Sous Chef

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

Job Description

We’re seeking a dynamic Sous Chef who elevates daily kitchen excellence, motivates a high-performing team, and contributes to creative, cost-smart menu development at DO&CO’s LAX kitchen. 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

• Culinary degree or certification is preferred; minimum of 3+ professional cooking experience in a high-volume kitchen environment required.
• 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.

What We Offer

• Competitive Pay 70-80K
• Daily Complimentary Meals (Breakfast, Lunch and Dinner).
• 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.

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