Pastry Sous Chef – Events & Culinary Operations We have an incredible opportunity for a dynamic, experienced, skilled Pastry Sous Chef of Events & Culinary Operations at our Los Angeles, Chicago, or Miami locations! 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. About the Role The Pastry Sous Chef – Events & Culinary Operations is responsible for elevating the daily kitchen excellence, motivating a high-performing team, and contributing to creative, cost-smart menu development within the unit. The Pastry Sous Chef – Events & Culinary Operations will partner with our premier global events team to create curated desserts at DO & CO’s premier global events—like Formula 1 and FIFA—throughout the U.S. and around the world. 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. Maintain a positive, team-oriented attitude, demonstrate a willingness to learn, and be receptive to both giving and receiving constructive feedback while consistently demonstrating a growth minds
