Job Description

Job Description

Job Description

Assistant Sous Chef

Full-time: 40+ hours per week
Salary: $50,000 - $55,000 annually
Job Type: Full-time, Exempt
Reports To: Culinary Director
Location: Mount Vernon, NY

About Our Client

Our client is a thriving catering and special events company that brings people together through great food and exceptional service. From weddings and corporate events to cultural celebrations and community gatherings, they create memorable experiences while showcasing authentic Latino cuisine and a variety of menu offerings.

Overview

Our client is seeking an organized and hands-on Assistant Sous Chef to support daily kitchen operations in a fast-paced catering and food production environment.

This role is ideal for someone who enjoys both cooking and kitchen operations. You'll work closely with the Culinary Director to oversee food production, support the kitchen team, manage inventory, and help ensure meals are prepared consistently, efficiently, and to the highest quality standards.

The ideal candidate is comfortable working in a high-volume kitchen, leading by example, and balancing production responsibilities with administrative tasks such as ordering, inventory tracking, and production planning.

Responsibilities

The Assistant Sous Chef plays a key role in ensuring daily kitchen operations run smoothly while maintaining food quality, safety, and operational efficiency.

Food Production & Kitchen Operations

• Assist with the preparation and execution of high-volume catering, food service, and special event menus.
• Support daily kitchen production, including batch cooking, meal preparation, and food assembly.
• Ensure recipes, portion standards, and presentation guidelines are followed consistently.
• Monitor food quality, taste, and consistency throughout production.
• Assist with production planning to ensure meals are prepared accurately and on schedule.
• Maintain compliance with food safety, sanitation, and health department regulations.
• Support kitchen opening and closing procedures.

Team Support & Communication

• Work closely with kitchen staff to ensure daily production goals are met.
• Provide guidance and support to cooks, prep staff, and production team members.
• Help communicate priorities, menu changes, and production updates to the kitchen team.
• Foster a positive, collaborative, and team-oriented work environment.
• Serve as a liaison between management and back-of-house staff when needed.

Inventory & Purchasing

• Assist with inventory management and monitoring stock levels.
• Help place food and supply orders to ensure ingredients and materials are available for production.
• Maintain vendor relationships and coordinate deliveries.
• Monitor food usage and help reduce waste.
• Support efforts to control food costs and maintain operational efficiency.

Administrative & Technology Responsibilities

• Maintain production schedules, inventory records, and kitchen documentation.
• Update spreadsheets and operational tracking tools as needed.
• Utilize kitchen management and catering software to support daily operations.
• Assist with recipe management, production forecasting, and reporting.

Qualifications

Required

• Associate degree in Culinary Arts, Hospitality, Food Service Management, or a related field, or equivalent professional experience.
• Minimum of three (3) years of experience in a commercial kitchen, catering operation, commissary, or food service environment.
• ServSafe Manager Certification.
• NYC Food Handler Certification.
• Bilingual (English and Spanish).
• Availability to work weekends and flexible hours as business needs require.
• Proficiency with Google Sheets, Excel, and other computer-based systems.

Preferred

• Experience in high-volume catering, commissary, institutional, or food production environments.
• Knowledge of Puerto Rican, Caribbean, and/or Latin American cuisine.
• Experience with inventory management, purchasing, and food cost control.
• Valid driver's license.

Physical Requirements

• Ability to stand and walk for extended periods throughout the shift.
• Ability to lift and carry up to 50 pounds, with or without reasonable accommodation.
• Ability to work safely and efficiently in a fast-paced commercial kitchen environment.

Schedule

• Full-time, 40+ hours per week.
• Schedule may include early mornings, evenings, weekends, and holidays based on business needs.
• Flexibility is required to support catering events and production schedules.

Equal Opportunity Statement

The statements contained in this job description are intended to describe the general nature and level of work performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and qualifications required. Management reserves the right to modify, add, or remove duties and assign additional responsibilities as business needs require.

Ask Anthropy is an equal opportunity employer committed to fostering a diverse and inclusive workforce. All qualified applicants will receive consideration for employment without regard to race, color, religion, creed, sex, sexual orientation, gender identity or expression, national origin, age, disability, veteran status, marital status, citizenship status, or any other protected characteristic under applicable federal, state, or local law.

We welcome and value individuals with diverse backgrounds, experiences, perspectives, and skill sets.

Reasonable Accommodation

Reasonable accommodations may be made to enable qualified individuals with disabilities to participate in the recruitment process and perform the essential functions of the position, consistent with applicable laws, including the Americans with Disabilities Act (ADA).

Benefits:

All Full-time employees are eligible for the following benefits:

• Medical, Dental and Vision insurance
• Dependent Care and Health Care FSA (Flexible Spending Account)
• Commuter Benefit Plans
• Paid Time-Off
• 401(k)
• Daily lunch provided

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