Turkish Cuisine Sous Chef

3 days ago

Doral, Florida, United States Do & Co Full time

About Do & Co

We are a leading provider of gourmet hospitality services with a passion for delivering exceptional culinary experiences. Our company operates in 32 locations across 12 countries and 3 continents, maintaining the highest standards of quality in both our products and services.

Our Business

We have three main business segments: airline catering, international event catering, and restaurants, lounges & hotels. Our team of experts works tirelessly to refine classic dishes, develop new culinary concepts, and grow our business constantly.

About the Role

We are seeking a highly motivated and experienced Sous Chef to join our team. As a Sous Chef, you will be responsible for managing and inspiring the kitchen staff, creating an effective cooking process, and providing input to the Chef for recipes and menus.

Key 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 kitchen.
  • Bachelor's degree in culinary is highly desired.
  • Knowledge of current catering industry trends.

Diversity & Inclusion

We are committed to providing a welcoming and inclusive work environment for all our team members, regardless of their background, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

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