Executive Chef

We have an incredible opportunity for a dynamic, chef-driven leader to join DO & CO in Redondo Beach, California.

In this role, you will lead all Culinary Operations and Assembly/Production, bringing craftsmanship, and discipline to a high-volume, premium food environment. You will inspire teams, collaborate cross-functionally, and ensure every dish reflects DO & CO’s commitment to quality, presentation, and execution at scale.

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.

Responsibilities:

• Serve as the senior leader for all Culinary Operations and Assembly/Production, overseeing end-to-end food production from kitchen through final assembly.
• Balance a chef’s mindset with strong operational leadership, ensuring quality, efficiency, and consistency at scale.
• Own daily performance across quality, safety, timing, labor, and customer specifications.
• Drive cross-functional execution with Operations, Quality/Food Safety, Materials, and Logistics.
• Adapt quickly to changing priorities and production volumes while maintaining service standards.
• Champion food safety, HACCP, and regulatory compliance across all operations.
• Lead menu changes, process improvements, and continuous operational enhancement.
• Lead implementation of new menu cycles and product launches, ensuring operational readiness and team training.
• Act as a clear, effective communicator across departments and levels, aligning teams on priorities and expectations.
• Model adaptability, accountability, and teamwork; reinforce a culture of execution, safety, and quality.
• Proactively recommend operational and process improvements to senior leadership based on data and frontline insight.          

Qualifications:

• 3–5 years of experience as a Executive 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.
• Ability to work long hours on foot and in environments with varying temperatures.
• Flexibility to work different shifts (including nights, weekends, and holidays) based on business needs.

What We Offer:

• Competitive Pay: 110,000-130,000 yearly
• Daily Complimentary Meals (Breakfast, Lunch and Dinner).
• FT employees are eligible for 401K and medical benefits: medical, dental, and vision.
• 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 by attending world-class events.     

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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