Sous Chef

H. Valley is seeking a talented, organized, and hardworking Sous Chef to help lead our culinary team.

H. Valley is not a traditional fine-dining restaurant. We are a neighborhood market, bakery, and production kitchen creating exceptional food for takeaway, delivery, catering, and everyday dining.

Our kitchen produces seasonal salads, sandwiches, prepared foods, soups, breakfast items, family meals, and specialty products—all made with the discipline, care, and ingredient quality of a great restaurant.

Our food celebrates the Hudson Valley and its farmers, growers, and producers. The menu follows the “52 seasons” of the year, changing continuously as ingredients move in and out of season.

The ideal candidate is a strong production cook and natural leader who understands organization, consistency, efficiency, cleanliness, and thoughtful food. This is an excellent opportunity for a chef who wants to apply serious culinary standards to an approachable, high-volume neighborhood concept.

Responsibilities

• Assist the Executive Chef in overseeing daily kitchen production and service
• Lead, train, motivate, and support the culinary team
• Organize and execute high-volume daily production
• Maintain consistency across recipes, portions, presentation, and packaging
• Create and manage prep lists, production schedules, and daily priorities
• Ensure all food is properly labeled, dated, stored, rotated, and handled
• Maintain excellent sanitation, organization, and Department of Health standards
• Monitor inventory, ordering, receiving, and food costs
• Minimize waste through thoughtful purchasing, preservation, and cross-utilization
• Communicate clearly with the market, bakery, purchasing, and management teams
• Help maintain a calm, professional, respectful, and positive kitchen culture
• Step into any station or production role whenever necessary
• Support seasonal menu development and recipe testing

Qualifications

• Previous Sous Chef, Kitchen Manager, or senior production-cooking experience
• Strong understanding of high-volume preparation and kitchen systems
• Excellent organizational and time-management skills
• Ability to lead with kindness, accountability, and professionalism
• Strong knowledge of food safety, sanitation, and proper storage
• Comfortable working in a fast-moving, evolving opening environment
• Experience with seasonal, vegetable-driven, farm-to-table cooking is a plus
• Catering, commissary, prepared-food, bakery-café, or market experience is especially valuable

We are looking for someone who takes pride in the details: a beautifully packed salad, a perfectly roasted chicken, an organized walk-in, a clean station, and a production list completed properly and on time.

This position is for a chef who believes takeaway food can be every bit as thoughtful, delicious, and carefully executed as food served in a dining room.

To apply, please submit your résumé and a brief introduction explaining why H. Valley and this style of cooking interest you.

More detail about H. Valley, please visit https://culinaryagents.com/entities/1176174-H--Valley