Sous Chef

New York Ag Connection; New York (NY); On-site; USD 45,000 - 55,000; Full time

Benefits offered by this job

Health insurance

401(k) match

Paid time off

Employee discounts

Job summary

New York Ag Connection is seeking a skilled Sous Chef to support kitchen leadership, oversee daily culinary operations, and maintain high food quality in a fast-paced restaurant setting in New York. The role emphasizes leadership, organization, and hands-on cooking.

You will supervise staff, coordinate production, manage inventory and costs, ensure safety standards, and contribute to menu development. The ideal candidate has prior Sous Chef experience, strong culinary skills, and a commitment to

Qualifications

• Experience as Sous Chef in a kitchen setting.
• Strong knowledge of food preparation, cooking techniques, and presentation.
• Leadership and ability to train or mentor kitchen staff.
• Knowledge of inventory control, portioning, and waste management.
• Ability to manage multiple priorities in a fast-paced environment.
• Familiarity with food safety and sanitation standards.

Responsibilities

• Assist the Executive Chef with daily kitchen operations and production planning.
• Supervise kitchen staff to ensure efficient workflow and consistent execution.
• Oversee food preparation, cooking, portioning, plating, and presentation standards.
• Maintain recipes, quality standards, and established procedures.
• Assist with inventory management, ordering, receiving, and product rotation.
• Monitor food costs, portion control, and waste reduction.
• Ensure compliance with food safety, sanitation, and safety requirements.
• Train and mentor kitchen employees on techniques and performance expectations.
• Coordinate staffing, station assignments, and production schedules as needed.
• Address operational challenges and communicate with management.
• Maintain a professional, organized kitchen environment.
• Assist with menu development, specials, and process improvements.

Skills

Staff supervision

Food safety

Culinary leadership

Italian cuisine experience

Job description

Sous Chef

Position Summary

The Sous Chef supports kitchen leadership in overseeing daily culinary operations, maintaining food quality, coordinating production, and ensuring efficient kitchen performance. This position is ideal for an experienced culinary professional who demonstrates strong leadership, organization, and a commitment to developing a high-performing kitchen team.

Key Responsibilities

• Assist the Executive Chef and kitchen leadership with daily kitchen operations and production planning.
• Supervise, coordinate, and support kitchen staff to ensure efficient workflow and consistent execution.
• Oversee food preparation, cooking, portioning, plating, and presentation standards.
• Help maintain and enforce recipes, quality standards, and established procedures.
• Assist with inventory management, ordering, receiving, and proper product rotation.
• Monitor food costs, portion control, product usage, and waste reduction.
• Ensure compliance with food safety, sanitation, temperature control, and workplace safety requirements.
• Train and mentor kitchen employees on culinary techniques, procedures, and performance expectations.
• Help coordinate staffing, station assignments, and production schedules as needed.
• Address operational challenges promptly and communicate effectively with management.
• Maintain a professional, organized, and productive kitchen environment.
• Assist with menu development, specials, and process improvements when appropriate.

Qualifications

• Previous experience as a Sous Chef
• Italian cuisine experience preferred
• Strong culinary skills and knowledge of food preparation and cooking techniques.
• Experience supervising, training, or mentoring kitchen staff.
• Knowledge of inventory control, portioning, food costs, and waste management.
• Strong leadership, communication, and problem-solving skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Knowledge of food safety and sanitation standards.
• Dependable, organized, and committed to maintaining high culinary standards.

Compensation: $50,000 per year to commensurate with qualifications.

Reports to: Department Management

Knowledge Skills and Competencies

• Knowledge of cooking techniques, food safety, and sanitation standards
• Ability to work efficiently under pressure while maintaining attention to detail
• Strong communication and teamwork skills to ensure smooth kitchen operations
• Flexibility to work mornings, evenings, weekends and holidays as needed.

Benefits

• Comprehensive health, dental, vision insurance, and Teladoc
• 401(k) with employer match
• Paid time off, including vacation, sick leave, and holidays
• Employee discounts

Equal Opportunity Statement

Agata & Valentina is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, or any other protected status.