trainings to support staff
• Conduct meetings with Union Representative as needed
• Create and maintain reports as requested by and for management

Skills

Interpersonal skills

Detail-oriented

Teamwork

Workload management

Communication skills

Hands-on approach

Prioritization

Tools

HACCP Knowledge

Job description

Chicago, 2150 Frontage Road, Des Plaines, Illinois, United States of America

Job Description

Posted Wednesday, August 19, 2026 at 4:00 AM | Expires Thursday, October 1, 2026 at 3:59 AM

We have an incredible opportunity for a dynamic, energetic, and eager Sous Chef in Des Plaines, IL!

About DO & CO

We have a passion for hospitality culinary delights on every elevated floor and in the sky. With our three business segments, Airline Catering, International Event Catering, 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:

• Manage day-to-day Kitchen operations and culinary team in an assigned area.
• Performsdaily cleaning functionsof all production and non-production areas as required by necessity.
• Examine the freshness of ingredients and participate in food tastings.
• Standardize Production Recipes to ensure consistent quality.
• Ensure there is no shortages or discrepancies in products or ingredients and inform the Executive Chef accordingly.
• Participate in the growth of overall catering: Cost, Quality, Presentation and Innovation.
• Ensure production processes, quality standards and deadlines are met.
• Ensure products meet the meal specifications and the utmost quality standards at all times.
• Support the Executive Chef with Catering Proposals, creativity, cost control, reports, schedule.
• Ensure availability of kitchen personnel based on business needs.
• Ensure that appropriate Maintenance and Safety Standards are followed and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintain Culinary Excellence Standards
• Train, motivate and manage kitchen personnel and supervise culinary activities as assigned.

Supportive Functions

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of DO&CO.

• Identify new culinary techniques and presentations.
• Train, Manage, develop, guide and appraise the performance of culinary team.
• Responsible for understanding the company’s business, goals, culture and challenges.
• Guarantee credibility to the culinary functions through professional qualifications, experience, leadership, and highest levels of efficiency.
• Analyze trends, root causes and look for opportunities to improve work environment
• Ensure compliance with all policies, practices and regulations
• Provide coaching and trainings to support staff
• Conduct meetings with Union Representative as needed
• Create and maintain reports as requested by and for management

Qualifications:

• Excellent interpersonal skills that build trust and instill confidence.
• Detail-oriented, organized, self-motivated
• Ability to deal with heavy workload, work in a team as well as independently, in a fast-paced environment
• Ability to accurately monitor and reduce wastage
• Excellent communication and interpersonal skills with the ability to work with staff in different functions and levels
• Must be able to perform with a sense of urgency and a hands on approach to kitchen needs
• Must complete assign tasks within the given time and meet kitchen ready deadline
• Schedule Flexibility (different shifts - night, weekends, holidays)
• HACCP Knowledge

What We Offer:

• Competitive Pay $65,000-$75,000
• 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.
• 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.