We have an incredible opportunity for a dynamic Executive Chef to join our growing Miami, FL Team! 

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 We Offer: 

• Salary range: $100,000- $105,000.
• Full-time employees are eligible for 401K and healthcare benefits; Medical, Dental & Vision.
• 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.   
• The chance to collaborate and represent a leading force in the luxury global gourmet entertainment industry.     

Responsibilities: 

• Create DO & CO’s high‑end products and develop a rotational, seasonal menu aligned with client needs (e.g., First Class, Business Class).
• Ensure all culinary outputs consistently meet DO & CO’s rigorous quality standards.
• Document and standardize recipes, ensuring daily adherence in production.
• Prepare, cook, and supervise daily production of fresh, high‑quality foods served to hundreds of international airline guests.
• Oversee all production processes to meet quality standards, deadlines, and meal specifications.
• Manage supply‑chain timing and kitchen workflow to prevent delays and lapses.
• Enforce hygiene requirements and food‑safety standards at every stage; report any system issues to management and the food‑safety team.
• Ensure all food is ready on schedule and that “Kitchen Ready” times are consistently met.
• Read, understand, and train staff on menu specifications.
• Supervise, motivate, and mentor a team of kitchen associates, cascading expert cooking techniques and best practices.
• Monitor food consumption to maximize customer satisfaction and minimize waste.
• Support the Executive Chef in achieving all company performance measures and targets.
• Take ownership of personal development and participate in other duties as assigned by management.

Qualifications:

• 3–5 years of experience as a Chef de Cuisine or Sous Chef in a high‑standard environment, preferably including cruise ship and/or hotel operations.
• Comprehensive knowledge of kitchen hygiene practices, occupational health and safety standards, and HACCP principles.
• High personal‑hygiene standards and excellent attention to detail.
• Proven ability to handle a heavy workload with a “whatever it takes” mentality.
• Strong interpersonal and communication skills, with the ability to work independently and lead a team.
• Self‑organized, proactive, and capable of accurately monitoring and controlling food waste.
• Flexibility to work varied shifts, including weekends, holidays, and extended hours as needed.
• Open to continual professional development.

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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