Description
DO&CO is hiring a Sous Chef for its LAX kitchen to lead daily kitchen operations, mentor culinary teams, maintain food quality and cost control, support menu development, manage staffing and event travel, and enforce food safety and sanitation standards. The role requires at least three years of professional cooking experience in a high-volume kitchen, with a culinary degree or certification preferred. Compensation is listed as 70,000–80,000, with flexible availability for evenings, overnights, weekends, and holidays.
