Pastry Sous Chef

We have an exciting opportunity for a Pastry Sous Chef to join our DO&CO Family in Boston!

In case you don’t know who we are:

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.

We Offer:

• Complimentary employee meal.
• Health Care 401K. Full-time employees are eligible for full benefits; Medical, Dental & Vision.
• A wonderful workplace to call home, events, and fun colleagues.
• A business where you can have a real impact, we’re not afraid of new ideas!
• Genuine career development opportunities, both nationally and internationally.
• The opportunity to work with and represent one of the most innovative players in the luxury global gourmet entertainment market.
  
  

A day as a Pastry Sous Chef:

• Assist in managing day-to-day pastry operations and pastry team.
• Execute Daily Food Service, Quality, Technique, Portion, Presentation and Cost Control.
• 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.
• Manage, motivate, and train pastry team and enforce compliance and issue disciplinary as needed.
• 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 Pastry 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 pastry techniques and presentations.
• 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.
  
  

Who you are:

• Minimum of 4 years’ culinary experience in a high-volume, full-service kitchens.
• Have managed at least a team of 10 team members.
• An associate’s degree in culinary.
• Mastery of baking techniques and knowledge of current catering industry trend.
  
  

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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