Cold Kitchen Sous Chef

We have an incredible opportunity for a dynamic, inspirational culinary leader to join our Kitchen as our Sous Chef in Miami, FL (10min drive from MIA Airport).

About DO & CO: 

We have a passion for hospitality culinary delights on every banquet 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 32 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. 

What you’ll do: 

As Sous Chef, you are a natural motivator, capable of managing and inspiring the kitchen staff in your party – and for the kitchen at large in the absence of the Chef. Your focus is to create an effective cooking process. You provide input to the Chef for recipes and menus which are developed based on market trends and budget boundaries – all while maintaining a healthy profit margin while using the best possible ingredients.  

Responsibilities:

• Manage day-to-day Kitchen operations and culinary team in an assigned area.
• Execute Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control. 
• Examine the freshness of ingredients and participate in food tastings. Standardize Production Recipes to ensure consistent quality. 
• Ensure there are 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 always meet the meal specifications and the utmost quality standards. 
• Support the Executive Chef with Catering Proposals, creativity, cost control, reports, and 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. 

Qualifications:

• Minimum of 3 years of culinary experience in a high-volume, full-service kitchens 
• Bachelor’s degree in culinary is highly desired  
• Knowledge of current catering industry trend 

Diversity & Inclusion:

We want everyone to feel welcome, respected and we are committed to providing the best space, experience, and workplace for our teams - no matter what race, colour, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status and all the other fascinating characteristics that make us different and makes you. That’s what makes our team so special.